Hume: Aesthetics

One of the gravest charges that has been brought against Hume’s essay “Of the Standard of Taste” is that of circularity. Hume is accused of defining good art in terms of “true judges,” and of defining true judges in terms of their ability to judge good art. First, I argue that Hume avoids circularity since he offers a way of identifying good art that is logically independent of the verdict of true judges. Second, I argue that this clarifies an enduring (...) puzzle in the scholarship on Hume’s essay: why he appears to offer not one but two standards of taste. Hume’s standard does not consist of general rules; however, Hume needs general rules to establish that some individuals’ tastes are more “delicate” than others’. (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)

In this synthetic introduction to the history of the philosophy of art, Noël Carroll elucidates and analyzes selected writings on art by Plato, Aristotle, Hutcheson, Hume, Kant, Hegel, Schopenhauer, Tolstoy, and Bell. Carroll’s narrative tracks developments between major positions in philosophy of art, ranging from the idea that art is unavoidably embedded in society to the evolution of the notion that art is autonomous, thereby setting the stage for continuing debates in the philosophy of art. Presupposing no prior background, and (...) useful on its own or accompanying the reading of primary works, _Classics in Western Philosophy of Art_ is ideal as a text for introductory undergraduate and graduate courses in philosophy of art and aesthetics, or for anyone interested in learning about the origin of some of our most fundamental conceptions of art in the Western tradition. (shrink)

In contemporary ethics, moral expert as a person who can recognize sound behaviors in complex situations and be the ideal moral agent. This matter is not new and can be found in Hume's moral philosophy, but it is not as well-known as it should be. If we look at Hume's works, not only we will find a lot of evidence in this issue, but also there is correspondence between it and the true judge, the famous doctrine of Hume’s aesthetics. As (...) there is true judge as a person in aesthetics that with Strong sense, delicate sentiment, practice, comparison, and free from all prejudice Gains general principles of art and recognizes real beauty; In morality, there is a man of temper, preserve himself from illusions, has the command of himself and can separate feelings in complex situations. he determines the right behavior, virtue, and vice. Also, both true judge and moral expert recognize common mistakes and are considered as ideal figures. (shrink)

Taste and Experience in Eighteenth Century Aesthetics acknowledges theories of taste, beauty, the fine arts, genius, expression, the sublime and the picturesque in their own right, distinct from later theories of an exclusively aesthetic kind of experience. By drawing on a wealth of thinkers, including several marginalised philosophers, Dabney Townsend presents a novel reading of the century to challenge our understanding of art and move towards a unique way of thinking about aesthetics. Speaking of a proto-aesthetic, Townsend surveys theories of (...) taste and beauty arising from the empiricist shift in philosophy. A proto-aesthetic was shaped by the philosophers who followed Locke and accepted that theories of taste and beauty must be products of experience alone. Francis Hutcheson, David Hume, Alexander Gerard and Thomas Reid were among the most important advocates, joined by others who re-thought traditional topics. Featuring chapters tracing its philosophical principles, issues raised by the subjectivity of the empiricist approach and the more academic proto-aesthetic formed toward the end of the century, Townsend argues that Lockean empiricism laid the foundations for what we now call aesthetics. (shrink)

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be (...) preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. (shrink)

O presente artigo tem como objetivo defender a possibilidade da existência da beleza moral a partir da teoria moral e estética de David Hume. A relação entre a estética e a moralidade será analisada, na primeira parte. A hipótese da beleza moral será colocada como uma destas possíveis relações. Dentro das possibilidades de se fundamentar a beleza moral, será argumentado que a melhor seria através da compreensão humeana da estética e da moralidade. A segunda parte do artigo analisa o conceito (...) de experiência estética e a sua importância para a fundamentação humeana da beleza moral. Por fim, a teoria moral e estética proposta por Hume será desenvolvida a fins de demonstrar como a sua teoria moral e estética possuem uma relação intrínseca que possibilitaria a confirmação da hipótese da beleza moral. (shrink)

O objetivo deste artigo consiste em responder à questão de saber se, na filosofia de Hume, o padrão para determinar o valor de verdade dos proferimentos sobre valores morais e estéticos pode ser considerado genuinamente objetivo. Para tal, começo por esclareço três posições que se pode adotar sobre a questão de saber se este padrão é ou não genuinamente objetivo, a saber, subjetivismo, intersubjetivismo e objetivismo. Em seguida, explico a pertinência da interpretação cognitivista e por que razão a interpretação realista (...) de David Norton falha. Por fim, e à luz de uma distinção entre objetividade no sentido forte e fraco, concluo que na filosofia de Hume, o padrão para os proferimentos sobre valores é quasi-objetivo. (shrink)

