'Of the Standard of Taste' By David Hume

"Of the Standard of Taste" by David Hume is an insightful exploration of the subjective nature of aesthetic judgment and the quest for a universal standard of taste. Published in 1757 as part of his essays on moral and political subjects, this essay delves into the complexities surrounding the evaluation of art and beauty.Hume begins by acknowledging the existence of varying opinions regarding matters of taste. He asserts that these differences in judgment arise from differences in sentiment, experiences, and cultural backgrounds among individuals. Unlike matters of fact that can be settled through empirical evidence, judgments of beauty lack such objective criteria. Beauty, according to Hume, lies in the eye of the beholder, making it inherently subjective.Despite the subjectivity of taste, Hume argues that there exists a standard of taste that allows for the discrimination between superior and inferior works of art. He proposes that individuals with refined taste possess certain qualities, including delicacy of sentiment, practice in a particular art form, freedom from prejudice, and the ability to make unprejudiced comparisons. These qualities enable individuals to appreciate beauty and distinguish between genuine artistry and mere imitation.Hume acknowledges the influence of cultural, societal, and temporal factors on shaping one's taste. However, he contends that while taste is influenced by these external factors, it is not solely determined by them. He suggests that an individual can refine their taste by exposing themselves to a variety of art forms, learning from the judgments of experts, and developing a critical faculty that allows for fair and unbiased assessment.Central to Hume's argument is the concept of a "true judge" of taste. He identifies this figure as someone who possesses not only a natural inclination towards beauty but also a cultivated ability to discern and appreciate its subtleties. This true judge is not swayed by personal biases or popular opinions but relies on a refined sensibility to assess the intrinsic merit of a work of art.Furthermore, Hume addresses the role of emotions and passions in aesthetic judgment. He highlights the importance of emotions in experiencing beauty but emphasizes that these emotions must be governed by principles of taste to avoid being misled by personal biases or fleeting sentiments.Hume's essay also discusses the concept of "general rules" in art criticism. While acknowledging that general rules can serve as guidelines for judging art, he cautions against rigid adherence to them. He argues that these rules should not be considered as infallible criteria but rather as tools that aid in the cultivation of taste. The true judge, according to Hume, understands when to apply these rules and when to deviate from them based on the particular context of a given artwork.In conclusion, "Of the Standard of Taste" offers a nuanced perspective on the subjectivity of aesthetic judgment while proposing the existence of a standard of taste achievable through cultivation and refinement. Hume's emphasis on the role of a true judge, the influence of emotions in taste, and the cautious application of general rules contributes to a comprehensive understanding of the complexities inherent in assessing the merits of art and beauty.