"Good Taste, Bad Taste, and Christian Taste is essential reading for students and scholars of religion and theology, pastors and church-goers, liturgists, and church musicians and artists."--Jacket.

If good taste is a virtue, then an account of good taste might be modelled on existing accounts of moral or epistemic virtue. One good reason to develop such an account is that it helps solve otherwise intractable problems in aesthetics. This paper proposes an alternative to neo-Aristotelian models of good taste. It then contrasts the neo-Aristotelian models with the proposed model, assessing them for their potential to contend with otherwise intractable problems in (...) aesthetics. (shrink)

What do professional wrestling, Pot Noodle and Feng Shui have in common? Well, not much - but they all appear in this book.Critic and cultural philosopher Peter Trifonas and art historian Effie Balomenos explore the curious concept of good - and bad - taste. At once an absurd and yet entirely everyday concept, taste defines us. Our choices, from the most personal (our friends or lovers) to the most general (our politics), are all partly dependent on it.But (...) where does taste come from? Is there a true standard of taste? Are we slaves to the cruel whims of fashion? Who's in control?Good Taste is an enthralling exploration of the cultural history of an idea. In this enticing book - divided into chapters exploring cultural artefacts of absolutely all kinds - Trifonas and Balomenos warn: you are what you choose!Highlights include: TV chefs · Ozzy Osbourne and Reality TV · The 70s fashion conspiracy · Disney · Madonna · Lamborghini · The history of cleavage · High heels · Elvis · Body piercing · Hip-hop · Oprah Winfrey · Ageing rock bands · Turn-ups · Harry Potter · Fake tans and much, much more ... (shrink)

Jeremy Bentham catalogued a wide variety of uses for dead bodies in what was likely his last essay, ‘Auto-Icon’. Dead bodies could be preserved and transformed into statues and used, among other ways, as theatrical props, commemorative statues, and building materials. Auto-Iconism would eliminate the need for coffins and graveyards – as well as funeral rituals, clerics to preside over the funerals, and, arguably, the entire religious establishment. This essay offers a reading of ‘Auto-Icon’ as a bad joke: impolite, unrefined, (...) and in bad taste. The thought is that ‘Auto-Icon’ makes fun of the religious desire for immortality – continuing Bentham’s attacks on the religious establishment in this regard – as well as Bentham’s own pretensions to immortality, and of pretensions to good taste generally. As a bad joke, ‘Auto-Icon’ is an exercise both in the liberty of opinion and in the liberty of taste. (shrink)

Vol.:The Journal of Value Inquiryhttps://doi.org/10.1007/s10790-018-9660-y1 3Bad Art and Good TastePer Algander1© The Author 2018Aesthetic value and good taste usually go hand in hand. A person with good taste is, typically, someone who appreciates things which exhibit some aesthetic quality or excellence. However, in ordinary life it is commonplace that we indulge in things which are lacking in aesthetic value. For example, we might prefer to watch Days of Our Lives rather than The Wire, or to (...) read a bad crime novel rather than good poetry.It is tempting to draw the conclusion that we are making a mistake, and lacking good taste, when our aesthetic attitudes do not match up against the aesthetic value of the things we prefer. However, this conclusion may be too quick. It has recently been argued by John Dyck and Matt Johnson1 that appreciating bad art—art which lack aesthetically good making features or whose bad making features clearly out-weigh its good making ones—isn’t always inappropriate. In this paper I will argue that while there might be a case to be made for this claim, the problem which Dyck and Johnson identify is much more general and that their proposed solution can at best be a partial one. (shrink)

The American Journal of Bioethics, Volume 12, Issue 5, Page 44-45, May 2012.

