Past research on folk aesthetics has suggested that most people are subjectivists when it comes to aesthetic judgment. However, most people also make a distinction between good and bad aesthetic taste. To understand the extent to which these two observations conflict with one another, we need a better understanding of people's everyday concept of aesthetic taste. In this paper, we present the results of a study in which participants drawn from a representative sample of the (...) US population were asked whether they usually distinguish between good and bad taste, how they define them, and whether aesthetic taste can be improved. Those who answered positively to the first question were asked to provide their definition of good and bad taste, while those who answered positively to the third question were asked to detail by what means taste can be improved. Our results suggest that most people distinguish between good and bad taste, and think taste can be improved. People's definitions of good and bad taste were varied, and were torn between very subjectivist conceptions of taste and others that lent themselves to a more objectivist interpretation. Overall, our results suggest that the tension Hume observed in conceptions of aesthetic taste is still present today. (shrink)

To what extent do aesthetic taste and our interest in the arts constitute who we are? In this paper, we present a series of empirical findings that suggest anAesthetic Self Effectsupporting the claim that our aesthetic engagements are a central component of our identity. Counterfactual changes in aesthetic preferences, for example, moving from liking classical music to liking pop, are perceived as altering us as a person. The Aesthetic Self Effect is as strong as the (...) impact of moral changes, such as altering political partisanship or religious orientation, and significantly stronger than for other categories of taste, such as food preferences (Study 1). Using a multidimensional scaling technique to map perceived aesthetic similarities among musical genres, we determined that aesthetic distances between genres correlate highly with the perceived difference in identity (Study 2). Further studies generalize the Aesthetic Self Effect beyond the musical domain: general changes in visual art preferences, for example from more traditional to abstract art, also elicited a strong Self Effect (Study 3). Exploring the breadth of this effect we also found anAnaesthetic Self Effect.That is, hypothetical changes from aesthetic indifference to caring about music, art, or beauty are judged to have a significant impact on identity. This effect on identity is stronger for aesthetic fields compared to leisure activities, such as hiking or playing video games (Study 4). Across our studies, the Anaesthetic Self Effect turns out to be stronger than the Aesthetic Self Effect. Taken together, we found evidence for a link between aesthetics and identity: we are aesthetic selves. When our tastes in music and the arts or our aesthetic interests change we take these to be transformative changes. (shrink)

Past research on folk aesthetics has suggested that most people are subjectivists when it comes to aesthetic judgment. However, most people also make a distinction between good and bad aesthetic taste. To understand the extent to which these two observations conflict with one another, we need a better understanding of people's everyday concept of aesthetic taste. In this paper, we present the results of a study in which participants drawn from a representative sample of the (...) US population were asked whether they usually distinguish between good and bad taste, how they define them, and whether aesthetic taste can be improved. Those who answered positively to the first question were asked to provide their definition of good and bad taste, while those who answered positively to the third question were asked to detail by what means taste can be improved. Our results suggest that most people distinguish between good and bad taste, and think taste can be improved. People's definitions of good and bad taste were varied, and were torn between very subjectivist conceptions of taste and others that lent themselves to a more objectivist interpretation. Overall, our results suggest that the tension Hume observed in conceptions of aesthetic taste is still present today. (shrink)

Aesthetic taste rose to prominence in the eighteenth century, and then quickly disappeared. Since the start of the 2000s, scholars have slowly returned to the main traditional concepts in aesthetics—beauty, the sublime, and aesthetic experience. Aesthetic taste, however, has lagged behind. I focus on two explanations for this downturn: aesthetics is too often associated with art alone and taste is thought to have no connection with anything objective. In this paper, I suggest that theories (...) of aesthetic taste are still valuable. While tastes will surely differ, individuals should explore the ways that their life and circumstances affect their taste and how they can become more intentional about developing their taste. Using prisons, engineering, and business, I show how theories of aesthetic taste can enter the contemporary scene by suggesting ways that it can influence their respective practices. (shrink)

