Explain and Critically Evaluate Hume’s Theory of the Standard of Taste.

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Explain and Critically Evaluate Hume’s Theory Of the Standard of Taste.
David Hume (1711-76) was a Scottish philosopher and historian who is often called “the greatest of all British philosophers” and his main work, the 1757 paper Of the Standard of Taste is considered to be his biggest contribution to aesthetic value and art criticism. Taking influence from philosophers such as the Earl of Shaftesbury and Francis Hutcheson, Hume explores the human notion of “the different valuations we give to different objects” in an era where the status of the judgements concerning aesthetic beauty was a significant problem that he strived to account for. However, although Hume’s ideas are widely accepted, both in his era and in contemporary philosophical circles, some debate has arisen concerning the truth behind his propositions. Nevertheless, Hume’s theory Of the Standard of Taste holds much merit that offers insight into how human beings perceive beauty in art.
Hume began his examination into the standard of taste by addressing the idea that the beauty of an object or an artwork is tailored to the individual tastes of the viewer and consequently, beauty is always present in a piece, even if one person finds it to be aesthetically lacking so long as another person is aroused by feelings in response to the object or artwork. This can be simplified into the interpretation that everybody merely has different tastes. Hume agrees with the idea that the perception of beauty is subjective even though there is widespread agreement on some issues with little opposition, and this idea is evident through Hume’s quote, “whoever would assert an equality of genius and elegance between Ogilby and Milton… would be thought to defend no less an extravagance, than if he had maintained a mole-hill to be as high as Teneriffe, or a pond as extensive as the ocean.” Although this may be the case,
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