Last modified: 25 Mar 2016 11:33
Research Related Subject 1- Aesthetics. This introduction to Aesthetics offers an overview of the birth of modern aesthetics and, at the same time, an exposition of some basic concepts and problems of modern aesthetic thinking which have preserved their significance in the contemporary discourse of criticism and art theory, too. The discussed historic period ranges from cca. 1650 to 1800; the central theoretical problems include taste and aesthetic experience; the beautiful, the je-ne-sais-quoi, and the sublime; nature, art, and the landscape garden; the versions of the imagination; wit and humour, etc
| Study Type | Undergraduate | Level | 4 |
|---|---|---|---|
| Session | First Sub Session | Credit Points | 15 credits (7.5 ECTS credits) |
| Campus | None. | Sustained Study | No |
| Co-ordinators |
|
||
This introduction to Aesthetics offers an overview of the birth of modern aesthetics and, at the same time, an exposition of some basic concepts and problems of modern aesthetic thinking which have preserved their significance in the contemporary discourse of criticism and art theory, too. The discussed historic period ranges from cca. 1650 to 1800, from the works of B. Gracián, D. Bouhours through Lord Shaftesbury, J. Addison or F. Hutcheson to E. Burke, I. Kant and F. Schiller. The central theoretical problems include taste and aesthetic experience; the beautiful, the je-ne-sais-quoi, and the sublime; nature, art, and the landscape garden; the versions of the imagination; wit and humour, etc. One of the main aims of the course is to demonstrate the essential modernity of the aesthetic thinking.
Information on contact teaching time is available from the course guide.
1st attempt: one 3500 word essay (50%) plus 1 two-hour written examination (50%)
There are no assessments for this course.
We have detected that you are have compatibility mode enabled or are using an old version of Internet Explorer. You either need to switch off compatibility mode for this site or upgrade your browser.
