Mental Philosophy: Including the Intellect, Sensibilities, and Will

by Joseph Haven

Another Class of Definitions.—Differing from this, others have carefully distinguished between the rational and emotional elements, the power of discriminating and the power of feeling, and have made taste to consist properly in the former. Of this class is Brown. McDermot also takes the same view. This author, in his critical dissertation on the nature and principles of taste, defines it as the power of discriminating those qualities of sensible and intellectual being, which, from the invisible harmony that exists between them and our nature, excite in us pleasant emotions. The emotion, however, though it may be the parent of taste, he would not regard as a constituent element of it.

Definitions combining both Elements.—The greater number, however, of those who have written on this subject, have combined in their definitions of taste both these elements, the power of perceiving and the power of feeling. So Burke: "That faculty, or those faculties of the mind which are affected with, or which form a judgment of, the works of imagination and the elegant arts." Alison: "That faculty of the mind by which we perceive and enjoy whatever is beautiful or sublime in the works of nature and art." Reid also makes it consist in "the power of discerning and relishing" these objects. Voltaire makes the feeling quite as essential as the perception. Benard, Professor of Philosophy in the College Royal at Rouen, in the excellent article on taste, in the Dictionnaire des Sciences Philosophiques, defines taste as "that faculty of the mind which makes us to discern and feel the beauties of nature, and whatever is excellent in works of art." It is a compound faculty, according to this author, inhabiting at once both worlds, that of sense and that of reason. Beauty reveals itself to us only under sensible forms, the faculty which contemplates the beautiful, therefore, seizes it only in its sensible manifestation. The pure idea, on the other hand, in its abstract nature, addresses not the taste but the understanding; it appears to us, not as the beautiful, but as the true. Taste, then, has to do with sense. Still, says Benard, "the essential element which constitutes it, pertains to the reason; it is, in truth, only one of the forms of this sovereign power, which takes different names according to the objects which it deals with; reason, properly speaking, when it employs itself in the sphere of speculative truth; conscience, when it reveals to us truths moral or practical; taste, when it appreciates the beauty and suitableness of objects in the real world, or of works of art."

These three Classes comprehensive.—Other authorities and definitions, almost without number, might be added, but they fall essentially under the three classes now specified. Which of these views, then, is the correct and true one? is the question now before us. Is taste a matter of feeling, or is it an intellectual discernment, or is it both? Evidently we cannot depend on authority for the decision of this question, since authorities differ. We must examine for ourselves.

Etymology of the Term.—To some extent the word itself may guide us. Borrowed, as are most if not all words expressing mental states and acts, from the sphere of sense, there was doubtless some reason why this word in particular was selected to denote the power of the mind now under consideration. Some close analogy, doubtless, was supposed to exist between the physical state denoted by this word in its primary sense, and the mental faculty to which we refer, so that, in seeking for a term by which to designate that intellectual faculty, none would more readily present itself, as appropriate and suggestive of the mental state intended, than the one in question. This analogy, whatever it be, while it cannot be taken as decisive of the question before us, is still an element not to be overlooked by the psychologist. What, then, is the analogy? How comes this word—taste—to be used, rather than any other, to denote the idea and power now under consideration?

Taste as a Sense.—In the domain of sense, certain objects brought in contact with the appropriate physical organ, affect us as sweet, sour, bitter, etc. This is purely an affection of the sensibility, mere feeling. We say the thing tastes so and so. The power of distinguishing such qualities we call the power or sense of taste. Primarily mere sensation, mere feeling, we transfer the word to denote the power of judging by means of that sensation. There is, in the first instance, an affection of the organ by the object brought in contact with it, of which affection we are cognizant; then follows an intellectual perception or judgment that the object thus affecting us, possesses such and such qualities, is sweet, sour, bitter, salt, etc.. The sensation affords the ground of the judgment. The latter is based upon the former. The sensation, the simple feeling, affords the means of discriminating, judging, distinguishing, and to this latter power or process the word taste, in the physical sense, is more frequently appropriated. We say of such or such a man, his taste is acute, or his taste is impaired, or dull, etc., meaning his power of perceiving and distinguishing the various properties of objects which affect his sense of taste.

Analogy of this to the mental Process called Taste.—It is easy to perceive, now, the analogy between the physical power and process thus described, and the psychological faculty under consideration, to which the name primarily denoting the former has been transferred. Objects in nature and art present themselves to the observation, and awaken pleasure as beautiful, or excite disgust as the opposite. A mere matter of sensibility, of feeling, this. Presently, however, we begin to notice, not the mere feeling of pleasure or aversion, but the character of the object that awakens it, we discriminate, we attribute to the object such and such qualities, take cognizance of it as possessing those qualities. This discriminating power, this judgment of the mind that the object possesses such properties, we call taste. As, in the sphere of sense, the feeling awakened affords the means of judging and distinguishing, as to the qualities of the object, so here. The beautiful awakens sensation—a vivid feeling of pleasure, delight, admiration; deformity awakens the reverse; and this feeling enables us to judge of the object, as regards the property in question, viz., beauty or deformity, whether, and how far, as compared with other objects of the mind, it possesses this quality. In either case—the physical and the psychological—the process begins with sensation or feeling, but passes on at once into the domain of intellect, the sphere of understanding or judgment; and while, in either case, the word taste may, without impropriety, be used to denote the feeling or susceptibility of impression which lies at the foundation of the intellectual process, it is more strictly appropriate to the faculty of discriminating the objects, and the qualities of objects, which awaken in us the given emotions.

So far as the word itself can guide us, then, it would seem to be in the direction now indicated.

Appeal to Consciousness.—Analogy, however, may mislead us. We must not base a doctrine or decide a question in psychology upon the meaning of a single term. Upon observation and consciousness of what actually passes in our own minds, in view of the beautiful, we must, after all, rely. Let us place ourselves, then, in the presence of the beautiful in nature or art, and observe the various mental phenomena that present themselves to our consciousness.

I stand before a statue of Thorwalsden or Canova. The spell and inspiration of high art are upon me. What passes now in my mind?