Criticism and Theory I
Burke (NATC 536-551)
Also read the introduction to Kant (NATC 499-504)
Analyze Burke's Introduction "On Taste," and excerpts;
Review some of the principles of Kant's aesthetic;
No one is expected to read for this holiday, but I wanted you to have the notes and discussion questions
for the segment of class that you miss because of the holiday. This is for your own use; I will not expect
you to know this for the final exam.
This segment includes a discussion of Burke and a bit of Kant. Note that the notes and questions reflect a
knowledge of Hume, which chronologically comes before. We will be discussing Hume in the last class.
Unlike Hume, both Burke and Kant believe a universal
standard of taste is possible. Interestingly, the discourse shifts from the object under consideration to the
methods and conditions for apprehending beauty. Consider how this shift shapes a theory of art that is considerably
more modern than previous paradigms.
Notes and Discussion Questions:
After much equivocating, Burke offers a definition of taste (540). What is it and why does he takes such pains
to be precise?
How does Burke handle Humean skepticism (541)?
Burke claims, because "the imagination is only the representaive of the senses, it can only be pleased or
displeased with the images from the same principle on which the sense is pleased or displeased with the realites" (543). How
might you understand this in a theory of creativity?
Burke reprises Locke's distinction between wit and judgement, and like Hume he emphasizes the importance of comparison
in judgment. Why is this so prominent a thought at this time?
How does Burke's explanation for the varieties of taste in humankind differ from Hume's?
While the difference in taste is related to knowledge, the universal pleasure that a pleasing object brings is natural.
"So far as Taste is natural, it is nearly common to all" (546). Evaluate this idea as a universal standard of taste. What
Burke claims that passions are universal across humanity and across time, but manners and customs are not. How do you
distinguish one from another?
Summarize Burke's complex theory of taste (547) and compare this to the requisites for good taste established by Hume.
Ultimately how different are the conclusions reached by these different approaches?
Burke separates sensibility from judgment: "the judgment is for the greater part employed in throwing stumbling blocks in
the way of the imagination, in dissipating the senes of its enchantment, and in tying us down to the disagreeable yoke of
our reason" (548). Is this conflict inevitable? Is it also true that as you gain in judgment you lose pleasure associated
While judgment may be based on universal principles, not everyone exercises the same reason. "The excellence and force of a composition
must always be imperfectly estimated from its effects on the minds of any, except we know the temper and character of
those minds" (548). Why might this idea pose difficulty in a new era of print circulation? What does this have to do with the
rise in criticism as a profession in the mid- eighteenth century?
Burke is unusual for his time is seeing the sublime and the beautiful as antithetical. Briefly describe the qualities
Kant's concepts of aesthetic apprehension reflect Hume's ideas on taste. What connections did you note from
the introduction? How might his categories of the good, the agreeable, and the beautiful help to stabilize
the subjectivity at the base of Hume's skepticism?
Discuss the idea of disinterested criticism. From what does the concept derive? How important is it to
the 'prevailing orthodoxy' of aesthetics following Kant?
Back to Top of Page