Two common strategies have dominated attempts to account for the nature of taste. On the one side, we have an affectivist understanding of taste where aesthetic attribution has to do with the expression of a subjective response. On the other side, we find a non-affectivist approach according to which to judge something aesthetically is to epistemically track its main aesthetic properties. Our main argument will show that neither emotion nor perception can explain the nature of (...) class='Hi'>aesthetic taste single-handedly. In this paper, our principal aim is to examine the relationship between perceptual discernment and emotional sensibility as we find it in the process of ascribing aesthetic qualities. Is it the nature of the specific aesthetic property in question which determines the way in which perception and emotion are balanced in aesthetic attribution, or is it, rather, something about how our sensory skills operate? One of the notions we would like to explore in greater detail in this context is the idea of attunement, or the way in which aesthetic agents can align themselves to the content of an artwork o in order to better grasp its content and significance. According to our proposed picture, the exercise of taste involves an adjustment of one’s emotional sensibility to the aesthetic character of o. From here, we will posit both emotional and perceptual training as part of an agent’s aesthetic education in her use of aesthetic terms. (shrink)

I examine Hume’s and Mengzi’s reliance on aesthetic and moral taste in their sentiment-based theories of virtue. Their views on taste seem to conflict. In his essay “Of the Standard of Taste,” Hume observes that people’s taste sentiments appear to vary, but he seeks a standard that can reconcile them. In contrast, relying on the uniformity of aesthetic taste, Mengzi argues that humans, by nature, share a universal taste toward morality. I argue (...) that the apparent contrast in the two philosophers’ views originates from their attending to different aspects of taste and sentiments for their different theoretical goals. For an empirical account of aesthetic evaluation, Hume observes the ordinary phenomena of taste, people’s varied particular sentiments; he then investigates their initial causes in the mind to establish a reliable standard. Mengzi takes cases of uniform taste to imply the same mental cause of moral taste, which is the cornerstone of people’s moral self-cultivation. Relying on the sentiments for moral distinction and cultivation, both Hume and Mengzi reach similar conclusions: they recognize a practical standard, rather than empirical rules, in those who have achieved excellence in their aesthetic and moral taste, and suggest that the ultimate standard of taste is the natural constitution of the human mind. (shrink)

Bourdieu's theory of aesthetic taste shares with social identity theory the concepts of reciprocal comparison and differentiation among social groups. This study used discourse analysis of interviews with further-education students on the topic of aesthetic taste to test the hypothesis, derived from these theories, that individuals always present their tastes in line with social differentiations. Since these students were moving from working-class to middle-class identities via education, it was expected that their discourse would be rich in (...) the inconsistencies which need discourse analysis. Most respondents denied links between social class and aesthetic taste, but produced inconsistent “individualist” and “socialisation” repertoires. The individualist repertoire gave priority to individual choice in looking forward to a middle-class identity, while the socialisation repertoire favoured egalitarianism in looking backward to working-class origins and tastes. This inconsistency was resolved in one of two ways, “reconstrue society”, or “reconstrue self”. The “reconstrue society” resolution had three versions: progressivism ; reduction of class to resistible peer pressure; and subdivision of the working class into non-cultured and cultured segments, identifying the self with the latter. “Reconstrue self presented the self as overriding socialisation forces, but split identity between a social outer appearance and a private inner self. (shrink)

Either beauty is the beholding of a fixed and final aesthetic essence discontinuous with the rest of nature, or it is an intuitive grasp and encompassing feel of a consummated movement of natural energies and elements through their inner relations into a single, qualitative unity, whose pervasive tonality is a situational emergent from the biologically active, temporally continuous, and reciprocally constituting-constituted transactional dialectic between a human creature and the world. If aesthetic-mystical experience is indeed something “eternalized” out of (...) all connection with ordinary experience and the flood of moving fact, then what is immediately entailed is a phenomenological profile conceived as.. (shrink)

