This book constitutes one of the most important contributions to recent Kant scholarship. In it, one of the pre-eminent interpreters of Kant, Henry Allison, offers a comprehensive, systematic, and philosophically astute account of all aspects of Kant's views on aesthetics. The first part of the book analyses Kant's conception of reflective judgment and its connections with both empirical knowledge and judgments of taste. The second and third parts treat two questions that Allison insists must be kept distinct: the normativity of pure judgments of taste, and the moral and systematic significance of taste. The fourth part considers two important topics often neglected in the study of Kant's aesthetics: his conceptions of fine art, and the sublime.

An important study of Kant's aesthetics, from a leading Kant scholar.
Reviews
'Kant's Theory of Taste is a well produced volume usefully equipped at the end with a compendious bibliography.' Mind



Book Information
ISBN 9780521795340
Author Henry E. Allison
Format Paperback
Page Count 444
Imprint Cambridge University Press
Publisher Cambridge University Press
Weight(grams) 590g
Dimensions(mm) 229mm * 155mm * 26mm