體驗區
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| 篇名 |
論休姆美學進路的幸福
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| 並列篇名 |
On Hume’s Aesthetic Approach to Happiness Derived from Taste
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| 作者 |
楊植勝(Chih-Sheng Yang)
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| 中文摘要 |
對於幸福，本文嘗試從休姆的哲學當中展示一條美學的進路，並對這條進路加以討論。首先，論證幸福課題採取美學的進路的可能性。接著，說明休姆的〈論品味的敏銳與感情的敏銳〉一文的論點—感情的敏銳對於人生不是一件好事，而品味的敏銳則可以為人帶來幸福—這個論點為幸福的課題提供了一條美學的進路。最後，檢討休姆這個關於幸福的進路，提出其所具有的三個創見，並且針對其內容提出三個批評。
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| 英文摘要 |
This article tries to expose an aesthetic approach to happiness from philosophy of D. Hume, and gives it a discussion. Firstly, it argues for the possibility of the aesthetic approach to happiness. It then introduces the main points in Hume’s “Of the delicacy of taste and passion.” Hume argues that delicacy of passion is to be lamented, and to be remedied, while delicacy of taste is to be desired, with the latter can one really lead a happy life. This affords an aesthetic approach to happiness. Lastly this article presents some reflections on Hume’s thought about this approach to happiness, including three advantages and three disadvantages of it.
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| 頁次 |
123-144
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| 關鍵詞 |
幸福
、休姆
、美學
、品味
、happiness
、Hume
、aesthetics
、taste
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| 卷期 |
14:1
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| 日期 |
202206
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| 刊名 |
生命教育研究
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| 出版單位 |
國立臺灣大學生命教育研發育成中心˙社團法人台灣生命教育學會
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| DOI |
10.53106/207466012022061401005
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