Aesthetic taste rose to prominence in the eighteenth century, and then quickly disappeared. Since the start of the 2000s, scholars have slowly returned to the main traditional concepts in aesthetics—beauty, the sublime, and aesthetic experience. Aesthetic taste, however, has lagged behind. I focus on two explanations for this downturn: aesthetics is too often associated with art alone and taste is thought to have no connection with anything objective. In this paper, I suggest that theories (...) of aesthetic taste are still valuable. While tastes will surely differ, individuals should explore the ways that their life and circumstances affect their taste and how they can become more intentional about developing their taste. Using prisons, engineering, and business, I show how theories of aesthetic taste can enter the contemporary scene by suggesting ways that it can influence their respective practices. (shrink)

Two common strategies have dominated attempts to account for the nature of taste. On the one side, we have an affectivist understanding of taste where aesthetic attribution has to do with the expression of a subjective response. On the other side, we find a non-affectivist approach according to which to judge something aesthetically is to epistemically track its main aesthetic properties. Our main argument will show that neither emotion nor perception can explain the nature of (...) class='Hi'>aesthetic taste single-handedly. In this paper, our principal aim is to examine the relationship between perceptual discernment and emotional sensibility as we find it in the process of ascribing aesthetic qualities. Is it the nature of the specific aesthetic property in question which determines the way in which perception and emotion are balanced in aesthetic attribution, or is it, rather, something about how our sensory skills operate? One of the notions we would like to explore in greater detail in this context is the idea of attunement, or the way in which aesthetic agents can align themselves to the content of an artwork o in order to better grasp its content and significance. According to our proposed picture, the exercise of taste involves an adjustment of one’s emotional sensibility to the aesthetic character of o. From here, we will posit both emotional and perceptual training as part of an agent’s aesthetic education in her use of aesthetic terms. (shrink)

Aesthetic Taste Taste is the most common trope when talking about the intellectual judgment of an object’s aesthetic merit. This popularity rose to an unprecedented degree in the eighteenth century, which is the main focus of this article. Taste became a major concept in aesthetics. This prominence was so pronounced that it might seem that … Continue reading Aesthetic Taste →.

Once a group of physicists at my university invited me to a physics colloquium. They were certain that I would get a great deal out of it. I love theoretical physics, although my preparation for understanding the "real stuff" is extremely modest. After the first ten minutes of the lecture, I realized I was in way over my head; though I understood the topic and the trajectory, I was not able to follow the path. But I stayed and continued to (...) enjoy the lecture. No longer was I understanding the lecture as a physics lecture—that is, as a lecture the contents of which was the articulation of a case for understanding a physical phenomenon or the application of a physical theory for understanding a physical phenomenon.... (shrink)

Bourdieu's theory of aesthetic taste shares with social identity theory the concepts of reciprocal comparison and differentiation among social groups. This study used discourse analysis of interviews with further-education students on the topic of aesthetic taste to test the hypothesis, derived from these theories, that individuals always present their tastes in line with social differentiations. Since these students were moving from working-class to middle-class identities via education, it was expected that their discourse would be rich in (...) the inconsistencies which need discourse analysis. Most respondents denied links between social class and aesthetic taste, but produced inconsistent “individualist” and “socialisation” repertoires. The individualist repertoire gave priority to individual choice in looking forward to a middle-class identity, while the socialisation repertoire favoured egalitarianism in looking backward to working-class origins and tastes. This inconsistency was resolved in one of two ways, “reconstrue society”, or “reconstrue self”. The “reconstrue society” resolution had three versions: progressivism ; reduction of class to resistible peer pressure; and subdivision of the working class into non-cultured and cultured segments, identifying the self with the latter. “Reconstrue self presented the self as overriding socialisation forces, but split identity between a social outer appearance and a private inner self. (shrink)

Past research on folk aesthetics has suggested that most people are subjectivists when it comes to aesthetic judgment. However, most people also make a distinction between good and bad aesthetic taste. To understand the extent to which these two observations conflict with one another, we need a better understanding of people's everyday concept of aesthetic taste. In this paper, we present the results of a study in which participants drawn from a representative sample of the (...) US population were asked whether they usually distinguish between good and bad taste, how they define them, and whether aesthetic taste can be improved. Those who answered positively to the first question were asked to provide their definition of good and bad taste, while those who answered positively to the third question were asked to detail by what means taste can be improved. Our results suggest that most people distinguish between good and bad taste, and think taste can be improved. People's definitions of good and bad taste were varied, and were torn between very subjectivist conceptions of taste and others that lent themselves to a more objectivist interpretation. Overall, our results suggest that the tension Hume observed in conceptions of aesthetic taste is still present today. (shrink)