We know we have thoughts, but are we aware that we have styles of thought? This book, written by one of the most gifted and celebrated social thinkers of our time, is a contribution to understanding the rules of the different styles of thinking. Author Mary Douglas takes us through a range of thought styles from the vulgar to the refined. Throughout this fascinating journey, Thought Styles shows us how the different styles work and how outsiders can learn the styles (...) of insiders. The discussion ranges from the style of folklore to the styles of therapy, shopping, religion, and animal rights. The result is a book full of insight. Readers will find themselves thinking in new ways about the mechanics of communication in everyday life. Professionals and researchers in sociology, communication, and anthropology will especially appreciate this auspicious new book. (shrink)

In his essay ‘Of the Standard of Taste,’ Hume argues that artworks with morally flawed outlooks are, to some extent, aesthetically flawed. While Hume's remarks regarding the relationship between art and morality have influenced contemporary aestheticians, Hume's own position has struck many people as incoherent. For Hume appears to entangle himself in two separate contradictions. First, Hume seems to claim both that true judges should not enter into vicious sentiments and that true judges should adopt the standpoint of an (...) artwork's intended audience. But The Iliad, say, was obviously intended for an audience that shared Homer's flawed moral outlook. Second, Hume appears to claim that our moral sentiments are both highly resistant to change and extremely fragile. This essay defends Hume against these two objections by drawing increased attention to the role that Hume's aesthetics assigns to the faculty of good sense or sound reason. (shrink)

Recent decades have seen a rapid increase in the rate of conversion from conventional to organic farming, as organic farming shifted from an alternative production approach practiced by a small number of idealists, to the de facto alternative to mainstream conventional production. Although there has been considerable academic debate as to the role of agri-business penetration into the production and marketing chains of organic farming (‘conventionalization’), less is known about how the economic drivers of conventionalization are negotiated into practices at (...) the farm level. Drawing on Bourdieu’s conceptualization of economic and cultural capitals, the direct connection between symbols of ‘good farming’ and the economic requirements of maintaining a viable farming business (i.e., the ‘taste of necessity’) is demonstrated. Findings indicate that conventional and organic farmers in the study sites identified a similar range of cultural symbols, but organic farmers emphasized different symbols within this range. This diversity and selectivity demonstrates the fragmentation and contestation of ideals resulting from economic challenges at the time of the study. Economic capital is important to the decision to consider conversion to organic farming, but formal conversion reflects re-weighting of forms of cultural capital. The author argues that recognition of the impact of economic pressures on conventional farming, which in the study sites often led to reduced input use rather than intensification, is missing from the conventionalization debate. The mainstreaming of organic farming production has presented conventional farmers with a set of alternative or re-weighted symbols and a crucible for reflexive consideration of their own standards and practices of farming. (shrink)

It may be that Kant’s inherently communal concept of taste is a morally laden notion that blurs the line between the good and the beautiful, on the one hand, and moral evaluation and aesthetic appreciation, on the other. In particular, it can be shown how, on Kant’s view, moralistic factors, such as considerations of social appropriateness, enter into estimations of aesthetic value. Moreover, Kant’s tendency to overlap taste and morals suggests an underlying assumption operative in Kant’s aesthetics. (...) According to this ‘decency assumption’, as I have termed it, taste is first and foremost a trait of people with certain supposedly refined socio-moral characteristics. Kant also seems to think that having good taste and a morally good character go hand in hand. Even though we do find separate sets of ultimate principles in Kant’s ethics and aesthetics, the aforesaid assumption nevertheless implies a shared ground between these two branches of philosophy and thereby links them tightly together, contrary to the common view that ethics and aesthetics are distinct enterprises. In addition, Kant’s morally laden conception of taste will be shortly examined in relation to the Enlightenment project as Kant saw it and our contemporary world. (shrink)

This article aims to convey a few of the key claims and arguments ofmy book, Rethinking the Good: Moral Ideals and the Nature of PracticalReasoning. The article gives an example of a Spectrum Argument, andillustrates that such arguments put pressure on the Axiom of Transitivity,which holds that for any three possible outcomes or alternatives, A, B, andC, if, all things considered, A is better than B, and B is better than C, then Ais better than C. The article distinguishes (...) between two different approachesto understanding the goodness of outcomes, the Internal Aspects View andthe Essentially Comparative View. It suggests that two deeply plausible, butseemingly incompatible, positions underlying the Spectrum Argument,an Additive-Aggregationist Position, and an Anti-Additive-AggregationistPosition, reflect the Essentially Comparative View, and that on such aview they are not incompatible. The article introduces several widely-heldviews about neutrality and dominance principles, and shows that some ofthese views are incompatible. The article contends that various ideals orviews that people care about are most plausibly understood as essentiallycomparative, and notes that one such view, a Narrow Person-Affecting View,will be especially difficult to reject in at least some cases. It also illustrateshow such a view, like other essentially comparative views, threatens theAxiom of Transitivity. The article concludes by contending that we mustseriously rethink our understanding of the good, moral ideals, and thenature of practical reasoning, while recognizing that the way forward ismurky, at best. (shrink)

