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The century of taste : the philosophical odyssey of taste in the eighteenth century

Author: George Dickie
Publisher: New York : Oxford University Press, 1996.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Dickie, George, 1926-
Century of taste.
New York : Oxford University Press, 1996
(DLC) 94049131
(OCoLC)31867382
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: George Dickie
ISBN: 9780195357134 0195357132
OCLC Number: 435824318
Description: 1 online resource (xii, 156 pages)
Contents: 1. The basic theory of taste : Francis Hutcheson: External sense and internal sense --
The internal sense of beauty --
Uniformity amidst variety --
Universality of the sense of beauty --
The origins of displeasure and pleasure --
Final causes --
Critical evaluation of Hutcheson's theory --
2. The association and coalescence of ideas : Alexander Gerard: Internal sense : nature and number --
The coalescence and association of ideas --
Part 3 of the Essay --
Part 2 of the Essay --
3. Complete associationism : Archibald Alison: The emotion of taste --
Sublimity and beauty of the material world --
Evaluation of associationism --
4. Taste and purpose : Immanuel Kant: Judgment in the first Critique --
The metaphysics of purpose: Kant's philosophical beliefs ; Seeking system ; Seeking purpose ; Purposiveness gained --
Kant's teleological theory of taste: The transition to the theory of taste ; The object of taste ; The faculty of taste ; Disinterestedness ; Universality and necessity ; Beauty of art : human and divine --
Evaluation of Kant's theory of taste: Beauty ; The faculty of taste ; Teleology --
5. Beauties and blemishes : David Hume: Skepticism disproved --
The objects and principles of taste --
Proving the principles and defective cognition --
Principles of taste and differing affections --
Morality and art --
The evaluation of works of art --
6. General evaluation: Hutcheson and Hume --
The associationists and Hume --
Kant and Hume.
Responsibility: George Dickie.
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Abstract:

This is a critical account of such central figures in the early development of the modern philosophy of art as Hutcheson, Gerard, Alison, Kant and Hume. It traces the development of the modern theory  Read more...

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A Century of Taste adds a significant voice to the contemporary revival of interest in eighteenth-century aesthetics that Dickie himself did so much to stimulate in his exchanges with Jerome Read more...

 
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