AbstractHume is perhaps the most skeptical of all the great philosophers; and so it might reasonably have been assumed that he would have doubted the existence of a standard of taste in an area of human activity, the arts, where very many people, not ordinarily considered of a skeptical turn of mind, have doubted the existence of any standard according to his 1757 essay Of the Standard of Taste.

A shared goal amongst most educators, we argue, is to supplant students’ raw or “naive” intuitions with more refined intuitions about a particular domain. Educators want students, and people more generally, to recognize when ideas, frameworks, and processes don’t “look right”. When we know that something does not look right, sound right, or feel right, we investigate further. We seek to fill in the gaps between our knowledge and we attempt to learn new approaches for solving problems. Lifelong learning, in (...) other words, builds from a recognition of incoherence. We hope students will be more likely to recognize flawed reasoning or rhetorical appeals, even if they have long forgotten the details of logic, statistics, and argumentation. They have acquired a refined (one might even say “aesthetic”) sense of what is likely correct or incorrect; what is likely promising or empty. This sense is “aisthesis”. -/- Aisthesis is a marker of education. Although it doesn’t refer to particular sets of knowledge or particular skills in analyzing and evaluating problems, it provides a overarching framework that binds educators in both literature and science. Consequently, aisthesis provides a novel lens for pedagogy. Insofar as we are correct that education is about the cultivation of an aesthetic discrimination between good and bad work, aisthesis could be more explicitly targeted. Educators hope to instill in students an aisthetic sense of how to recognize when statements, issues, or artifacts are problematic and require further engagmeent. (shrink)

In lieu of an abstract, here is a brief excerpt of the content:18 HUME AND THE STANDARD OF TASTE David Hume's critical theories, although fragmentary, have drawn increasingly serious attention in the twentieth century, yet even in 1976 Peter Jones, in reassessing Hume's aesthetics, can describe one of the most substantial of his critical essays, "Of the Standard of Taste," as underrated. Jones praises it as "subtle and highly complex," but while I agree with that judgment (...) I also find the essay quite puzzling. I am struck by certain features which look like structural weaknesses and by what seem to be inconsistencies, even contradictions, in Hume's argument. But perhaps the gravest difficulty facing interpretation of this essay is the irony which Hume seems to use, for this raises the question of just how seriously we are to take some of the more conventional views contained in "Of the Standard of Taste." I can begin to illustrate my uneasiness by considering Hume's use of a tall tale from Don Quixote, Part II, chapter xiii. Hume introduces this in a lighthearted way as part of his definition of delicacy of taste. It is the story of Sancho Panza's two kinsmen, who are such sensitive judges of wine that they can detect the taint of iron and leather imparted to a hogshead by the presence in it of a key on a thong. Now there are some interesting differences between Hume's version of this tale and the original. For example, where Hume has the two tasters deliberate over their wine before pronouncing it good, except for the slight taste of leather or iron, Cervantes says the first merely tried it with the tip of his tongue and the second just sniffed it, without tasting any at all. Further, Hume says "both 2 were ridiculed for their judgment," but there is no such 19 reaction mentioned in the original. Lastly, Hume calls the cause of the taint of iron "an old key," where 3 Cervantes describes it as "little." In short, while in the original interest is in the sensitivity of the taste of Sancho' s kinsmen for its own sake, Hume's emphasis is more on the relation of their taste to that of other people. He makes the procedure of tasting the wine as normal as possible and he gives prominence to the reactions of other people. Hume both tones down the more fabulous aspects of the story, making it less extraordinary and hence a better starting-point for a generalization about taste, and makes more explicit the conflict of opinion about the wine. He is using the story not just to define delicacy of taste but also to relate it to the problem of aesthetic judgment and the standard of taste. This is confirmed by the application Hume makes of his example. First, he uses the analogy between physical and aesthetic taste to claim that delicacy in both consists of the ability to detect minute effects and make fine discriminations. But the crucial question is what serves, like the key on the thong in the story, to confirm to outsiders that a man's aesthetic judgment is in fact more delicate than his neighbours'. Hume's answer is "the general rules of beauty... to produce these general rules or avowed patterns of composition is like finding the key with the leathern thong; which justified the verdict of Sancho' s kinsmen, and confounded those pretended judges who had condemned them" (273). But of course producing a general rule is not exactly like finding a physical key on a thong, and Hume's use of the word "avowed" here, which he repeats later, raises the difficulty of how the principles of art become accepted, and by whom. But, that apart, there is something odd about the discussion since the avowed principle is used, with support from examples, to 20 convince a bad critic that he is wrong, on the grounds that his judgment does not accord with the general judgment. This is the opposite of Sancho's story, in which his kinsmen were in a minority, derided, adds Hume, by the dull majority, and only vindicated by the discovery of the tainting key and thong. The aesthetic equivalent of... (shrink)

