While in his major works – the Treatise, Enquiries, History of England, and writings on religion – Hume makes observations about ‘art’ and ‘the arts’ and refers to subjects that fall under the then nascent discipline of ‘aesthetics’, these appear tangentially, in the course of pursuing other matters; only in the Essays does he address these subjects directly and in sufficient detail to warrant his inclusion among figures who have made an original contribution to ‘philosophical aesthetics’ and its history. With these observations in mind, this chapter provides a systematic presentation of Hume’s views as he develops them in the ‘aesthetic essays’, where he engages in contemporary debates on various topics – ‘Of the Delicacy of Taste and Passion’, ‘Of Eloquence’, ‘Of Simplicity and Refinement in Writing’, ‘Of Tragedy’, and ‘Of the Standard of Taste’ – as well as in others where he either treats the arts historically (‘Of the Rise of the Arts and Sciences’) or as an element of political economy (‘Of Commerce’ and ‘Of Refinement in the Arts’). The discussion proceeds thematically, organizing his thought under the headings of ‘taste and its standard’, ‘literary style and artistic representation’, ‘the paradox of tragedy’, and, finally, ‘a history and political economy of the arts’.

This introductory chapter motivates and sketches the book’s approach. The chapter identifies the heart of the problem that the judgment of taste poses in terms of its apparent presumptuousness in demanding pleasure. Many scholars read Kant’s Critique of Judgment as adumbrating an account of the aesthetic that has little connection with our actual aesthetic experiences or with our ways of explaining and supporting aesthetic judgments. Among art historians, critics, and theorists, Kant is regarded as the source of a distorting notion of the aesthetic that chooses affect or pleasure over meaning. For example, Kantian aesthetics is widely taken to entail a specific approach to art criticism, viz. a narrow formalism. My interpretation aims to show that the judgment of taste is a contentful engagement with an object the terms of which are not specifiable in advance. To enter a judgment of taste is to expose one’s sense of what matters. This is why a risk of presumptuousness is characteristic of the judgment of taste. It is also why the judgment of taste is exemplary of judgment generally

Driven above all by the desire to reconcile aesthetic and moral value, Scottish philosophers, poets and artists made essential contributions to eighteenth-century aesthetics and art theory. This essay examines some of the key moments in the history of Scottish aesthetics from the 1720s to the early years of the nineteenth century. In particular, it surveys the ways in which Francis Hutcheson, David Hume, George Turnbull, Allan Ramsay, Lord Kames, William Duff, Alexander Gerard, Thomas Reid, Archibald Alison and Dugald Stewart debated the respective roles of the senses, reason and the imagination in the appreciation of beauty; asked whether beauty is in the object or the subject; pondered the relationship between virtue, wealth and aesthetic judgement; and considered the existence of a universal standard of taste.