Sentences such as 'Chocolate tastes good' have been widely discussed as sentences that give rise to faultless disagreement. As such, they actually belong to the more general class of impersonal perception reports, which include 'The violin sounds / looks strange' as well sentences that are about an agent-centered situation such as 'It feels / seems like it is going to rain'. I maintain the view that faultless disagreement is due to first person-based genericity, which, roughly, consists in attributing a (...) property to anyone the speaker (or described agent) identifies with (which generally requires a first-person experience) (Moltmann 2010). Unlike my previous analysis (and similar analyses), this paper no longer makes use of experiencers or judges as implicit arguments of taste predicates, but argues that impersonal perception verbs (taste, look, feel, seem), have a logophoric character. More precisely, such verbs describe perceptual occurrences whose experiencer is identical to the agent of the utterance situation, described attitudinal situation, or the situations a generic operator may range over. Perceptual occurrences are sharply distinguished ontologically from perceptual experiences as well as perceptual objects, entities we refer to as ‘the taste of chocolate’, ‘the sound of the violin’, ‘the look of the violin’. Sentences about perceptual objects ('the taste of chocolate is good', 'the sound of the violin is great', 'the look of the violin is beautiful') also give rise to faultless disagreement, but the source of that is a first-person-based attribution of an evaluative predicate to an (objective) perceptual object. (shrink)

“There’s no disputing about taste.” That’s got a nice ring to it, but it’s not quite the ring of truth. While there’s definitely something right about the aphorism – there’s a reason why it is, after all, an aphorism, and why its utterance tends to produce so much nodding of heads and muttering of “just so” and “yes, quite” – it’s surprisingly difficult to put one’s finger on just what the truth in the neighborhood is, exactly. One thing that’s (...) pretty clear is that what’s right about the aphorism, that there’s no disputing about taste, isn’t that there’s no disputing about taste. There’s heaps of disputing about taste. People engage in disputes about which movies, music, paintings, literature, meals, furniture, architectural styles, etc. are good, beautiful, tasty, fun, elegant, ugly, disgusting, etc. all the time. This is obvious to anyone who has watched dueling-movie-critics shows, read theater reviews, or negotiated with a group or partner about which movie or restaurant to go to, or which sofa or painting to put in the living room. It takes great care and good aim to fling a brick without hitting somebody who’s engaged in a dispute about taste. (shrink)

Many experiential properties are naturally understood as dispositions such that e.g. a cake tastes good to you iff you are disposed to get gustatory pleasure when you eat it. Such dispositional analyses, however, face a challenge. It has been widely observed that one cannot properly assert “The cake tastes good to me” unless one has tried it. This acquaintance requirement is puzzling on the dispositional account because it should be possible to be disposed to like the cake even (...) if this disposition has never been manifested. We argue that familiar response strategies on behalf of the dispositionalist fail. These include appeals to conversational implicatures, expressivism, semantic presuppositions and norms of assertion. Against this background, we propose a new analysis in terms of what we call tendencies, where a tendency is a disposition that has been manifested. The acquaintance requirement comes out as an entailment. We point out a hitherto unnoticed parallel to sentences ascribing character traits such as “Hannah is brave,” and extend our tendency-based analysis to this domain. (shrink)

In this essay I propose a new theory of taste, starting from the assumption of the multisensorial and ecological approach to the senses, as proposed by Gibson in his psychology of perception and by Dewey in his philosophy and aesthetics. In contrast with an optical approach to tastes and tasting, here I propose the concept of haptic taste to describe a perceptual engagement deeply involved in the processes of experiencing food and beverages, although my examples are mostly related (...) to wine. Finally I spell out the implications of a theory of haptic taste for the way we approach cultivation of taste and expertise. I suggest we should turn from the idea of ‘good taste’ as the result of trained and acquired skills to taste as a task, to mean the practical and continuous attuning with the environment we actively contribute to shape. I believe it is appropriate today to move from a culture of taste, based on an elevation strategy, to a culture with taste, which emphasizes educated nurture. (shrink)

In the Report of the Central Committee of the Communist Party of the Soviet Union to the Twenty-sixth Party Congress we find emphasized the importance of the idea "that everything surrounding us shall bear the impress of beauty, of good taste" . The shaping of good taste, of esthetic taste in particular, is one of the most important conditions for the development of mental and emotional culture in our society.