I attempt to make sense of Hume's enigmatic characterization of the standard of taste as "a rule, by which the various sentiments of men may be reconciled; at least, a decision, afforded, confirming one sentiment, and condemning another." In particular, I take up the questions (a) how the standard could be both a rule and a decision, (b) why it is at least a decision if not a rule, and (c) why, if a rule, it may reconcile (...) various sentiments rather than merely confirm one and condemn another. (shrink)

In lieu of an abstract, here is a brief excerpt of the content:Hume’s Sceptical Standard of Taste*Jonathan Friday1it is generally agreed that Hume’s essay “Of the Standard of Taste”1 is the most valuable of the large number of works on what we now call aesthetics to emerge from the intellectual and cultural flowering of the Scottish Enlightenment. Here, however, agreement about the essay comes to an end, to be replaced by disagreement about what Hume identifies as (...) the standard of taste. Hume’s text encourages differing interpretations by appearing to identify a number of different standards of taste while continually suggesting there is only one. At the very least, one can find Hume hinting at a rule standard, a decision standard, an ideal spectator standard, a test of time standard as well as the position that there is no standard of taste at all. None of these views is explicitly rejected and more than one receives qualified approval. A review of the literature on Hume’s essay reflects its puzzling nature. Most commentators focus upon one or another of the standards Hume discusses; others examine more than one, but devote little attention to the relation between various standards appearing in the essay.2 [End Page 545]I will suggest in what follows that a better understanding of “Of the Standard of Taste” can be achieved by beginning with the question: What is Hume trying to do in this essay? As we shall see, Hume gives relatively explicit answers to this question in the essay and elsewhere, and attention to these takes us some way towards dissolving the puzzle of why so many positions on the standard of taste are discussed without any being explicitly rejected. Moreover, an understanding of Hume’s aims will make it much easier to clearly discern his own position on the possibility of a standard of taste. Therefore, in what follows, I will offer a reading of Hume’s essay which addresses the puzzle of the multiple standards and puts us in a much better position to answer the question of what Hume’s view is and whether it survives critical scrutiny.2The opening paragraphs of “Of the Standard of Taste” set the stage for the discussion that follows. Hume begins by observing that “the great variety of taste, as well as of opinion, which prevails in the world, is too obvious not to have fallen under everyone’s observation.”3 People of similar background and culture notice the wide differences of taste within their own like-minded community, and when they turn their attention to “distant nations and remote ages”4 the phenomenon is found to be even more pronounced. Further reflection suggests this variety of taste to be even greater in reality than appearance since although we may agree in our evaluative language—e.g., that beauty is to be praised and ugliness scorned—“when critics come to particulars this seeming unanimity vanishes”5 and argument arises about what objects are properly referred to by such evaluative terms. Hume goes on to conclude the opening remarks of his essay by connecting this state of affairs with his familiar views about morality and moral language. These latter reflections are suddenly broken off and Hume turns to the main subject of his essay.He begins with a “natural” response to the phenomena he has just considered. He writes:It is natural for us to seek a Standard of Taste, a rule by which the various sentiments of men may be reconciled; at least a decision afforded confirming one sentiment and condemning another.6It is worth emphasizing that Hume characterizes the much sought standard in two very different ways—as a rule reconciling sentiments and, more modestly, as [End Page 546] a decision confirming (or otherwise) a sentiment.7 Although this passage provides the initial characterizations of the standard of taste Hume is investigating, and ought therefore to have been accorded some attention by commentators, it has been largely ignored.8 This is unfortunate since it proves crucial to understanding what Hume is attempting to do in the essay. I will return to this point, but before doing so we need to further set out the problem as Hume conceives it... (shrink)

