Reflections on: David Hume’s: Of the Standard of Taste
First thoughts on the sophistication of taste and experts:
Are not what we consider experts only those who have learned
the proper vocabulary to apply to the variety of sensations?
“In order to appreciate wine, it's essential to understand
the characteristics different grapes offer and how those characteristics should
be expressed in wines.” –James Laube, Wine Spectator 1996
For one to properly determine if something, in this case
wine, is good, we need an understanding outside of our pure experience of if we
are to make an accurate analysis. We need an understanding of the fundamental
properties, and as stated here how they “should” be expressed. The person that
has learned to be an expert has learned how to use the right signifier to point
to his sensation. The person has learned also, what it is that they should
point to.
Could one, determining the elements are functioning as they
should, and still not like the wine, even if objectively they can know that it
is a good glass of wine?
The discussion of aesthetic is presented here first in
relation to culinary sensation. We are immediately dealing with a problem of
signifiers.
Praise an blame in aesthetics, maybe these are
overstatements? This seems to put the realms of aesthetics into a realm capable
of mania. Perhaps this is a breach on where healthy convictions should lie,
when it comes to such things as art, albeit a fine wine, or a visual
masterpiece. Is a work of art worthy of such extremes as praise or blame? I am
inclined to say no. The question then comes to mind of art as propaganda, art
for commercial purposes, religious art. Is that which is praised or blamed, the
art itself or the message behind the art, or the convictions of the artists? It
is true that art seems capable of producing mania in people. If it can produce
mania, could it cure, or subside symptoms of mania?
to be continued...