In theoretical work about the language of personal taste, the canonical example is the simple predicate of personal taste, 'tasty'. We can also express the same positive gustatory evaluation with the complex expression, 'taste good'. But there is a challenge for an analysis of 'taste good': While it can be used equivalently with 'tasty', it need not be (for instance, imagine it used by someone who can identify good wines by taste but (...) doesn't enjoy them). This kind of two-faced behavior systematically arises with complex sensory-evaluative predicates, including those with other appearance verbs, such as 'look splendid' and 'sound nice'. I examine two strategies for capturing these different uses: one that posits an ambiguity in appearance verbs, and one that does not. The former is in line with an approach to 'look'-statements prominent in work in philosophy of perception, and I consider how the motivation given in that tradition carries over to the present context. I then show how the data used to support the verbal ambiguity approach can equally be captured on the second strategy, which appeals only to independently-motivated flexibility in adjective meaning. I close by discussing some considerations that are relevant for choosing between the two options. (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)

This article, which seeks to connect philosophy, polite culture, and the Enlightenment, shows how Malebranche’s Cartesian science presented a full-frontal attack on the worldly notion of a good taste aligned with reason. It did this by arguing that the aesthetic tastes that people experience were the result of mechanically-transmitted sensations that, like all physical sensations, were inaccurate, erroneous and relativistic. The mechanics of this process is explored in detail to show how Malebranche was challenging honnête thinking. The article (...) suggests that Malebranche’s demystifying approach was at once a hallmark of the Enlightenment, and that his views would ironically come to inform much Enlightenment thought about taste in ways he would have despised. (shrink)

This book offers an interdisciplinary analysis of the social practice of taste in the wake of Pierre Bourdieu¿s sociology of taste. For the first time, this book unites sociologists and other social scientists with artists and curators, art theorists and art educators, and art, design and cultural historians who engage with the practice of taste as it relates to encounters with art, cultural institutions and the practices of everyday life, in national and transnational contexts. The volume is (...) divided into four sections. The first section on ¿Taste and art¿, shows how art practice was drawn into the sphere of ¿good taste¿, contrasting this with a post-conceptualist critique that offers a challenge to the social functions of good taste through an encounter with art. The next section on ¿Taste making and the museum¿ examines the challenges and changing social, political and organisational dynamics propelling museums beyond the terms of a supposedly universal institution and language of taste. The third section of the book, ¿Taste after Bourdieu in Japan¿ offers a case study of the challenges to the cross-cultural transmission and local reproduction of ¿good taste¿, exemplified by the complex cultural context of Japan. The final section on ¿Taste, the home and everyday life¿ juxtaposes the analysis of the reproduction of inequality and alienation through taste, with arguments on how the legacy of ideas of ¿good taste¿ have extended the possibilities of experience and sharpened our consciousness of identity. As the first book to bring together arts practitioners and theorists with sociologists and other social scientists to examine the legacy and continuing validity of Pierre Bourdieu¿s sociology of taste, this publication engages with the opportunities and problems involved in understanding the social value and the cultural dispositions of taste ¿after Bourdieu¿. It does so at a moment when the practice of taste is being radically changed by the global expansion of cultural choices, and the emergence of deploying impersonal algorithms as solutions to cultural and creative decision-making. (shrink)

ABSTRACTNietzsche’s work is filled with references to taste. He frequently expresses his own judgements of taste and criticizes or praises individuals and groups on account of their taste. Some recent attempts to account for Nietzsche’s understanding of taste argue that Nietzsche understands affective response, when guided by good taste, as being appropriate to, or merited by, the intrinsic features of the object. This is in direct contrast to anti-realist accounts of Nietzsche’s taste, according (...) to which his evaluative judgements have no special epistemic status. In this article, I argue against objectivist or universalist readings of Nietzsche’s judgements of taste. However, in doing so I aim to show that affective responses do not thereby turn out to be arbitrary. Nietzsche suggests that by engaging with one’s affective responses, one can organizes them into a coherent and unified taste. This process of unification is central to Nietzsche’s understanding of value and self-creation. (shrink)

