Today we’re going to take some time to develop a body of knowledge surrounding connoisseurship. I want to start with a couple of questions: What is a connoisseur? Do you consider yourselves connoisseurs of anything?
As scholars we are in a privileged position to be afforded an opportunity to study some of the finer things in life, similar to those with the affluence to develop their own cultural capital.
Where we will differ today is that rather than look at specific objects of connoisseurship, we will instead look at connoisseurship as spaces where class politics and distinctions are developed
We are effectively going spend a pleasant afternoon becoming connoisseurs of connoisseurship.

We’ll begin by taking some time to discuss what a connoisseur is, before we look at some criticisms of the connoisseur. Following that we’ll put on the theoretical lenses of
Veblen,
Bordieu, and
Gans to look at connoisseurship before taking a look at the blurring lines between connoisseurship and fandom in postmodernity.
Before we go any further, lets watch a couple of videos on connoisseurship:
Ernest: http://www.youtube.com/watch?v=VM3QqTcM55k
Columbo: http://www.youtube.com/watch?v=f3g3TARlQfU
Sadat X: http://www.youtube.com/watch?v=RO1SWelNk48
What is connoisseurship?
Connoisseurship is rooted in the French word for knowledge: ‘connaissance’. A connoisseur is someone with a developed body of situated knowledge about specific objects, or groupings of objects considered to be of high taste. This body of knowledge is put into a performance of actions and language that create distinction between the connoisseur and everyone else.
In the West, our understanding of art and culture is hierarchical, there is a tacit assumption that understanding and appreciation of finer objects can only be achieved through proper understanding and expert bodies of knowledge.
The connoisseur is an expert, distinguishing themselves from the consumer through their knowledge and appreciation of quality. The body of situated knowledge a connoisseur possesses allows them to form critical judgments on an object, and the integrity of the connoisseur is the guarantee of worth for objects of connoisseurship.
Connoisseurship involves the development and display of mastery of the senses; the triumph of the mind over the baser instincts indulged by the lower classes. Determinations of quality are established and shaped through connoisseurship.
Distinctions of value are used as a tool of connoisseurship as well as the goal of the practice. In this way connoisseurship is completely self-referential, the connoisseur is continually deferring to themselves and those like them in creating and reifying standards of quality. As a result, in order to be considered a connoisseur one must be recognized as such by others
In: ‘Considering the Connoisseur: Probing the Language of Taste’, by one Dr. Charlene Elliot, found on page 14 of Google Scholar if one enters the term: ‘connoisseur’ by the way, the author posits the four determinants of a connoisseurship as: consumption for status purposes, the witnessing of taste, specialization or discrimination in goods consumed, and the cultivation of particular language to negotiate the terrain.
In order to be considered a connoisseur, one must publicly enjoy consuming products considered of the highest quality, while knowledgably reasoning, and participating in their enjoyment and consumption, in the proper way.
Connoisseurship is best considered a circular process affecting both the object of attention and the means of perceiving said object. Not a fixed set of attributions; the "truths" of connoisseurship are generated in practice and put on display through performance.
In this way, and for our purposes this afternoon we will look at connoisseurship as defined through both practice and performance, consumption and discrimination in practice, and the witnessing of taste and cultivation of language in performance.
Connoisseurship has been around since antiquity. Initially the connoisseur was concerned solely with the notions of attribution and authenticity. Their goal was limited to examining works of art to for personal style determine authorship and provide attribution.
Giorgio Vasari wrote Vite in 1568 and in it, provided one of the first modern descriptions of connoisseurship. Carol Gibson-Wood, author of: Studies in the Theory of Connoisseurship: From Vasari to Morelli, described that in Vite, Vasari was: “Assuring his readers that his statements about the authorship of art works have been confirmed by an authority greater than the word of Ghiberti, Ghirlandaio, or Raphael: the authority of his own eye. He is referring to the practice of what is now called attribution or connoisseurship: the identification of authorship by examining a work’s style.”
So the tradition of connoisseurship is in the authentication of fine art, but what about quality? As the connoisseur is considered the definitive guarantor of an objects quality, their practice and performance of calculated mastery over their senses must be given every impression of objectivity, even if the practice itself is subjective.
