David Bourget (Western Ontario)
David Chalmers (ANU, NYU)
Rafael De Clercq
Jack Alan Reynolds
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Journal of Scottish Philosophy 9 (1):1-16 (2011)
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
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References found in this work BETA
Aristotle (1941/2001). The Basic Works of Aristotle. Modern Library.
Noel Carroll (1984). Hume's Standard of Taste. Journal of Aesthetics and Art Criticism 43 (2):181-194.
W. Charlton & Mary Warnock (1977). Imagination. Philosophical Quarterly 27 (109):375.
Alan H. Goldman (1995). Aesthetic Value. Westview Press.
Walter John Hipple (1957). The Beautiful, the Sublime, & the Picturesque in Eighteenth-Century British Aesthetic Theory. Carbondale, Southern Illinois University Press.
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