Abstract

Allison begins this book by observing that although the eighteenth century is often called the “age of reason,” it has also been called the “century of taste.” There is a clear enough connection, however, between the two names, for anyone with eyes open enough to see it. For the phenomenon of taste—of likings and dislikings conforming to sharable standards, and invited or sought from others precisely for the sake of sharing them universally—was recognized by eighteenth-century rationalists, and certainly by Kant, as a necessary adjunct or perhaps even a precondition for universally valid judgments based on reason, about science or morality or politics. Taste was also seen by them as overcoming the division between reason and sensation, and thus of making human beings whole; it is a way for reason to gain access to people’s feelings and motives, hence a precondition for it to shape their conduct. For Kant, a critique of aesthetic judgment is the inquiry in which the “great gulf” between knowledge and practice, theoretical understanding and moral reason is to be overcome and philosophy itself is to be made whole.