Recent work on evaluative discourse and judgements of personal taste in particular has focused on active interpersonal disagreements. I explore the communicative import of judgements of taste: why we issue them, why we sometimes get involved in disputes about taste, and what acceptance or rejection of such judgements consists of. The view developed here – that the core use of such judgements lies in seeking to align our attitudes in view of a shared project – makes it (...) plausible that the use of a sentence of the form ‘a is F’ (where F is a predicate of taste) semantically expresses the simple, semantically articulated proposition that a is F, is subject to an unrelativized truth predicate and not enriched by personal standards or perspectives. Our model shows that personal standards or perspectives are, contrary to a widely shared assumption in the debate, not the entities or objects that require coordination. What is shared among interlocutors are projects that require the coordination of the participant’s strategic choices. The semantically articulated proposition functions as a focal point, proposed by the speaker, for coordinating their choices. (shrink)

Two dominant interpretations of Kant's notion of adherent beauty, the conjunctive view and the incorporation view, provide an account of how to form informed aesthetic assessments concerning artworks. According to both accounts, judgments of perfection play a crucial role in making informed, although impure, judgments of taste. These accounts only examine aesthetic responses to objects that meet or fail to meet the expectations we have regarding what they ought to be. I demonstrate that Kant's works of genius (...) do not fall within either of these categories. The distinguishing features of these works, namely, originality and exemplarity, become unrecognizable on these interpretations because originality and exemplarity lie in the work's ability to exceed one's expectations concerning its form and content. They contribute to artistic beauty through alternative transformation methods distinct from that of abstraction, namely, concept expansion and repudiation. These additional accounts of transformation lead to a rather surprising outcome: works of genius turn out to be paradigm cases where one can and indeed ought to form informed pure judgments of taste. (shrink)

In the Critique of the Power of Judgment, Kant develops a rigorous formulation of aesthetic judgments, in which he makes a sharp distinction between judgments of taste and judgments of the agreeable if only to dismiss judgments of the agreeable as worthy objects of study. Kant is primarily concerned with judgments of taste, the main example of which is judging something to be beautiful. He asserts that such judgments are subjective, universal, necessary, (...) disinterested, and do not presuppose a purpose. The other type of aesthetic judgment are judgments of the agreeable, “which are the kind of judgment expressed by saying simply that one likes something or finds it pleasing.” These are judgments of what, in Kant’s words, please “the senses in sensation” as opposed to pleasing ourcognition in reflection. (shrink)

이 글의 목표는, 칸트가????판단력비판????에서 연역하고 있는 취미판단이 아프리오리한 종 합판단으로서 성립하기까지의 과정을 해명하는 것이다. 그러한 목표를 달성하기 위한 기 본적인 방법은 다음을 고려해서 이루어진다. 취미판단이란, 그 누구도 아닌 판단자 자신이 느낀 흡족의 감정으로부터 출발해서 내려질 수 있는 판단이다. 나아가서 취미판단은 그 누 구도 아닌 판단자 자신의 판단력(취미)의 반성작용을 거쳐서만 내려질 수 있는 판단이다. 그러므로 이 글은, 실제로 아름다운 것에 대한 쾌의 감정을 느끼고 그 감정에 대해 반성하 는 당사자의 시점에서, 한 판단자가 취미판단을 내리기까지의 과정을 살펴본다. 이와 같은 방법을 통해, 취미판단이 (...) 아프리오리한 종합판단으로서 성립하게 되기까지의 과정에 대한 칸트의 이해가 드러남으로써, 취미판단을 둘러싼 방대한 문제들에 관한 논의들에, 칸트에 입각한 토대가 제공되기를 희망한다. (shrink)

