Elements of Criticism, 2 vols.
A two volume work on the “science of criticism” by one of the leading figures of the Scottish Enlightenment. Kames argues that criticism of art and literature is a rational science as well as a matter of taste. In volume 1 he explores the nature and causes of the emotions and passions. In volume 2 he explores the principles of rhetoric and literary appreciation, and discusses the formation of our standards of taste.
People:
- Author: Henry Home, Lord Kames
- Editor: Peter Jones
Elements of Criticism, Edited and with an Introduction by Peter Jones (Indianapolis: Liberty Fund, 2005). 2 vols.
Copyright:
The copyright to this edition, in both print and electronic forms, is held by Liberty Fund, Inc.
Members of this set:
Article Voltaire versus Lord Kames and the need for a soundbite
Scottish Review of Books
Kames drew the ire of Voltaire for several criticisms made in the Elements against his poetry and plays.
Book Sketches of the History of Man, 3 vols.
Written late in Kames’s life, this 3 volume work deals with the idea of human progress. Vol. 1 deals with progress in property law, commerce, the treatment of women, and luxury. Vol. 2 deals with the development of states, government, and taxation. Vol. 3 deals with the progress of science.
Book The Theory of Moral Sentiments and on the Origins of Languages (Stewart ed.)
Smith’s The Theory of Moral Sentiments provides context to the Scottish Enlightenment and Kames’ work on morals and emotions within Elements of Criticism.
Book An Essay on the Nature and Conduct of the Passions and Affections (1742, 2002)
Hutcheson’s essay offers another Enlightenment perspective on human affections. Hutcheson addresses criticism from his original book on the subject: Inquiry into the Original of Our Ideas of Beauty and Virtue.
Book Observations upon Liberal Education, in All its Branches
Turnbull’s book highlights liberal education and its quality for young people. Kames’s Elements of Criticism comments on the appreciation of literature and developing taste.