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  1. The century of taste
    the philosophical odyssey of taste in the eighteenth century
    Author: Dickie, George
    Published: 1996
    Publisher:  Oxford University Press, New York

    Location:
    Ostbayerische Technische Hochschule Amberg-Weiden / Hochschulbibliothek Amberg
    Inter-library loan:
    Unlimited inter-library loan, copies and loan

    Location:
    Ostbayerische Technische Hochschule Amberg-Weiden, Hochschulbibliothek, Standort Weiden
    Inter-library loan:
    Unlimited inter-library loan, copies and loan
    Export to reference management software   RIS file
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    Content information
    Source: Union catalogues
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 0195357132; 9780195096804; 9780195357134
    RVK Categories: CC 6900
    Subjects: Aesthetics, Modern; PHILOSOPHY / Aesthetics; Aesthetics, Modern; Esthetica; Beau; Esthétique; Goût (Esthétique); Histoire; Jugement esthétique; 18e siècle; Ästhetik; Aesthetics, Modern; Ästhetik; Geschmack <Ästhetik>
    Other subjects: Kant, Immanuel (1724-1804); Alison, Archibald (1757-1839); Hutcheson, Francis (1694-1746); Gerard, Alexander (1728-1795); Hume, David (1711-1776)
    Scope: 1 Online-Ressource (xii, 156 pages)
    Notes:

    Includes bibliographical references and index

    1 - The basic theory of taste : Francis Hutcheson - External sense and internal sense -- - The internal sense of beauty -- - Uniformity amidst variety -- - Universality of the sense of beauty -- - The origins of displeasure and pleasure -- - Final causes -- - Critical evaluation of Hutcheson's theory -- - 2 - The association and coalescence of ideas : Alexander Gerard - Internal sense : nature and number -- - The coalescence and association of ideas -- - Part 3 of the Essay -- - Part 2 of the Essay -- - 3 - Complete associationism : Archibald Alison - The emotion of taste -- - Sublimity and beauty of the material world -- - Evaluation of associationism -- - 4. Taste and purpose : Immanuel Kant - Judgment in the first Critique -- - The metaphysics of purpose: Kant's philosophical beliefs ; Seeking system ; Seeking purpose ; Purposiveness gained -- - Kant's teleological theory of taste: The transition to the theory of taste ; The object of taste ; The faculty of taste ; Disinterestedness ; Universality and necessity ; Beauty of art : human and divine -- - Evaluation of Kant's theory of taste: Beauty ; The faculty of taste ; Teleology -- - 5 - Beauties and blemishes : David Hume - Skepticism disproved -- - The objects and principles of taste -- - Proving the principles and defective cognition -- - Principles of taste and differing affections -- - Morality and art -- - The evaluation of works of art -- - 6 - General evaluation - Hutcheson and Hume -- - The associationists and Hume -- - Kant and Hume

    The Century of Taste offers an exposition and critical account of the central figures in the early development of the modern philosophy of art. Dickie traces the modern theory of taste from its first formulation by Francis Hutcheson, to blind alleys followed by Alexander Gerard and Archibald Allison, its refinement and complete expression by Hume, and finally to its decline in the hands of Kant. In a clear and straightforward style, Dickie offers sympathetic discussions of the theoretical aims of these philosophers, but does not shy from controversy--pointing out, for instance, the obscurities
  2. The century of taste
    the philosophical odyssey of taste in the eighteenth century
    Author: Dickie, George
    Published: 1996
    Publisher:  Oxford University Press, New York ; EBSCO Industries, Inc., Birmingham, AL, USA

    The Century of Taste offers an exposition and critical account of the central figures in the early development of the modern philosophy of art. Dickie traces the modern theory of taste from its first formulation by Francis Hutcheson, to blind alleys... more

    Location:
    Bibliothek der Hochschule Mainz, Untergeschoss
    Inter-library loan:
    No inter-library loan

     

    The Century of Taste offers an exposition and critical account of the central figures in the early development of the modern philosophy of art. Dickie traces the modern theory of taste from its first formulation by Francis Hutcheson, to blind alleys followed by Alexander Gerard and Archibald Allison, its refinement and complete expression by Hume, and finally to its decline in the hands of Kant. In a clear and straightforward style, Dickie offers sympathetic discussions of the theoretical aims of these philosophers, but does not shy from controversy--pointing out, for instance, the obscurities.

     
    Export to reference management software   RIS file
      BibTeX file
    Source: Union catalogues
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9780195357134; 0195357132
    RVK Categories: CC 6900
    Subjects: Ästhetik
    Other subjects: Kant, Immanuel (1724-1804)
    Scope: 1 Online-Ressource (xii, 156 pages)
    Notes:

    Includes bibliographical references and index