Kant’s argument in § 38 of the *Critique of Judgment* is subject to a dilemma: if the subjective condition of cognition is the sufficient condition of the pleasure of taste, then every object of experience must produce that pleasure; if not, then the universal communicability of cognition does not entail the universal communicability of the pleasure. Kant’s use of an additional premise in § 21 may get him out of this difficulty, but the premises themselves hang in the air (...) and have no independent plausibility. What Kant offers as a proof of our right to make judgments of taste is more charitably construed as an indirect argument for the adequacy of a speculative explanation of a *presumed* right to make judgments of taste. (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)

Though the notion of common-sense plays an important role in Kant’s aesthetic theory, it is not immediately clear what Kant means by this term. This essay works to clarify the role that common-sense plays in the logic of Kant’s argument. My interpretive hypothesis is that a careful examination of the way common-sense functions in Kant’s account of judgments of taste can help explain what this notion means. I argue that common-sense names the capacity to discern the relation between (...) the cognitive faculties by means of a feeling, and I conclude that this understanding of common-sense lays the groundwork for an account of the unity of judgments of taste. I conclude that attending to Kant’s notion of common-sense is especially important because it highlights the anthropological significance of Kant’s account of beauty. (shrink)

The analogy between gustatory taste and critical or aesthetic taste plays a recurring role in the history of aesthetics. Our interest in this article is in a particular way in which gustatory judgments are frequently thought to be analogous to critical judgments. It appears obvious to many that to know how a particular object tastes we must have tasted it for ourselves; the proof of the pudding, we are all told, is in the eating. And it (...) has seemed just as obvious to many philosophers that aesthetic judgment requires first-person experience. In this article we argue that, despite its initial appeal, the claim that gustatory and critical judgments are analogous in this way is mistaken. The two sorts of judgments are, as a matter of fact, similar in their epistemology, but earlier theorists have got things entirely backward—neither gustatory judgment nor aesthetic judgment requires first-hand acquaintance with their objects. Our particular focus in this article is on arguing that first-person experience is not required to know how an item of food or drink tastes. In fact, there are a wide variety of ways in which we can acquire this knowledge. (shrink)

This chapter contains sections titled: Taste and Discernment Delicacy of Taste and the Supertasters Practices and Comparisons Who Are the True Judges of Wine? Experts and Projects Experts and Evaluation Ideal and Izeal experts ‐ And You The Canon and Ideal Critics: The Special Relationship Levinson's Problems The Canon and Wine Wine Canons and Ideal Wine Critics Taste, the Competencies and Trust Iconic or Iconoclastic Critics Conclusion Notes.

Kant's use of the leading thread of his table of logical forms of judgment to analyze judgments of taste yields more results than Allison's account allows. It reveals in judgments of taste the combination of two judgments: a descriptive judgment about the object, and a normative judgment about the judging subjects. Core arguments of Kant's critique of taste receive new light from this analysis.

RESUMEN El trabajo se propone, en primer lugar, analizar el desacuerdo sin falta como elemento central en los juicios de gusto, y examinar tres posiciones: contextualismo deíctico, no deíctico y relativismo. En segundo lugar, mostrar cómo el contextualismo deíctico y el relativismo dan cuenta de dicho fenómeno, pero solo el segundo puede hacerlo y acomodarse a un fenómeno central en esos desacuerdos: la retractación. ABSTRACT The objective of the article is, first of all, to analyze faultless disagreement as a central (...) element in judgments of taste and to examine three positions: deictic contextualism, non-deictic contextualism, and relativism. Secondly, it shows how deictic contextualism and relativism account for that phenomenon and argues that only the latter can do so and at the same time accommodate a central feature of those disagreements: recantation. (shrink)

Contextualists and assessment relativists neglect the expressive dimension of assertoric discourse that seems to give rise to faultless disagreement. Discourse that generates the intuition makes public an attitudinal conflict, and the affective -expressive dimension of the contributing utterances accounts for it. The FD-phenomenon is an effect of a public dispute generated by a sequence of expressing opposite attitudes towards a salient object or state of affairs, where the protagonists are making an attempt to persuade the other side into joining the (...) other’s camp. (shrink)

The present paper begins by attempting to show what predicate “beautiful” means when used in synthetic a priori judgements of taste regarding the objets of nature, and lays out how Kant justifies the claims conveyed by those judgments. It then examines the meaning and the claims of the judgments of taste regarding beauty in objets of art, and finishes by focusing attention on judgments of the beauty of musical compositions.

