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100   $a19960415e20231996  |y         |
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  1$aNew York ;$cOxford University Press,$d2023.
215   $a1 online resource (169 pages)
225 1 $aOxford scholarship online
300   $aPreviously issued in print: 1996.
311 08$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 8 $aThis is a critical account of such central figures in the early development of the modern philosophy of art as Hutcheson, Gerard, Alison, Kant and Hume. It traces the development of the modern theory of artistic taste from its origin to its refinement and complete expression.
410  0$aOxford scholarship online.
606   $aAesthetics, Modern$y18th century
615  0$aAesthetics, Modern
676   $a111/.85/09033
700   $aDickie$b George$f1926-$01852244
801  0$bUk
801  1$bUk
801  2$bStDuBDSZ
801  2$bStDuBDSZ
906   $aBOOK
912   $a9910966077403321
996   $aThe century of taste$94447132
997   $aUNINA