This study looks at the emerging branch of everyday aesthetics from the perspective of the fracture which exists in its core, as a result of the double reading of the everyday: the first, which elevates it to the realm of the extraordinary and the second, in which it remains strictly ordinary. Our purpose here is to repair this fracture by turning to David Hume’s functionalist aesthetics, where disinterest and utility are reconciled through sympathy and the affective experience of otherness that (...) it provides. Once transferred to the everyday sphere, sympathy facilitates understanding between these two versions, since the aesthetic appreciation of everyday objects or common activities requires, like the second version, that they remain in the practical environment and, like the first, to see something special in them, which is the possibility of one’s own or another’s well-being. (shrink)

This study looks at the emerging branch of everyday aesthetics from the perspective of the fracture which exists in its core, as a result of the double reading of the everyday: the first, which elevates it to the realm of the extraordinary and the second, in which it remains strictly ordinary. Our purpose here is to repair this fracture by turning to David Hume’s functionalist aesthetics, where disinterest and utility are reconciled through sympathy and the affective experience of otherness that (...) it provides. Once transferred to the everyday sphere, sympathy facilitates understanding between these two versions, since the aesthetic appreciation of everyday objects or common activities requires, like the second version, that they remain in the practical environment and, like the first, to see something special in them, which is the possibility of one’s own or another’s well-being. (shrink)

En este capítulo sostengo que la filosofía de Hume tiene elementos literarios y que dichos elementos no sólo ilustran o ejemplifican elementos filosóficos, sino que forman parte de la teoría misma; además, que la literatura es una parte integral de su concepción de la filosofía. Lo anterior nos permite justificar la tesis sobre los aspectos literarios de la filosofía de Hume y entender en qué sentido hay un continuo entre ambas. Primero, se ofrece una noción de literatura a partir de (...) la cual se concibe la filosofía racional o cientificista. En seguida, se clarifica la tesis de la filosofía de Hume como literatura y se proporcionan cuatro argumentos como sus- tento de la misma. En tercer lugar, se presenta la estrategia de Bence Nanay para plantear el continuo entre filosofía y literatura. A continuación, se analizan las secciones 3 y 4 de An Enquiry concerning Human Understanding para ex- traer algunos elementos literarios de la filosofía de Hume. Finalmente, se presenta la tesis de la poesía como filosofía, que es abordada por Gustavo Ortiz Millán para reafirmar la tesis de la filosofía de Hume como literatura y el continuo entre filosofía y literatura. (shrink)

This volume re-examines traditional interpretations of the rise of modern aesthetics in eighteenth-century Britain and Germany. It provides a new account that connects aesthetic experience with morality, science, and political society. In doing so, the book challenges longstanding teleological narratives that emphasize disinterestedness and the separation of aesthetics from moral, cognitive, and political interests. The chapters are divided into three thematic parts. The chapters in Part I demonstrate the heteronomy of eighteenth-century British aesthetics. They chart the evolution of aesthetic concepts (...) and discuss the ethical and political significance of the aesthetic theories of several key figures, namely the third Earl of Shaftesbury, David Hume, and Adam Smith. Part II explores the ways in which eighteenth-century German thinkers examine aesthetic experience and moral concerns and relate to the work of their British counterparts. The chapters here cover the work of Kant, Moses Mendelssohn, Alexander Gottlieb Baumgarten, and Madame de Staël. Finally, Part III explores the interrelation of science, aesthetics, and a new model of society in the work of Goethe, Johann Wilhelm Ritter, Friedrich Hölderlin, and William Hazlitt, among others. This volume develops unique discussions of the rise of aesthetic autonomy in the eighteenth century. In bringing together well-known scholars working on British and German eighteenth-century aesthetics, philosophy, and literature, it will appeal to scholars and advanced students in a range of disciplines who are interested in this topic. (shrink)

