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 is a University of California, San Diego, and Boston University Emeritus Professor. He is the author of approximately seventy-five scholarly papers and reviews, including Custom and Reason in Hume (OUP, 2008).
| SKU | Unavailable |
| ISBN 13 | 9780521795340 |
| ISBN 10 | 0521795346 |
| Title | Kant's Theory of Taste |
| Author | Henry E Allison |
| Series | Modern European Philosophy |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Cambridge University Press |
| Year published | 2001-04-16 |
| Number of pages | 444 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |