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Displaying results 1 to 9 of 9.

  1. The century of taste
    the philosophical odyssey of taste in the eighteenth century
    Author: Dickie, George
    Published: 1996
    Publisher:  Oxford Univ. Press, New York [u.a.]

    Location:
    Universitätsbibliothek Erlangen-Nürnberg, Hauptbibliothek
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    Location:
    Bayerische Staatsbibliothek
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    Location:
    Universitätsbibliothek der LMU München
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  2. The century of taste
    the philosophical odyssey of taste in the eighteenth century
    Author: Dickie, George
    Published: c1996
    Publisher:  Oxford University Press, New York

    Location:
    Kunsthistorisches Institut in Florenz, Max-Planck-Institut, Bibliothek
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    Source: Union catalogues
    Language: English
    Media type: Ebook
    Format: Online
    ISBN: 9780195096804; 0195096800
    Subjects: Philosophie; Aesthetics, Modern; Philosophy; 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: xii, 156 p
    Notes:

    Includes bibliographical references and index
  3. 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
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    Location:
    Ostbayerische Technische Hochschule Amberg-Weiden, Hochschulbibliothek, Standort Weiden
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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
  4. An essay on genius
    1774
    Author: Gerard, Alexander
    Published: 1966
    Publisher:  Fink, München

    Location:
    Zentralinstitut für Kunstgeschichte, Bibliothek
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    Location:
    Bibliotheca Hertziana - Max-Planck-Institut für Kunstgeschichte
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    Source: Union catalogues
    Contributor: Fabian, Bernhard (Publisher)
    Language: English
    Media type: Book
    RVK Categories: HK 1434 ; HL 1061 ; HL 1586
    Series: Theorie und Geschichte der Literatur und der schönen Künste ; 3
    Subjects: Ästhetik
    Other subjects: Gerard, Alexander
    Scope: XLVIII, VII, 459 S.
  5. The century of taste
    the philosophical odyssey of taste in the eighteenth century
    Author: Dickie, George
    Published: 1996
    Publisher:  Oxford University Press, New York [u.a.]

    Location:
    Kunsthistorisches Institut in Florenz, Max-Planck-Institut, Bibliothek

    Location:
    Zentralinstitut für Kunstgeschichte, Bibliothek
    Inter-library loan:
    No loan of volumes, only paper copies will be sent

    Location:
    Bibliotheca Hertziana - Max-Planck-Institut für Kunstgeschichte
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    Source: Union catalogues
    Language: English
    Media type: Book
    ISBN: 0195096800
    RVK Categories: CC 6900
    Subjects: Ästhetik; Geschmack <Ästhetik>
    Other subjects: Hutcheson, Francis (1694-1746); Hume, David (1711-1776); Kant, Immanuel (1724-1804); Gerard, Alexander (1728-1795); Alison, Archibald (1757-1839)
    Scope: XII, 156 S., 24 cm
  6. Smak, geniusz, sztuka
    filozofia piękna Alexandra Gerarda w świetle estetyki kantowskiej
    Author: Wawrzonkowski, Krzysztof
    Published: 2009
    Publisher:  Wydawn. Naukowe Uniw. Mikołaja Kopernika, Toruń

    Location:
    Universitätsbibliothek Erlangen-Nürnberg, Hauptbibliothek
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    Content information
    Source: Union catalogues
    Language: Polish
    Media type: Book
    ISBN: 9788323124214
    RVK Categories: CF 5017
    DDC Categories: 100
    Series: Monografie z historii filozofii
    Subjects: Rezeption; Ästhetik
    Other subjects: Kant, Immanuel (1724-1804); Gerard, Alexander (1728-1795)
    Scope: 227 S., 24 cm
    Notes:

    Literaturangaben
  7. The beautiful, the sublime & the picturesque in eighteenth-century British aesthetic theory
    Author: Hipple, Walter John
    Published: 1957

    Location:
    Bayerische Staatsbibliothek
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    Location:
    Zentralinstitut für Kunstgeschichte, Bibliothek
    Inter-library loan:
    No loan of volumes, only paper copies will be sent

    Location:
    Bibliotheca Hertziana - Max-Planck-Institut für Kunstgeschichte
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  8. Smak, geniusz, sztuka
    filozofia piękna Alexandra Gerarda w świetle estetyki kantowskiej
    Author: Wawrzonkowski, Krzysztof
    Published: 2009
    Publisher:  Wydawn. Naukowe Uniw. Mikołaja Kopernika, Toruń

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    Source: Union catalogues
    Language: Polish
    Media type: Book
    Format: Print
    ISBN: 9788323124214
    Series: Monografie z historii filozofii
    Subjects: Ästhetik; Rezeption
    Other subjects: Kant, Immanuel (1724-1804); Gerard, Alexander (1728-1795)
    Scope: 227 S., 24 cm
    Notes:

    Literaturangaben
  9. The century of taste
    the philosophical odyssey of taste in the eighteenth century
    Author: Dickie, George
    Published: 1996
    Publisher:  Oxford Univ. Press, New York [u.a.]

    Location:
    Humboldt-Universität zu Berlin, Universitätsbibliothek, Jacob-und-Wilhelm-Grimm-Zentrum
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    Location:
    Staatliche Museen zu Berlin, Preußischer Kulturbesitz, Kunstbibliothek
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    Location:
    TU Berlin, Universitätsbibliothek
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