The Concept of Taste
The concept of the aesthetic descends from the concept of taste. Why the concept of taste commanded so much philosophical attention during the 18th century is a complicated matter, but this much is clear: the eighteenth-century theory of taste emerged, in part, as a corrective to the rise of rationalism, particularly as applied to beauty, and to the rise of egoism, particularly as applied to virtue. Against rationalism about beauty, the eighteenth-century theory of taste held the judgment of beauty to be immediate; against egoism about virtue, it held the pleasure of beauty to be disinterested. 1.1 Immediacy Rationalism about beauty is the view that judgments of beauty are judgments of reason, i.e., that we judge things to be beautiful by reasoning it out, where reasoning it out typically involves inferring from principles or applying concepts. At the beginning of the 18th century, rationalism about beauty had achieved dominance on the continent, and was being pushed to new extremes by “les géomètres,” a group of literary theorists who aimed to bring to literary criticism the mathematical rigor that Descartes had brought to physics. As one such theorist put it: The way to think about a literary problem is that pointed out by Descartes for problems of physical science. A critic who tries any other way is not worthy to be living in the present century. There is nothing better than mathematics as propaedeutic for literary criticism. (Terrasson 1715, Preface, 65; quoted in Wimsatt and Brooks 1957, 258) It was against this, and against more moderate forms of rationalism about beauty, that mainly British philosophers working mainly within an empiricist framework began to develop theories of taste. The fundamental idea behind any such theory—which we may call the immediacy thesis—is that judgments of beauty are not (or at least not canonically) mediated by inferences from principles or applications of concepts, but rather have all the immediacy of straightforwardly sensory judgments. It is the idea, in other words, that we do not reason to the conclusion that things are beautiful, but rather “sense” that they are. Here is an early expression of the thesis, from Jean-Baptiste Dubos’s Critical Reflections on Poetry, Painting, and Music, which first appeared in 1719: Do we ever reason, in order to know whether a ragoo be good or bad; and has it ever entered into any body’s head, after having settled the geometrical principles of taste, and defined the qualities of each ingredient that enters into the composition of those messes, to examine into the proportion observed in their mixture, in order to decide whether it be good or bad? No, this is never practiced. We have a sense given us by nature to distinguish whether the cook acted according to the rules of his art. People taste the ragoo, and tho’ unacquainted with those rules, they are able to tell whether it be good or no. The same may be said in some respect of the productions of the mind, and of pictures made to please and move us. (Dubos 1748, vol. II, 238–239) And here is a late expression, from Kant’s 1790 Critique of the Power of Judgment: If someone reads me his poem or takes me to a play that in the end fails to please my taste, then he can adduce Batteux or Lessing, or even older and more famous critics of taste, and adduce all the rules they established as proofs that his poem is beautiful… . I will stop my ears, listen to no reasons and arguments, and would rather believe that those rules of the critics are false … than allow that my judgment should be determined by means of a priori grounds of proof, since it is supposed to be a judgment of taste and not of the understanding of reason. (Kant 1790, 165) But the theory of taste would not have enjoyed its eighteenth-century run, nor would it continue now to exert its influence, had it been without resources to counter an obvious rationalist objection. There is a wide difference—so goes the objection—between judging the excellence of a ragout and judging the excellence of a poem or a play. More often than not, poems and plays are objects of great complication. But taking in all that complication requires a lot of cognitive work, including the application of concepts and the drawing of inferences. Judging the beauty of poems and plays, then, is evidently not immediate and so evidently not a matter of taste. The chief way of meeting this objection was first to distinguish between the act of grasping the object preparatory to judging it and the act of judging the object once grasped, and then to allow the former, but not the latter, to be as concept- and inference-mediated as any rationalist might wish. Here is Hume, with characteristic clarity: [I]n order to pave the way for [a judgment of taste], and give a proper discernment of its object, it is often necessary, we find, that much reasoning should precede, that nice distinctions be made, just conclusions drawn, distant comparisons formed, complicated relations examined, and general facts fixed and ascertained. Some species of beauty, especially the natural kinds, on their first appearance command our affection and approbation; and where they fail of this effect, it is impossible for any reasoning to redress their influence, or adapt them better to our taste and sentiment. But in many orders of beauty, particularly those of the fine arts, it is requisite to employ much reasoning, in order to feel the proper sentiment. (Hume, 1751, Section I) Hume—like Shaftesbury and Hutcheson before him, and Reid after him (Cooper 1711, 17, 231; Hutcheson 1725, 16–24; Reid 1785, 760–761)—regarded the faculty of taste as a kind of “internal sense.” Unlike the five “external” or “direct” senses, an “internal” (or “reflex” or “secondary”) sense is one that depends for its objects on the antecedent operation of some other mental faculty or faculties. Reid characterizes internal sense as follows: Beauty or deformity in an object, results from its nature or structure. To perceive the beauty therefore, we must perceive the nature or structure from which it results. In this the internal sense differs from the external. Our external senses may discover qualities which do not depend upon any antecedent perception… . But it is impossible to perceive the beauty of an object, without perceiving the object, or at least conceiving it. (Reid 1785, 760–761) Because of the highly complex natures or structures of many beautiful objects, there will have to be a role for reason in their perception. But perceiving the nature or structure of an object is one thing. Perceiving its beauty is another. 