LEADER 01749nlm0 22004931i 450 001 990009263860403321 010 $a9783642111457 035 $a000926386 035 $aFED01000926386 035 $a(Aleph)000926386FED01 035 $a000926386 100 $a20100926d2009----km-y0itay50------ba 101 0 $aeng 102 $aDE 135 $adrnn-008mamaa 200 1 $aInformation and Communications Security$bRisorsa elettronica$e11th International Conference, ICICS 2009, Beijing, China, December 14-17, 2009. Proceedings$fedited by Sihan Qing, Chris J. Mitchell, Guilin Wang 210 $aBerlin ; Heidelberg$cSpringer$d2009 225 1 $aLecture Notes in Computer Science$x0302-9743$v5927 230 $aDocumento elettronico 336 $aTesto 337 $aFormato html, pdf 702 1$aMitchell,$bChris J. 702 1$aQing,$bSihan 702 1$aWang,$bGuilin 801 0$aIT$bUNINA$gREICAT$2UNIMARC 856 4 $zFull text per gli utenti Federico II$uhttp://dx.doi.org/10.1007/978-3-642-11145-7 901 $aEB 912 $a990009263860403321 961 $aAlgorithm Analysis and Problem Complexity 961 $aCoding and Information Theory 961 $aCoding theory 961 $aComputer Communication Networks 961 $aComputer Communication Networks 961 $aComputer science 961 $aComputer Science 961 $aComputer software 961 $aData Encryption 961 $aData encryption (Computer science) 961 $aData protection 961 $aData structures (Computer science) 961 $aData Structures, Cryptology and Information Theory 961 $aSystems and Data Security 996 $aInformation and Communications Security$9771899 997 $aUNINA LEADER 02642nam 2200565Ia 450 001 9910784818303321 005 20230105202202.0 010 $a0-19-773005-1 010 $a1-280-53365-X 010 $a0-19-535713-2 035 $a(CKB)1000000000410380 035 $a(EBL)430788 035 $a(OCoLC)435824318 035 $a(SSID)ssj0000119391 035 $a(PQKBManifestationID)11141745 035 $a(PQKBTitleCode)TC0000119391 035 $a(PQKBWorkID)10058935 035 $a(PQKB)10574162 035 $a(Au-PeEL)EBL430788 035 $a(CaPaEBR)ebr10278305 035 $a(CaONFJC)MIL53365 035 $a(MiAaPQ)EBC430788 035 $a(EXLCZ)991000000000410380 100 $a19941227d1996 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 14$aThe century of taste $ethe philosophical odyssey of taste in the eighteenth century /$fGeorge Dickie 210 $aNew York $cOxford University Press$dc1996 215 $a1 online resource (169 pages) 300 $aDescription based upon print version of record. 311 0 $a0-19-509680-0 320 $aIncludes bibliographical references and index. 327 $aContents; 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 330 $aThe 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. 606 $aAesthetics, Modern$y18th century 606 $aPhilosophy 615 0$aAesthetics, Modern 615 0$aPhilosophy. 676 $a111/.85/09033 700 $aDickie$b George$f1926-$01530430 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910784818303321 996 $aThe century of taste$93775499 997 $aUNINA