Hume appeals to a mysterious mental process to explain how to world appears to possess features that are not present in sense perceptions, namely causal, moral, and aesthetic properties. He famously writes that the mind spreads itself onto the external world, and that we stain or gild natural objects with our sentiments. Projectivism is founded on these texts but it assumes a reading of Hume’s language as merely metaphorical. This assumption, however, conflicts sharply with the important explanatory role that “spreading” (...) and “staining” are supposed to play, which, ironically, is the very appeal of Hume’s texts to projectivists. In this paper, I first consider the difficulties readers of Hume have encountered in their attempts to ascertain nature of the key psychological process. I then identify in Hume’s texts novel theoretical resources that allow Hume to produce a satisfying answer to the question of process, that is, an account of the precise nature of the key process. I offer this explanation assuming what I take to be Hume’s austere conception of the elements involved in the process: sense impressions and “internal impressions” lacking intrinsic intentionality. On my reading, the spreading process explains the gap between the meager input and the rich, novel output: causal, moral and aesthetic judgments. (shrink)

This article is about David Hume's account of mixed emotions. Hume on mixed emotions is connected with Sir Isaac Newton's optical experiments and subsequent invention of the colour wheel, as well as more recently to Robert Plutchik's colour wheel of emotions.

La disciplina estética se ha interesado frecuentemente por el criterio estético –aquel por el que se discrimina o se determina qué es y qué no es el arte, o bien si algo es o no arte– pero raras veces se ha preguntado qué son y cómo operan los criterios artísticos, aquellos que están implicados en la creación o la crítica. Este artículo pretende ofrecer una caracterización de tales criterios a partir de su relación con la regla y con el juicio, (...) elementos que remiten al pensamiento de Hume y de Kant respectivamente. Se presenta también una revisión de las ideas de autores como Stanley Cavell o Yves Michaud acerca del criterio. (shrink)

A lo largo de este libro se ofrece una interpretación novedosa y sugerente del pensamiento de David Hume y del Quijote, leído y citado por aquél, siendo una obra muy influyente en la Inglaterra de su tiempo. El autor pretende mostrar que la influencia del Quijote en el pensamiento de Hume es posible, probable y plausible, para lo cual ofrece diversos argumentos. Desarrolla su interpretación mostrando que un fragmento extraído del Quijote es indispensable para la postulación del criterio del gusto (...) en la teoría estética de Hume. Asimismo, muestra cómo a partir de los elementos de la Ciencia de la naturaleza humana y en especial del concepto de imaginación es posible realizar una interpretación coherente del Quijote, en donde se sugiere que la relación entre Cervantes y Hume va más allá del ámbito de la estética. (shrink)

This collection dedicated to and including David Hume's "Of the Standard of Taste," offers a much needed resource for students and scholars of philosophical aesthetics, political reflection, value and judgments, economics, and art. The authors include experts in the philosophy of art, aesthetics, history of philosophy as well as the history of science. Contributors include Babette Babich, Howard Caygill, Timothy M.Costelloe, Andrej Démuth / Slávka Démuthová, Bernard Freydberg, Peter Kivy, Carolyn Korsmeyer, Christopher MacLachlan, Emilio Mazza, Roger Schiner, Roger Scruton, and (...) Dabney Townsend, . (shrink)

Since at least Hume and Kant, philosophers working on the nature of aesthetic judgment have generally agreed that common sense does not treat aesthetic judgments in the same way as typical expressions of subjective preferences—rather, it endows them with intersubjective validity, the property of being right or wrong regardless of disagreement. Moreover, this apparent intersubjective validity has been taken to constitute one of the main explananda for philosophical accounts of aesthetic judgment. But is it really the case that most people (...) spontaneously treat aesthetic judgments as having intersubjective validity? In this paper, we report the results of a cross‐cultural study with over 2,000 respondents spanning 19 countries. Despite significant geographical variations, these results suggest that most people do not treat their own aesthetic judgments as having intersubjective validity. We conclude by discussing the implications of our findings for theories of aesthetic judgment and the purpose of aesthetics in general. (shrink)

La “Cultura de la Sensibilidad (Sensibility)” ha sido un término destacado por algunos crı́ticos, para denominar una época entre la Era Augusta y el movimiento romántico. La Sensibilidad (Sensibility) estuvo unida a un sentido de la compasión producida por el sufrimiento del otro. Su máxima expresión fue la “novela sentimental” de Richardson y Sterne. David Hume, con una moral fundada en los conceptos de simpatı́a y benevolencia, ha sido considerado como uno de los artı́fices de esta Cultura. Sin embargo, llevó (...) a cabo una crı́tica del género emergente de la novela, a la que acuso de una afectación excesiva y artificial. En este artı́culo pretendo analizar el papel que tuvo Hume en la Era de la Sensibilidad (Sensibility). (shrink)

