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The book is a comprehensive exploration of the concept of taste, its relationship to beauty, truth, and morality, and its significance in the context of art, literature, and human experience. Through a series of letters and chapters, the authors delve into the nature of taste, arguing that it is not simply a matter of personal preference, but rather a universal truth that is ordained by the Creator. They emphasize the importance of individuality and sincerity in matters of taste, encouraging readers to think for themselves and not be swayed by the opinions of others. The book also touches on the idea that the public's taste is often led by a few individuals who may not be true judges, and that many people judge implicitly and by rote, without consulting their own taste. The authors discuss the state of taste in the present age, lamenting the prevalence of false and impotent taste in most of the fine arts, but noting that there are still exceptions, such as the arts of gardening and architecture, which continue to display elegance and refinement. Ultimately, the book suggests that true genius consists of a perfect polish of soul, which receives and reflects images without warping or distortion, and that this fine polish of soul is constantly attended with moral truth. The authors' views on taste are characterized as historically intermediate, balancing early eighteenth-century assumptions with late eighteenth-century emphases on individuality and emotional response.
The chapter discusses the concept of taste, its relationship to beauty, and how it is perceived by individuals. The author argues that taste is not governed by caprice, but rather by a universal truth that is ordained by the Creator. They claim that beauty is reducible to a criterion, which is truth, and that the effect of good taste is an instantaneous glow of pleasure that thrills through one's entire being. The author also explores the idea that taste is not just about personal preference, but also about moral qualities and sensibility of mind. They suggest that true genius consists of a perfect polish of soul, which receives and reflects images without warping or distortion, and that this fine polish of soul is constantly attended with moral truth. The chapter also touches on the idea that the public's taste is often led by a few individuals who may not be true judges, and that many people judge implicitly and by rote, without consulting their own taste.
The chapter explores the concept of taste and its relationship to beauty, truth, and morality. The author argues that true taste is not just about personal preference, but rather it is rooted in a universal truth that is ordained by the Creator. The author also discusses how taste can be influenced by education, environment, and social status, and how it can be improved through exposure to exquisite objects and experiences. Additionally, the chapter touches on the idea that the public's taste is often led by a few individuals who may not be true judges, and that many people judge implicitly and by rote, without consulting their own taste. The author emphasizes the importance of individuality and sincerity in matters of taste, and encourages readers to think for themselves and not be swayed by the opinions of others.
The concept of taste is explored in relation to beauty, truth, and morality. The authors, John Gilbert Cooper and John Armstrong, discuss how taste can be influenced by education, environment, and social status, and how it can be improved through exposure to exquisite objects and experiences. They also touch on the idea that the public's taste is often led by a few individuals who may not be true judges, and that many people judge implicitly and by rote, without consulting their own taste. The importance of individuality and sincerity in matters of taste is emphasized, and readers are encouraged to think for themselves and not be swayed by the opinions of others. The chapter also explores the relationship between taste and genius, and how true genius consists of a perfect polish of soul, which receives and reflects images without warping or distortion. Additionally, the chapter discusses the state of taste in the present age, and how it is often false and impotent in most of the fine arts, but still cultivated in some areas, such as gardening and architecture.
The chapter explores the concept of genius and its relationship to taste, beauty, and morality. It argues that true genius consists of a perfect polish of soul, which receives and reflects images without warping or distortion, and that this fine polish of soul is constantly attended with moral truth. The chapter also discusses how taste can be improved by being accustomed to exquisite objects and experiences, and how it is often led by a few individuals who may not be true judges. Additionally, it touches on the idea that the public's taste is often false and impotent in most of the fine arts, but still cultivated in some areas, such as gardening and architecture. The chapter emphasizes the importance of individuality and sincerity in matters of taste, and encourages readers to think for themselves and not be swayed by the opinions of others.
The chapter discusses the concept of taste and its relationship to beauty, truth, and morality. It emphasizes the importance of individuality and sincerity in matters of taste, and encourages readers to think for themselves and not be swayed by the opinions of others. The author argues that true taste is not just about personal preference, but rather it is rooted in a universal truth that is ordained by the Creator. The chapter also explores the idea that the public's taste is often led by a few individuals who may not be true judges, and that many people judge implicitly and by rote, without consulting their own taste. Additionally, it touches on the idea that taste can be improved by being accustomed to exquisite objects and experiences, and that it is often influenced by education, environment, and social status. The author also discusses the state of taste in the present age, and how it is often false and impotent in most of the fine arts, but still cultivated in some areas, such as gardening and architecture.
The chapter discusses the concept of writing to the taste of the age, emphasizing that true genius should not compromise its own unique voice to cater to the fleeting tastes of the public. Instead, it should strive to improve and correct the public's taste, rather than succumbing to its current preferences. The author argues that writers who attempt to write to the taste of their age will ultimately languish in obscurity, as their works will not stand the test of time. In contrast, writers who remain true to their own genius and vision will be remembered and celebrated by future generations. The chapter also touches on the state of taste in the present age, lamenting the prevalence of false and impotent taste in most of the fine arts, but noting that there are still exceptions, such as the arts of gardening and architecture, which continue to display elegance and refinement.
The chapter discusses the state of taste in the present age, lamenting the prevalence of false and impotent taste in most of the fine arts. It argues that the public's taste is often led by a few individuals who may not be true judges, and that many people judge implicitly and by rote, without consulting their own taste. The author suggests that a taste worth cultivating is to be improved and preserved by reading only the best writers, and that the arts of gardening and the elegant plan of a farm have displayed themselves to greater advantage in England than perhaps ever before in any part of Europe. The chapter also touches on the idea that true genius consists of a perfect polish of soul, which receives and reflects images without warping or distortion, and that this fine polish of soul is constantly attended with moral truth.
The chapter discusses the concept of taste and its relationship to beauty, truth, and morality, as explored by John Gilbert Cooper and John Armstrong. Cooper emphasizes the personal and ecstatic effect of taste, while Armstrong stresses the importance of individuality and sincerity in matters of taste. The chapter also touches on the state of taste in the present age, lamenting the prevalence of false and impotent taste in most of the fine arts. However, it notes that there are exceptions, such as the arts of gardening and architecture, which continue to display elegance and refinement. The authors' views on taste are characterized as historically intermediate, balancing early eighteenth-century assumptions with late eighteenth-century emphases on individuality and emotional response. Ultimately, the chapter suggests that true genius consists of a perfect polish of soul, which receives and reflects images without warping or distortion, and that this fine polish of soul is constantly attended with moral truth.