Hoy vivimos en un mundo emocionalizado donde las discusiones éticas, políticas o culturales y estéticas se ofrecen siempre en forma de emociones (y se legitiman por ser sentimientos o afectos) y es difícil encontrar un espacio para la reflexión razonada. Creo que atender a la reflexión de Hume sobre la estética nos puede ayudar aquí, pues aunque comienza su conocido ensayo “Of the Standard of Taste” con la asunción de que sobre gustos nada hay escrito, Hume permite construir un espacio (...) de discusión (aunque no enteramente racional) acerca de cuestiones evidentemente sentimentales. Un espacio que se distingue por la conversación y la sociabilidad que supone esta: lo bello, como cualquier emoción, se educa en la charla que establecemos con quienes conversamos. No hay nada previo a la misma. (shrink)

I offer a set of sufficient conditions for beauty, drawing on Parsons and Carlson’s account of ‘functional beauty’. First, I argue that their account is flawed, whilst falling short of...

David Hume's celebrated essay ‘‘Of the Standard of Taste’’ is the central text for understanding Hume's aesthetic theory, yet an important claim in that essay has received inadequate attention in the literature. Although it is understood that Hume stresses the importance of delicacy of taste, it is less well understood that this delicacy is a delicacy of imagination, which is distinct from a delicacy of perception. Using both the essay and other texts to elucidate this thesis, it appears that Hume's (...) account of taste faces unresolved difficulties in defending a standard of taste. (shrink)

This essay investigates the structure and meaning of the Mengzi’s 孟子 analogical inferences in Mengzi 6A7. In this chapter, he argues that just as the perceptual masters allowed the discovery of our senses’ uniform preferences, the sages enabled us to recognize our hearts’ universal preferences for “order and righteousness.” Regarding an unresolved question of how the sages help us understand our hearts’ preferred objects as such, I propose a spectator-based moral artisanship reading as an alternative to an evaluator-focused moral connoisseurship (...) view: the sages are moral artisans who refine their moral achievements, and people’s uniform approval of their achievements—firmly associated with “order and righteousness”—demonstrates our hearts’ same natural preferences for them. Furthermore, I argue that this chapter’s conclusion—we and the sages are of the same kind with natural moral preferences—implies the necessity of our transition from passive spectators to active moral performers for moral self-cultivation. (shrink)

From the perspective of art education, the worst-case philosophical scenario is the hedonist-subjectivist account of art. If we measure art by the pleasure we gain from it, it may seem senseless to attempt teaching the reception of art. David Hume's ‘Of the Standard of Taste’ provides an argument for the art-education enthusiast, explaining that—even on a subjectivist account—art education crystallises our own preferences. While I refer to a historical debate and provide a close reading of an 18th-century essay, my goal (...) is to offer a philosophical solution to an ongoing dilemma; I use Hume's essay to ground the justification of art education. (shrink)