The central problem posed in Hume's essay ‘Of the Standard of Taste’ concerns the mutual adjustment of two things: a skepticism about the correctness of tastes, and a belief that artistic productions genuinely differ in their merits. In response, Hume modifies the skepticism by proposing that the ‘joint verdict of true judges’ is the standard of taste. This article surveys three sets of issues in connection with this solution: the role of rules in grounding verdicts; the possibility of circularity in (...) the judge‐verdict relation; and the relevance of the judges’ verdicts to those that non‐judges would or should make. (shrink)

Partiendo de la descripción subjetivista que Noël Carroll hace de las ideas estéticas de David Hume en On Criticism, propongo una interpretación objetivista de las mismas. Para ello, muestro que hay cierta confusión en la obra del filósofo escocés cuando vincula los valores estéticos con las cualidades secundarias lockeanas. Creemos que esa vinculación requiere de cierto esclarecimiento. Para ello me apoyo en distinciones ya clásicas propuestas por Kripke. A partir de ahí, muestro que Hume es más objetivista de lo que (...) Carroll y otros autores interpretan. Finalmente señalo en qué sentido Hume, a pesar del objetivismo, sigue siendo un sentimentalista en lo que a los valores se refiere. (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)

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)

En este trabajo se analiza el intento de Hume de compatibilizar el reconocimiento de la diversidad en los juicios estéticos con la existencia de principios del gusto universales. La exégesis de su propuesta de una norma del gusto se desarrollará analizando su relación con las aportaciones anteriores de Locke, Shaftesbury, Addison y Hutcheson, fundamentalmente. Asimismo, se valorará su impacto en la estética posterior, sobre todo en la Crítica del juicio de Kant.

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...

For cognitivist accounts of aesthetic appreciation, appreciation requires an agent (1) to perceptually respond to the relevant aesthetic features of an object o on good evidential grounds, (2) to have an autonomous grasp of the reasons that make the claim about the aesthetic features of o true by pointing out the connection between non-aesthetic features and the aesthetic features of o, (3) to be able to provide an explanation of why those features contribute to the overall aesthetic value of o. (...) In this framework, aesthetic emotions have traditionally been confined to the level of aesthetic perception (1) and dismissed from the process of reason-giving (2, 3). I argue that this dismissal is due, firstly, to a questionable perceptual reading of the connection between emotional experience and value, and, secondly, to a narrow focus on the basic emotions. My argument will reveal that the non-standard or ‘intellectual’ emotions, the emotions which are in fact most important to appreciation, can play a significant epistemic role in our appreciative practices. They can do this because they (a) help us to deliberately focus our attention and (b) place the appreciator in a state of second-order awareness of their mental states. I conclude the paper by showing how these two epistemic tools (a, b) can help the appreciator to meet the explanatory/justificatory conditions (2) and (3). (shrink)

On a contemporary Humean-influenced view, the responses of suitably idealized appreciators are presented as tracking, or even determining, facts about artistic value. Focusing on the intra-personal case, this paper argues that (i) facts about the refinement and reconfiguration of aesthetic character together with (ii) the manner in which autobiography and character are implicated in artistic appreciation make it de facto unlikely that we can reliably come to know how our ideal counterpart would respond to a given artwork. Attribution of superhuman (...) abilities to our ideal counterpart partially addresses this worry, but undermines a central feature of the theoretical motivation for the idealizing model. Insofar as response-dependent accounts of artistic value are inextricably tied to an idealizing view of critics, we have reason to reject them. (shrink)

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)

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)

Bu çalışmada David Hume’un, insanların beğenileri arasında var olduğu açık bir şekilde görülen farklılıklara rağmen, beğeninin bir standardının bulunduğuna yönelik iddiası incelenecektir. Hume beğeni standardını, ilk kez, 1757 tarihinde yayımlanan Of the Standart of Taste başlıklı makalesinde ele alır. Hume’un söylediklerini tartışmalı hale getiren iki unsur vardır: Birincisi Hume gibi, deneyimden bilgi edinmenin en önemli olanaklarından biri olan tümevarımsal akıl yürütmenin temellerini sarsan bir eleştiri ortaya koyan deneyci bir filozofun, bir beğeni standardının var olduğunu iddia etmesidir, ikincisiyse, onun bu iddiasını (...) ortaya koyarken başvurduğu yolların tümevarımsal bir akıl yürütme içeriyor gibi görünmesidir. Bu nedenlerle, Hume’un beğeni standardıyla ilgili argümanlarını detaylı bir şekilde incelenmesi amaçlanmıştır. Ancak böylesi bir inceleme kapsamlı bir çalışmayı gerektirdiği için, bu inceleme iki aşama üzerinden gerçekleştirilmiştir. İncelemenin birinci aşaması, şu an karşınızda bulunan bu makale olup, burada Hume’un insanlar arasında beğeni farklılıkları olduğunu açıkça görmesine rağmen, nasıl olup da bir beğeni standardı olduğunu iddia ettiğini ele alınıyor. Hume’un bu beğeni standardının kaynağını nerede gördüğü; beğeni farklılıklarıyla bu standardı nasıl bağdaştırdığı; Hume’un beğeni standardının ortaya çıkmasını sağlayacaklarını iddia ettiği ideal eleştirmenlerin taşıması gerektiğini söylediği niteliklerin neler olduğu ve bunların Hume’un genel felsefi eğilimleriyle ilişkilerinin neler olduğu gibi konular bu makalede ele alınmamış olup, ayrı bir makale olarak sunulacaktır. (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)

I first show how one might argue for a mind-independent conception of beauty and artistic merit. I then discuss whether this makes aesthetic judgements suitable to undermine skeptical worries about the existence of mind-independent moral value and categorical reasons.