It has long been claimed and supposedly substantiated that there exists an association of ideas, but not of perceptions (that is, sensations or impressions). Collingwood echoed this claim from Hume, but Hume later in the Treatise produced an association of impressions (actually emotions and passions), so he came close to Hobbes’s position: human physiology has “trains of sense” and these are carried on in human thought—what we call “ideas” (he called “decaying sense”). A strong case can be made for this (...) claim when we examine the phenomenon of food. Concerning food, I explore Chinese cuisine and more recently Kunz and Kaminsky’s The Elements of Taste for examples that provide substantiation of the association of perceptions. This proves to be a rewarding way to look at the phenomenon of food and leads us to re-examine traditional theories of perception. (shrink)

Imagine a reader expert in the scholarship on To the Lighthouse and yet ignorant of the novel itself. What would such a person, when finally sitting down to read it for the first time, know—or think they know—about its relationship to philosophy? Based solely on the reams of articles, book chapters, and monographs that place the novel in dialogue with one or more philosophers, the first-time reader of To the Lighthouse would predict with confidence and precision which thinkers are most (...) overtly relevant to the text. "Without question," he or she might say, "the three primary candidates, based on the frequency and depth with which Woolf scholars have treated them, are the English analytic philosophers G. E. Moore and... (shrink)

David Hume’s essay “Of the Standard of Taste” —which represents a major step towards clarifying eighteenth-century philosophy’s dawning aesthetics in terms of taste—also relates closely to literal, physical taste. From the analogy between gustatory and critical taste, Hume, apt at judging works of art, puts together a contradictory argument of subjectivism and the normativity of common sense. However, a careful reading of the text unveils a way of appealing to art criticism as a vital component in edifying a philosophically more (...) solid standard of taste. Hume’s emphatic references to a requisite “delicacy” complicate the picture, for it is not clear what this delicacy is, but a close inspection of how Hume frames the criterion of delicacy by means of “practice” and the absence of “prejudice” might perhaps challenge us to address issues of contemporary art. (shrink)

18th-century British aesthetics addressed itself to a variety of questions: What is taste? What is beauty? Is there is a standard of taste and of beauty? What is the relation between the beauty of nature and that of artistic representation? What is the relation between one fine art and another? How ought the fine arts be ranked one against another? What is the nature of the sublime and ought it be ranked with the beautiful? What is the nature of genius (...) and what is its relation to taste? -/- Although none of these questions was peripheral to 18th-century British aesthetics, not all were equally central. The question on which the others tended to turn was the question concerning the nature of taste. But this question was not simply how best generally to define taste. Everyone seems to have been in at least rough agreement with Joseph Addison’s early definition of taste as “that faculty of soul, which discerns the beauties of an author with pleasure, and the imperfections with dislike” (Addison and Steele 1879, no. 409). But agreeing with Addison meant agreeing only to use “taste” to refer to that faculty and to acknowledge that such discerning has something of the phenomenology of sensation. The central question was how to think of taste so defined. Is taste a higher, cognitive faculty, akin perhaps to reason, with objects of a primarily intellectual nature? Or is it a lower, bodily faculty, more akin to the five bodily senses, and with objects of a primarily material nature? The major theories that arose in response to this question can be grouped into three main lineages: (a) internal-sense theories, of which the theories of Shaftesbury (1711), Hutcheson (1725), Hume (1739–40, 1751, and 1757) and Reid (1785) are representative; (b) imagination theories, of which theories of Addison (1712) and Burke (1757/59) are representative; and (c) association theories, of which the theories of Gerard (1757) and Alison (1790) are representative. (shrink)

AbstractHume is perhaps the most skeptical of all the great philosophers; and so it might reasonably have been assumed that he would have doubted the existence of a standard of taste in an area of human activity, the arts, where very many people, not ordinarily considered of a skeptical turn of mind, have doubted the existence of any standard according to his 1757 essay Of the Standard of Taste.