In Evaluating Your Collection: The 14 Points of Connoisseurship, Dwight P. Lamon defers posthumously to Charles F. Montgomery of Winterthur Museum. Montgomery wrote:
“The true connoisseur will cultivate habits of skepticism, humility, and objectivity. He will avoid avarice (read: insatiable greed) and flee like the plague the desire to get a great bargain. Instead of leaping to conclusions, he will be skeptical. Remembering that ‘pride goeth before a fall’ the wise connoisseur will also exercise the virtue of humility. The humble collector will not, like a peacock, parade his knowledge before the seller and in doing so stop the flow of information that might be had for the asking, or court the reactions always engendered by the know it all.’”
Montgomery goes on to provide 14 different measures for determining value for works of art as a connoisseur, including: Overall Appearance, Form, Ornament, Materials, Finish, Colour, Craft Techniques, Trade Practices, Function, Style, Attribution, History of Ownership, Condition, and Evaluation.
If this sounds very empirical, it is. The application of scientific principles to practices of connoisseurship is due to the visual bias of art and the ability to establish common agreements on the visual appearance of objects. As in science, the observability of art was the basis for comparison and evaluation.
In his seminal 1908 work Rudiments of Connoisseurship, Bernard Berenson wrote: “Connoisseurship, then, proceeds as scientific research always does, by the isolation of the characteristics of the known and their confrontation with the unknown.”
The development of fixed rules and standards through this scientific approach to connoisseurship created the structure around which comparison and value could be imposed on the quality of an object.
Berenson defined connoisseurship as: “The comparison of works of art with a view to determining their reciprocal relationships.” In this way Berenson positioned the connoisseur as the valuator of quality, but he also maintained that the role of the connoisseur was also to determine authenticity, writing:
“Connoisseurship is based on the assumption that perfect identity of characteristics indicates identity of origin- an assumption, in it’s turn, based on the definition of characteristics as those features that distinguish one artist from another.”

Of course connoisseurship moved beyond the artworld and into a myriad of cultural objects, all appropriated to the highest of classes through the development of a body of knowledge around their consumption. This extended the principles of connoisseurship that were established by those like Berenson to senses other than the eye. But, the application of the same empiricist approaches of connoisseurship to non-verifiable senses is problematic.
Afterall, most people share the assumption that we see the same things; we all see the tables and chairs in this room, and we all see the blue sky outside, and even if we see them from a different vantage and even if we value them differently, we still see them. We can confirm with each other that we see the same thing and that assumption pervades our society, privileging sight among the senses. The other senses are purely subjective, and it is very difficult to approximate, evaluate, and rank sensorial reactions empirically. Yet this is precisely what connoisseurs have done.
Though they are considered the institution that imposes value on cultural objects, connoisseurs do not have universal standards for their evaluations. As a result there is no base on which to formulate their judgments. Regardless they are considered the accepted authority to ascribe properties to an object and value and rank it accordingly.
But the scientific approach to classifying sense-based subjectivities and the self-referential nature of connoisseurship are merely two of its criticisms.
In his book On Art and Connoisseurship, Max Friedlander begins the chapter entitled: ‘Problems of Connoisseurship’ by proclaiming: “Charlatanism, the professional malady of experts, springs from the unstable nature of artistic judgment. The moment I formulate a statement in a way which goes beyond inner certainty, honesty begins to waiver.”
By this Friedlander means that there has traditionally been a problem with connoisseurs who lose their humility and overextend their abilities and expertise, and in doing so, valorize themselves.
Friedlander wrote: “Connoisseurship becomes more, and more specialized, takes on the character of a mystery…. circumstances which contribute to an increase in the power of the expert, and the danger of misusing the power.”
For those of a lower moral and ethical fibre, connoisseurship offers a great deal of temptation. Because their evaluations and rankings are essentially weightless, it would not be difficult for the connoisseur to use their knowledge for their gain at the expense of others. Like a mechanic who is dealing with someone with little knowledge of cars, their principles play an equal role in the valuation of the object along with the conceded value.
To Friedlander, these kind of dishonest actions not only adversely affect the collectors, but the circle of connoisseurs as well.
