Kant’s Theory of Taste: A Reading of the Critique of Aesthetic Judgment

New York: Cambridge University Press (2001)
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Abstract

This book constitutes one of the most important contributions to recent Kant scholarship. In it, one of the pre-eminent interpreters of Kant, Henry Allison, offers a comprehensive, systematic, and philosophically astute account of all aspects of Kant's views on aesthetics. The first part of the book analyses Kant's conception of reflective judgment and its connections with both empirical knowledge and judgments of taste. The second and third parts treat two questions that Allison insists must be kept distinct: the normativity of pure judgments of taste, and the moral and systematic significance of taste. The fourth part considers two important topics often neglected in the study of Kant's aesthetics: his conceptions of fine art, and the sublime.

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Henry E. Allison
University of California, San Diego

Citations of this work

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Beyond the Pleasure Principle: A Kantian Aesthetics of Autonomy.Dominic McIver Lopes - 2021 - Estetika: The European Journal of Aesthetics 58 (1):1-18.
Kant on the normativity of taste: The role of aesthetic ideas.Andrew Chignell - 2007 - Australasian Journal of Philosophy 85 (3):415 – 433.
Kant on Aesthetic Ideas, Rational Ideas and the Subject-Matter of Art.Ido Geiger - 2021 - Journal of Aesthetics and Art Criticism 79 (2):186-199.

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