David Hume's essay "On the Standard of Taste" addresses the problem of how objects are judged. Hume addresses three hypotheses about how aesthetic value is determined. These assumptions are: all tastes are equal, some art is better than others, and the aesthetic value of art is defined by a person's taste (derived from a course). However, Hume considers the three beliefs to constitute an “incoherent triad” (according to the lecture) of hypotheses. If all tastes are equal but taste defines aesthetic value, how come some arts are good and others bad? Wouldn't all arts be equal if all tastes were equal? Hume does not believe that all objects are equal in beauty or grandeur. He states that some arts are made to last, "beauties, which are naturally adapted to excite pleasant feelings, immediately display their energy." (text p. 259) So how will society discern what is pleasant and what is not? Hume offers a set of veritable judges whose palates are so refined that they can precisely define the aesthetic value of something. his observation” (text p. 255), Hume states in his introduction. He then emphasizes: “Every voice is united in applauding” (text p. 255) all kinds of values ​​like “elegance” and “simplicity” which are supposed to be seen in an object. Hume conveys the idea that each person has their own artistic tastes and that they all seem to agree on the aesthetic value of an object. He then brings in the critic who analyzes the pieces of the object and proposes that all previous judgments were not accurate. Hume says: “But when criticism comes to details, this apparent unanimity disappears” (text p. 255). The work of... middle of paper ... and perverts all the operations of the intellectual faculty. » (text p. 263) Hume states that the only way for a judge to check his prejudices is to also have common sense, “It belongs to common sense to check its influence (prejudices)” (text p. 263). In this essay, Hume creates true judges who must have: delicacy of taste, the practice of a specific art of taste, be free from prejudice in their determinations and use common sense to guide their judgments. According to Hume, judges allow reasonable critiques of objects. Hume also pointed out that taste is not simply an opinion but has a physical quality that can be proven. Taste is therefore not a feeling but a determination. What was inconsistent about the triad of commonly held beliefs was that all tastes are equal. Hume therefore replaced this erroneous hypothesis with the true judges capable of guiding the feelings of society..