Aesthetics is the part of contemporary academic philosophy that is concerned with art, beauty, criticism, and taste. As such, it must address metaphysical issues, epistemic problems, and questions of value. This makes it difficult to present a coherent account of the subject matter of aesthetics. In this article, I argue that this difficulty is the result of ambiguities and contradictions that arose in disputes about the relationship between the science of aesthetics, the critique of taste, and the philosophy (...) of art in German philosophy during the eighteenth and early nineteenth century. By reconstructing the history of these debates, I hope to shed new light on the origins of aesthetics as a discipline and to explain why its subject matter and status within philosophy are still so difficult to define. (shrink)

Once a group of physicists at my university invited me to a physics colloquium. They were certain that I would get a great deal out of it. I love theoretical physics, although my preparation for understanding the "real stuff" is extremely modest. After the first ten minutes of the lecture, I realized I was in way over my head; though I understood the topic and the trajectory, I was not able to follow the path. But I stayed and continued to (...) enjoy the lecture. No longer was I understanding the lecture as a physics lecture—that is, as a lecture the contents of which was the articulation of a case for understanding a physical phenomenon or the application of a physical theory for understanding a physical phenomenon.... (shrink)

Aesthetic Taste Taste is the most common trope when talking about the intellectual judgment of an object’s aesthetic merit. This popularity rose to an unprecedented degree in the eighteenth century, which is the main focus of this article. Taste became a major concept in aesthetics. This prominence was so pronounced that it might seem that … Continue reading Aesthetic Taste →.

This article considers the reasons Kant rejects the possibility of a science of aesthetics throughout his career. It begins by surveying the background of Kant’s denial, focusing first on the introduction of aesthetics as a new science in the works of Alexander Baumgarten and Georg Friedrich Meier. After showing that there are numerous ambiguities in the way Baumgarten and Meier present their new science, the article considers Kant’s account of the differences between aesthetics and logic in the transcripts of his (...) Lectures on Logic. Because Kant uses the differences between aesthetics and logic to explain why logic is and aesthetics is not a science, these discussions provide a great deal of insight into his conception of science as well as his views on aesthetics. Finally, the article addresses the reasons Kant continues to insist that aesthetics is not a science but “a mere critique of taste” after he announces his discovery of the a priori principles of aesthetic judgment. (shrink)

This book constitutes one of the most important contributions to recent Kant scholarship. In it, one of the pre-eminent interpreters of Kant, Henry Allison, offers a comprehensive, systematic, and philosophically astute account of all aspects of Kant's views on aesthetics. The first part of the book analyses Kant's conception of reflective judgment and its connections with both empirical knowledge and judgments of taste. The second and third parts treat two questions that Allison insists must be kept distinct: the normativity (...) of pure judgments of taste, and the moral and systematic significance of taste. The fourth part considers two important topics often neglected in the study of Kant's aesthetics: his conceptions of fine art, and the sublime. (shrink)

For Kant, the form of a subject's experience of an object provides the normative basis for an aesthetic judgement about it. In other words, if the subject's experience of an object has certain structural properties, then Kant thinks she can legitimately judge that the object is beautiful - and that it is beautiful for everyone. My goal in this paper is to provide a new account of how this 'subjective universalism' is supposed to work. In doing so, I appeal (...) to Kant's notions of an aesthetic idea and an aesthetic attribute, and the connection that Kant makes between an object's expression of rational and the normativity of aesthetic judgements about it. -/- . (shrink)

_Hume's Aesthetic Theory_ examines the neglected area of the development of aesthetics in empiricist thinking, exploring the link between the empiricist background of aesthetics in the eighteenth century and the work of David Hume. This is a major contribution to our understanding of Hume's general philosophy and provides fresh insights into the history of aesthetics.