In 'Of the Standard of Taste' Hume aspires to silence the 'extravagant' cavils of the anything-goes de gustibus sceptic by developing a programme of aesthetic education that would lead all properly-trained individuals to a set of agreed-upon aesthetic judgements. But I argue that if we read Hume's essay as an attempted direct theoretical refutation of de gustibus scepticism, Hume fails to achieve his aim. Moreover, although some recent commentators have read the essay as aiming at a less ambitious (...) ‘sceptical solution’ to the de gustibus challenge, I argue that this ‘sceptical solution’ reading also fails to save Hume's project. Thus the anything-goes de gustibus sceptic remains unvanquished. (shrink)

This book analyses the use of the crucial concept of 'taste' in the works of five major seventeenth-century French authors, Méré, Saint Evremond, La Rochefoucauld, La Bruyère and Boileau. It combines close readings of important texts with a thoroughgoing political analysis of seventeenth-century French society in terms of class and gender. Dr Moriarty shows that far from being timeless and universal, the term 'taste' is culture-specific, shifting according to the needs of a writer and his social group. The (...) notion of 'taste' not only helped to shape a new dominant culture, but also registered the conflicts within that culture between a view of taste that presupposted the values of 'polite society' as an exclusive (though not necessarily aristocratic) group, and a view that stressed the value of the classical-humanist tradition as a source of standards ratified by a broader public. this study sheds light not only on the central concept, but also on the individual authors discussed and on the norms of French classical literature in general. (shrink)

Originally published as one of the Four Dissertations and then included in the 1758 edition of the Essays, the 1757 paper “Of the Standard of Taste” qualifies as David Hume’s official contribution to criticism.1 A few exceptions aside, no real or thorough effort has been taken by its critics to place the essay in the overall context of Hume’s science of human nature.2 Hume has certainly his share of responsibility in this: “Most of these essays were wrote with (...) a View of being published as WEEKLY-PAPERS, and were intended to comprehend the Design both of the SPECTATORS & CRAFTSMEN. But having dropped that Undertaking, partly from LAZINESS, partly from WANT OF LEISURE, and being willing to make Trial of my .. (shrink)

One of the gravest charges that has been brought against Hume’s essay “Of the Standard of Taste” is that of circularity. Hume is accused of defining good art in terms of “true judges,” and of defining true judges in terms of their ability to judge good art. First, I argue that Hume avoids circularity since he offers a way of identifying good art that is logically independent of the verdict of true judges. Second, I argue that this clarifies (...) an enduring puzzle in the scholarship on Hume’s essay: why he appears to offer not one but two standards of taste. Hume’s standard does not consist of general rules; however, Hume needs general rules to establish that some individuals’ tastes are more “delicate” than others’. (shrink)

Despite appeals to Hume in debates over moralism in art criticism, we lack an adequate account of Hume’s moralist aesthetics, as presented in “Of the Standard of Taste.” I illuminate that aesthetics by pursuing a problem, the moral prejudice dilemma, that arises from a tension between the “freedom from prejudice” Hume requires of aesthetic judges and what he says about the relevance of moral considerations to art evaluation. I disarm the dilemma by investigating the taxonomy of prejudices by (...) which Hume justifies the true judge’s moralism. The result distinguishes Hume’s aesthetic and moral points of view while defending aesthetic moralism. (shrink)

In his 'Of the Standard of Taste' David Hume seems to make the paradoxical claim that even though the sentiments an agent feels in response to an artwork are subjective and unique, and it cannot be said that such sentiments are either correct or incorrect, there is a standard upon which art can be judged, which is at least partly determined by these sentiments.