To what extent do aesthetic taste and our interest in the arts constitute who we are? In this paper, we present a series of empirical findings that suggest an Aesthetic Self Effect supporting the claim that our aesthetic engagements are a central component of our identity. Counterfactual changes in aesthetic preferences, for example, moving from liking classical music to liking pop, are perceived as altering us as a person. The Aesthetic Self Effect is as (...) strong as the impact of moral changes, such as altering political partisanship or religious orientation, and significantly stronger than for other categories of taste, such as food preferences. Using a multidimensional scaling technique to map perceived aesthetic similarities among musical genres, we determined that aesthetic distances between genres correlate highly with the perceived difference in identity. Further studies generalize the Aesthetic Self Effect beyond the musical domain: general changes in visual art preferences, for example from more traditional to abstract art, also elicited a strong Self Effect. Exploring the breadth of this effect we also found an Anaesthetic Self Effect. That is, hypothetical changes from aesthetic indifference to caring about music, art, or beauty are judged to have a significant impact on identity. This effect on identity is stronger for aesthetic fields compared to leisure activities, such as hiking or playing video games. Across our studies, the Anaesthetic Self Effect turns out to be stronger than the Aesthetic Self Effect. Taken together, we found evidence for a link between aesthetics and identity: we are aesthetic selves. When our tastes in music and the arts or our aesthetic interests change we take these to be transformative changes. (shrink)

Past research on folk aesthetics has suggested that most people are subjectivists when it comes to aesthetic judgment. However, most people also make a distinction between good and bad aesthetic taste. To understand the extent to which these two observations conflict with one another, we need a better understanding of people's everyday concept of aesthetic taste. In this paper, we present the results of a study in which participants drawn from a representative sample of the (...) US population were asked whether they usually distinguish between good and bad taste, how they define them, and whether aesthetic taste can be improved. Those who answered positively to the first question were asked to provide their definition of good and bad taste, while those who answered positively to the third question were asked to detail by what means taste can be improved. Our results suggest that most people distinguish between good and bad taste, and think taste can be improved. People's definitions of good and bad taste were varied, and were torn between very subjectivist conceptions of taste and others that lent themselves to a more objectivist interpretation. Overall, our results suggest that the tension Hume observed in conceptions of aesthetic taste is still present today. (shrink)

Can there be a philosophy of taste? This paper opens by raising some metaphilosophical questions about the study of taste – what it consists of and what method we should adopt in pursuing it. It is suggested that the best starting point for philosophising about taste is against the background of 18th-century epistemology and philosophy of mind, and the conceptual tools this new philosophical paradigm entails. The notion of aesthetic taste in particular, which emerges from (...) a growing sense of dissatisfaction with an undifferentiated category of taste, comes to be set apart from gustatory taste on account of its normativity and aspirations to objectivity. The paradox of taste, as found in Hume and Kant, is examined, and shown to be highly relevant to contemporary metaphysical debate within aesthetics. Specifically, this paper argues that both Realists and Anti-Realists rely more heavily than assumed on the idea of taste. (shrink)

This book offers a sustained, interdisciplinary examination of taste. It addresses a range of topics that have been at the heart of lively debates in philosophy of language, linguistics, metaphysics, aesthetics, and experimental philosophy. Our everyday lives are suffused with discussions about taste. We are quick to offer familiar platitudes about taste, but we struggle when facing the questions that matter--what taste is, how it is related to subjectivity, what distinguishes good from bad taste, why (...) it is valuable to make and evaluate judgments about matters of taste, and what, exactly, we mean in speaking about these matters. The essays in this volume open up new, intersecting lines of research about these questions that cross traditional disciplinary boundaries. They address the notion of aesthetic taste; connections between taste and the natures of truth, disagreement, assertion, belief, retraction, linguistic context-sensitivity, and the semantics/pragmatics interface; experimental inquiry about taste; and metaphysical questions underlying ongoing discussions about taste. Perspectives on Taste will be of interest to researchers and advanced students working in aesthetics, philosophy of language, linguistics, metaphysics, and experimental philosophy. (shrink)

