Reading David Hume’s “Of the Standard of Taste.” ed. by Babette Babich (review)

Reviewed by: Reading David Hume’s “Of the Standard of Taste.” ed. by Babette Babich Tina Baceski Babette Babich, ed. Reading David Hume’s “Of the Standard of Taste.” Berlin: deGruyter, 2020. Pp. VII + 333. ISBN: 978-3-11-058564-3, paper, $24.99. Reading David Hume’s “Of the Standard of Taste,” a volume of essays edited by Babette Babich, purports to offer the reader a “collective stud[y]” of Hume’s famous essay and its related concerns. Almost all the contributions have previously been published, either as journal articles or book chapters. “Of the Standard of Taste” is helpfully included at the beginning of the volume, though Hume Studies readers will already be familiar with the text. The book is divided into five parts. The editor’s introduction comprises part I. Hume’s essay makes up the entirety of part II. Parts III–V are organized around different general themes, with each part containing from three to five essays. In total the book contains twelve essays. Hume’s “Of the Standard of Taste” is a “classic” work in aesthetics today, but what entitles it to this appellation? Indeed, why do we judge any work to be of “classical value?” “Taste” plays a central role in evaluations of this sort, particularly the “taste” of modern scholars. But, as Hume knew, the historical sensibilities of judges are liable to change over the years, and so “some things that appear in their day to be sure classics, things that have until then withstood the test of time, can undergo a shift in value for another era” (13). In her Introduction, Babich tells an engaging, if not always easy to follow, story about Hume’s “deathbed readings” to illustrate the point. From final conversations with Adam Smith, we know that Hume was reading Lucian’s Dialogues of the Dead. But which of Lucian’s several such dialogues was he reading? When the question was put to Annette Baier (who was at that time herself writing about Hume and “last things”), she confessed to being puzzled by the very [End Page 341] question (6). Baier’s initial puzzlement and subsequent investigations to resolve this confusion revealed just how much her own sensibilities diverged from those of Hume’s day. Babich observes: “[T]he Lucian who was popular in Hume’s own day and even through to the beginning of the twentieth century, has today so diminished in “classical” value that he is sufficiently esoteric that Hume scholars like Baier have trouble tracking him down” (13). My own initial confusions reading the Introduction are likely attributable, in part, to the fact that I, too, was unfamiliar with Lucian. Ironically, this fact is, itself, further evidence of Babich’s point: yesterday’s literary gems have dimmed in value today because modern scholars are not conversant with their works. I have already ordered my copy of Lucian. The book’s rationale is explained as follows: “The entire concern of this volume is all about the critical basis for such claims [which works have “classical” value]. How can we determine a standard for estimating tomorrow’s likely classic, whether in the literary domain or other areas where taste plays a role” (14)? There is more at stake with respect to Hume’s “Of the Standard of Taste,” however, than merely predicting “literary futures.” The question concerning a standard of taste has important consequences for improving judgments in a much wider arena: art more broadly (painting, architecture, sculpture, etc.), but perhaps also science and even economics, to mention but a few. Only one of the essays collected here takes up the topic of “classical value” and “literary futures” per se: the editor’s own. The reader is left to make out what they can from the various contributions. But the essays can all advance the discussion insofar as each one attempts to shed light on an important related concern, e.g., the nature of taste, the nature of a standard, influences on taste, and so on. In what follows, I will offer a brief account of some of the essays in parts III–V, so the reader can get an overall flavor (taste) of the volume. Part III...

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