１８世紀英国美学における趣味と経験 Taste and Experience in Eighteenth-Century British Aesthetics : The Move toward Empiricism

１８世紀英国美学における趣味と経験<br>Taste and Experience in Eighteenth-Century British Aesthetics : The Move toward Empiricism

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１８世紀英国美学における趣味と経験
Taste and Experience in Eighteenth-Century British Aesthetics : The Move toward Empiricism

Townsend, Dabney

ウェブストア価格 ¥28,920（本体¥26,291）
Bloomsbury Academic（2022/06発売）
外貨定価 US$ 130.00
ポイント 262pt

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製本 Hardcover:ハードカバー版／ページ数 256 p.
言語 ENG
商品コード 9781350298705
DDC分類 111.850941

Full Description

Taste and Experience in Eighteenth Century Aesthetics acknowledges theories of taste, beauty, the fine arts, genius, expression, the sublime and the picturesque in their own right, distinct from later theories of an exclusively aesthetic kind of experience. By drawing on a wealth of thinkers, including several marginalised philosophers, Dabney Townsend presents a novel reading of the century to challenge our understanding of art and move towards a unique way of thinking about aesthetics.

Speaking of a proto-aesthetic, Townsend surveys theories of taste and beauty arising from the empiricist shift in philosophy. A proto-aesthetic was shaped by the philosophers who followed Locke and accepted that theories of taste and beauty must be products of experience alone. Francis Hutcheson, David Hume, Alexander Gerard and Thomas Reid were among the most important advocates, joined by others who re-thought traditional topics.

Featuring chapters tracing its philosophical principles, issues raised by the subjectivity of the empiricist approach and the more academic proto-aesthetic formed toward the end of the century, Townsend argues that Lockean empiricism laid the foundations for what we now call aesthetics.

Introduction
1. The Empiricist Move in Aesthetics: Locke and Shaftesbury
2. Francis Hutcheson: The Sense of Taste
3. Hume: The Priority of Sentiment4. Associationism: David Hartley and Joseph Priestley
5. Theories of Taste
6. Problems of Taste: The Tragic Paradox and a Standard of Taste
7. Genius
8. The Sublime: Baillie and Burke
9. The Picturesque
10. Thomas Reid and the Theory of Taste
11. Archibald Alison: Experience and Expression
12. Dugald Stewart: Beauty and Taste Again
Conclusion

Notes
Bibliography
Index