The aesthetic skeptic maintains that it is futile to dispute about taste. One and the same work of art might appear beautiful to one person but repellent to another, and we have no reason to prefer one or another of these conflicting verdicts. Hume argues that the skeptic, however, moves too quickly. The crucial question is whether qualified critics will agree on their evaluations. And the skeptic fails to provide sufficient evidence that their verdicts will diverge. We have reason (...) to expect that a consensus will emerge over time, moreover, since aesthetic values are grounded on universal principles of human nature. Skeptics might doubt that there is a natural basis for a standard of taste, but this proposal is supported by recent work in experimental aesthetics and cognitive science. (shrink)

All the essays contained herein, with the exception of the last two—"On Suicide" and "On the Immortality of the Soul"—have appeared in the author's Essays, Moral, Political, and Literary ; the others were published posthumously. In this wide-ranging collection Hume addresses himself to aspects of aesthetics and literary criticism, the philosophy of history, philosophical "types", human nature and belief. The volume conveys a side of Hume too often forgotten in our present admiration of his foreshadowing of analytical philosophy: the man (...) of letters. The editor has provided a useful introduction setting Hume's work in its eighteenth century context.—P. J. M. (shrink)

In lieu of an abstract, here is a brief excerpt of the content:Reviewed by:Reading David Hume’s “Of the Standard of Taste.” ed. by Babette BabichTina BaceskiBabette Babich, ed. Reading David Hume’s “Of the Standard of Taste.” Berlin: deGruyter, 2020. Pp. VII + 333. ISBN: 978-3-11-058564-3, paper, $24.99.Reading David Hume’s “Of the Standard of Taste,” a volume of essays edited by Babette Babich, purports to offer the reader a “collective stud[y]” of Hume’s famous essay and (...) its related concerns. Almost all the contributions have previously been published, either as journal articles or book chapters. “Of the Standard of Taste” is helpfully included at the beginning of the volume, though Hume Studies readers will already be familiar with the text. The book is divided into five parts. The editor’s introduction comprises part I. Hume’s essay makes up the entirety of part II. Parts III–V are organized around different general themes, with each part containing from three to five essays. In total the book contains twelve essays.Hume’s “Of the Standard of Taste” is a “classic” work in aesthetics today, but what entitles it to this appellation? Indeed, why do we judge any work to be of “classical value?” “Taste” plays a central role in evaluations of this sort, particularly the “taste” of modern scholars. But, as Hume knew, the historical sensibilities of judges are liable to change over the years, and so “some things that appear in their day to be sure classics, things that have until then withstood the test of time, can undergo a shift in value for another era” (13). In her Introduction, Babich tells an engaging, if not always easy to follow, story about Hume’s “deathbed readings” to illustrate the point. From final conversations with Adam Smith, we know that Hume was reading Lucian’s Dialogues of the Dead. But which of Lucian’s several such dialogues was he reading? When the question was put to Annette Baier (who was at that time herself writing about Hume and “last things”), she confessed to being puzzled by the very [End Page 341] question (6). Baier’s initial puzzlement and subsequent investigations to resolve this confusion revealed just how much her own sensibilities diverged from those of Hume’s day. Babich observes: “[T]he Lucian who was popular in Hume’s own day and even through to the beginning of the twentieth century, has today so diminished in “classical” value that he is sufficiently esoteric that Hume scholars like Baier have trouble tracking him down” (13). My own initial confusions reading the Introduction are likely attributable, in part, to the fact that I, too, was unfamiliar with Lucian. Ironically, this fact is, itself, further evidence of Babich’s point: yesterday’s literary gems have dimmed in value today because modern scholars are not conversant with their works. I have already ordered my copy of Lucian.The book’s rationale is explained as follows: “The entire concern of this volume is all about the critical basis for such claims [which works have “classical” value]. How can we determine a standard for estimating tomorrow’s likely classic, whether in the literary domain or other areas where taste plays a role” (14)? There is more at stake with respect to Hume’s “Of the Standard of Taste,” however, than merely predicting “literary futures.” The question concerning a standard of taste has important consequences for improving judgments in a much wider arena: art more broadly (painting, architecture, sculpture, etc.), but perhaps also science and even economics, to mention but a few. Only one of the essays collected here takes up the topic of “classical value” and “literary futures” per se: the editor’s own. The reader is left to make out what they can from the various contributions. But the essays can all advance the discussion insofar as each one attempts to shed light on an important related concern, e.g., the nature of taste, the nature of a standard, influences on taste, and so on. In what follows, I will offer a brief account of some of the essays in parts III–V, so the reader can get an overall flavor (taste) of the volume.Part III... (shrink)

