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  1. Home
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  3. Kant's Theory of Taste
  • Cited by 199
Publisher:
Cambridge University Press
Online publication date:
January 2010
Print publication year:
2001
Online ISBN:
9780511612671
DOI:
https://doi.org/10.1017/CBO9780511612671
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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