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David Sackris, “Category Independent Aesthetic Experience: The Case of Wine,” The Journal of Value Inquiry, 47 (2013), pp. 111–120; Kendall Walton, “Categories of Art,” in Steven M. Cahn and Aaron Meskin (Eds) Aesthetics: A Comprehensive Anthology. (Oxford: Blackwell, 2007), pp. 521–537. [First published in The Philosophical Review, 79 (1970), pp. 334–367.]
Walton, p. 522.
Ibid, p. 535.
Ibid, pp. 534–535.
Ibid, p. 535.
Douglas Burnham and Ole Martin Skilleås, The Aesthetics of Wine (Oxford: Wiley-Blackwell, 2012), pp. 65–67.
Sackris, pp. 113–114.
Barry C. Smith, “The Objectivity of Tastes and Tasting,” in Barry C. Smith (Ed) Questions of Taste: The Philosophy of Wine. (Oxford: Signal Books, 2007), pp. 41–77.
Ibid, p. 52.
Sackris, p. 114.
Ibid, p. 112.
Burnham and Skilleås, pp. 18, 83–84, 103 and 125–127.
Jancis Robinson, The Confessions of a Wine Lover (London: Viking, 1997), p. 31.
About Dom Georges Roumier, Chambolle-Musigny Les Amoureuses Premier Cru 2010. http://www.jancisrobinson.com/tasting_notes/tn201201047.html (Accessed 27 March 2014).
Impact for some of those who have it, that is. Only some of those who share such moments go on to pursue objects in the same aesthetic field with gusto. Robinson’s companion did not.
Sackris, p. 116.
Indeed, some aestheticians go so far as to make a certain ‘know how’ a criterion of aesthetic appreciation. ‘Appreciation starts from an expectation of value, and expectation that paying a work the right sort of attention will be worth one’s while. … The literary innocent mind will not respond at all or will respond in inadequate ways to a literary work‘. Stein Haugom Olsen, The End of Literary Theory (Cambridge: Cambridge University Press, 1987), p. 154.
Burnham and Skilleås, pp. 126–127.
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Skilleås, O.M., Burnham, D. Categories and Appreciation – A Reply to Sackris. J Value Inquiry 48, 551–557 (2014). https://doi.org/10.1007/s10790-014-9441-1
- Aesthetic Experience
- Aesthetic Quality
- Aesthetic Property
- Aesthetic Appreciation
- Wine Drinker