The Century of Taste offers an exposition and critical account of the central figures in the early development of the modern philosophy of art: Hutcheson, Gerard, Alison, Kant, and Hume. Dickie follows the development of the modern theory of taste from its origination by Hutcheson, to blind alleys[...]

In this book, George Dickie presents a theory about how to judge a work of art as opposed to a theory that explains why a particular work is defined as art. Focusing mainly on the writings of Monroe Beardsley and critically examining the views of seven other philosophers and art critics Paul Ziff, F[...]