EN108 Lecture Notes - Lecture 5: Helm Crag, Annie Dillard, Thomas Love Peacock
Document Summary
Idea that seasons are not captured in one set of designations. Visual aparatice is trained to seek out large scale and powerful impressions, and then we move to details. Vision has an appetite for what is vast and overwhelming. Having the proper taste is related to the philosophical field called aesthetics. System of principles for the appreciation of the beautiful. The distinctive underlying principles of a work of art or a genre, the works of an artist, the arts of a culture, etc . Rooted from aesthetics, beauty is a work of art. From a philosophical enquiry into the origins of our ideas of the sublime and beautiful. Pursuit of beauty as a taste is as deep as roman history. Anything we think as beautiful or delicious or great is sublime. Burke is the one who lays the foundation for studies of the sublime (1757)
