Description
Book SynopsisTrade Review"Leading with a discussion of food and wine criticism, Ross shows how debates about objectivity of taste provide a clue to the role of critics in the appreciation of art. She demonstrates encyclopedic knowledge of the main figures and arguments regarding aesthetic properties and opens up the material with her accessible style and concise summaries of the central topics."--Alan Goldman, author of Life's Values: Pleasure, Happiness, Well-Being, and Meaning "At a time when philosophers of art are paying more attention to criticism, Two Thumbs Up offers an excellent contribution. It covers every aspect of the Humean tradition of criticism as well as pertinent debates, such as on the nature of aesthetic properties, supplementing the philosophical discussion with a valuable overview of the literature, all written in language clear to both general readers and philosophical specialists."--Noel Carroll, author of Beyond Aesthetics
Table of ContentsPreface Introduction
Chapter One: Taste and Preference
Chapter Two: Aesthetic Qualities
Chapter Three: Hume on the Standard of Taste
Chapter Four: Identifying Critics
Chapter Five: When Critics Disagree
Chapter Six: Comparing and Sharing Taste
Chapter Seven: Some Applications
Appendix: A Checklist for Appreciation
Acknowledgments
Notes
Bibliography
Index
