Show Summary Details

Page of

PRINTED FROM OXFORD HANDBOOKS ONLINE ( © Oxford University Press, 2018. All Rights Reserved. Under the terms of the licence agreement, an individual user may print out a PDF of a single chapter of a title in Oxford Handbooks Online for personal use (for details see Privacy Policy and Legal Notice).

date: 23 August 2019

Abstract and Keywords

Kant suggests that the chief advantage of his theory of taste over Hume’s is its a priori rather than empirical foundation. But his claim to have provided such a foundation for judgments of taste is questionable, and, in the end, both authors ground judgments of taste in a canon of proven or classical objects of taste rather than in determinate principles of taste. However, Kant does go beyond Hume in sketching a theory of aesthetic production, as well as reception in the form of his theory of artistic genius, according to which works of genius can be exemplars for the originality of subsequent artists as well as stimuli for the free play of imagination and understanding in their audiences.

Keywords: Hume, Kant, judgments of taste, standard of taste, free play, fine art, beauty, genius, utility, canon

Access to the complete content on Oxford Handbooks Online requires a subscription or purchase. Public users are able to search the site and view the abstracts and keywords for each book and chapter without a subscription.

Please subscribe or login to access full text content.

If you have purchased a print title that contains an access token, please see the token for information about how to register your code.

For questions on access or troubleshooting, please check our FAQs, and if you can''t find the answer there, please contact us.