Taste studies as a separate field takes its origin in 17th century. We first meet taste studies in aesthetic literature. Broadly speaking, taste is a human ability to perceive and judge aesthetic features of the facts and objects around him/her; to differentiate between beauty and ugliness. Taste has a productive, creative, pure aesthetic as well as intellectual and discussable nature. What's more, it is a key source of art.
When judging a composition taste spurs decoding of artistic features of its sense, sound, and visual part; while creating, an artist organizes and analyzes all data through his/her intuition. The more the artist creates, the more refined his/her taste becomes. Furthermore, the broader the scope of taste in music, the sharper it is as a feeling. As an illustration, works of the most of the composers that belong to the 2nd half of the 20th century prove more mankind sophistication than the ones of the 17-18th centuries. Likewise, scope of taste in contemporary world is more expansive.
Taste encourages interaction of not only various music experiences but also of different fields of art. For instance, a jazz musician in a documentary film dedicated to Oscar Peterson’s music remarks the impact of Picasso’s graphic works on the nature of his music. Peterson compares the structure of his jazz compositions to Picasso’s works.
Dato Nadiradze
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