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Hume's "Delicacy" and Contemporary Art
Univ Kent, Dept Contemporary Art, Canterbury CT2 7NZ, Kent, England.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Arts, Department of Art History. Brandeis Univ, Dept Art, Waltham, MA 02453 USA.
2019 (English)In: Hermathena A Trinity College Dublin Review, ISSN 0018-0750, no 209, p. 75-81Article in journal (Refereed) Published
Abstract [en]

David Hume's paper "Of the Standard of Taste," represents an important step in clarifying the twilight aesthetics of the eighteenth-century philosophy from the perspective of taste, and it also literally physical taste. It is closely related. Starting from the analogy between taste and critical taste, Hume likes to judge art. He proposes a contradictory subjectivist argument (taste is individual, varies from person to person) and common sense (the test of time shows that art. The product is better than other works of art). However, a careful reading of the text reveals a way to attract art criticism as an important part of a more solid taste standard for inspiring philosophy. Hume emphasized that the necessary "exquisiteness" would complicate the situation, because it is not clear what the exquisiteness is, but carefully examine how Hume's "practice" is used to construct exquisite standards, and may lack "prejudice" to challenge us to solve contemporary art problems.

Place, publisher, year, edition, pages
TRINITY COLLEGE , 2019. no 209, p. 75-81
Keywords [en]
Delicacy of Taste, Hume, Lawfulness without Law, Art Criticism inherent to Aesthetics
National Category
Philosophy
Identifiers
URN: urn:nbn:se:uu:diva-402384ISI: 000504146900013OAI: oai:DiVA.org:uu-402384DiVA, id: diva2:1388791
Available from: 2020-01-27 Created: 2020-01-27 Last updated: 2020-01-27Bibliographically approved

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