Connoisseur
A connoisseur , out of date connoisseur ( French connaître , 'to know' ) is a connoisseur in the artistic or culinary field.
In the fine arts , especially from the 19th century onwards, those experts were called connoisseurs who owed their specialist knowledge to an intensive study of art on originals, but their assignments ( dating , identification of an artist or a school, etc.) usually without scientific justification made. Rather, their method was intuitive, and the authority of their statements rested solely on their knowledge (e.g. Bernard Berenson , Giovanni Morelli ).
When applied to the wine scene, professional tasters and committed amateurs are referred to as connoisseurs. But also in other questions about the taste of luxury foods , for example with cigars ( aficionado ), with coffee , occasionally also in the area of the interpretation of pieces of music, a connoisseur is used when one wants to express that a person is through years of experience and special Dedication has acquired the best connoisseurship.
Quote
“Charlatanry, the professional disease of connoisseurs, comes from the unstable nature of art judgment.
The connoisseur appears to the layman as a magician and miracle worker.
He likes this role and gets used to sleight of hand.
He tends to use emphatic ways of speaking to exclaim [...]: whoever does not see that must be blind "
literature
- Max J. Friedländer : On Art and Connoisseurship . Translation by Tancred Borenius. London: Cassirer 1942. [first edition]
- Of art and connoisseurship . German edition Zurich: Oprecht 1946.
- Paperback edition: Reclam Leipzig 1992. (Reclams Universal-Bibliothek. 1436.) ISBN 3-379-01436-2
- Edgar Wind : Critique of Connoisseurship . In: Art and Anarchy . The Reith lectures 1960. First edition 1979. Frankfurt a. M .: Suhrkamp 1994. ISBN 3-518-28763-X .
