On Common Tastes

Birgit Eriksson
2009 The Nordic Journal of Aesthetics  
In both contemporary aesthetic theory and sociology of art there is a tendency to conceive formation of taste not primarily as segmentation and status marker, but rather as connections and exchanges crossing traditional hierarchies. In this way they seem closer to a Kantian aesthetics than to Pierre Bourdieu's social critique of the judgment of taste. The aim of this article is to examine this tendency. To do this I will briefly introduce first the idea of subjective universality as formulated
more » ... lity as formulated by Kant, secondly the segmentation into different cultures of taste as described by Bourdieu, and thirdly some views on the function of taste in the contemporary context of globalization and aestheticization. More in depth I will discuss some recent sociological surveys which indicate an increasing heterogeneity in contemporary cultural taste and consumption. These will be related to the theories of Kant and Bourdieu as well as the more recent views. Combining an aesthetic and a sociological perspective I will consider the social functions of taste and discuss the implications for social hierarchies and communities of a more heterogeneous consumption of culture.
doi:10.7146/nja.v20i36-37.2796 fatcat:lb2kzq5ywzgh3poeldvw7n5bye