The starting point of this paper is a recent exchange in the Journal of Aesthetics and Art Criticism1 that pits moderate moralism against robust immoralism and has Humean antecedents. I will proceed by agreeing in part with both, but fully with neither, thereby annoying as many people as possible in one go. I believe, with Anne Eaton, the proponent of robust immoralism, that fictions which valorize what she calls "rough heroes" can arouse both aesthetically compelling and morally troubling reactions. On (...) the other hand, I argue that the troubling moral reaction targeted need not be a sufficient ground for attributing a moral flaw to the... (shrink)

En este artículo se plantea el nacimiento de la Estética moderna a partir de la tradición filosófica empirista y racionalista. Se analizan sus aportes al campo de la Estética como disciplinas filosóficas, sus aciertos y sus errores, y se plantea una solución intermedia para elevar esta disciplina al ámbito científico que pasaría por un fundamento realista moderado que articulara el conocimiento sensible.

Hume refers to women as imaginative, compassionate, conversable, and delicate. While his appraisals of women seem disparate, I argue that they reflect a position about the distinctive role that Hume takes women to have in shaping and enforcing moral norms. On his view, I maintain, women provide us with the ideal model of a moral judge. I claim that Hume sees a tight connection between moral competency and those traits he identifies as feminine. Making this case requires clarifying a few (...) concepts in Hume’s philosophical toolbox and their relation to one another. The primary quality of a good moral judge, according to Hume, is a delicacy of taste. I show that Hume thinks of delicacy as a feminine skill that can only be developed in men imperfectly, thereby making women the ideal moral judges. (shrink)

How does aesthetic education begin and expand over time? David Hume’s idea of the narrow circle provides us with an answer when considering this question. He uses the narrow circle to explain how moral practices evolve, and by analogy, we can also use this conception to explain how aesthetic practices evolve. So I will first of all begin with a discussion of his essay “The Standard of Taste.”1 In this essay, Hume gives an excellent profile of the critic who has (...) the traits to generate the standard of taste: delicacy of taste or a delicate imagination; practice in a particular art; ability to make comparisons, free from prejudice; and good sense in exercising the former traits. He says that few are qualified... (shrink)

Don Garrett’s Hume constitutes a demanding introduction to the entirety of Hume’s philosophy as articulated in the Treatise, the two Enquiries, and the Dialogues Concerning Natural Religion. Its goal is to provide a clear representation of the problems Hume addresses, the solutions he provides to those problems, and the arguments he constructs in so doing. Achieving its three goals remarkably well, Garrett’s Hume provides what, in my judgment, is the very best introduction to Hume’s philosophy available. It will be an (...) invaluable resource for students—undergraduate and graduate—encountering Hume’s work. It would prove accessible and illuminating for scholars in fields other than philosophy but interested in.. (shrink)

Carolyn Korsmeyer has offered some compelling arguments for the role of disgust in aesthetic appreciation. In the course of this project, she considers and holds up for justifiable criticism the account of emotional conversion proposed by David Hume in “Of Tragedy”. I will consider variant interpretations of Humean conversion and pinpoint a proposal that may afford an explanation of the ways in which aesthetic absorption can depend on and be intensified by the emotion of disgust.

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)

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)

Beginning with an overview of Hume's life and work, Don Garrett introduces in clear and accessible style the central aspects of Hume's thought. These include Hume's lifelong exploration of the human mind; his theories of inductive inference and causation; skepticism and personal identity; moral and political philosophy; aesthetics; and philosophy of religion. The final chapter considers the influence and legacy of Hume's thought today. Throughout, Garrett draws on and explains many of Hume's central works, including his Treatise of Human Nature (...) , Enquiries Concerning Human Understanding , and Dialogues Concerning Natural Religion . Hume is essential reading not only for students of philosophy, but anyone in the humanities and social sciences and beyond seeking an introduction to Hume's thought. (shrink)

I defend my reading of Hume's "Of the Standard of Taste" against objections raised by Victor Durà‐Vilà. Two points are central to my defense. One is that Hume takes the joint verdict of true judges to indicate, rather than constitute, the standard of beauty. Two is that Hume requires a joint verdict because individual verdicts need not be expressive of human nature.