Well-being can be promoted in two ways. Firstly, by affecting the quantity, quality and allocation of bundles of consumption (the Resource Approach), and secondly, by influencing how people benefit from their goods (the Taste Approach). Whereas the former is considered an ingredient of economic analysis, the latter has conventionally not been included in that field. By identifying the gain the Taste Approach might yield, the article questions whether this asymmetry is justified. If successfully exercised, the Taste Approach (...) might not only enable people to raise their wellbeing, but also provide solutions to a number of issues such as sustainable development and global justice. The author argues that recently developed accounts such as Happiness Economics (HE) and Libertarian Paternalism (LP) both can be considered specifications of the Taste Approach. Furthermore a third specification is identified: Inexpensive Preference Formation (IPF). Whereas LP suggests that choice architecture should be exercised when rationality fails, IPF holds that governance in certain instances should improve choices also in absence of no such failure. (shrink)

How have people talked about the organoleptic characteristics of wines? How and why have descriptive and evaluative vocabularies changed over time? The essay shows that these vocabularies have shifted from the spare to the elaborate, from medical implications to aesthetic analyses, from a leading concern with “goodness” (authenticity, soundness) to interest in the analytic description of component flavors and odors. The causes of these changes are various: one involves the importance, and eventual disappearance, of a traditional physiological framework for appreciating (...) the powers and qualities of different sorts of aliment, including wines; another concerns the development of chemical sciences concerned with flavor components; and still another flows from changing social and economic circumstances in which wine was consumed and the functions served by languages of connoisseurship. The historical span surveyed here extends from Antiquity to the present and the essay displays talk about wine tastes as a perspicuous site for understanding aspects of wide-ranging social and cultural change. (shrink)

Driven by an impetus to standardize, numerous checklists have been devised to address quality in qualitative research, but these standards and the mindset driving them offer no language with which to speak about taste, or the aesthetic sensibilities that play such a key role in evaluating the goodness of any object. In this article, quality appraisal in qualitative research is considered in the context of taste, that is, in the discernment involved in judging the value of research and (...) in the recognition of the key role reviewer preferences, sensibilities and membership in one or more taste communities play in these judgements. The evaluation of a study is accomplished by evaluating one or more reports from that study, and such reports may be conceived as art forms amenable to the same criteria for appraisal as poems or paintings. Taste implies judgements about the quality of objects and a person's ability to sift through and select from a store of knowledge that knowledge appropriate to judge its value. What binds a community of practitioners (here reviewers of qualitative studies) together is taste‐making, or the constant refinements of judgements concerning what constitutes good and bad practice. (shrink)

It is now well recognized that the United States is a consumer-driven society. Private consumption comprises a rising fraction of GDP, advertising is proliferating, and consumerism, as an ideology and set of values, is widespread. Not surprisingly, those developments are not confined to adults; they also characterize what some have called “the commercialization of childhood.” Children are more involved than ever in media, celebrity, shopping, brand names, and other consumer practices. At the core of this change is children's growing role (...) as independent consumers. In recent years, children's access to income has risen markedly, and they have gone from being purchasers of cheap plastic goods and a few select food items to being a major market for a diverse set of goods and services, including foodstuffs. Unofficial estimates suggest that children aged four to twelve spent a reported $6.1 billion in purchases from their own money in 1989, $23.4 billion in 1997, and $30 billion in 2002, for a total increase of four hundred percent. (shrink)