Kant holds that when we judge a thing beautiful, we do so from no other basis than our pleasure in the contemplation of the object, while at the same time, we presume to judge with validity for everyone. To explain how this is possible is the task of what he calls the critique of taste. I distinguish among three kinds of explanation that Kant offers. One is a theoretical account of the mental state from which judgments of (...) class='Hi'>taste supposedly arise--what Kant describes as a harmonious free play of the cognitive faculties. Another kind of explanation, made on the basis of the first, is an attempted "deduction" or proof of our right to make judgments of taste. I argue that Kant's theory of harmonious free play has little in the way of either content or plausibility, rendering his attempt to derive the universal validity of judgments of taste from it otiose. The main interest of his critical effort, I find, lies in the descriptive and analytical part of his account of judgments of taste, specifically in his attempt to comprehend both their subjective character and their claim to universal validity. The first of these he understands as consisting in the judgment's being based in feeling; the universality-claim he understands as a normative requirement. I argue that no interpretation can be faithful to these basic tenets of Kant's analysis without also accepting his curious conclusion that the act of judging in some sense "precedes" the very feeling of pleasure on which it is said to be based. I attempt to make sense of this conclusion in terms of the peculiar kind of consciousness of pleasure involved in such a judgment. (shrink)

An abbreviated version of my paper "Can Kants Deduction of Judgments of Taste Be Saved?" Archiv für Geschichte der Philosophie 84.1 (2002): 20-45.

When Kant announces in a letter to Reinhold that he has discovered a new domain of a priori principles, he situates these principles in a ‘faculty of feeling pleasure and displeasure ’. And it is indeed in his Critique of Aesthetic Judgement, named in this letter the Critique of Taste, that we find his elucidation of the relation of the principle of purposiveness to the feeling of pleasure. The kinds of judgements in which our feelings are evaluated in accordance (...) with a principle are what Kant names reflective judgements. And while reflective judgements emerge in the third Critique to include not only judgements of taste, but also judgements of the sublime and teleological judgements of nature, in this paper I will focus on the first, as the question of the relatedness of reflection to pleasure is most pronounced in this context. There is no consensus in Kant scholarship as to what the structure of reflective judgements is, as evidenced by the widely disparate views of those such as Guyer, Allison, Pippin, Ginsborg, Lyotard, and others. (shrink)

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. (shrink)

I present a novel strategy to account for two thoughts concerning disagreements about taste: (i) that they need not involve any substantive fault (faultlessness); (ii) that the faultlessness of a contrary opinion can be coherently appreciated from within a committed perspective (parity). Under the assumption that judgments of taste are truth-apt and governed by the truth-norm, I argue that understanding how exactly truth is normative offers a strategy for accounting for both thoughts. I distinguish between different ways (...) in which truth governs judgment to substantiate the thesis that truth’s normative function varies according to the subject matter at issue. I then argue that truth’s normative guidance in the domain of taste is characteristically weak. I introduce an intuitive distinction between basic and refined taste, and show how this distinction affects questions of faultlessness and parity. Last, I discuss the idea of alethic suberogation in connection with disagreement about refined taste. (shrink)

