영국 경험주의 취미론의 최종점: 흄과 버크의 취미 이해 = The Culmination of British Taste Theories: Taste Theories of Hume and Burke

다국어 초록 (Multilingual Abstract)

In this essay, I examine David Hume’s (1711-1776) and Edmund Burke’s (1729-1797) discourses on taste to argue that their contrasting standpoints on taste suggest the culminating point of the British Empiricist discussions about taste. Both philosophers similarly take the empirical method that abstracts the general principles of taste by observing the particular phenomena of aesthetic experiences and taste judgments but the goals of their inquiries are almost opposite to each other. In “Of the Standard of Taste (1757),” Hume seeks to propose a practical standard of taste that could save us from acquiescing a skeptical view on taste that endorses “the natural equality of tastes” while admitting the variety of subjective taste. In contrast, Burke’s “On Taste (1759)” argues for “the uniformity of taste” by pointing out the same substratum of our physical senses under subjective tastes that might appear variable. The process of making taste judgments, which consists of causal relation, sheds different light on this contrast between the two philosophers’ approaches to taste. While Hume focuses on taste sentiments, the final effect of this process, to admit the variety of individual tastes, Burke relies on the first cause of physical senses to advocate the uniformity of taste. This process also lets us understand the preceding taste theories as figuring out the faculty of taste, located in the middle of that process. This overview demonstrates that the British empiricists have taken the most important stages in the process of taste judgments as their theoretical cornerstones. If so, because there would be no more central points to examine taste phenomena, we can assume that no further significant development is available in their attempt to explicate taste.

참고문헌 (Reference)

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