02538nam 2200565Ia 450 991045130870332120200520144314.01-280-53365-X0-19-535713-2(CKB)1000000000410380(EBL)430788(OCoLC)435824318(SSID)ssj0000119391(PQKBManifestationID)11141745(PQKBTitleCode)TC0000119391(PQKBWorkID)10058935(PQKB)10574162(MiAaPQ)EBC430788(Au-PeEL)EBL430788(CaPaEBR)ebr10278305(CaONFJC)MIL53365(EXLCZ)99100000000041038019941227d1996 uy 0engurcn|||||||||txtccrThe century of taste[electronic resource] the philosophical odyssey of taste in the eighteenth century /George DickieNew York Oxford University Pressc19961 online resource (169 p.)Description based upon print version of record.0-19-509680-0 Includes bibliographical references and index.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; IndexThe 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 obscuritiesAesthetics, Modern18th centuryPhilosophyElectronic books.Aesthetics, ModernPhilosophy.111/.85/09033Dickie George1926-926933MiAaPQMiAaPQMiAaPQBOOK9910451308703321The century of taste2082475UNINA