Philosophical aesthetics emerges out of eighteenth-century discussions of taste that paid scant attention to the experience of tasting and ingesting food. Sarah Worth diagnoses this historical oversight and offers an unexpected remedy. She argues that we should start our analysis of aesthetic taste over again, this time beginning with the pleasures of the tongue and mouth, and work out from there to consider the kinds of experience, knowledge, and appreciation that belong to eating and savoring. As she argues, (...) our ability to make gustatory discriminations and to determine what tastes good and why is not as different from our aesthetic judgments as philosophers and other aesthetic theorists might have led us to believe. In this engaging and readable book, Worth persuasively argues that food and its many tastes deserve serious philosophical consideration.Worth explores a number of puzzles that arise when we try to make sense of the concept of taste. She disentangles the metaphorical sense of taste understood as a reasoned judgment expressing aesthetic preferences from the literal sense of taste which involves our sensory experiences when food is in our mouths. She discusses good and bad taste, food and pleasure, authentic and inauthentic food, “food porn”—those impossibly glamourized images of food that we find in advertising and magazines and cookbooks and social media—and the role of recipes in the practice of cooking. She places our everyday experiences of food in the context of wider relationships and activities including cultivation, harvesting, processing, shipping, and purchasing, as well as the preparation and cooking meals for family and friends. The book is punctuated by many of the usual philosophical suspects (Plato and Aristotle, Hume and Kant, Bullough and Sibley) as well as critical and feminist theorists, food sociologists, and a number of famous chefs including Fannie Farmer, Julie Child, and Nigella Lawson. If Worth endorses a particular metaphilosophy of food, it would be that of the Slow Food movement, which is the subject of Chapter Three. (shrink)

This book offers a sustained, interdisciplinary examination of taste. It addresses a range of topics that have been at the heart of lively debates in philosophy of language, linguistics, metaphysics, aesthetics, and experimental philosophy. Our everyday lives are suffused with discussions about taste. We are quick to offer familiar platitudes about taste, but we struggle when facing the questions that matter--what taste is, how it is related to subjectivity, what distinguishes good from bad taste, (...) why it is valuable to make and evaluate judgments about matters of taste, and what, exactly, we mean in speaking about these matters. The essays in this volume open up new, intersecting lines of research about these questions that cross traditional disciplinary boundaries. They address the notion of aesthetic taste; connections between taste and the natures of truth, disagreement, assertion, belief, retraction, linguistic context-sensitivity, and the semantics/pragmatics interface; experimental inquiry about taste; and metaphysical questions underlying ongoing discussions about taste. Perspectives on Taste will be of interest to researchers and advanced students working in aesthetics, philosophy of language, linguistics, metaphysics, and experimental philosophy. (shrink)

Philosophers have championed contextualist and relativist semantics for aesthetic discourse that attempt to explain faultless disagreement. However, both types of semantics do a good job explaining faultless disagreement. As a rule, more explananda assist in theory choice. This chapter proposes that three more facts need explaining. Aesthetic disputes revolve around objects, even as they express attitudes. They also extend into lengthy exchanges wherein reasons are offered and withdrawn. Finally, they play a role in the formation and regulation of aesthetic (...) practices. Different views about the point of aesthetic disputes interpret these three facts differently. One option has it that we use aesthetic disputes to align with peers who share the same preferences. This option is friendly to relativist semantics. The alternative states that we use aesthetic disputes to coordinate language and concepts to fit aesthetic genres. This option mandates contextualist semantics. The weight of evidence tilts towards contextualism. (shrink)

This chapter compares simple predicates of personal taste (PPTs) such as tasty and beautiful with their complex counterparts (eg tastes good, looks beautiful). I argue that the former differ from the latter along two dimensions. Firstly, simple PPTs are individual-level predicates, whereas complex ones are stage-level. Secondly, covert Experiencer arguments of simple PPTs obligatorily receive a generic interpretation; by contrast, the covert Experiencer of a complex PPT can receive a generic, bound variable or referential interpretation. I provide an (...) analysis of these facts based on a novel proposal about the licensing of individual-level predicates (the ‘Licensing Condition on ILPs’). This condition states that all covert pronominal arguments of an individual-level predicate must be bound by the generic operator. Finally, I show that generic construal of the Experiencer is a necessary condition for faultless disagreement. This is evidence in favour of treatments of subjective meaning that appeal to genericity, and against relativism about PPTs. (shrink)

The possibility that individuals might have expensive tastes is the basis of arguments for and against various theories of how social resources should be allocated. Expensive tastes play a role, for example, in Dworkin's advocacy of equality of resources rather than welfare, in Rawls's account of primary goods, in Scanlon's argument for an objective criterion of well-being, and in Arneson's favoring of equality of opportunity for welfare rather than equality of welfare.Much of the argument about whether expensive tastes should be (...) treated distinctively concerns whether or not individuals choose to have such tastes. If individuals are simply born with different tastes, or perhaps if they develop them through socialization when young, it is suggested, individuals should not be seen as responsible for their expensive tastes. However, it is argued that individuals should not be com pensated for expensive tastes that they have freely chosen — or would hypothetically have chosen — to cultivate. (shrink)

