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作       者:Robert Michael Ballantyne

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出版时间:2011-01-01

字       数:37.4万

所属分类: 进口书 > 外文原版书 > 小说

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PREFACE

INTRODUCTION.

1.Division of Philosophy.

2.The Realm of Philosophy in General.

3.The Critique of Judgement as a means of connecting the two Parts of Philosophy in a whole.

4.Judgement as a Faculty by which Laws are prescribed a priori.

5.The Principle of the formal finality of Nature is a transcendental Principle of Judgement.

6.The Association of the Feeling of Pleasure with the Concept of the Finality of Nature.

7.The Aesthetic Representation of the Finality of Nature.

8.The Logical Representation of the Finality of Nature.

9.Joinder of the Legislations of Understanding and Reason by means of Judgement.

BOOK Ⅰ.Analytic of the Beautiful.

SS 1.The judgement of taste is aesthetic.

SS 2.The delight which determines the judgement of taste is independent of all interest.

SS 3.Delight in the agreeable is coupled with interest.

SS 4.Delight in the good is coupled with interest.

SS 5.Comparison of the three specifically different kinds of delight.

SS 6.The beautiful is that which, apart from concepts, is represented as the Object of a universal delight.

SS 7.Comparison of the beautiful with the agreeable and the good by means of the above characteristic.

SS 8.In a judgement of taste the universality of delight is only represented as subjective.

SS 9.Investigation of the question of the relative priority in a judgement of taste of the feeling of pleasure and the estimating of the object.

SS 10.Finality in general.

SS 11.The sole foundation of the judgement of taste is the form of finality of an object(or mode of representing it).

SS 12.The judgement of taste rests upon a priori grounds.

SS 13.The pure judgement of taste is independent of charm and emotion.

SS 14.Exemplification.

SS 15.The judgement of taste is entirely independent of the concept of perfection.

SS 16.A judgement of taste by which an object is described as beautiful, under the condition of a definite concept, is not pure.

SS 17.Ideal of beauty.

SS 18.Nature of the modality in a judgement of taste.

SS 19.The subjective necessity attributed to a judgement of taste is conditioned.

SS 20.The condition of the necessity advanced by a judgement of taste is the idea of a common sense.

SS 21.Have we reason for presupposing a common sense?

SS 22.The necessity of the universal assent that is thought in a judgement of taste, is a subjective necessity which, under the presupposition of a common sense, is represented as objective.

BOOK Ⅱ.Analytic of the Sublime.

SS 23.Transition from the faculty of estimating the beautiful to that of estimating the sublime.

SS 24.Subdivision of an investigation of the feeling of the sublime.

SS 25.Definition of the term"sublime".

SS 26.The estimation of the magnitude of natural things requisite for the idea of the sublime.

SS 27.Quality of the delight in our estimate of the sublime.

SS 28.Nature as Might.

SS 29.Modality of the judgement on the sublime in nature.

SS 30.The deduction of aesthetic judgements upon objects of nature must not be directed to what we call sublime in nature, but only to the beautiful.

SS 31.Of the method of the deduction of judgements of taste.

SS 32.First peculiarity of the judgement of taste.

SS 33.Second peculiarity of the judgement of taste.

SS 34.An objective principle of taste is not possible.

SS 35.The principle of taste is the subjective principle of the general power of judgement.

SS 36.The problem of a deduction of judgements of taste.

SS 37.What exactly it is that is asserted a priori of an object in a judgement of taste.

SS 38.Deduction of judgements of taste.

SS 39.The communicability of a sensation.

SS 40.Taste as a kind of sensus communis.

SS 41.The empirical interest in the beautiful.

SS 42.The intellectual interest in the beautiful.

SS 43.Art in general.

SS 44.Fine art There is no science of the beautiful, but only a critique.

SS 45.Fine art is an art, so far as it has at the same time the appearance of being nature.

SS 46.Fine art is the art of genius.

SS 47.Elucidation and confirmation of the above explanation of genius.

SS 48.The relation of genius to taste.

SS 49.The faculties of the mind which constitute genius.

SS 50.The combination of taste and genius in products of fine art.

SS 51.The division of the fine arts.

SS 52.The combination of the fine arts in one and the same product.

SS 53.Comparative estimate of the aesthetic worth of the fine arts.

SS 54.Remark.

SS 55.

SS 56.Representation of the antinomy of taste.

SS 57.Solution of the antinomy of taste.

SS 58.The idealism of the finality alike of nature and of art, as the unique principle of the aesthetic judgement.

SS 59.Beauty as the symbol of morality.

SS 60.APPENDIX.The methodology of taste.

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