In the following essay I will discuss whether it is possible that judgments on the aesthetic quality of works of art are always merely personal; and what are the circumstances in which they are not personal. I will demonstrate what conditions are necessary for an aesthetic judgment to be expressed precisely. I would therefore like to suggest that if the aesthetics of judgments of taste were merely personal, then these judgments would be improper, so correct judgments of taste are not personal. There are several arguments to support my thesis. In the first part of the essay I examine Hume's argument about defining a “standard” of taste. In the second part of this essay, I will examine Immanuel Kant's valuable interpretation of judgments of beauty and his criteria for what counts as a judgment of taste. David Hume's aesthetic theory focuses on taste as human responsiveness to beauty. According to Hume, judgments of beauty are judgments of taste and not of reason, and taste operates in accordance with universal principles, which could be revealed through observational inquiry. His essay, first published in 1757, “Of the Standards of Taste” strives to answer the long-standing question about the objectivity of judgments of taste. Hume argues that there are no objective criteria governing the correctness of judgments of taste. He never gives up the belief that the recognition of beauty fundamentally depends on feeling. His essay on taste, however, is his defense of an aesthetic standard in which he declares that some opinions are better than others in the sense of being more accurate. Hume illustrates that not all opinions are equally good, but they seem to have the same claim on us. Discusses how... middle of paper... men can say: everyone has their own tastes. This would be equivalent to saying that taste does not exist, that is, no aesthetic judgment capable of legitimately claiming the assent of all men. Works Cited Bell, C., Art (London: Chatto &Windus, 1928); Gaiger, J., “The Aesthetics of Kant and Hegel” A Companion to Art Theory, Paul Smith and Carolyn Wilde (eds.) (Oxford: Blackwell, 2002); Hume, D., “Of the Standard of Taste” The Philosophical Works, vol. III, edited by Thomas Hill Green and Thomas Hodge Grose (Aalen: Scientia, 1964); Kant, I., The Critique of Judgment, translated with indexes by James Creed Meredith (Oxford: Clarendon Press, 1952); Minor, V.H., History of Art (Upper Saddle River, NJ: Prentice Hall, 2001); Wollheim, R., Art and its Objects (Harmondsworth: Penguin Books Ltd., 1978);