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)

There are bad movies, and there are movies that are so bad that they are good. So-called good bad movies have received a lot of attention from critics and moviegoers in recent years. Many people, including those with good taste, are willing to invest their time and resources in watching and discussing them. In this paper, I will argue that the fact that aesthetically competent consumers of cinema are engaging with good bad movies challenges an (...) intuitive assumption according to which a film merits appreciation qua film only if it manifests artistic competence. I will argue that we should weaken this assumption. Good bad movies do merit appreciation because they are unique in instantiating artistic possibilities that are out of reach of competent filmmakers. I conclude the paper by comparing and contrasting my account with a recent view of good bad art, suggested by John Dyck and Matt Johnson. (shrink)

In my contribution to this volume, I (BHS) comment on on the stultifying rhetoric of contemporary analytic moral theory as illustrated in Judith Jarvis Thomson's Tanner Lectures, with particular reference to Thomson's anxieties about the moral relativism exhibited by college freshman and to her efforts--quite strained, in my view, and inevitably unsuccessful--to demonstrate the existence of objective judgments in matters of morality and taste .

From the best-selling author of Traffic, a brilliant and entertaining exploration of our personal tastes--why we like the things we like, and what it says about us. Everyone knows his or her favorite color, the foods we most enjoy, and which season of House of Cards deserves the most stars on Netflix. But what does it really mean when we like something? How do we decide what's good? Is it something biological? What is the role of our personal experiences (...) in shaping our tastes? And how do businesses make use of this information? Comprehensively researched and singularly insightful, You May Also Like delves deep into psychology, marketing, and neuroscience to answer these complex and fascinating questions. From the tangled underpinnings of our food choices, to the dynamics of the pop charts and our playlists, to our nonstop procession of "thumbs" and "likes" and "stars," to our insecurity before unfamiliar works of art, the book explores how we form our preferences--and how they shape us. It explains how difficult it is, even for experts, to pinpoint exactly what makes something good or enjoyable, and how the success of companies such as Netflix, Spotify, and Yelp depends on the complicated task of predicting what we will enjoy. Like Traffic, this book takes us on a fascinating and consistently surprising intellectual journey that helps us better understand how we perceive and appreciate the world around us. (shrink)

When contrasting something with its opposite, such as positive numbers with negative numbers, repulsion with attraction, good and evil, beauty and ugliness, Kant some-times says the latter are not merely cases of negation or privation of the former, but that they have their own, independent grounds. But do negative judgments of taste really have a priori grounds? There are two kinds of negative judgments of taste: “This is not beautiful” and “This is ugly.” Can they be a (...) priori judgments? Or are they always impure and without a priori basis? In this essay, I argue that they can be pure a priori judgments. I will give detailed analyses of examples involving part-whole relationships, objects of art, and aesthetic ideas. In addition, detailed discussions of opposing interpretations will be offered. (shrink)

This paper examines a model in which people’s preferences adjust to changes in their relative ability to attain various goals. Preference changes are modeled as changes in the configuration of weights (or values) attached to these goals. The model permits to explain common prototype changes of preferences such as the ‘sour grapes’ or the ‘overcompensating’ phenomenon. It is found that whether the first or the second phenomenon occurs depends on whether a goal is easy or difficult to substitute by other (...) goals. If two goals are sufficiently strong substitutes for each other, no weight will be placed on that goal which is harder to attain. The results readily apply to the standard microeconomic set-up involving goods and prices, rather than abstract goals and abilities. In this case, one implication of the model is that only a subset of the overall commodity space is relevant for everyday consumer choice, which reduces the complexity of the choice procedure. The model also permits to explain how new and unfamiliar products are incorporated into the consumer’s preference pattern. (shrink)