This collection dedicated to and including David Hume's "Of the Standard of Taste," offers a much needed resource for students and scholars of philosophical aesthetics, political reflection, value and judgments, economics, and art. The authors include experts in the philosophy of art, aesthetics, history of philosophy as well as the history of science. Contributors include Babette Babich, Howard Caygill, Timothy M.Costelloe, Andrej Démuth / Slávka Démuthová, Bernard Freydberg, Peter Kivy, Carolyn Korsmeyer, Christopher MacLachlan, Emilio Mazza, Roger Schiner, Roger (...) Scruton, and Dabney Townsend, . (shrink)

This thesis presents an interpretation of David Hume’s essay ‘Of the Standard of Taste’. The most distinguishing feature of this interpretation is the emphasis placed on the significance of Hume’s general philosophical position in a faithful reading of this philosophical classic. The success of this interpretation will show that Hume’s essay should be read as an integral part of his system of philosophy. There are three parts in this thesis. The first part is an overview of some key (...) aspects of Hume’s philosophy which are relevant to my interpretation. Unlike many contemporary philosophers in the analytic tradition, Hume is a systematic thinker. A faithful reading of his works should take his general philosophical framework seriously. Therefore, this overview of his system serves as the general background of the next two parts. The second part is a discussion of Hume’s aesthetic thought. More specifically, it provides an exposition of his view on beauty and judgements of beauty. This part completes the stage-setting for the development of my interpretation, by helping the reader form a more specific conceptual framework for understanding Hume’s essay. The third part develops an interpretation of ‘Of the Standard of Taste’ according to what has been provided in the previous two parts. It starts with an outline of the essay, which indicates Hume’s aim in writing it. After that, a few sections are devoted to some central elements of the essay. The last section of this part discusses four controversies concerning Hume’s essay. These discussions establish the strength of this interpretation, or at least, the fruitful prospect of an interpretative project that integrates Hume’s essay into his whole system. (shrink)

In his essay ‘Of the Standard of Taste,’ Hume argues that artworks with morally flawed outlooks are, to some extent, aesthetically flawed. While Hume's remarks regarding the relationship between art and morality have influenced contemporary aestheticians, Hume's own position has struck many people as incoherent. For Hume appears to entangle himself in two separate contradictions. First, Hume seems to claim both that true judges should not enter into vicious sentiments and that true judges should adopt the standpoint of (...) an artwork's intended audience. But The Iliad, say, was obviously intended for an audience that shared Homer's flawed moral outlook. Second, Hume appears to claim that our moral sentiments are both highly resistant to change and extremely fragile. This essay defends Hume against these two objections by drawing increased attention to the role that Hume's aesthetics assigns to the faculty of good sense or sound reason. (shrink)

Feminist scholarship has awakened us to the suspicion that such reliance on "common human nature" renders philosophical concepts not neutral and universal, as Hume believed, but heavily inflected by models of ideal masculinity that inform discussions of human nature. One purpose of this essay is to extend this line of thought by elucidating the idea of gendered concepts. By this phrase I refer to concepts that, lacking any obvious reference to males or females, or to masculinity or femininity, nevertheless are (...) formulated in such a way that their neutral quality and universal applicability are questionable. Here I pursue this suspicion by examining Hume's famous standard of taste. Examination of gendered concepts not only casts doubt on the scope and operation of such a standard; it reveals the peculiarly unstable position of the idea of "female" in concepts of the "human.". (shrink)

