A history of criticism and literary taste in Europe from the earliest texts to the present day. Volume 2 (of 3), From the Renaissance to the decline of eighteenth century orthodoxySaintsbury, George
History
A history of criticism and literary taste in Europe from the earliest texts to the present day. Volume 2 (of 3), From the Renaissance to the decline of eighteenth century orthodoxy
Saintsbury, George
Criticism -- History; Literature -- History and criticism; Literature, Medieval
The acute and learned author of _Les Maîtres de la Critique_ has, I
think, been a little deceived by superficial characteristics of form and
method. [Sidenote: _His critical quality and accomplishment._] A young
man of twenty at the date of the _Cid_, and the battle over it,
Saint-Evremond, fine gentleman as he was, no more forgot the forms of
the quarrel than the attractions of the play. He has something a little
scholastic, something of the earlier century, in his manner. Perhaps the
best piece of criticism which he has left us—the _Dissertation sur le
mot “vaste”_—recalls the known or alleged subjects of the earlier
conversations of Malherbe and Racan, and their fellows, the later of
Vaugelas and Chapelain and the young Academy. We have a formal _Jugement
sur Senèque, Plutarque, et Pétrone_, a quite academic study of
_Alexandre le Grand_, discussions of the character of tragedy generally,
and the like. But the accomplished, agile, and independent spirit of the
author is perpetually escaping from the restraints of his forms and
models, and taking its own way according to its own taste. Perhaps,
indeed, the fatal equivocation or ambiguity which seems to beset so many
critical terms has worked here also: for to the present day the word
“Taste” seems to excite quite dissimilar ideas in different minds. To
some (as to Boileau and his followers it certainly did) it seems to
suggest an antecedent law, a bar to which subjects are to be brought,
something to which it is almost improper to apply the terms “good” or
“bad,” because there is only one taste, and anything else is not taste
at all but _un_taste. In this sense, though he might not have allowed
it, I do not think that Saint-Evremond ever judged by “taste.” In the
other—where taste means the approbation and satisfaction of a competent
judge, well-gifted, well-tried, and taking pains to keep his palate
clean—I think he always judged by it. That he often gave reasons for his
judgment is nothing; one should _almost_ always do that. But one should
always also remember that these reasons may be totally inapplicable to
the next instance.
Public-domain text, read in full here on John Shaqi.
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