What is the relationship between the Irish modernist writings of James Joyce and the Scottish empirical philosophy of David Hume? Here I discuss Joyce’s conception of Hume as a philosopher and explore the presence of Hume’s work in Joyce’s final masterpiece, Finnegans Wake. How then did Joyce conceive of Hume’s thought, and to what extent did he engage with it? Well, in his lecture “Realism and Idealism in English Literature,” given at Trieste in 1912, Joyce denounces the interest in the (...) sanity of artistic and philosophical geniuses, before offering the following comments. (shrink)

This article identifies three distinct temporal notions in Hume’s aesthetics: passing the test of time, repeated viewing of a work, and the personal aging of the critic. It applies these ideas to the evaluation and enjoyment of films. It characterizes positive, negative, and ambivalent film aging, which are associated with nostalgia, boredom, and comic amusement, respectively, and which bear on our enjoyment, not evaluation, of film. The paper discusses Allen’s Zelig, Antonioni’s La Notte, Cameron’s The Terminator, Lucas’s Star Wars, Scorsese’s (...) Taxi Driver, Spielberg’s E.T.: The Extra-Terrestrial, and Renoir’s La Règle du Jeu. (shrink)

In this article I argue that a high capacity for courage, in the sense of the strength of character that enables one to face distress, angst or psychological pain, is required of Hume’s ideal critics just as the other well-known five characteristics are. I also explore the implications of my proposal for several aspects of Hume’s aesthetics, including the one brought into relief by Shelley’s interpretation of Hume along the lines of distinguishing between the perceptual and affective stages in aesthetic (...) appreciation. (shrink)

It is well known that we owe the term ‘aesthetics’ in its philosophical sense to the 18th century German philosopher Alexander Baumgarten. The eighteenth century's interest in aesthetics, however, pre-dated the invention of the term. In 1725, Francis Hutcheson published an Inquiry into the Original of Our Idea of Beauty and Virtue. This may be said to be the first sustained and significant work in philosophical aesthetics as we now know it. Hutcheson's volume preceded Baumgarten's by 10 years, and within (...) Scotland it inaugurated a series of philosophical writings on taste and beauty that continued for almost a century. Contributors included major philosophical figures like David Hume, Thomas Reid and Adam Smith, as well as influential figures less well known today such as Alexander Gerard, George Turnbull and Lord Kames. (shrink)

Gregory Currie offers a statement of an interesting problem about tragedy: ‘(1) We want the fiction be such that something, E, occurs in it; [yet] (2) we react in ways which make it tempting to say we want E not to occur.’ He argues for one way to make (2) more precise with regard to what it is we are tempted to say. I argue he should not so readily have accepted (1). More significantly, however, I argue both that Currie (...) is right to hold we need an account of what the tragic response is before we can determine precisely what Hume’s puzzle really is and that any account of the desires involved in the experience of tragedy must hinge on when, in the course of a performance of a tragedy, we are considering a spectator’s responses. (shrink)

This thesis presents an interpretation of David Hume’s essay ‘Of the Standard of Taste’. The most distinguishing feature of this interpretation is the emphasis placed on the significance of Hume’s general philosophical position in a faithful reading of this philosophical classic. The success of this interpretation will show that Hume’s essay should be read as an integral part of his system of philosophy. There are three parts in this thesis. The first part is an overview of some key aspects of (...) Hume’s philosophy which are relevant to my interpretation. Unlike many contemporary philosophers in the analytic tradition, Hume is a systematic thinker. A faithful reading of his works should take his general philosophical framework seriously. Therefore, this overview of his system serves as the general background of the next two parts. The second part is a discussion of Hume’s aesthetic thought. More specifically, it provides an exposition of his view on beauty and judgements of beauty. This part completes the stage-setting for the development of my interpretation, by helping the reader form a more specific conceptual framework for understanding Hume’s essay. The third part develops an interpretation of ‘Of the Standard of Taste’ according to what has been provided in the previous two parts. It starts with an outline of the essay, which indicates Hume’s aim in writing it. After that, a few sections are devoted to some central elements of the essay. The last section of this part discusses four controversies concerning Hume’s essay. These discussions establish the strength of this interpretation, or at least, the fruitful prospect of an interpretative project that integrates Hume’s essay into his whole system. (shrink)

The aesthetic skeptic maintains that it is futile to dispute about taste. One and the same work of art might appear beautiful to one person but repellent to another, and we have no reason to prefer one or another of these conflicting verdicts. Hume argues that the skeptic, however, moves too quickly. The crucial question is whether qualified critics will agree on their evaluations. And the skeptic fails to provide sufficient evidence that their verdicts will diverge. We have reason to (...) expect that a consensus will emerge over time, moreover, since aesthetic values are grounded on universal principles of human nature. Skeptics might doubt that there is a natural basis for a standard of taste, but this proposal is supported by recent work in experimental aesthetics and cognitive science. (shrink)