02642nam 2200565Ia 450 991078481830332120230105202202.00-19-773005-11-280-53365-X0-19-535713-2(CKB)1000000000410380(EBL)430788(OCoLC)435824318(SSID)ssj0000119391(PQKBManifestationID)11141745(PQKBTitleCode)TC0000119391(PQKBWorkID)10058935(PQKB)10574162(Au-PeEL)EBL430788(CaPaEBR)ebr10278305(CaONFJC)MIL53365(MiAaPQ)EBC430788(EXLCZ)99100000000041038019941227d1996 uy 0engurcn|||||||||txtrdacontentcrdamediacrrdacarrierThe century of taste the philosophical odyssey of taste in the eighteenth century /George DickieNew York Oxford University Pressc19961 online resource (169 pages)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 obscurities and inconsistencies in Kant's aesthetic writings, and arguing that they have been overrated.Aesthetics, Modern18th centuryPhilosophyAesthetics, ModernPhilosophy.111/.85/09033Dickie George1926-1530430MiAaPQMiAaPQMiAaPQBOOK9910784818303321The century of taste3775499UNINA