San Antonio College Library

At the beginning of the eighteenth century, the focus of philosophy shifted from objective notions of beauty to the subjective concept of taste. In this book, George Dickie traces the development and decline of this mode of thought, critically evaluating the theoretical aims of five key figures in the theory of taste. Dickie looks at the work of Francis Hutcheson, whose inquiries into the origins of pleasure and displeasure led to the first systematic...