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  3. Kant's Theory of Taste
  • Cited by 256
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    • Publisher:
      Cambridge University Press
      Publication date:
      18 January 2010
      19 March 2001
      ISBN:
      9780511612671
      9780521791540
      9780521795340
      DOI:
      https://doi.org/10.1017/CBO9780511612671
      Dimensions:
      (228 x 152 mm)
      Weight & Pages:
      0.82kg, 444 Pages
      Dimensions:
      (228 x 152 mm)
      Weight & Pages:
      0.59kg, 444 Pages
      • Subjects:
      History of Philosophy, Eighteenth-Century Philosophy, Art: General Interest, Art, Philosophy
      Series:
      Modern European Philosophy
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    • Selected: Digital
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    Subjects:
    History of Philosophy, Eighteenth-Century Philosophy, Art: General Interest, Art, Philosophy
    Series:
    Modern European Philosophy
    Information

    Book description

    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.

    Reviews

    ‘Kant’s Theory of Taste is a well produced volume usefully equipped at the end with a compendious bibliography.’

    Source: Mind

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