Online Public Access Catalogue (OPAC)
Library,Documentation and Information Science Division

“A research journal serves that narrow

borderland which separates the known from the unknown”

-P.C.Mahalanobis


Normal view MARC view ISBD view

The century of taste [electronic resource] : the philosophical odyssey of taste in the eighteenth century / George Dickie.

By: Dickie, George, 1926-.
Material type: TextTextPublisher: New York : Oxford University Press, 1996Description: 1 online resource (xii, 156 p.).ISBN: 9780195357134 (electronic bk.); 0195357132 (electronic bk.).Subject(s): Aesthetics, Modern -- 18th century | Aesthetics, Modern | PHILOSOPHY -- Aesthetics | Esthetica | Beau | Esth�etique | Go�ut (Esth�etique) | Histoire | Jugement esth�etique | 18e si�ecle | Aesthetics HistoryGenre/Form: Electronic books.Additional physical formats: Print version:: Century of taste.DDC classification: 111/.85/09033 Online resources: EBSCOhost
Contents:
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 -- 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 -- Complete associationism : Archibald Alison: The emotion of taste -- Sublimity and beauty of the material world -- Evaluation of associationism -- 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 -- 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 -- General evaluation: Hutcheson and Hume -- The associationists and Hume -- Kant and Hume.
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 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.
Tags from this library: No tags from this library for this title. Log in to add tags.
No physical items for this record

Includes bibliographical references and index.

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.

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.

Description based on print version record.

There are no comments for this item.

Log in to your account to post a comment.

Other editions of this work

The century of taste by Dickie, George, ©1996
Library, Documentation and Information Science Division, Indian Statistical Institute, 203 B T Road, Kolkata 700108, INDIA
Phone no. 91-33-2575 2100, Fax no. 91-33-2578 1412, ksatpathy@isical.ac.in


Visitor Counter