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181   $ctxt$2rdacontent
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200 10$aKant's theory of taste $ea reading of the Critique of aesthetic judgment /$fHenry E. Allison
210   $aCambridge ;$aNew York $cCambridge University Press$d2001
215   $a1 online resource (xvi, 424 pages) $cdigital, PDF file(s)
225 1 $aModern European philosophy
300   $aTitle from publisher's bibliographic system (viewed on 05 Oct 2015).
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320   $aIncludes bibliographical references (p. 405-413) and index.
327   $aCover; Half-title; Series-title; Title; Copyright; Dedication; CONTENTS; ACKNOWLEDGMENTS; NOTE ON SOURCES AND KEY TO ABBREVIATIONS AND TRANSLATIONS; INTRODUCTION; I KANT'S CONCEPTION OF REFLECTIVE JUDGMENT; II THE QUID FACTI AND THE QUID JURIS IN THE DOMAIN OF TASTE; III THE MORAL AND SYSTEMATIC SIGNIFICANCE OF TASTE; IV PARERGA TO THE THEORY OF TASTE; NOTES; BIBLIOGRAPHY; INDEX
330   $aThis book constitutes one of the most important contributions to recent Kant scholarship. In it, one of the pre-eminent interpreters of Kant, Henry Allison, offers a comprehensive, systematic, and philosophically astute account of all aspects of Kant's views on aesthetics. The first part of the book analyses Kant's conception of reflective judgment and its connections with both empirical knowledge and judgments of taste. The second and third parts treat two questions that Allison insists must be kept distinct: the normativity of pure judgments of taste, and the moral and systematic significance of taste. The fourth part considers two important topics often neglected in the study of Kant's aesthetics: his conceptions of fine art, and the sublime.
410  0$aModern European philosophy.
606   $aAesthetics
606   $aJudgment (Aesthetics)
615  0$aAesthetics.
615  0$aJudgment (Aesthetics)
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