ABSTRACT The paper proposes that the distinctive features of aesthetic assertion are due to a special norm governing such assertion rather than any semantic features of aesthetic predication. The norm is elaborated as a reading of Kant’s analysis of aesthetic judgment. Apart from the proposed norm capturing various features of aesthetic assertion, it is supported by various linguistic considerations that point to the semantic profile of predicates of personal taste and aesthetic predicates being in (...) fact alike with respect to the role of a judge or experiencer in the interpretation of the respective kinds of assertions. The difference between the two, therefore, must have a different source than the understood role of an agent, viz. the advertised norm. In particular, it is argued that the role of an explicit agent in both predicates acts to signal a presupposition of another agent having a different experience or judgment from the speaker rather than an articulation of the content of the predicate itself or a determination of its truth value. (shrink)

The sense of taste has served as a governing metaphor for aesthetic discernment for several centuries, and recent philosophical perspectives on this history have invited literal, gustatory taste into aesthetic relevance. This paper summarizes the disposition of taste in aesthetics by means of three stories, the most recent of which considers food in terms of aesthetics and its employment in works of art. I conclude with some reflections on the odd position that taste has (...) achieved in the postmodern art world, and I make a case for the often unnoticed role that bodily senses have in the apprehension of art. (shrink)

Allison begins this book by observing that although the eighteenth century is often called the “age of reason,” it has also been called the “century of taste.” There is a clear enough connection, however, between the two names, for anyone with eyes open enough to see it. For the phenomenon of taste—of likings and dislikings conforming to sharable standards, and invited or sought from others precisely for the sake of sharing them universally—was recognized by eighteenth-century rationalists, and certainly (...) by Kant, as a necessary adjunct or perhaps even a precondition for universally valid judgments based on reason, about science or morality or politics. Taste was also seen by them as overcoming the division between reason and sensation, and thus of making human beings whole; it is a way for reason to gain access to people’s feelings and motives, hence a precondition for it to shape their conduct. For Kant, a critique of aesthetic judgment is the inquiry in which the “great gulf” between knowledge and practice, theoretical understanding and moral reason is to be overcome and philosophy itself is to be made whole. (shrink)

"Homer and Classical Philology," Nietzsche's 1869 inaugural lecture at the University of Basel, addresses not only the history of the Homer question as a problem but also raises the question of the discipline of classical philology as science . Thematically, Nietzsche's first lecture as a professor of classical philology focuses on the significance of style as such. In this meta-scholarly context, the issue of scholarly discernment is explored in terms of aesthetic judgment, as a judgment of taste, a (...) focus Nietzsche subsequently resumes in the second of his Untimely Meditations, "On the Utility and Liability of History for Life."1 To be . (shrink)

In this paper, it is argued that only in the section on dialectic in the Critique of Judgment does Kant reach a definitive and conclusive version of deduction, after discovering the concept of the supersensible. In the section on the deduction of pure aesthetic judgments, Kant does not satisfactorily explain the critical distinction between the sensible nature of humanity and the supersensible nature of human reason presupposed in the concept of universal communicability. While the concept of the supersensible illustrates (...) this distinction, it is only through this concept that Kant that can justify the specific possibility of claiming subjective validity in taste. The priority of the solution found in the dialectic is illustrated not only by a comparative analysis of the two sections, but also by a historical reconstruction of the process of the formation of the work, which shows that the first formulation of the concept of validity coincides with the use of the concept of the supersensible. (shrink)

This book argues that the philosophical significance of Kant’s aesthetics lies not in its explicit account of beauty but in its implicit account of intentionality. Kant’s account is distinct in that feeling, affect, or mood must be operative within the way the mind receives the world. Moreover, these modes of receptivity fall within the normative domain so that we can hold each other responsible for how we are "struck" by an object or scene. Joseph Tinguely composes a series of investigations (...) into the philosophically rich but regrettably neglected topics at the intersection of Kant’s aesthetics and epistemology, such as how we orient ourselves in the world, whether tonality is a property of the subject or object, and what we hope to accomplish when we quarrel about taste. Taken together, these investigations offer a robust and defensible picture of mind, which not only resolves tensions in a Kantian account of intentionality but also offers a timely intervention into contemporary debates about the "aesthetic" nature of the way the mind is in touch with the world. Kant and the Reorientation of Aesthetics will appeal to scholars and students of Kant, as well as those working at the intersection of aesthetics and philosophy of mind. (shrink)

