Notes
1I omit from this discussion the empiricist distinctions among primary, secondary, and tertiary qualities. While a detailed treatment of the senses would require tackling this subject, few if any aesthetic properties count as primary. Thus these distinctions will not distinguish gustatory from aesthetic taste.
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2Disinterestedness originates equally as a concept in theories of moral evaluation.
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3This approach to locating standards for gustatory taste is fairly congruent with empiricist perspectives, though it cannot address Kant’s theory, for which any sense pleasure lacks the grounds for the universality and necessity that he ascribes to judgments of aesthetic taste. What is more, certain of the more frivolous elaborations of gastronomic standards, such as Kitchener’s insistence that particular dinner hours and styles of invitation be encoded in principles of taste, weaken rather than strengthen the formulation of standards for gustatory taste.
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