Evolutionary Aesthetics is a bourgeoning and thriving sub-field of Aesthetics, the main aim of which is “the importation of aesthetics into natural sciences, and especially its integration into the heuristic of Darwin’s evolutionary theory.” Scholars working in the field attempt to determine through the adoption of an interdisciplinary research methodology whether and to what extent Darwinian evolution can shed light on our capacity to have aesthetic experiences, make aesthetic judgments (both of art and natural beauty), and produce literary, visual, (...) musical artworks. Notwithstanding Evolutionary Aesthetics’ growing popularity in the past two decades, a look into the state of current research suggests a significant degree of haziness in the field from both epistemological-methodological and theoretical points of view. The main aim of the present paper is to make a first step towards a revision and extension of the discipline by assessing the role and potential of epigenetics in evolutionarily inspired aesthetic research. Epigenetics is among the youngest and most fascinating research fields in contemporary biology. But one of the most significant occurrences of the word “epigenesis” (the closest “ancestor” of contemporary “epigenetics”) is in Immanuel Kant’s third Critique, his aesthetic masterpiece. What might be the relationship between epigenetics and aesthetics? What is the role of epigenetic mechanisms in the development and functioning of aesthetic behavior in humans? (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)

A series of recent experimental studies have cast doubt on the existence of a traditional tension that aestheticians have noted in our aesthetic judgments and practices, viz. the problem of taste. The existence of the problem has been acknowledged since Hume and Kant, though not enough has been done to analyse it in depth. In this paper, we remedy this by proposing six possible conceptualizations of it. Drawing on our analysis of the problem of taste, we argue (...) that the experimental results in question are not a real challenge to its existence. By contrast, they provide empirical evidence in its support. (shrink)

The Significance of Taste: Kant, Aesthetic and Reflective Judgment ROBERT B. PIPPIN 1? THE FUNDAMENTAL QUESTION of the "Analytic of the Beautiful" in the "Critique of Aesthetic Judgment" is easy enough to identify. On what basis, if any, could one claim some sort of universal a priori validity for judgments of the form, "This is beautiful"? In Kant's well-known analysis of this question, the issue is reformulated as: By what right could one claim that another person ought to (...) feel pleasure in the presence of certain objects? Let us call this the "basic question."' There is controversy enough about what Kant means by this basic question and how a deduction of the validity of such judgments is supposed to work. However, shortly after Kant began serious work on a "Critique of Taste" in ~787, the whole issue became even more complicated when the proposed work became a full-blown Critique of Judgment. The question of aesthetic judg- ment was presented within the new, larger topic of reflective judgment, was presumably thereby linked to the problem of teleological judgments, and so to the great general theme of the whole of the third Critique: the purposiveness I am grateful, for comments and criticisms, to Henry Allison, Volker Gerhardt, Rudolf Makkreel, Miles Rind, and to two anonymous referees for this journal. ' Kant's own formulation: "How is a judgment possible in which the subject, merely on the basis of his own feeling of pleasure in an object,.. (shrink)

Pessimists about aesthetic testimony argue that it is inappropriate to rely on other people’s aesthetic judgments in forming our own aesthetic beliefs. Some suggest that such reliance violates an epistemic norm, others that it violates a non-epistemic norm. In making their case, pessimists offer several arguments. They also put forward cases meant to elicit pessimist intuitions. In this paper, I claim that none of the main pessimist arguments succeeds against a plausible version of optimism, that is, the view that (...) reliance on testimony in aesthetic matters is appropriate. However, I suggest also that pessimist intuitions have a certain pull that optimists must account for. My second task is to explain the force of pessimist intuitions by shedding new light on their source. (shrink)

In this paper, I attempt to recover an 18th Century approach to moral theory that can be called Moral Taste Theory. Through an exploration of 18th Century sources I define the characteristics of moral taste theory and to distinguish it from its closest rival, moral sense theory. In general a moral taste theorist holds that moral judgments are analogous to aesthetic judgments while a moral sense theorist holds that moral judgments are analogous to physical (...) sense perception. Francis Hutcheson was a paradigmatic moral sense theorist, but I argue that David Hume is best understood as a moral taste theorist. If we do not understand the concept of moral taste, we cannot understand 18th Century moral philosophy, and, more importantly, we will miss out on an important source of inspiration for 21st Century moral philosophy. (shrink)