The paper addresses issues of predicates of taste, both gustatory and aesthetic in dialogue with Michael Glanzberg. The first part briefly discusses his view of anaphora in the determination of the semantics of such predicates, and attempts a friendly generalization of his strategy. The second part discusses his contextualism about statements of taste, of the form A is Φ, and then proposes a pluralist alternative. The literature normally confronts contextualism and relativism here, but the pluralist proposal introduces (...) further options. First, it distinguishes first-level and second-level, more theoretical, approaches. At the first level it introduces the naïve view option, the naive non-dogmatist experiencer who simply claims that A is Φ and that’s it. On meta-level such an experiencer is simply agnostic about further matters. Then, there is the first-level dogmatist stance, characteristic for people who do sincerely debate the issues, who naively believe they are objectively right. The third option is the tolerant, liberal one: “A is Φ; for me, I mean. How do you find it?” On the meta-level, dogmatic disagreement goes well with value-absolutism, entailing that one of the parties is simply wrong, and with relativism. If one is not dogmatist about taste predicates, one should accept that dogmatist is simply wrong; no faultlessness is present. The liberal stance goes well with contextualism. If one is liberal there is no deep disagreement. So, the idea of faultless disagreement is a myth. But the proposal notes that language is open to all possibilities, there is no single option that is obligatory for all speakers. (shrink)

Luiz Cost Lima argues in The Limits of Voice that Kant’s Critique of Judgment plays a pivotal role in furthering aestheticization, or the objectification and universalization of aesthetic experience. He introduces the term criticity to refer to the act of questioning and finds that Kant poses the alternatives of aestheticization and criticity. However, Costa Lima sees Kant and most of the following literary criticism as accepting aestheticization, with exceptions such as Schlegel and Kafka. (xii) He states ‘The effective actualization (...) of an aesthetic experience is then defined by the fact that it constitutes a mute universality, one that necessarily cannot be communicated’. (100) Yet Kant’s view is that aesthetic experience is communicable. I suggest the tension between the two can be resolved through the distinction between actual and potential communication, and argue that what is foremost for Kant is the potential to communicate aesthetic experience, not its privacy. Thus I demonstrate how Kant can be seen as a proponent of criticity and can account for our capacity to share experiences and judgments of taste. Furthermore, I contend that Hannah Arendt’s work on ethical and political judgment, particularly in Lectures on Kant’s Political Philosophy (1982), can be seen as an another example of criticity in the moral and political spheres, and show how she extends both Kant’s aesthetic work and Costa Lima’s ideas. Arendt, like Kant, shows how aesthetic experience is potentially communicable. Finally, I explain how Arendt turns Kant’s aesthetic judgement to criticity in ethical and political judgment through developing an intersubjective account of judgment. In that sense, aesthetic experience is able to find a way out of muteness and Costa Lima’s concept of criticity can find a place in other fields. (shrink)

Can there be a philosophy of taste? This paper opens by raising some metaphilosophical questions about the study of taste – what it consists of and what method we should adopt in pursuing it. It is suggested that the best starting point for philosophising about taste is against the background of 18th-century epistemology and philosophy of mind, and the conceptual tools this new philosophical paradigm entails. The notion of aesthetic taste in particular, which emerges from (...) a growing sense of dissatisfaction with an undifferentiated category of taste, comes to be set apart from gustatory taste on account of its normativity and aspirations to objectivity. The paradox of taste, as found in Hume and Kant, is examined, and shown to be highly relevant to contemporary metaphysical debate within aesthetics. Specifically, this paper argues that both Realists and Anti-Realists rely more heavily than assumed on the idea of taste. (shrink)

In this essay, I discuss Baumgarten’s neglected doctrine of taste. In particular I investigate his definition of taste as the judgment of the senses against the backdrop of the philosophical debate of his day, pointing out the biblical and classical sources of the idea of a judging aisthesis. In addition, I analyse the radical change that the definition of taste as the judgment of the senses brings about in the idea of both taste and the judgment (...) of the senses with regard to Wolff. Highlighting the link with the issue of analogon rationis and beauty, I conclude that the concept of taste is at the core of Baumgarten’s new aesthetic project. (shrink)

Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in on (...) a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people's food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience. (shrink)

This chapter compares simple predicates of personal taste (PPTs) such as tasty and beautiful with their complex counterparts (eg tastes good, looks beautiful). I argue that the former differ from the latter along two dimensions. Firstly, simple PPTs are individual-level predicates, whereas complex ones are stage-level. Secondly, covert Experiencer arguments of simple PPTs obligatorily receive a generic interpretation; by contrast, the covert Experiencer of a complex PPT can receive a generic, bound variable or referential interpretation. I provide an analysis (...) of these facts based on a novel proposal about the licensing of individual-level predicates (the ‘Licensing Condition on ILPs’). This condition states that all covert pronominal arguments of an individual-level predicate must be bound by the generic operator. Finally, I show that generic construal of the Experiencer is a necessary condition for faultless disagreement. This is evidence in favour of treatments of subjective meaning that appeal to genericity, and against relativism about PPTs. (shrink)

In lieu of an abstract, here is a brief excerpt of the content:Journal of the History of Philosophy 40.3 (2002) 406-408 [Access article in PDF] Book Review Kant's Theory of Taste: A Reading of the Critique of Aesthetic Judgment Henry E. Allison. Kant's Theory of Taste: A Reading of the Critique of Aesthetic Judgment. New York: Cambridge University Press, 2001. Pp. xvi + 424. Cloth, $69.95. Paper, $24.95. In his new book, Henry Allison provides a study (...) of the two introductions and the first half of Kant's Critique of the Power of Judgment to stand alongside his previous books on Kant's theoretical and practical philosophy, Kant's Transcendental Idealism (1983) and Kant's Theory of Freedom (1990). Those books showed Allison's commitment to the unity and coherence of Kant's thought, and it is the aim of the present book to demonstrate the connections between the two halves of Kant's third Critique, that is, Kant's aesthetics and his teleology, as well as to demonstrate the connections between Kant's aesthetic theory and both his theoretical and his practical philosophy. In order to defend the unity of the third Critique, Allison defends Kant's characterization of the judgment of taste as a species of reflective judgment, and argues that our judgments of beauty depend upon the principle of the purposiveness of nature that is also the basis for judgments about the systematicity of natural laws. To display the connections between Kant's aesthetics and his theoretical philosophy, [End Page 406] Allison uses the first Critique's distinction between the quid facti and the quid juris to explicate the relation between Kant's "analytic of the beautiful" and his "deduction of pure aesthetic judgment"; he then defends the success of Kant's strategy for the deduction of judgments of taste by grounding them in the general conditions of the possibility of cognition. Finally, in order to explain Kant's connection between aesthetics and morality, Allison interprets Kant's theory of the "intellectual interest" in the beautiful as evidence of nature's amenability to our achievement of the ends of morality, an assurance that we need not be motivated in the first place to act as morality requires, but rather to prevent our motivation to be moral from being undermined by our own predisposition to radical evil. He then defends Kant's thesis that all beauty, and thus natural as well as artistic beauty, can be seen as an expression of aesthetic ideas, and specifically of the morally requisite idea of nature's amenability to the achievement of our moral objectives.There is much in this approach with which I can agree, and some with which I cannot. I agree that there is much in Kant's general conception of reflective judgment that illuminates his conception of judgments of beauty, yet I do not think that the principle of taste is analogous to the principle of the purposiveness of nature, because it does not play a role in making particular judgments of taste analogous to the role the latter principle plays in the conduct of scientific inquiry. My own interpretation of Kant's model for making particular judgments of taste is not fundamentally different from that which Allison offers under the rubric of the quid facti, although we disagree about which of the four "moments" of the "Analytic of the Beautiful" are part of the meaning of a judgment of beauty and which function more as grounds for making judgments with such a meaning. But I am not persuaded by Allison's defense of Kant's deduction of pure judgments of taste, that is, his answer to the quid juris, from the objections that I and others have raised to it. Finally, although there are large areas of agreement between our interpretations of Kant's theory of intellectual interest in the beautiful, the claim that aesthetic experience is evidence of nature's amenability to the realization of the ends that we adopt in the name of morality is only part of the story that Kant develops in the Critique of Aesthetic... (shrink)