He wrote: “The complaints regarding frivolous and untruthful expert opinions are all too justified. They have caused a reaction, so that timorous (read: fearful) minds nowadays go to extremes in judging negatively or with reserve. The people say ‘no’ in order, at all events, to be confused with the ‘yes men.’ Now prudence is not only the mother of wisdom, but the daughter of ignorance. What must be done is to steer the right course between the rocks of a conciliatory complaisance on the one hand and a negative attitude, on principle, on the other.”
Friedlander saw that connoisseurs were forced to err too far on the side of caution in their authentication and valuation, and that too much opposition was the refuge for the timid, and risked blindness. Temperance and vigilance were prescribed for the true connoisseur.
The articles this week criticizing the wine-scoring system are casting a similar shadow of doubt on the notion of the wine connoisseur. How is even the most refined palate supposed to differentiate between an 89 and an 89.5 on the 100 point wine scale? And what is that judgment based upon? Too much black currant? Not enough? The connoisseurs subjectivity becomes the established standard from which those without the cultural capital or knowledge base form their evaluation.
Key in elevating the connoisseur in both practice and in performance, convincing the world of their integrity, is the use of language.
Language
The knowledge and use of language to valorize an object is a common practice to all connoisseurs. The use of unique and specific language by connoisseurs works to attribute and differentiate value between objects, and in doing so legitimizes the object as one of value. Any attention paid to an object by a connoisseur is indicative of its inherent value and that ladder ascends, as the more they discuss an object the more value it is prescribed.
This works in a series of directions, first off, the value judgments of connoisseurs, their practices and performances, roll downhill so to speak. Regular consumers, be they of objects of prestige or not, use similar standards for the valuation of theses objects.
Secondly, as we’ve discussed in this class in relation to Starbucks, one can apply language to a seemingly mundane object to create the impression of prestige. The appropriation of practices and performances of connoisseurship surrounding objects of value on mundane objects can increase the perception of their value.
To continue along with criticisms, as I mentioned earlier, distinctions of quality are both practice and tool for the connoisseur, and as such they are surrounded by an impenetrable armour of their own subjective discourse.

The scientific approach to connoisseurship allows the connoisseur to make value judgments based on subjectivities. Objects with a visual bias are somewhat confirmable, but the empirical descriptions of other sense are marred in subjectivities. As a result there are two tenants of scientism that are unachievable: falsification and predictability. This means that the value judgments can neither be rejected nor validated, they just exist.
This causes a great deal of self-reflexivity among connoisseurs. Just as a connoisseur can only be recognized as such by other connoisseurs, they also must support each others valuations because their whole structure is interwoven. The connoisseur must aspire to prevailing judgments and standards to remain legitimate within the on-going discourse of their particular field of expertise.
This relates nicely to the Fine reading: ‘Wittgenstein’s Kitchen: Sharing Meaning in Restaurant Work.” If you’ll recall from that reading, each chef brought their own background to their work, with their own taste preferences. Of course there is no way of differentiating between individual palates; there is no way to come to a common agreement or disagreement on how something tastes. All the chefs in the text are actually approximating their subjectivities and attempting to create common understandings of meanings through language.
With all of that in mind, lets now go through the three main theorists we’ve looked at this semester, Veblen, Bourdieu, and Ganz, and see where notions of connoisseurship might fit within their work.
VeblenConnoisseurship to Veblen would be a means for those of a certain stature to display their body of knowledge for others to see. The discriminating taste of the connoisseur, according to Veblen:
“not only consumes of the staff of life beyond the minimum required for subsistence and physical efficiency, but his consumption also undergoes a specialization as regards the best quality of the goods consumed…. Since the consumption of these more excellent goods is an evidence of wealth, it becomes honorific.”
Veblen would refer to connoisseurship as ‘punctilious descrimination’, and it is a privilege only afforded to those who have the time and the means to develop the body of knowledge that grants one the title of connoisseur. According to Veblen:
“This cultivation of the aesthetic faculty requires time and application, and the demands made upon the gentleman in this direction therefore tend to change his life of leisure into a more or less arduous application to the business of learning how to live a life of ostensible leisure.”