Music is an ancient and ubiquitous form of human expression. One important component for which music is sought after is its aesthetic value, whose appreciation has typically been associated with largely learned, culturally determined factors, such as education, exposure, and social pressure. However, neuroscientific evidence shows that the aesthetic response to music is often associated with automatic, physically- and biologically-grounded events, such as shivers, chills, increased heart rate, and motor synchronization, suggesting the existence of an underlying biological platform upon which (...) contextual factors may act. Drawing on philosophical notions and neuroscientific evidence, I argue that, although there is no denying that social and cultural context play a substantial role in shaping the aesthetic response to music, these act upon largely universal, biological mechanisms involved with neural processing. I propose that the simultaneous presence of culturally-influenced and biologically-determined contributions to the aesthetic response to music epitomizes Baumgarten’s equation of sensory perception with taste. Taking the argument one step further, I suggest that the heavily embodied aesthetic response to music bridges the cleavage between the two discrepant meanings—the one referring to sensory perception, the other referring to judgments of taste—traditionally attributed to the word “aesthetics” in the sciences and the humanities. (shrink)

This chapter explores the approaches taken by eighteenth-century British writers to the relationship between aesthetic judgments of beauty, sublimity, and the picturesque, and the faculty of taste that makes them possible. Writers in the tradition emphasize the fit between qualities in objects so judged and a capacity to be affected by them. This common theme unites the various contributions, but they can be divided in terms of the faculty on which different writers place emphasis. A first group isolates (...) an internal sense ; a second emphasizes the imagination, and a third appeals to principles of association. Each group is discussed in turn and details of the respective positions explored. (shrink)

George Dickie's The Century of Taste is a readable and informative guide to the family of eighteenth-century aesthetic theories that sought to explain our judgments of taste. Dickie treats the five theories he discusses out of chronological order so that he can give pride of place to his favorite view, that of David Hume. Dickie's grand narrative claims Hume "all but perfected" the theory of taste, while the associationists, on the one hand, and Kant, on the (...) other, led it down a pair of blind alleys. (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)

In lieu of an abstract, here is a brief excerpt of the content:“An Immoderate Taste for Truth”: Censoring History in Baudelaire’s “Les bijoux”E. S. Burt (bio)In May 1949, a French Court of Appeals reversed an 1857 decision condemning six poems from Les fleurs du mal for obscenity, in a signal case of a public lifting of a ban against some lyric poems. 1 Among the several interesting features of this case not the least is the decision to proceed against (...) the work in the first place. For lyric poetry does not appear an attractive target for censorship. Its subject matter and formalism remove it far enough from the experience of most readers that Gustave Flaubert, fresh from his troubles with the court over Madame Bovary, could express his surprise at the government’s attack: “This is new,” he wrote to Baudelaire, “this pursuit of a volume of verse.” While Flaubert’s comment was in point of fact inaccurate, he puts his finger on a problem worth considering. 2 Here we have a work that must seem naturally exempt from state intervention, by virtue of a deliberate retreat from risky political subjects, and it nonetheless did get censored by the state. Can anything be learned about “normal” state censorship from this exceptional case? [End Page 19]A key factor in the government’s decision to pursue the book, according to the prosecutor Pinard, was that these poems would prove accessible to a large audience: 3 “An immoral book that had no chance of being read or understood would not be pursued” [1208], he states. In his argument, as in the judgment by the court that the condemned poems “lead necessarily to the exciting of the senses by a coarse realism offensive to modesty” [1182], the assumption is that the work is extraordinarily available, its pictures immediately referable to ordinary experience. In the six condemned poems, language is judged to be not a veil but a tool, and a sex tool at that. “Despite an effort of style” [1182], the poetic situation—in most of the poems that of the boudoir—is painted in a language insufficiently flowery. 4A further interesting feature in the case is that when it comes up again, under DeGaulle’s Fourth Republic, the court summarily dismisses the 1857 judgment of coarse realism as just one possible interpretation, and a forced one at that. Instead, the 1949 court finds that the poems are self-referential, symbolic entities that do not represent ordinary experience:If some pictures, on account of their originality, were able to alarm some minds upon first publication and appeared to the first judges as offensive to morality, such an appraisal, attaching itself only to a realistic interpretation of the poems and neglecting their symbolic meaning, has proved to be of an arbitrary character, unratified by public opinion or by the judgment of the literary world.[St. John-Stevas 249]The shocking representations of 1857, outraging morality, are now understood to deliver the Wordsworthian “shock of mild surprise” by which we recognize the original work of art. In 1949, the poems are precious artifacts; their language is not realistic but symbolical; its sensuous forms reveal an inner, spiritual meaning.A crucial resemblance can be discerned between the actions taken by the two courts: both make their judgments in terms of a “reading pact,” a set of “artificial rules” [1206] that are presumed to govern reading and to have currency in the context. Les fleurs gets policed in the name of this generic purity, with the prosecutor Pinard calling “the judge... a sentinel who must not let the border be crossed” [1206] and the 1949 decision confirming the opinion of the literary world that the supposed transgression against public morality was in point of fact a transformation in the rules regulating the narrow confines of lyric poetry. 5This concern that texts be framed by a reading pact aimed at constraining their interpretation is worth considering in any discussion of censorship that wants to move from the level of pragmatics to that of theory. It leads to queries about the possibility of getting rid of state censorship entirely and about the state’s interest, as guardian and overseer of the archive, in the institutionalization and... (shrink)

