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[...]
This work provides an introduction to aesthetics, from the perspective of analytic philosophy. It traces aesthetics from its ancient beginnings through the changes it underwent in the 18th, 19th and the first half of 20th century. The responses in the 1960s of the cultural theories to these earlier [...]
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[...]