This paper proposes to analyse the process that makes paths of action meaningful. It argues that this process is one of ‘figuration’. The term ‘figuration’ intends to outline how the experience of moral meaning is one that already positively marks out a field and to identify and analyse the mechanisms used for such marking and selection. It is my contention that these mechanisms predate the persuasion to a moral path; they are the process through which this path is constructed as (...) meaningful. This thesis is elucidated through an analysis of the tactics of meaning in Kant’s moral theory. Kant turns to aesthetics as a means of corroboration for his moral theory, but he also attempts to limit the scope of the interactions between his aesthetic and moral theory. For instance, when he writes on the topic of form in aesthetic taste or outlines the technical specifications of aesthetic judgment, it is arguably the arcane peculiarities of his system that are met. For this reason, Kant insists on the merely analogical relations between beauty and morality. However, it is also possible to see how certain aspects of Kant’s aesthetic theory execute wider, and potentially more important, functions for his practical philosophy, such as providing meaningful orientation for the ascetic moral attitude of his duty-ethics. In this respect, certain figures of Kant’s aesthetic theory may well be viewed as complementing the dependence in his moral philosophy, in the important sections on moral pedagogy and methodology, on appeals to heroic models and stories as ways of shaping and inculcating the moral disposition. This paper considers these aspects of interaction between Kant’s aesthetic and moral philosophies as both 1) a problem for the consistency of his philosophy given his avowed exclusion of aesthetic and religious elements of meaning in his duty-ethics; and 2) as a case study for the new, schematic analysis of ‘moral figuration’ outlined in the paper. (shrink)

This paper aims to delineate the class of aesthetic judgments linguistically. The main idea is that aesthetic judgments can be specified by a certain set of assertibility conditions, i.e., by norms that govern appropriate speech-acts. This idea is spelled out in detail and defended against various objections. The suggestion leads to an interesting account of aesthetic judgments that is theoretically fruitful: It provides the basis for a non-circular and satisfying characterization of the whole domain of aesthetic (...) research and it marks an important linguistic difference between aesthetic judgments and judgments of personal taste. (shrink)

All aesthetic judgements, whether descriptive, evaluative or some combination of the two, and whatever they might be about, whether works of art, artefacts of other kinds, or natural things, declare themselves to be, not mere announcements or expressions of personal responses to the objects of judgement, but claims meriting the agreement of others. Despite the frequent appeal in everyday life to the nihilistic interpretation of the saying ‘It's all a matter of taste’, the doctrine of aesthetic nihilism—the (...) view that such claims are never warranted—does not merit serious attention. What is needed is an articulation of the various kinds of content of aesthetic judgements, one that will reveal what their claim to intersubjective validity amounts to and enable an assessment of what the proper limits of the claim might be. This clarification is what I attempt to provide. After some introductory definitions and classifications, the principal focus of the first part of the paper is descriptive aesthetic judgements, and one issue that figures large is the proper understanding of those judgements of this kind which are expressed in sentences that are intended to be understood metaphorically. A short bridge passage identifies an aesthetic judgement whose content is indicative of the content of evaluative aesthetic judgements of all kinds, and in particular evaluative aesthetic judgements about works of art, which the second part of the paper focuses on. Real illumination of these requires an identification of the aim of art (as such): I offer an account of this aim, which I defend against certain objections that it is liable to attract, and I use it to throw light not just on singular but also on comparative judgements of artistic value. I conclude with some remarks about purely aesthetic value and specifically artistic value and about similarities and differences between evaluative aesthetic judgements of works of art and evaluative aesthetic judgements of works of nature. (shrink)

Nicola Perullo's Taste as Experience draws on the author's philosophical background and his experience as a professor of aesthetics at a culinary institute. He aims to understand the experience of taste, analyzing it into three 'modes of access': pleasure, knowledge, and indifference. His perspective, influenced by Dewey, illuminates various elements of taste, eating, and drinking.