Kant and the Claims of Taste, published here for the first time in paperback in a revised version, has become, since its initial publication in 1979, the standard commentary on Kant's aesthetic theory. The book offers a detailed account of Kant's views on judgments of taste, aesthetic pleasure, imagination and many other topics. For this new edition, Paul Guyer has provided a new foreword and has added a chapter on Kant's conception of fine art. This re-issue will (...) complement the author's companion volume, Kant and the Experience of Freedom, which places Kant's aesthetics in its historical context and examines the fundamental connection between Kant's aesthetics and his moral theory. (shrink)

Against interpretations of Kant that would assimilate the universality claim in judgments of taste either to moral demands or to theoretical assertions, I argue that it is for Kant a normative requirement shared with ordinary empirical judgments. This raises the question of why the universal agreement required by a judgment of taste should consist in the sharing of a feeling, rather than simply in the sharing of a thought. Kant’s answer is that in a judgment of (...) taste, a feeling assumes the role of predicate. Such a solution presents a problem as serious as the one it purports to solve. (shrink)

Taste, according to Hans, governs our lives. It determines the choices we make in life, the judgments we pass on other people and their actions, the patterns and rhythms of our existence. For such a large claim, one would expect a rigorous account of what taste is and a convincing explanation of the ontological, aesthetic, and moral roles that Hans attributes to it. Unfortunately, the reader will be disappointed. To be sure, Hans tells us that he wants (...) to “resist defining the word” but promises to make the word “richer over the course of the book”, as he thought he did with the word “play” in his first book. However, the reader is likely to feel that, over the course of this book, the word “taste” either has been rendered too rich to be digestible or remains too bland to justify Hans’s own “great claims for taste”. The introduction gives a number of apparently inconsistent characterizations of taste that the patient reader hopes will somehow be made consistent by the end of the book, such as “taste is an inborn capacity”, “Taste is shaped by experience, by cultural milieu, by the historical circumstances”, and “taste is a function of biological mechanisms”. Taste is also said to be a capacity, a faculty, a mechanism, and a device. By the end of the introduction, we already have a rich brew which ironically threatens to produce a bland concept, the concept of “taste [as] everything”. (shrink)

This paper aims to delineate the class of aesthetic judgments linguistically. The main idea is that aesthetic judgments can be specified by a certain set of assertibility conditions, i.e., by norms that govern appropriate speech-acts. This idea is spelled out in detail and defended against various objections. The suggestion leads to an interesting account of aesthetic judgments that is theoretically fruitful: It provides the basis for a non-circular and satisfying characterization of the whole domain of aesthetic research (...) and it marks an important linguistic difference between aesthetic judgments and judgments of personal taste. (shrink)

