Skip to main content Accessibility help
×
Hostname: page-component-6bf8c574d5-5ws7s Total loading time: 0 Render date: 2025-03-11T05:09:10.371Z Has data issue: false hasContentIssue false

13 - The Sublime

Published online by Cambridge University Press:  18 January 2010

Henry E. Allison
Affiliation:
Boston University
Get access

Summary

The modern interest in the sublime is generally thought to have been awakened by the appearance in 1674 of Nicolas Boileau's translation of the treatise Peri Hypsous [On the Sublime], which is traditionally attributed to Longinus. Largely as a result of the influence of this treatise, the topic of the sublime assumed central significance in the aesthetic reflections in the eighteenth century. Although the reasons for this sudden emergence of interest are complex, clearly a major factor was that the sublime represented that which stood outside the sphere of the dominant neoclassical aesthetic, with its emphasis on form, rules, and clarity. For, on the one hand, the sublime constituted a major challenge for proponents of this aesthetic, while, on the other hand, it provided a natural focal point for its critics.

Apart from Longinus's treatise itself and Boileau's commentary, both of which continued to be widely read, the most influential treatment of the subject in the second half of the eighteenth century was Edmund Burke's, A Philosophical Enquiry into the Origin of Our Ideas of the Sublime and the Beautiful (first edition 1757). Adopting a psychophysiological approach, Burke attempted to provide both a description of the experiences of the sublime and the beautiful and a causal account of the genesis of these feelings. Moreover, in contrast to most previous theorists, he emphasized the radical distinction between the two feelings. Most importantly, the sublime, for Burke, involved terror as its “ruling principle.”

Type
Chapter
Information
Kant's Theory of Taste
A Reading of the Critique of Aesthetic Judgment
, pp. 302 - 344
Publisher: Cambridge University Press
Print publication year: 2001

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Save book to Kindle

To save this book to your Kindle, first ensure [email protected] is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about saving to your Kindle.

Note you can select to save to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be saved to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

Find out more about the Kindle Personal Document Service.

  • The Sublime
  • Henry E. Allison, Boston University
  • Book: Kant's Theory of Taste
  • Online publication: 18 January 2010
  • Chapter DOI: https://doi.org/10.1017/CBO9780511612671.015
Available formats
×

Save book to Dropbox

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Dropbox.

  • The Sublime
  • Henry E. Allison, Boston University
  • Book: Kant's Theory of Taste
  • Online publication: 18 January 2010
  • Chapter DOI: https://doi.org/10.1017/CBO9780511612671.015
Available formats
×

Save book to Google Drive

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Google Drive.

  • The Sublime
  • Henry E. Allison, Boston University
  • Book: Kant's Theory of Taste
  • Online publication: 18 January 2010
  • Chapter DOI: https://doi.org/10.1017/CBO9780511612671.015
Available formats
×