Taste and Experience in Eighteenth Century Aesthetics acknowledges theories of taste, beauty, the fine arts, genius, expression, the sublime and the picturesque in their own right, distinct from later theories of an exclusively aesthetic kind of experience. By drawing on a wealth of thinkers, including several marginalised philosophers, Dabney Townsend presents a novel reading of the century to challenge our understanding of art and move towards a unique way of thinking about aesthetics. Speaking of a proto-aesthetic, (...) Townsend surveys theories of taste and beauty arising from the empiricist shift in philosophy. A proto-aesthetic was shaped by the philosophers who followed Locke and accepted that theories of taste and beauty must be products of experience alone. Francis Hutcheson, David Hume, Alexander Gerard and Thomas Reid were among the most important advocates, joined by others who re-thought traditional topics. Featuring chapters tracing its philosophical principles, issues raised by the subjectivity of the empiricist approach and the more academic proto-aesthetic formed toward the end of the century, Townsend argues that Lockean empiricism laid the foundations for what we now call aesthetics. (shrink)

This 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. (shrink)

Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in on (...) a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people's food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience. (shrink)

It may be that Kant’s inherently communal concept of taste is a morally laden notion that blurs the line between the good and the beautiful, on the one hand, and moral evaluation and aesthetic appreciation, on the other. In particular, it can be shown how, on Kant’s view, moralistic factors, such as considerations of social appropriateness, enter into estimations of aesthetic value. Moreover, Kant’s tendency to overlap taste and morals suggests an underlying assumption operative in Kant’s (...) aesthetics. According to this ‘decency assumption’, as I have termed it, taste is first and foremost a trait of people with certain supposedly refined socio-moral characteristics. Kant also seems to think that having good taste and a morally good character go hand in hand. Even though we do find separate sets of ultimate principles in Kant’s ethics and aesthetics, the aforesaid assumption nevertheless implies a shared ground between these two branches of philosophy and thereby links them tightly together, contrary to the common view that ethics and aesthetics are distinct enterprises. In addition, Kant’s morally laden conception of taste will be shortly examined in relation to the Enlightenment project as Kant saw it and our contemporary world. (shrink)

The sense of taste has served as a governing metaphor for aesthetic discernment for several centuries, and recent philosophical perspectives on this history have invited literal, gustatory taste into aesthetic relevance. This paper summarizes the disposition of taste in aesthetics by means of three stories, the most recent of which considers food in terms of aesthetics and its employment in works of art. I conclude with some reflections on the odd position that taste has (...) achieved in the postmodern art world, and I make a case for the often unnoticed role that bodily senses have in the apprehension of art. (shrink)

Evolutionary Aesthetics is a bourgeoning and thriving sub-field of Aesthetics, the main aim of which is “the importation of aesthetics into natural sciences, and especially its integration into the heuristic of Darwin’s evolutionary theory.” Scholars working in the field attempt to determine through the adoption of an interdisciplinary research methodology whether and to what extent Darwinian evolution can shed light on our capacity to have aesthetic experiences, make aesthetic judgments (both of art and natural beauty), and produce literary, (...) visual, musical artworks. Notwithstanding Evolutionary Aesthetics’ growing popularity in the past two decades, a look into the state of current research suggests a significant degree of haziness in the field from both epistemological-methodological and theoretical points of view. The main aim of the present paper is to make a first step towards a revision and extension of the discipline by assessing the role and potential of epigenetics in evolutionarily inspired aesthetic research. Epigenetics is among the youngest and most fascinating research fields in contemporary biology. But one of the most significant occurrences of the word “epigenesis” (the closest “ancestor” of contemporary “epigenetics”) is in Immanuel Kant’s third Critique, his aesthetic masterpiece. What might be the relationship between epigenetics and aesthetics? What is the role of epigenetic mechanisms in the development and functioning of aesthetic behavior in humans? (shrink)

"Good Taste, Bad Taste, and Christian Taste is essential reading for students and scholars of religion and theology, pastors and church-goers, liturgists, and church musicians and artists."--Jacket.

