从休谟的“精致”到当代艺术

Q3 Arts and Humanities
Anne Elisabeth Sejten
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引用次数: 0

摘要

大卫·休谟的文章《品味的标准》(1757年)代表着从品味的角度澄清18世纪哲学萌芽美学的重要一步,它也与字面上的、身体上的品味密切相关。从味觉和批判性味觉的类比来看,善于评判艺术作品的休谟提出了主观主义(味觉是个体的,因人而异)和常识的规范性(时间的考验表明,有些艺术作品比其他艺术作品更好)的矛盾论点。然而,仔细阅读文本会发现一种吸引艺术批评的方式,这是培养哲学上更坚实的品味标准的重要组成部分。休谟对必要的“精致”的强调使画面复杂化,因为尚不清楚这种精致是什么,但仔细观察休谟如何通过“实践”和没有“偏见”来界定精致的标准,也许会挑战我们解决当代艺术问题。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
From Hume's "Delicacy" to Contemporary Art
David Hume’s essay “Of the Standard of Taste” (1757)—which represents a major step towards clarifying eighteenth-century philosophy’s dawning aesthetics in terms of taste—also relates closely to literal, physical taste. From the analogy between gustatory and critical taste, Hume, apt at judging works of art, puts together a contradictory argument of subjectivism (taste is individual and varies from person to person) and the normativity of common sense (the test of time shows that some works of art are better than others). However, a careful reading of the text unveils a way of appealing to art criticism as a vital component in edifying a philosophically more solid standard of taste. Hume’s emphatic references to a requisite “delicacy” complicate the picture, for it is not clear what this delicacy is, but a close inspection of how Hume frames the criterion of delicacy by means of “practice” and the absence of “prejudice” might perhaps challenge us to address issues of contemporary art.
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来源期刊
Nordic Journal of Aesthetics
Nordic Journal of Aesthetics Arts and Humanities-Visual Arts and Performing Arts
CiteScore
0.20
自引率
0.00%
发文量
21
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