This paper defends the claim that the traditional Kantian division between two different types of judgments, judgments of personal preference and judgments of taste, does not apply to some contexts in which metalinguistic negotiations take place. To begin, I first highlight some significant similarities between predicates of personal taste and aesthetic predicates. I sustain that aesthetic predicates are gradable and multidimensional, and that they often produce metalinguistic negotiations, characteristics that have motivated an individual treatment for (...) predicates of personal taste. Secondly, contrary to Kant’s claim, I maintain that there are cases where judgments of personal preference are intersubjectively valid; in some contexts of metalinguistic negotiation, judgments of personal preference direct universality to a similar extent as judgments of taste. Some examples of real-life conversations will be presented to illustrate this point. (shrink)

In this paper, I argue that Kant has a far more communitarian theory of aesthetic life than is usually acknowledged. I focus on two aspects of Kant’s theory that might otherwise be taken to support an individualist reading, namely, Kant’s emphasis on aesthetic autonomy and his characterization of judgments of taste as involving demands for agreement. I argue that the full expression of autonomy in fact requires being a member of an aesthetic community and that within such a (...) community, judgments of taste are issued as invitations to others to engage their faculties towards the goal of shared aesthetic appreciation. (shrink)

Abstract Kant claims that the basis of a judgment of taste is a merely subjective representation and that the only merely subjective representations are feelings of pleasure or displeasure. Commentators disagree over how to interpret this claim. Some take it to mean that judgments about the beauty of an object depend only on the state of the judging subject. Others argue instead that, for Kant, the pleasure we take in a beautiful object is best understood as a response (...) to its qualities, and that, accordingly, feelings of pleasure or displeasure are no different from other representations, such as colors or smells. While I agree that the judgment of taste is best understood as asserting a claim about an object's qualities, I argue that the distinction Kant makes between feelings of pleasure or displeasure and other representations should not be ignored. I show that one's liking or disliking for an object is merely subjective in the sense that its significance depends on what one has made of oneself through one's aesthetic education. The judgment of taste, then, is merely subjective because one must first become the kind of person whose feelings have the right significance at the right time before one can determine whether an object's qualities make it beautiful. (shrink)

In this paper, it is argued that only in the section on dialectic in the Critique of Judgment does Kant reach a definitive and conclusive version of deduction, after discovering the concept of the supersensible. In the section on the deduction of pure aesthetic judgments, Kant does not satisfactorily explain the critical distinction between the sensible nature of humanity and the supersensible nature of human reason presupposed in the concept of universal communicability. While the concept of the supersensible illustrates (...) this distinction, it is only through this concept that Kant that can justify the specific possibility of claiming subjective validity in taste. The priority of the solution found in the dialectic is illustrated not only by a comparative analysis of the two sections, but also by a historical reconstruction of the process of the formation of the work, which shows that the first formulation of the concept of validity coincides with the use of the concept of the supersensible. (shrink)

In this paper, it is argued that only in the section on dialectic in the Critique of Judgment does Kant reach a definitive and conclusive version of deduction, after discovering the concept of the supersensible. In the section on the deduction of pure aesthetic judgments, Kant does not satisfactorily explain the critical distinction between the sensible nature of humanity and the supersensible nature of human reason presupposed in the concept of universal communicability. While the concept of the supersensible illustrates (...) this distinction, it is only through this concept that Kant that can justify the specific possibility of claiming subjective validity in taste. The priority of the solution found in the dialectic is illustrated not only by a comparative analysis of the two sections, but also by a historical reconstruction of the process of the formation of the work, which shows that the first formulation of the concept of validity coincides with the use of the concept of the supersensible. (shrink)

