[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
Main Menu
Home::
About ARIA::
Journal Information::
Articles archive::
For Authors::
For Reviewers::
Registration::
Contact us::
Site Facilities::
::
Search in website

Advanced Search
..
Receive site information
Enter your Email in the following box to receive the site news and information.
..
:: Volume 12, Issue 47 (9-2023) ::
کیمیای هنر 2023, 12(47): 7-21 Back to browse issues page
Explaining the Concept of Taste According to Hume in the Horizon of the Institutional Theory of Art
Mohsen Sarebannejad * , Nader Shayganfar
Abstract:   (952 Views)
David Hume's reflections on aesthetics and the standard of taste, as well as George Dickie's philosophy of art presented in the form of the “Institutional Theory of Art”, are both based on a social and sociological origin. According to Hume, the standard of correctness of aesthetic judgments is the joint verdict of true judges, which is true and correct in all circumstances due to the lack of defects in the faculty of taste. The institutional theory of art was presented in the middle of the 20th century, focusing on the necessity of redefining the boundary between art and non-art. A theory according to which, granting the dignity of art to an artificial object is done by a person or persons who act on behalf of the artworld as a social institution, and their judgment in granting dignity to an artificial object, in order to evaluate or honor it as a work of art compared to other opinions, is generally accepted and has authority due to its continuous connection with the artworld and delicacy. As a result, the main question of the research is to explore the importance of consensus on issuing aesthetic judgments and valuing works of art on the one hand, and explaining the distinction between art and non-art on the other hand, according to “true judges” and “qualified” people. This research, which was carried out using the comparative method and its data was collected in a library manner, first studies the concept of judgment of taste and then evaluates the relationship between Hume's aesthetics and the institutional theory of art.
Keywords: Taste, Beauty, Hume, George Dickie, The Artworld, Institutional Theory
Full-Text [PDF 480 kb]   (425 Downloads)    
Type of Study: Research | Subject: Special
Received: 2023/03/5 | Accepted: 2023/06/14
References
1. بلخاری قهی، حسن (1400). در باب زیبایی (زیبایی‌شناسی در حکمت اسلامی و فلسفه غربی). تهران: دانشگاه تهران.
2. بلخاری قهی، حسن (1395). جامعه‌شناسی اخلاقی هنر. تهران: سوره مهر.
3. پاکباز، رویین (1395). دایره‌المعارف هنر (3 جلد)، تهران: فرهنگ معاصر.
4. دانتو، آرتور (1383). هنر، فلسفه، فلسفه هنر. ترجمه سیما ذوالفقاری، فصلنامه خیال، (9).
5. سوانه، پیر (1401). مبانی زیباشناسی. ترجمه محمدرضا ابوالقاسمی، تهران: ماهی.
6. شپرد، آن (1400). مبانی فلسفه هنر، ترجمه علی رامین، تهران: علمی و فرهنگی.
7. شلی، جیمز (1401). مفهوم امر زیباشناختی. ترجمه محمدرضا ابوالقاسمی، در دانشنامه فلسفه استنفورد، (جلد 5: زیبایی‌شناسی). سرپرست و ویراستار مجموعه: مسعود علیا. تهران: ققنوس.
8. کارول، نوئل (1392). درآمدی بر فلسفه هنر. ترجمه صالح طباطبایی، تهران: فرهنگستان هنر.
9. Beardsley, Monroe (1972). History of Aesthetics. in The Encyclopedia of Philosophy (4 Volumes), Paul Edwards (eds.), London: Macmillan.
10. Danto, Arthur (1964). The Artworld. in The Journal of Philosophy. 61 (19). American Philosophical Association Eastern Division Sixty-First Annual Meeting. 571-584. [DOI:10.2307/2022937]
11. Danto, Arthur (1983). The Transfiguration of the Commonplace: A Philosophy of Art. Massachusetts: Harvard University Press.
12. Demos, T. J (2012). The Exiles of Marcel Duchamp. Massachusetts: MIT Press.
13. Dickie, George (1974). Art and the aesthetic: An institutional analysis. New York: Cornell University Press.
14. Dickie, George (2001). Art and Value, London: Wiley-Blackwell.
15. Dickie, George (1996). The Century of Taste: The Philosophical Odyssey of Taste in the Eighteenth Century, Oxford: Oxford University Press.
16. Ferry, Luc (1994). Homo Aestheticus: The Invention of Taste in the Democratic Age. Trans: Robert de Loaiza, Chicago: University of Chicago Press.
17. Gardner, Sebastian (2002). Aesthetics. in The Blackwell Companion to Philosophy. New Jersey: Blackwell Publishing. [DOI:10.1002/9780470996362.ch9]
18. Garfagnini, Gian Carlo (2012). Medieval Aesthetics. in Aesthetics: The Key Thinkers, Alessandro Giovannelli (eds). New York: Continuum. [DOI:10.5040/9781472545404.ch-003]
19. Hanfling, Oswald (1992) Philosophical Aesthetics: An Introduction. London: Wiley-Blackwell.
20. Hantrais, Linda (2009). International Comparative Research: Theory, Methods and Practice, New York: Red Globe Press. [DOI:10.1007/978-1-137-06884-2_5]
21. Hume, David (1985a). An Enquiry Concerning the Principles of Morals, New York: Prometheus.
22. Hume, David (1985b). Of the Standard of Taste. in Essays: Moral, Political, and Literary, Eugene F. Miller (eds). Indianapolis: Liberty Fund.
23. Hutcheson, Francis (2008). An Inquiry into the Original of Our Ideas of Beauty and Virtue, Wolfgang Leidhold (eds), Indianapolis: Liberty Fund.
24. Hutcheson, Francis (1973). An Inquiry Concerning Beauty, Order, Harmony, Design. Peter Kivy (eds), New York: Springer.
25. Kant, Immanuel (2001). Critique of the Power of Judgment, trans: Paul Guyer, Eric Matthews, Cambridge: Cambridge University Press. [DOI:10.1017/CBO9780511804656]
26. Locke, John (1998). An Essay Concerning Human Understanding. Roger Woolhouse (eds), London: Penguin Classics.
27. Norton, David (2008). An introduction to Hume's thought. in The Cambridge Companion to Hume, Cambridge: Cambridge University Pres. [DOI:10.1017/CCOL9780521859868]
28. Shelley, James (2013). Empiricism: Hutcheson and Hume. in The Routledge Companion to Aesthetics. Berys Gaut & Dominic McIver Lopes (eds), London: Routledge.
29. Stecker, Robert (2012). Plato. in Aesthetics: The Key Thinkers, Alessandro Giovannelli (eds), New York: Continuum.
30. Tatarkiewicz, Władysław (2011). A History of Six Ideas: An Essay in Aesthetics, New York: Springer.
31. Wolff, Janet (1993). Aesthetics and the Sociology of Art. London: Palgrave. [DOI:10.1007/978-1-349-13262-1]
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA



XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Sarebannejad M, Shayganfar N. Explaining the Concept of Taste According to Hume in the Horizon of the Institutional Theory of Art. کیمیای هنر 2023; 12 (47) :7-21
URL: http://kimiahonar.ir/article-1-2249-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 12, Issue 47 (9-2023) Back to browse issues page
Kimiya-ye-Honar
Persian site map - English site map - Created in 0.05 seconds with 37 queries by YEKTAWEB 4642