It is somewhat striking that two interrelated elements of Hume's account of causation have received so little attention in the secondary literature on the subject. The first is the distinction of causation into the natural and the philosophical relations: Although many have tried to give accounts of why Hume presents two definitions of causality, it is often not clear in these accounts that the one definition is of causality as a natural relation and the other is of causality as a (...) philosophical relation, where to make the contrast between these two kinds of relations we need to give a naturalistic account of natural relations and a normative account of philosophical relations. (That Hume intends this to be the contrast will be defended in more detail below.) The second element is that, in many cases of our inferences from cause to effect, "we must follow our taste and sentiment" (A Treatise of Human Nature [T], 103), where the appeal to taste here, as in morality and aesthetics, is not to be understood as up to the individual. Rather, Hume makes it clear both in Book 3 of the Treatise and in "Of the Standard of Taste" that there are standards to which our individual judgments (in morality, aesthetics, or causality) must conform. My purpose in this paper is to attempt to provide an interpretation of Hume's account of causality that brings these two elements explicitly into the foreground. This interpretation is, to a greater extent than usual, a reconstruction of Hume's account of our causal inferences, drawing, as I have indicated above, from a range of texts not normally associated with Hume's discussion of causality. As such, this interpretation should be considered as exploratory in nature, perhaps focussing too single-mindedly on these two elements in an attempt to make out as strong a case as possible for their relevance in understanding Hume's account of causal inference. (shrink)

Why wasn’t Hume a sceptic about matters of taste? He was a thoroughgoing sceptic about fundamental matters in traditional metaphysics, such as cause, causal necessitation, inductive inferences, the self, even external objects. Yet, without exception, Hume’s aesthetics is read as abruptly reversing his sceptical position and promoting a timeless and objective standard for judging beauty. I reject the dominant approach for displacing the gains of his scepticism. To impute to Hume knowledge of a standard that depends essentially (...) on a relation to certain persons makes him sound more like an idealist than an empiricist philosopher with naturalistic leanings. Instead, I read his aesthetic naturalism against the background of his sceptical commitments, by reconstructing his dilemma of taste along the lines of his general scepticism about cause. I argue that he deduces ‘that’ an unknown standard is operative, but in a qualified sense not ruled out by his scepticism. (shrink)

During this period he also published Four Dissertations: The Natural History of Religion, Of the Passions, Of Tragedy, Of the Standard of Taste. These works aroused controversy in the religious community before they became public. Early copies were passed around, and someone of influence threatened to prosecute Hume's publisher if the book was distributed as it was. Hume deleted two essays and removed some particularly offensive passages, then published the book to moderate success. But the larger success of (...) History of England restored Hume's reputation and provided him with the income he needed to live comfortably. (shrink)

The question of aesthetic judgment is related to a lot of paradoxes that have marked sustainably the reflection on arts, and even arts as such during their modern history. These paradoxes have found a first formulation, apparently clear, in the very famous Hume's essay: "On the standard of taste", but without to lead to a real resolution. In this paper, I would like to approach the question of Hume by starting from what Wittgenstein suggested about aesthetic judgment in (...) his Cambridge lectures. To this end, I will try to give a wittgensteinian reading of Hume's essay, in order to show that though the question of aesthetic judgment makes certainly sense, the way of considering it - like the way Kant shall consider it later - can be regarded as typical of difficulties Wittgenstein tried to overcome in his investigations on rules. By giving an alternative formulation to this question, we should be able to examine differently the problems of the aesthetic judgment, to underline more precisely the originality of Wittgenstein's approach, and perhaps to better grasp what are its consequences, not only for a better comprehension of the relationship between Wittgenstein’s philosophy and art, but for the type of perplexity to which we must face everytime we meet the paradox inherent to the question of aesthetic appreciation as such: how can we conceive the very idea of a standard involving a normative meaning without making to faint what gives to a work of art its value. We shall see that Wittgenstein’s suggestions, though their contribution to a better understanding of this question is still affected by some ambiguities, are to be reconsidered under the light of his anti-essentialism, and that these ambiguities can be dissipated by dissociating, on one hand, what belongs to his own tastes or to his related thoughts and on the other hand what we can conceive through the ways which were opened by his philosophy beyond his personal inclinations. Despite what gives to the sphere of Wittgenstein's artistic interests its limited character; despite also what drives his attention towards another kind of problems, it may well be that his thought cast a bright light on current artistic practices and therefore on the questions they ask to philosophy. (shrink)