In lieu of an abstract, here is a brief excerpt of the content:Reviewed by:Reading David Hume’s “Of the Standard of Taste.” ed. by Babette BabichTina BaceskiBabette Babich, ed. Reading David Hume’s “Of the Standard of Taste.” Berlin: deGruyter, 2020. Pp. VII + 333. ISBN: 978-3-11-058564-3, paper, $24.99.Reading David Hume’s “Of the Standard of Taste,” a volume of essays edited by Babette Babich, purports to offer the reader a “collective stud[y]” of Hume’s famous essay and its related concerns. (...) Almost all the contributions have previously been published, either as journal articles or book chapters. “Of the Standard of Taste” is helpfully included at the beginning of the volume, though Hume Studies readers will already be familiar with the text. The book is divided into five parts. The editor’s introduction comprises part I. Hume’s essay makes up the entirety of part II. Parts III–V are organized around different general themes, with each part containing from three to five essays. In total the book contains twelve essays.Hume’s “Of the Standard of Taste” is a “classic” work in aesthetics today, but what entitles it to this appellation? Indeed, why do we judge any work to be of “classical value?” “Taste” plays a central role in evaluations of this sort, particularly the “taste” of modern scholars. But, as Hume knew, the historical sensibilities of judges are liable to change over the years, and so “some things that appear in their day to be sure classics, things that have until then withstood the test of time, can undergo a shift in value for another era” (13). In her Introduction, Babich tells an engaging, if not always easy to follow, story about Hume’s “deathbed readings” to illustrate the point. From final conversations with Adam Smith, we know that Hume was reading Lucian’s Dialogues of the Dead. But which of Lucian’s several such dialogues was he reading? When the question was put to Annette Baier (who was at that time herself writing about Hume and “last things”), she confessed to being puzzled by the very [End Page 341] question (6). Baier’s initial puzzlement and subsequent investigations to resolve this confusion revealed just how much her own sensibilities diverged from those of Hume’s day. Babich observes: “[T]he Lucian who was popular in Hume’s own day and even through to the beginning of the twentieth century, has today so diminished in “classical” value that he is sufficiently esoteric that Hume scholars like Baier have trouble tracking him down” (13). My own initial confusions reading the Introduction are likely attributable, in part, to the fact that I, too, was unfamiliar with Lucian. Ironically, this fact is, itself, further evidence of Babich’s point: yesterday’s literary gems have dimmed in value today because modern scholars are not conversant with their works. I have already ordered my copy of Lucian.The book’s rationale is explained as follows: “The entire concern of this volume is all about the critical basis for such claims [which works have “classical” value]. How can we determine a standard for estimating tomorrow’s likely classic, whether in the literary domain or other areas where taste plays a role” (14)? There is more at stake with respect to Hume’s “Of the Standard of Taste,” however, than merely predicting “literary futures.” The question concerning a standard of taste has important consequences for improving judgments in a much wider arena: art more broadly (painting, architecture, sculpture, etc.), but perhaps also science and even economics, to mention but a few. Only one of the essays collected here takes up the topic of “classical value” and “literary futures” per se: the editor’s own. The reader is left to make out what they can from the various contributions. But the essays can all advance the discussion insofar as each one attempts to shed light on an important related concern, e.g., the nature of taste, the nature of a standard, influences on taste, and so on. In what follows, I will offer a brief account of some of the essays in parts III–V, so the reader can get an overall flavor (taste) of the volume.Part III... (shrink)

Kant claims in the third Critique that one can make about wine the merely subjective judgment that it is agreeable but never the universally valid judgment that it is beautiful. This follows from his views that judgments of beauty can be made only about the formal (spatiotemporal) features of a representation and that aromas and flavors consist of formless sensory matter. However, I argue that Kant's theory permits judgments of beauty about wine because the experience displays a temporal (...) structure: the aromas and flavors evolve over the course of a tasting from the bouquet through the palate to the finish. An analogy with music, which Kant describes as 'a play of sensations in time', illuminates how wine qualifies as an object of pure judgments of taste: the 'structure' of a wine can be compared to harmonic structure, and its development throughout the taste can be compared to the unfolding of melody and harmonic progression. (shrink)