Due to penetrating of marketing practices into the life attitudes a shift is felt in the perceptions of limits of tasteful behaviour and action. There is a tendency to see life as a sequence of „clips-like“ chances and to prefer a short run high effect. The picture of a „good life“ is shifting towards the dynamic world full of adventures. This lack of good taste can be find in all spheres including work relationships, where the democratic conditions (...) regarding the needs of economic prosperity were not yet able to create the new limits and contents of the taste. With coming sounder and more clear-cut of the parameters of „good taste“, as the author believes, these will more widely a deeply reflect the positive cultural values and in proper extent correspond to esthetical and authentic dimension of human action on its ethical background. (shrink)

Anthony Daniels tackles the complex relation between good and bad art on the one hand and good and bad ideas on the other. He contrasts authors or artists whom he considers good with those he considers bad, and tries to explain why his opinion is not merely a matter of individual taste but is based upon reason as well. He argues judgment and discrimination (between good and bad, beautiful and ugly) are intrinsic to any conceivable (...) human existence, indeed to thought itself, and that the pretense that they are avoidable, that one can indefinitely suspend judgment, are merely a means by which bad or false judgments are smuggled into public life. (shrink)

Much ink has been spilled in philosophy over the question of whether morality is an objective or subjective matter. In the world of The Good Place, the answer to the moral question seems fairly firmly determined: right and wrong are objective matters, and there is a fact about whether our actions are good or bad. The ancient Greek philosopher Pythagoras believed that beauty was a quantifiable principle of nature, and that we could find the source of beauty in (...) the harmony, order, and regularity of beautiful things. In some ways, The Good Place appears to treat aesthetic goodness and badness as if they were objective matters. The Good Place is a sort of extended version of Jean‐Paul Sartre's (1905–1980) existentialist play No Exit. In The Good Place, hell is other people's tastes. (shrink)

abstract The most well‐known liberal‐egalitarian defence of cultural rights, provided by Will Kymlicka, presents culture as a primary good, and thus a resource that ought to be distributed according to some fair egalitarian criteria. Kymlicka relies on the intuition that inequalities between persons that are the result of brute luck rather than personal choice are unjust in making the case for various multicultural rights. This article makes two main claims. First, the standard luck egalitarian intuition on which Kymlicka's argument (...) relies cannot justify what he calls ‘polyethnic rights,’ in particular cultural and religious exemptions from generally applicable laws. Second, I argue that such exemptions are justifiable by appealing to the public value of fair equality of opportunity, properly construed. (shrink)

Musing in Florence in June of 1858, Nathaniel Hawthorne said of himself, "I am sensible that a process is going on--and has been, ever since I came to Italy--that puts me in a state to see pictures with less toil, and more pleasure, and makes me more fastidious, yet more sensible of beauty where I saw none before." This is a book devoted to the reflective analysis of the enterprise in which many of us, like Hawthorne, find ourselves engaged: the (...) cultivation of our taste. Charles Wegener writes for and from the standpoint of thoughtful amateurs, those who, loving the beautiful and the sublime, wish to become more fully the sort of person to whom these goods reliably disclose themselves. Here traditional aesthetic analysis is redirected to a search for the norms that tell us how we use our intelligence, our imagination, and our senses in becoming "more fastidious, yet more sensible," exploring such concepts as disinterestedness, catholicity, communicability, austerity, objectivity, and authority. Finally, Wegener discusses questions about the relation of our aesthetic lives to other activities, norms, and human goods, arguing that taste, far from being a mere grace or luxury, is a necessary expression of that freedom which is at once the fruit and the condition of all culture. "This book should be required reading for anyone concerned with aesthetic education, for this is exactly what it is about, and I have come across no more searching investigation of the topic."--Hugo Meynell, Journal of Aesthetic Education "Using the analysis of aesthetic experience found in Kant's Critique of Judgment as a point of departure, Wegener has written a remarkably intelligent book which presents meaningful encounter with art as the "discipline of taste and feeling. The book reads not simply as an exposition but as a conversation in which the author thoughtfully and meticulously explores with the reader those norms that structure and define aesthetic experience. . . . The book occupies an important place in contemporary aesthetic discussion."--M. Feder-Marcus, Choice. (shrink)

A brief essay on taste -- The dreadful legacy of modernism -- Is Shakespeare any good? -- Mad theories -- Defining literature: the bete noir of academia -- Evaluation -- Popular literature -- Is literature any good for us?.