Abstract
Often taste is understood as more or less fixed preferences guiding the choice of certain objects or stemming from a predilection for certain aesthetical genres or themes. This essay proposes another and more dynamic concept of taste: Taste as a capacity that allows us to react spontaneous and adequately in complex contexts or situations. This definition allows us to bridge the gulf between the aesthetic and the scientific and tells us that we have to redefine our understanding of the notions of authenticity and of bad taste.
| Originalsprog | Fransk |
|---|---|
| Tidsskrift | Sociétés |
| Vol/bind | 4 |
| Udgave nummer | 118 |
| Sider (fra-til) | 117-127 |
| Antal sider | 11 |
| ISSN | 0765-3697 |
| Status | Udgivet - 2012 |