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[null,"1.","Record Nr.",null,"UNINA9910966077403321"]
[null,null,"Autore",null,"Dickie George <1926->"]
[null,null,"Titolo",null,"The century of taste : the philosophical odyssey of taste in the eighteenth century / / George Dickie"]
[null,null,"Pubbl/distr/stampa",null,"New York ; , : Oxford University Press, , 2023"]
[null,null,"ISBN",null,"0-19-773005-1"]
[{"$nulls":4},"1-280-53365-X"]
[{"$nulls":4},"0-19-535713-2"]
[null,null,"Descrizione fisica",null,"1 online resource (169 pages)"]
[null,null,"Collana",null,"Oxford scholarship online"]
[null,null,"Disciplina",null,"111/.85/09033"]
[null,null,"Soggetti",null,"Aesthetics, Modern - 18th century"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Previously issued in print: 1996."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"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; Index"]
[null,null,null,"Sommario/riassunto","This 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."]