Kant's Theory of Taste

Kant's Theory of Taste by Henry E Allison

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.

'Kant's Theory of Taste is a well produced volume usefully equipped at the end with a compendious bibliography' Mind

Henry E. Allison, University of California, San Diego and Boston University

Henry E. Allison is Emeritus Professor of the University of California, San Diego, and Boston University. He is the author of many books, including Essays on Kant (OUP, 2012), Kant's Groundwork for the Metaphysics of Morals (OUP, 2011), and Custom and Reason in Hume (OUP, 2008), and over
seventy-five scholarly articles and reviews.

SKU	Nicht verfügbar
ISBN 13	9780521795340
ISBN 10	0521795346
Titel	Kant's Theory of Taste
Autor	Henry E Allison
Serie	Modern European Philosophy
Buchzustand	Nicht verfügbar
Bindungsart	Paperback
Verlag	Cambridge University Press
Erscheinungsjahr	2001-04-16
Seitenanzahl	444
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
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