DigiCat Publishing presents to you this special edition of "Essays on Taste" by John Gilbert Cooper, John Armstrong. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

A seminal figure in the philosophy of history, culture, and language, Johann Gottfried Herder (1744-1803) also produced some of the most important and original works in the history of aesthetic theory. A student of Kant, he spent much of his life striving to reconcile the opposing poles of Enlightenment thought represented by his early mentors. His ideas influenced Hegel, Schleiermacher, Nietzsche, Dilthey, J. S. Mill, and Goethe. This book presents most of Herder's important writings on aesthetics, including the main sections of one of his major untranslated works, Kritische Wälder (Critical Forests). These notes, essays, and treatises, the majority of which appear here in English for the first time, show this idiosyncratic thinker both deeply rooted in the controversies of his day and pointing the way to future developments in aesthetics. Chosen to reflect the extent and diversity of Herder's concerns, the texts cover such topics as the psychology and physiology of aesthetic perception, the classification of the arts, taste, Shakespeare, the classical tradition, and the relationship between art and morality. Few thinkers have reflected so sensitively and productively on the cultural, historical, anthropological, ethical, and theological dimensions of art and the creative process. With this book, the importance of aesthetics to the evolution and texture of Herder's own thought, as well as his profound contribution to that discipline, comes fully into view.

This collection on the Standard of Taste offers a much needed resource for students and scholars of philosophical aesthetics, political reflection, value and judgments, economics, and art. The authors include experts in the philosophy of art, aesthetics, history of philosophy as well as the history of science. This much needed volume on David Hume will enrich scholars across all levels of university study and research.

A COMPANION TO AESTHETICS This second edition of A Companion to Aesthetics examines questions that were among the earliest discussed by ancient philosophers, such as the nature of beauty and the relation between morality and art, while also addressing a host of new issues prompted by recent developments in the arts and in philosophy, including coverage of non-Western art traditions and of everyday and environmental aesthetics. The volume also canvases debates regarding the nature of representation, the relation between art and truth, and the criteria for interpretation, which are among the most hotly discussed topics in contemporary philosophy. In this extensively revised and updated edition, 168 alphabetically arranged articles provide comprehensive treatment of the main topics and writers in aesthetics. Major additions include historical overviews from the prehistoric to the present and a section on the individual arts. A Companion to Aesthetics will serve students of philosophy, literary criticism, and cultural studies - as well as the educated general reader - both as a work of reference and, with its many substantial essays, as a guide to the best thinking about the arts from the ancient Greeks to the dawn of the twenty-first century.

The Aesthetics of Food sets out the continuing philosophical debate about the aesthetic nature of food. The debate begins with Plato’s claim that only objects of sight and hearing could be beautiful; consequently, food as something we smell and taste could not be beautiful. Plato’s sceptical position has been both supported and opposed in one form or another throughout the ages. This book demonstrates how the current debate has evolved and critically assesses that debate, showing how it has been influenced by the changing nature of critical theory and changes in art historical paradigms (Expressionism, Modernism, and Post-modernism), as well as by recent advances in neuroscience. It also traces changes in our understanding of the sensory experience of food and drink, from viewing taste as a simple single sense to current views on its complex multi-sensory nature. Particular attention is paid to recent philosophical discussion about wine: whether an interest in a wine reflects only a subjective or personal preference or whether one can make objective judgments about the quality and merit of a wine. Finally, the book explores how the debate has been informed by changes in the cooking, presenting, and consuming of food, for example by the appearance of the restaurant in the early nineteenth century as well as the rise of celebrity chefs.

Jonathan Brody Kramnick's book examines the formation of the English canon over the first two-thirds of the eighteenth century. Kramnick details how the idea of literary tradition emerged out of a prolonged engagement with the institutions of cultural modernity, from the public sphere and national identity to capitalism and the print market. Looking at a wide variety of eighteenth-century critical writing, he analyses the tensions that inhabited the categories of national literature and public culture at the moment of their emergence.

After Taste is an inquiry into a field of study dedicated to the reconsideration, reconstruction and rehabilitation of the concept of Taste. Taste is the category, whose systematic, historical and actual dimensions have traditionally been located in a variety of disciplines. The actuality and potential of the study is based on a variety of collected facts from readings and experiences, which materialize in the following features: One concept (figurative Taste), two thinking traditions (analytic and synthetic/continental) and three interrelated dimensions (systematic, historic and actual) are presented in three volumes. As such, the study presents a salient comprehensive companion for wider readership of humanities approaching conceptions of Taste for the first time. Moreover, After Taste is intended for anyone who hopes to make a further contribution to the subject. Since its appearance and apparently short triumph some 250 years ago, the concept of non-literary Taste remained the linchpin of aesthetic theory and practice, but also a category outreaching aesthetics. Taste as the personal unity of the production, theory and criticism of art and literature, which was still largely taken as a given in the eighteenth century, has meanwhile given way to a highly-differentiated art world, in which aesthetic discourse is placed in such a way that it can seemingly no longer have a conceptual or linguistic effect on general opinion making. The critical role of “Taste judges”, ratings and rankings in the feuilleton, politics and social media on the one hand and the responding search for new canons on the other have had a huge impact on the academic and popular discourse today. However, Taste’s impact on society is in fact all-encompassing and yet, without getting even close to the “magnetic North” of the academic compass. After Taste fills the gaps of systematic research by a comprehensive tracing of the emergence of the doctrines, discourses and disciplinary dimensions of Taste up to the peak of its systematic and historical trajectory in the eighteenth century and onwards into the present day. The guiding goal is a post-disciplinary rehabilitation of the contested category as a preparation for its productive usage in emerging academic and popular contexts. Three intertwined research hypotheses form the guiding goal of an overall study of the agencies of Taste, its institutionalizations and expert cultures: The (1) first part provides a missing systematic perspective on the concept of Taste as a key factor for understanding the human faculties, value theories and practices of valuating. The (2) second part traces the events at the peak of Taste’s systematic and historical trajectories up until the late eighteenth century and verifies the historiographical hypothesis about the instrumentality of Taste for the production, reception and distribution of culture. The (3) third part reconstructs the major moments in which the contested concept of Taste experiences its post-disciplinary rehabilitation, in preparation for its future productive usage in the academic and popular discourses and practices. It shows how the category of Taste became the foundation, legitimation and the catalyst for the emerging division of labour, faculties and disciplines, confirming the hypothesis of the immense impact and actuality of Taste in the contemporary world.

Aesthetics is the branch of philosophical thought that arises from deep engagement with the arts. It is about larger issues such as meaning, identity, and medium that arise in the exploration of art, music, film and literature. Aesthetics: Key Concepts in Philosophy offers a thorough, lucid and stimulating account of the central theories and ideas encountered in aesthetics. The text is thematically structured, covering the discipline's principal concepts: taste, aesthetic judgment, aesthetic experience, and the definition of art. It includes an overview of the history of aesthetics and guides the reader through the work of all major philosophers who have engaged with aesthetics.

At a time of growing interest in relations between Marxism and Romanticism, Andrew Hemingway’s essays on British art and art theory reopen the question of Romantic painting’s ideological functions and, in some cases, its critical purchase. Half the volume exposes the voices of competing class interests in aesthetics and art theory in the tumultuous years of British history between the American Revolution and the 1832 Parliamentary Reform Act. Half offers new perspectives on works by some of the most important landscape painters of the time: John Constable, J.M.W. Turner, John Crome, and John Sell Cotman. Four essays are hitherto unpublished, and the remainder have been updated and in several cases substantially rewritten for this volume.