Art in its Time: Theories and Practices of Modern Aesthetics
Art in its Time: Theories and Practices of Modern Aesthetics
Art in its Time: Theories and Practices of Modern Aesthetics
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11<br />
CLASSLESS TASTE<br />
In memoriam Pierre Bourdieu, 1930–2002<br />
The concept <strong>of</strong> taste developed <strong>in</strong> the course <strong>of</strong> the eighteenth century, together<br />
with the idea <strong>of</strong> aesthetic experience <strong>and</strong>, <strong>in</strong>deed, with what <strong>in</strong> the next century<br />
would become the modern idea <strong>of</strong> art. Kant located taste <strong>in</strong> a mental faculty <strong>of</strong><br />
aesthetic judgment, establish<strong>in</strong>g the beauty (or sublimity) <strong>of</strong> some object <strong>of</strong> sense<br />
experience as a property <strong>of</strong> the human subject’s response to it. Similarly, Hume<br />
took taste to be a matter <strong>of</strong> “the common sentiments <strong>of</strong> human nature” excited<br />
by objects <strong>of</strong> beauty. Beside these philosophically canonical authors st<strong>and</strong> the<br />
writers <strong>of</strong> essays, pamphlets, poems, <strong>and</strong> treatises explor<strong>in</strong>g taste as a human<br />
response to the worlds <strong>of</strong> nature <strong>and</strong> art. What they all share is the idea that<br />
taste represents a natural response <strong>of</strong> human be<strong>in</strong>gs to sensory experience, provid<strong>in</strong>g<br />
a basis for judg<strong>in</strong>g degrees <strong>of</strong> beauty (or, as a more recent term<strong>in</strong>ology<br />
has it, <strong>of</strong> quality).<br />
Although it has lost <strong>its</strong> preem<strong>in</strong>ent place as a philosophical concept, taste<br />
rema<strong>in</strong>s an important category <strong>of</strong> everyday life, both to describe the range <strong>of</strong><br />
human preferences <strong>and</strong> to serve as a st<strong>and</strong>ard for judg<strong>in</strong>g those preferences.<br />
However universal the faculty <strong>of</strong> judgment may be, tastes notoriously differ.<br />
Furthermore, difference—so class society operates—implies <strong>in</strong>equality, <strong>and</strong> to<br />
the rank<strong>in</strong>g <strong>of</strong> objects corresponds a hierarchy <strong>of</strong> subjects, from the sensitive <strong>and</strong><br />
knowledgeable connoisseur to the ill-<strong>in</strong>formed vulgarian. As Pierre Bourdieu<br />
puts it, “taste classifies, <strong>and</strong> it classifies the classifier.” 1 Those with taste recognize<br />
others like themselves by their agreement on judgments <strong>of</strong> quality, or at least by<br />
disagreements with<strong>in</strong> an accepted range <strong>of</strong> preferences. In this way judgments <strong>of</strong><br />
taste produce social classifications. This is particularly true, Bourdieu argues,<br />
with respect to taste <strong>in</strong> art.<br />
S<strong>in</strong>ce the capacity for a judgment <strong>of</strong> taste about a work <strong>of</strong> art requires knowledge<br />
<strong>of</strong> <strong>its</strong> place with<strong>in</strong> the array <strong>of</strong> objects <strong>and</strong> performances mak<strong>in</strong>g up the<br />
doma<strong>in</strong> <strong>of</strong> art, <strong>and</strong> thus a familiarity with that doma<strong>in</strong>, the capacity for aesthetic<br />
experience depends on certa<strong>in</strong> formative experiences—hav<strong>in</strong>g art <strong>in</strong> the<br />
1 Pierre Bourdieu, Dist<strong>in</strong>ction: A Social Critique <strong>of</strong> the Judgement <strong>of</strong> Taste, tr. Richard Nice (Cambridge:<br />
Harvard University Press, 1984). Henceforth cited <strong>in</strong> the text.<br />
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