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...
The Century of Taste offers an exposition and critical account of the central figures in the early development of the modern philosophy of ar...
Art and Value focuses on the questions of history, methods, and nature of art theories, and on the value and evaluation of art. It serves as a valuable primer to aesthetics, as well as a summary and extension of Dickie's contribution to the field.
Art and Value focuses on the questions of history, methods, and nature of art theories, and on the value and evaluation of art. It serves as...
Art and Value focuses on the questions of history, methods, and nature of art theories, and on the value and evaluation of art. It serves as a valuable primer to aesthetics, as well as a summary and extension of Dickie's contribution to the field.
Art and Value focuses on the questions of history, methods, and nature of art theories, and on the value and evaluation of art. It serves as...
Presents a theory about judging a work of art as opposed to a theory that says why a particular work is defined as art. This book synthesizes the insights of philosophers and art critics to discover what can be derived from their theories. It outlines all possible theories of art evaluation, assuming that traditional evaluative notions are used.
Presents a theory about judging a work of art as opposed to a theory that says why a particular work is defined as art. This book synthesizes the insi...
