Oxford University Press (1996)

Abstract
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.
Keywords Aesthetics, Modern
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Call number BH181.D53 1996
ISBN(s) 0195096800   9780195096804
DOI 10.2307/432141
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Citations of this work BETA

The Concept of the Aesthetic.James Shelley - 2017 - Stanford Encyclopedia of Philosophy.
18th Century German Aesthetics.Paul Guyer - 2008 - Stanford Encyclopedia of Philosophy.
A Dialogue Concerning Aesthetics and Apolaustics.Timothy M. Costelloe & Andrew Chignell - 2011 - Journal of Scottish Philosophy 9 (1):v-xvi.
Gerard and Kant: Influence and Opposition.Paul Guyer - 2011 - Journal of Scottish Philosophy 9 (1):59-93.

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