This volume offers an original and innovative collection of fresh approaches to the investigation of the idea of taste. It is divided into three sections: the concept of taste; taste and culture; and gustatory taste. The papers in all three parts deal with the way that aesthetics interpenetrates discussions of food, political conflict, art appreciation, aesthetic judgement, and education. These are fresh, never-before published contributions from a range of scholars, using the most recent literature in (...) their areas of expertise. There is no other book available that collects the latest research in this field, and, as such, it represents a key contribution to recent aesthetic, and more broadly philosophical, interest in matters of taste. (shrink)

Nicola Perullo's Taste as Experience draws on the author's philosophical background and his experience as a professor of aesthetics at a culinary institute. He aims to understand the experience of taste, analyzing it into three 'modes of access': pleasure, knowledge, and indifference. His perspective, influenced by Dewey, illuminates various elements of taste, eating, and drinking.

In this essay, I discuss Baumgarten’s neglected doctrine of taste. In particular I investigate his definition of taste as the judgment of the senses against the backdrop of the philosophical debate of his day, pointing out the biblical and classical sources of the idea of a judging aisthesis. In addition, I analyse the radical change that the definition of taste as the judgment of the senses brings about in the idea of both taste and the judgment (...) of the senses with regard to Wolff. Highlighting the link with the issue of analogon rationis and beauty, I conclude that the concept of taste is at the core of Baumgarten’s new aesthetic project. (shrink)

To what extent does a person who prefers hip-hop rather than opera have legitimate reasons for doing so? Should we immediately classify such a judgment as incompetent because it runs counter to the verdicts of experts, including professional art critics? These questions are often associated with the problem of aesthetic akrasia, a concept taken from the vocabulary of ethics, which involves acting against one’s better judgment, that is, demonstrating irrationality by failing to react in what is, theoretically, the most (...) appropriate way. In ethical terms, it would be analogous to failing to help a person in distress when we know very well that it is immoral not to... (shrink)

This article reframes the approach to Rousseau in political philosophy and histories of political thought by emphasizing some neglected aesthetic dimensions of amour-propre and the general will. I argue that Rousseau's account of the origins of amour-propre in aesthetic judgment alerts us to his view that the potentially dangerous effects of amour-propre can be mitigated if its 'extension' to others is grounded in an aesthetic appreciation of beauty. This pushes back against the predominant 'revisionist' interpretation of amour-propre (...) in terms of Hegelian 'recognition' or Rawlsian 'social bases of self-respect'. It also clears the ground for my recovery of Rousseau's neglected analogy between the general will and what he called the general taste. I argue that reconstructing the general taste and reconsidering the general will in its light yields a significant argument by analogy: like the general taste, the general will is democratically determined by majority vote, not constrained by transcendent standards. (shrink)

Aesthetics is the part of contemporary academic philosophy that is concerned with art, beauty, criticism, and taste. As such, it must address metaphysical issues, epistemic problems, and questions of value. This makes it difficult to present a coherent account of the subject matter of aesthetics. In this article, I argue that this difficulty is the result of ambiguities and contradictions that arose in disputes about the relationship between the science of aesthetics, the critique of taste, and the philosophy (...) of art in German philosophy during the eighteenth and early nineteenth century. By reconstructing the history of these debates, I hope to shed new light on the origins of aesthetics as a discipline and to explain why its subject matter and status within philosophy are still so difficult to define. (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)

This paper distinguishes two components of experience, the subjective and objective, and connects them to the distinction between “individual” and “social” epistemology. These elements, it is then proposed, shape Hume’s approach to knowledge and belief and, by extension, his treatment of taste. The paper con- cludes by distinguishing “philosophical criticism” from “vulgar criticism”; the former reflects Hume’s place in the eighteenth-century “science of man,” while the latter connects him to a tradition that makes aesthetics closer to an art criticism.

Hume's Aesthetic Theory examines the neglected area of the development of aesthetics in empiricist thinking, exploring the link between the empiricist background of aesthetics in the eighteenth century and the work of David Hume.

Food can provide an unique insight into both the human conditions of embodiment and interactive experience, and aesthetic education of environmental awareness. My project is to present an opportunity for a far-reaching pragmatic vision by treating aesthetics as having to do with the elements that make up an environment. This provides a sufficiently extensive ground on which to argue for environmental eating as one of the most profound meanings we can experience. Environmental eating, then, means tasting a world - (...) tasting the fundamentals of what constitutes a place. (shrink)

When does eating become art? Can a cook be an artist? This book answers these questions by exploring the position of taste in contemporary culture and the manners in which taste meanders its way into the realm of art.

