Hume on the Standard of Taste

Summary

In this engaging discussion, Ellie Anderson explores David Hume's insights from 'Of the Standard of Taste.' She distinguishes between objective judgments and subjective sentiments in art appreciation, challenging the common belief that taste is purely subjective. By highlighting examples like Rebecca Black's 'Friday' and 'The Room,' Hume illustrates how some artworks are widely considered bad. Anderson outlines five essential elements for developing refined taste: delicacy, practice, comparison, and the elimination of prejudice, culminating in the idea that a true standard of taste can be achieved through a nuanced understanding of these principles.

Takeaways

• 😀 Art appreciation is subjective, with varying tastes leading to different opinions on what is beautiful.
• 📖 David Hume's work, *Of the Standard of Taste*, suggests that to judge art, we need a standard that transcends personal sentiment.
• ⚖️ Hume distinguishes between judgments (objective claims) and sentiments (subjective feelings), highlighting their different natures.
• 💔 Sentiments cannot be disputed, while judgments can be assessed as right or wrong based on objective reality.
• 😲 The common view that taste is subjective is often contradicted by the belief that some art can be categorically labeled as 'good' or 'bad.'
• 🎶 Examples like Rebecca Black's 'Friday' illustrate how certain works can be universally recognized as poor quality.
• 🔍 Hume posits that a standard of taste can be established through universal principles, which, while not identical for everyone, provide a basis for evaluation.
• 🌱 Five key elements are necessary to cultivate a refined taste: delicacy, practice, comparison, prejudice, and good sense.
• 🍷 Delicacy involves developing a sensitivity to the finer aspects of art, similar to wine tasting.
• 🧠 Good sense helps discern the beauty in design and reasoning, serving as a check against personal biases.

Q & A

What is David Hume's main argument in 'Of the Standard of Taste'?

Hume argues that while taste is subjective and rooted in sentiment, there are universal principles of taste that can help us judge artworks as good or bad.

How does Hume differentiate between judgment and sentiment?

Judgments are objective claims about real matters of fact that can be right or wrong, while sentiments are subjective feelings that cannot be disputed or deemed true or false.

What example does Hume use to illustrate a widely recognized bad artwork?

Hume references Rebecca Black's song 'Friday' as an example of a work that is often universally recognized as bad, which challenges the idea that all taste is subjective.

What are the five elements Hume identifies as essential for developing a standard of taste?

The five elements are delicacy, practice, comparison, good sense, and the absence of prejudice.

What does Hume mean by 'delicacy' of taste?

Delicacy refers to the ability to attune oneself to the finer emotions and qualities in artworks, which enhances one's appreciation and judgment of art.

Why does Hume believe practice is important for developing taste?

Practice allows individuals to refine their perceptions of art through repeated exposure, helping them cultivate a more discerning taste.

How does comparison contribute to the development of taste according to Hume?

Comparison helps individuals learn to assess and distinguish the qualities of different artworks, enhancing their ability to praise or criticize art.

What role does prejudice play in Hume's theory of taste?

Prejudice can cloud judgment and prevent individuals from objectively assessing artworks, making it essential for critics to remain free from biases related to artists or cultural contexts.

What does Hume mean by 'good sense' in the context of judging art?

Good sense refers to the capacity to discern the merits of design and reasoning in art, helping individuals overcome biases and make sound judgments.

How does Hume suggest we can reconcile the tension between subjective taste and the judgment of good and bad art?

Hume suggests that by developing the five elements he identifies—delicacy, practice, comparison, good sense, and absence of prejudice—we can establish a more objective standard for evaluating art.