David Bourget (Western Ontario)
David Chalmers (ANU, NYU)
Rafael De Clercq
Ezio Di Nucci
Jack Alan Reynolds
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Oxford University Press (1996)
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 and inconsistencies in Kant's aesthetic writings, and arguing that they have been overrated.
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Citations of this work BETA
Timothy M. Costelloe & Andrew Chignell (2011). A Dialogue Concerning Aesthetics and Apolaustics. Journal of Scottish Philosophy 9 (1):v-xvi.
Christian Helmut Wenzel (2009). Kant's Aesthetics: Overview and Recent Literature. Philosophy Compass 4 (3):380-406.
Paul Guyer (2011). Gerard and Kant: Influence and Opposition. Journal of Scottish Philosophy 9 (1):59-93.
Dorit Barchana‐Lorand (2015). Educating Sentiment: Hume's Contribution to the Philosophy of the Curriculum Regarding the Teaching of Art. Journal of Philosophy of Education 49 (1):107-128.
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