1.2 Disinterest Egoism about virtue is the view that to judge an action or trait virtuous is to take pleasure in it because you believe it to serve some interest of yours. Its central instance is the Hobbesian view—still very much on early eighteenth-century minds—that to judge an action or trait virtuous is to take pleasure in it because you believe it to promote your safety. Against Hobbesian egoism a number of British moralists—preeminently Shaftesbury, Hutcheson, and Hume—argued that, while a judgment of virtue is a matter of taking pleasure in response to an action or trait, the pleasure is disinterested, by which they meant that it is not self-interested (Cooper 1711, 220–223; Hutcheson 1725, 9, 25–26; Hume 1751, 218–232, 295–302). One argument went roughly as follows. That we judge virtue by means of an immediate sensation of pleasure means that judgments of virtue are judgments of taste, no less than judgments of beauty. But pleasure in the beautiful is not self-interested: we judge objects to be beautiful whether or not we believe them to serve our interests. But if pleasure in the beautiful is disinterested, there is no reason to think that pleasure in the virtuous cannot also be (Hutcheson 1725, 9–10). The eighteenth-century view that judgments of virtue are judgments of taste highlights a difference between the eighteenth-century concept of taste and our concept of the aesthetic, since for us the concepts aesthetic and moral tend oppose one another such that a judgment’s falling under one typically precludes its falling under the other. Kant is chiefly responsible for introducing this difference. He brought the moral and the aesthetic into opposition by re-interpreting what we might call the disinterest thesis—the thesis that pleasure in the beautiful is disinterested (though see Cooper 1711, 222 and Home 2005, 36–38 for anticipations of Kant’s re-interpretation). According to Kant, to say that a pleasure is interested is not to say that it is self-interested in the Hobbesian sense, but rather that it stands in a certain relation to the faculty of desire. The pleasure involved in judging an action to be morally good is interested because such a judgment issues in a desire to bring the action into existence, i.e., to perform it. To judge an action to be morally good is to become aware that one has a duty to perform the action, and to become so aware is to gain a desire to perform it. By contrast, the pleasure involved in judging an object to be beautiful is disinterested because such a judgment issues in no desire to do anything in particular. If we can be said to have a duty with regard to beautiful things, it appears to be exhausted in our judging them aesthetically to be beautiful. That is what Kant means when he says that the judgment of taste is not practical but rather “merely contemplative” (Kant 1790, 95). By thus re-orienting the notion of disinterest, Kant brought the concept of taste into opposition with the concept of morality, and so into line, more or less, with the present concept of the aesthetic. But if the Kantian concept of taste is continuous, more or less, with the present-day concept of the aesthetic, why the terminological discontinuity? Why have we come to prefer the term ‘aesthetic’ to the term ‘taste’? The not very interesting answer appears to be that we have preferred an adjective to a noun. The term ‘aesthetic’ derives from the Greek term for sensory perception, and so preserves the implication of immediacy carried by the term ‘taste.’ Kant employed both terms, though not equivalently: according to his usage, ‘aesthetic’ is broader, picking out a class of judgments that includes both the normative judgment of taste and the non-normative, though equally immediate, judgment of the agreeable. Though Kant was not the first modern to use ‘aesthetic’ (Baumgarten had used it as early as 1735), the term became widespread only, though quickly, after his employment of it in the third Critique. Yet the employment that became widespread was not exactly Kant’s, but a narrower one according to which ‘aesthetic’ simply functions as an adjective corresponding to the noun “taste.” So for example we find Coleridge, in 1821, expressing the wish that he “could find a more familiar word than aesthetic for works of taste and criticism,” before going on to argue: As our language … contains no other useable adjective, to express coincidence of form, feeling, and intellect, that something, which, confirming the inner and the outward senses, becomes a new sense in itself … there is reason to hope, that the term aesthetic, will be brought into common use. (Coleridge 1821, 254) The availability of an adjective corresponding to “taste” has allowed for the retiring of a series of awkward expressions: the expressions “judgment of taste,” “emotion of taste” and “quality of taste” have given way to the arguably less offensive ‘aesthetic judgment,’ ‘aesthetic emotion,’ and ‘aesthetic quality.’ However, as the noun ‘taste’ phased out, we became saddled with other perhaps equally awkward expressions, including the one that names this entry. Source of the article