MARC Record from marc_columbia

LEADER: 03944cam a2200553Ii 4500
001 15182474
005 20210402225237.0
006 m o d
007 cr cnu---unuuu
008 201031s2020 ilu ob 001 0 eng d
035 $a(OCoLC)on1202466634
035 $a(NNC)15182474
040 $aEBLCP$beng$erda$epn$cEBLCP$dDEGRU$dOCLCO$dN$T$dYDXIT$dEBLCP$dUKAHL$dOCLCF$dOCLCO$dAFU$dUKMGB$dWAU$dYDX$dOCLCQ
015 $aGBC0H4304$2bnb
016 7 $a020001625$2Uk
020 $a9780226705033$q(electronic book)
020 $a022670503X$q(electronic book)
020 $z9780226064284$q(hbk.)
035 $a(OCoLC)1202466634
037 $a9780226705033$bBiblioVault
050 4 $aN75$b.R67 2020
082 04 $a701/.18$223
049 $aZCUA
100 1 $aRoss, Stephanie,$eauthor.
245 10 $aTwo thumbs up :$bhow critics aid appreciation /$cStephanie Ross.
264 1 $aChicago :$bThe University of Chicago Press,$c2020.
300 $a1 online resource (256 pages)
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
504 $aIncludes bibliographical references and index.
505 00 $tFrontmatter --$tContents --$tPreface --$tIntroduction --$t1. Taste and Preference --$t2. Aesthetic Qualities --$t3. Hume on the Standard of Taste --$t4. Identifying Critics --$t5. When Critics Disagree --$t6. Comparing and Sharing Taste --$t7. Some Applications --$tAppendix: A Checklist for Appreciation --$tAcknowledgments --$tNotes --$tBibliography --$tIndex
520 $aFar from an elite practice reserved for the highly educated, criticism is all around us. We turn to the Yelp reviewers to decide what restaurants are best, to Rotten Tomatoes to guide our movie choices, and to a host of voices on social media for critiques of political candidates, beach resorts, and everything in between. Yet even amid this ever-expanding sea of opinions, professional critics still hold considerable power in guiding how we make aesthetic judgements. Philosophers and lovers of art continue to grapple with questions that have fascinated them for centuries: How should we engage with works of art? What might enhance such encounters? Should some people's views be privileged? Who should count as a critic? And do critics actually help us appreciate art? In Two Thumbs Up, philosopher Stephanie Ross tackles these questions, revealing the ways that critics influence our decisions, and why that's a good thing. Starting from David Hume's conception of ideal critics, Ross refines his position and makes the case that review-based journalistic or consumer reporting criticism proves the best model for helping us find and appreciate quality. She addresses and critiques several other positions and, in the process, she demonstrates how aesthetic and philosophical concerns permeate our lives, choices, and culture. Ultimately, whether we're searching for the right wine or the best concert, Ross encourages us all to find and follow critics whose taste we share.
588 0 $aOnline resource; title from digital title page (viewed on November 12, 2020).
600 10 $aHume, David,$d1711-1776.
600 17 $aHume, David,$d1711-1776.$2fast$0(OCoLC)fst00035246
650 0 $aAesthetics.
650 0 $aArt appreciation.
650 0 $aArt criticism.
650 0 $aArt$xPhilosophy.
650 7 $aPHILOSOPHY$xGeneral.$2bisacsh
650 7 $aAesthetics.$2fast$0(OCoLC)fst00798702
650 7 $aArt appreciation.$2fast$0(OCoLC)fst00815447
650 7 $aArt criticism.$2fast$0(OCoLC)fst00815492
650 7 $aArt$xPhilosophy.$2fast$0(OCoLC)fst00815307
655 4 $aElectronic books.
776 08 $iPrint version:$aRoss, Stephanie.$tTwo Thumbs Up : How Critics Aid Appreciation.$dChicago : University of Chicago Press, ©2020$z9780226064284
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio15182474$zAll EBSCO eBooks
852 8 $blweb$hEBOOKS