During a Barolo en primeur tasting session, a seasoned wine taster is assailed by a procedural unease which leads him to question the foundations on which his work rests. Sparked off by his reading of Michel Le Gris’ pamphlet Dionysos crucifié, the taster’s objections and perplexities are directed towards teasing out the rules and coordinates of a tasting aesthetic which has become tamed and domesticated, at the service of a narcissistic “tyranny of instant gratification”. Such an approach translates into (...) wines that are beaten into submission by interventionist winemakers, wines that derive from a tasting model that has been pre-emptively cleansed of tension or dissonance so as to exalt products that are easy, reassuring, docile to marketing logic, and increasingly similar. What sort of doubts, what interpretative friction can hope to reacquaint wine criticism with its true and original aims? What relations between the tongue that tastes and the tongue that speaks can respond to the needs of a new approach to wine appreciation, a ‘tasting different’? (shrink)

Although Hume did not produce any major work in aesthetics, several of his essays, as well as numerous passages in A Treatise of Human Nature and in An Enquiry Concerning the Principles of Morals, do address central debates in eighteenth-century aesthetics. In this dissertation I show that Hume made some interesting contributions to these debates that in fact changed the course of aesthetic inquiry. He was the first British thinker to apply systematically an empirical method to such aesthetic (...) concepts as the nature of beauty, the experience of the sublime, the pleasures of tragedy, and the standard of taste. His views on these concepts represent a significant departure from the classical emphasis on the formal features of aesthetic objects, and a new emphasis on the psychological processes by which the object is experienced. Hume's importance within the Anglo-aesthetic tradition is that his approach instigated a radical shift in aesthetic discourse from the study of beautiful things to the causal analysis of the emotional experiences of the percipient. Hume recognized the relativistic implications of the displacement of the aesthetic object by the experiencing subject, but he remained hopeful that a "science" of aesthetics based on principles of human nature could still be developed. This study aims to situate Hume's aesthetics within the context of his "science of man," and thereby to enhance understanding of his philosophical project as a whole. (shrink)

This article reframes the approach to Rousseau in political philosophy and histories of political thought by emphasizing some neglected aesthetic dimensions of amour-propre and the general will. I argue that Rousseau's account of the origins of amour-propre in aesthetic judgment alerts us to his view that the potentially dangerous effects of amour-propre can be mitigated if its 'extension' to others is grounded in an aesthetic appreciation of beauty. This pushes back against the predominant 'revisionist' interpretation of amour-propre (...) in terms of Hegelian 'recognition' or Rawlsian 'social bases of self-respect'. It also clears the ground for my recovery of Rousseau's neglected analogy between the general will and what he called the general taste. I argue that reconstructing the general taste and reconsidering the general will in its light yields a significant argument by analogy: like the general taste, the general will is democratically determined by majority vote, not constrained by transcendent standards. (shrink)

When does eating become art? Can a cook be an artist? This book answers these questions by exploring the position of taste in contemporary culture and the manners in which taste meanders its way into the realm of art.

Taste and Experience in Eighteenth Century Aesthetics acknowledges theories of taste, beauty, the fine arts, genius, expression, the sublime and the picturesque in their own right, distinct from later theories of an exclusively aesthetic kind of experience. By drawing on a wealth of thinkers, including several marginalised philosophers, Dabney Townsend presents a novel reading of the century to challenge our understanding of art and move towards a unique way of thinking about aesthetics. Speaking of a proto-aesthetic, (...) Townsend surveys theories of taste and beauty arising from the empiricist shift in philosophy. A proto-aesthetic was shaped by the philosophers who followed Locke and accepted that theories of taste and beauty must be products of experience alone. Francis Hutcheson, David Hume, Alexander Gerard and Thomas Reid were among the most important advocates, joined by others who re-thought traditional topics. Featuring chapters tracing its philosophical principles, issues raised by the subjectivity of the empiricist approach and the more academic proto-aesthetic formed toward the end of the century, Townsend argues that Lockean empiricism laid the foundations for what we now call aesthetics. (shrink)