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Record Nr. |
UNINA9910451308703321 |
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Autore |
Dickie George <1926-> |
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Titolo |
The century of taste [[electronic resource] ] : the philosophical odyssey of taste in the eighteenth century / / George Dickie |
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Pubbl/distr/stampa |
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New York, : Oxford University Press, c1996 |
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ISBN |
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1-280-53365-X |
0-19-535713-2 |
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Descrizione fisica |
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1 online resource (169 p.) |
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Disciplina |
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Soggetti |
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Aesthetics, Modern - 18th century |
Philosophy |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Contents; Introduction; 1. The Basic Theory of Taste: Francis Hutcheson; 2. The Association and Coalescence of Ideas: Alexander Gerard; 3. Complete Associationism: Archibald Alison; 4. Taste and Purpose: Immanuel Kant; 5. Beauties and Blemishes: David Hume; 6. General Evaluation; Index |
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Sommario/riassunto |
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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 |
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