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The Aesthetics of Music

The Aesthetics of Music

by Roger Scruton
Paperback
Publication Date: 03/06/1999

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Now available in paperback, this is perhaps the first comprehensive account of the nature and significance of music from the perspective of modern philosophy, and the only treatment of the subject which is properly illustrated with music examples. The book starts from the metaphysics of sound, distinguishes sound from tone, analyses rhythm, melody, and harmony, and develops a novel account of music, as the intentional object of an imaginative perception. The
argument explores the various dimensions of musical organization and musical meaning, and shows exactly how and why music is an expressive medium. The Aesthetics of Music explains and
criticizes many fashionable theories in the philosophy and theory of music, and mounts a case for the moral significance of music, its place in our culture, and the need for taste and discrimination in both performer and listener. The various schools of musical analysis are subjected to a critical examination, and recent criticism of tonality, as the foundation of musical order, are rehearsed and rejected. Scruton defends the objectivity of aesthetic values, lays down principles of criticism,
and ends with an energetic critique of modern popular music.
ISBN:
9780198167273
9780198167273
Category:
Theory of music & musicology
Format:
Paperback
Publication Date:
03-06-1999
Language:
English
Publisher:
Oxford University Press
Country of origin:
United Kingdom
Pages:
560
Dimensions (mm):
234x155x29mm
Weight:
0.81kg
Roger Scruton

Sir Roger Scruton is a graduate of Jesus College, Cambridge. He has been Professor of Aesthetics at Birkbeck College, London, and University Professor at Boston University.

He is currently visiting professor of philosophy at the University of Oxford and Senior Fellow at the Ethics and Public Policy Center, Washington DC. He has published a large number of books, including some works of fiction, and has written and composed two operas.

He writes regularly for the Times, the Daily Telegraph, the Spectator and was for many years wine critic of the New Statesman.

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