Recent work on evaluative discourse and judgements of personal taste in particular has focused on active interpersonal disagreements. I explore the communicative import of judgements of taste: why we issue them, why we sometimes get involved in disputes about taste, and what acceptance or rejection of such judgements consists of. The view developed here – that the core use of such judgements lies in seeking to align our attitudes in view of a shared project – makes it (...) plausible that the use of a sentence of the form ‘a is F’ (where F is a predicate of taste) semantically expresses the simple, semantically articulated proposition that a is F, is subject to an unrelativized truth predicate and not enriched by personal standards or perspectives. Our model shows that personal standards or perspectives are, contrary to a widely shared assumption in the debate, not the entities or objects that require coordination. What is shared among interlocutors are projects that require the coordination of the participant’s strategic choices. The semantically articulated proposition functions as a focal point, proposed by the speaker, for coordinating their choices. (shrink)

Kant and the Claims of Taste, published here for the first time in paperback in a revised version, has become, since its initial publication in 1979, the standard commentary on Kant's aesthetic theory. The book offers a detailed account of Kant's views on judgments of taste, aesthetic pleasure, imagination and many other topics. For this new edition, Paul Guyer has provided a new foreword and has added a chapter on Kant's conception of fine art. This re-issue will (...) complement the author's companion volume, Kant and the Experience of Freedom, which places Kant's aesthetics in its historical context and examines the fundamental connection between Kant's aesthetics and his moral theory. (shrink)

This paper examines a model in which people’s preferences adjust to changes in their relative ability to attain various goals. Preference changes are modeled as changes in the configuration of weights (or values) attached to these goals. The model permits to explain common prototype changes of preferences such as the ‘sour grapes’ or the ‘overcompensating’ phenomenon. It is found that whether the first or the second phenomenon occurs depends on whether a goal is easy or difficult to substitute by other (...) goals. If two goals are sufficiently strong substitutes for each other, no weight will be placed on that goal which is harder to attain. The results readily apply to the standard microeconomic set-up involving goods and prices, rather than abstract goals and abilities. In this case, one implication of the model is that only a subset of the overall commodity space is relevant for everyday consumer choice, which reduces the complexity of the choice procedure. The model also permits to explain how new and unfamiliar products are incorporated into the consumer’s preference pattern. (shrink)

Driven by an impetus to standardize, numerous checklists have been devised to address quality in qualitative research, but these standards and the mindset driving them offer no language with which to speak about taste, or the aesthetic sensibilities that play such a key role in evaluating the goodness of any object. In this article, quality appraisal in qualitative research is considered in the context of taste, that is, in the discernment involved in judging the value of research and (...) in the recognition of the key role reviewer preferences, sensibilities and membership in one or more taste communities play in these judgements. The evaluation of a study is accomplished by evaluating one or more reports from that study, and such reports may be conceived as art forms amenable to the same criteria for appraisal as poems or paintings. Taste implies judgements about the quality of objects and a person's ability to sift through and select from a store of knowledge that knowledge appropriate to judge its value. What binds a community of practitioners (here reviewers of qualitative studies) together is taste‐making, or the constant refinements of judgements concerning what constitutes good and bad practice. (shrink)

Can subjective, individual taste be reconciled with an objective, universal standard? In _Homo Aestheticus,_ Luc Ferry argues that this central problem of aesthetic theory is fundamentally related to the political problem of democratic individualism. Ferry's treatise begins in the mid-1600s with the simultaneous invention of the notions of taste and modern democracy. He explores the differences between subjectivity and individuality by examining aesthetic theory as developed first by Kant's predecessors and then by Kant, Hegel, Nietzsche, and proponents (...) of the avant-garde. Ferry discerns two "moments" of the avant-garde aesthetic: the hyperindividualistic iconoclasm of creating something entirely new, and the hyperrealistic striving to achieve an extraordinary truth. The tension between these two, Ferry argues, preserves an essential element of the Enlightenment concern for reconciling the subjective and the objective—a problem that is at once aesthetic, ethical, and political. Rejecting postmodern proposals for either a radical break with or return to tradition, Ferry embraces a postmodernism that recasts Enlightenment notions of value as a new intersubjectivity. His original analysis of the growth and decline of the twentieth-century avant-garde movement sheds new light on the connections between aesthetics, ethics, and political theory. (shrink)