The Century of Taste: The Philosophical Odyssey of Taste in the Eighteenth Century
The Century of Taste offers an exposition and critical account of the central figures in the early development of the modern philosophy of art. Dickie traces the modern theory of taste from its first formulation by Francis Hutcheson, to blind alleys followed by Alexander Gerard and Archibald Allison, its refinement and complete expression by Hume, and finally to its decline in the hands of Kant. In a clear and straightforward style, Dickie offers sympathetic discussions of the theoretical aims of these philosophers, but does not shy from controversy--pointing out, for instance, the obscurities and inconsistencies in Kant's aesthetic writings, and arguing that they have been overrated.
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aesthetic idea Alexander Gerard Alison Alison's theory aspect association of ideas associationism associationist beautiful objects beauty and sublimity beauty of color beauty or sublimity beauty pleasure beauty-making characteristic claim coalescence of ideas cognitive faculties complex ideas concept conclusion Critique of Judgment discussion displeasure emotion of taste essay evoke emotion example experiences of beauty experiences of taste external faculty of taste form of purposiveness Francis Hutcheson Gerard Gerard's theory harmony Hume Hutcheson Hutcheson's theory internal sense intuition involved judgments of taste Kant Kant's theory kind of beauty material world nature novelty object of taste objects beautiful painting passage perceived perception Peter Kivy philosophical principles of taste priori produce pleasure qualities of mind says sense of beauty senses of taste simple emotion simple ideas standard of taste taste experiences taste properties teleological theory of taste things thinks tion trains of associations uniformity amidst variety uniformity in variety universal