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)

Although Kant disapproved of war, he asserted it was sublime. His views of war are disconnected and in places surprisingly positive, but he avoids grappling with their implications. This article analyses these heterogeneous discussions through Kant’s notion of the sublime to argue that some of his statements imply war’s sublimity can provoke an educated public into forming an international federation: the power to keep all in awe in Kant’s interpretation of international foundation is not the Hobbesean sovereign or a coercive (...) international government, but reflection on war itself. Kant’s ideas about sublime warfare are internally contradictory. Although they are valuable as an encouragement to work toward peace, working toward peace in actual fact may have unintended results. (shrink)

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)

The analogy between gustatory taste and critical or aesthetic taste plays a recurring role in the history of aesthetics. Our interest in this article is in a particular way in which gustatory judgments are frequently thought to be analogous to critical judgments. It appears obvious to many that to know how a particular object tastes we must have tasted it for ourselves; the proof of the pudding, we are all told, is in the eating. And it has (...) seemed just as obvious to many philosophers that aesthetic judgment requires first-person experience. In this article we argue that, despite its initial appeal, the claim that gustatory and critical judgments are analogous in this way is mistaken. The two sorts of judgments are, as a matter of fact, similar in their epistemology, but earlier theorists have got things entirely backward—neither gustatory judgment nor aesthetic judgment requires first-hand acquaintance with their objects. Our particular focus in this article is on arguing that first-person experience is not required to know how an item of food or drink tastes. In fact, there are a wide variety of ways in which we can acquire this knowledge. (shrink)

Shows how lousy food, cheesy clothes, and dingy homes can ruin our lives.

Pessimists about aesthetic testimony argue that it is inappropriate to rely on other people’s aesthetic judgments in forming our own aesthetic beliefs. Some suggest that such reliance violates an epistemic norm, others that it violates a non-epistemic norm. In making their case, pessimists offer several arguments. They also put forward cases meant to elicit pessimist intuitions. In this paper, I claim that none of the main pessimist arguments succeeds against a plausible version of optimism, that is, the (...) view that reliance on testimony in aesthetic matters is appropriate. However, I suggest also that pessimist intuitions have a certain pull that optimists must account for. My second task is to explain the force of pessimist intuitions by shedding new light on their source. (shrink)

_Hume's Aesthetic Theory_ examines the neglected area of the development of aesthetics in empiricist thinking, exploring the link between the empiricist background of aesthetics in the eighteenth century and the work of David Hume. This is a major contribution to our understanding of Hume's general philosophy and provides fresh insights into the history of aesthetics.

The Significance of Taste: Kant, Aesthetic and Reflective Judgment ROBERT B. PIPPIN 1? THE FUNDAMENTAL QUESTION of the "Analytic of the Beautiful" in the "Critique of Aesthetic Judgment" is easy enough to identify. On what basis, if any, could one claim some sort of universal a priori validity for judgments of the form, "This is beautiful"? In Kant's well-known analysis of this question, the issue is reformulated as: By what right could one claim that another person ought (...) to feel pleasure in the presence of certain objects? Let us call this the "basic question."' There is controversy enough about what Kant means by this basic question and how a deduction of the validity of such judgments is supposed to work. However, shortly after Kant began serious work on a "Critique of Taste" in ~787, the whole issue became even more complicated when the proposed work became a full-blown Critique of Judgment. The question of aesthetic judg- ment was presented within the new, larger topic of reflective judgment, was presumably thereby linked to the problem of teleological judgments, and so to the great general theme of the whole of the third Critique: the purposiveness I am grateful, for comments and criticisms, to Henry Allison, Volker Gerhardt, Rudolf Makkreel, Miles Rind, and to two anonymous referees for this journal. ' Kant's own formulation: "How is a judgment possible in which the subject, merely on the basis of his own feeling of pleasure in an object,.. (shrink)

For Kant, the form of a subject's experience of an object provides the normative basis for an aesthetic judgement about it. In other words, if the subject's experience of an object has certain structural properties, then Kant thinks she can legitimately judge that the object is beautiful - and that it is beautiful for everyone. My goal in this paper is to provide a new account of how this 'subjective universalism' is supposed to work. In doing so, I appeal (...) to Kant's notions of an aesthetic idea and an aesthetic attribute, and the connection that Kant makes between an object's expression of rational and the normativity of aesthetic judgements about it. -/- . (shrink)

A review of Karl Axelsson's "Political Aesthetics" (Bloomsbury Academic. 2019).