Rational means for arguing about judgments of taste exist, consisting in discussion of unity amidst variety and identification of factors leading to disagreement

Finally, in the appendix to the Essay Herz also argues against the position of Du Bos that critics have no better rules for arguing about the merits of works of art than cooks do for arguing about ragouts, a position adopted from Du Bos by Hume and subsequently endorsed by Kant. In spite of his recognition of the many factors that create variability in judgments of taste, Herz thus insisted to the end that we can have not just an a priori ideal of agreement in taste but rational means for arguin