The irony here for Veblen is the hard work the connoisseur puts into understanding cultural objects that truly are intended for leisure. Of course the expenditure of exorbitant amounts of money on art and other luxury objects which become subjected to connoisseurship is valorizing, an example of conspicuous consumption. Veblen wrote:
“Throughout the entire evolution of conspicuous expenditure… runs the obvious implication that in order to effectually mend the consumers good fame it must be an expenditure of superfluities. In order to be reputable it must be wasteful…. It is here called waste because this expenditure does not serve human life or human well-being on the whole.”
To Veblen expense and beauty are co-relational, one is based on the other. Something cannot be expensive unless it is beautiful and something cannot be beautiful unless it is expensive. Veblen described this as his code of pecuniary beauty, writing:
“This diversity of views as to what is beautiful in these various classes of goods is not a diversity of the norm according to which the unsophisticated sense of the beautiful works. It is not a constitutional difference of endowments in the aesthetic respect, but rather a difference in the code of reputability which specifies what objects properly lie within the scope of honorific consumption for the class to which the critic belongs. It is a difference in the traditions of propriety with respect to the kinds of things which may, without derogation to the consumer, be consumed under the head of objects of taste and art.”
But while Veblen understood connoisseurship as a means of performing ones class distinction, he also understood that the process was weightless, that connoisseurship was a means and an end onto itself with no room outside of it’s own constrictions, writing:
“Neither in matters of art and taste proper, nor as regards the current sense of the serviceability of goods, does this cannon act as a principle of innovation or initiative… Conspicuous wastefulness does not directly afford ground for variation and growth, but conformity to its requirements is a condition to the survival of such innovations as may be made on other grounds…. The law of conspicuous waste does not account for the origin of variations, but only for the persistence of such forms as are fit to survive under its dominance. It acts to conserve the fit, not to originate the acceptable.”
Veblen’s notions of the connoisseur are at times aligned and at times opposed by Bordieu, so lets take a look at what he said about connoisseurship.
BordieuBordieu has a somewhat different understanding of the notion of connoisseurship. In Distinction he wrote: “The competence of the connoisseur, an unconscious mastery of the instruments of appropriation which derives from slow familiarization… Learning it presupposes the equivalent of the prolonged contact between disciple and master in traditional education, ie. repeated contact with cultural works and cultured people.”
To Bordieu, the connoisseur does not form class distinctions, but is instead formed by their class distinctions. The ability to surround one’s self with the foundation of knowledge on which to develop connaissance of an object or group of objects is predetermined for those with the privilege to do so.
The key term in the quote above is appropriation. Bourdieu feels as though while many groups may have an appreciation for similar objects, that the upper classes appropriate them through the development of a requisite body of knowledge or cultural capital to fully appreciate and enjoy the activity or object. Bordieu wrote:
“Through the mastery of verbal accompaniment, preferably technical, archaic and esoteric, which separates informed tasting from mere passive consumption, the connoisseur shows himself worthy of symbolically appropriating the rarities he has the material means of acquiring.”
Appropriation brings distinction between classes, and it is performed through the use of specific language necessary to express and understand the cultural capital surrounding the object. Distinction is the notion that one acquires or has acquired the proper faculties to properly enjoy those things relevant to their station in the class hierarchy. Of course simply because someone has found themselves more affluent, does not mean they have the distinction of taste that elevates them within the socio-cultural hierarchy, appropriation further distinguishes between the connoisseur and the consumer, even in high culture.
This of course relates back to that old chestnut of Bordieu’s: “Taste classifies, and it classifies the classifier. Social subjects, classified by their classification, distinguish
themselves by the distinctions they make, between the beautiful and the ugly,
the distinguished and the vulgar.”
So connoisseurship as an act of cultural distinction provides from the top-down, social, moral, and legal classifications for those who consume them. The unification of morality with high culture and connoisseurship comes from the notion of mastery of one’s senses, and a firm resistance to the facile. For Bordieu:
“The refusal of what is easy in the sense of simple, and therefore shallow, and cheap, because it is easily decoded and culturally undemanding, naturally leads to the refusal of what is facile in the ethical or aesthetic sense, of everything which offers pleasures that are too immediately accessible and so discredited as childish and primitive.”
The facile is opposed by pure taste, which has a fixed, distanced, relationship with the spectator. They are there for each other, each a means to their own end. This brings an element of authenticity to the work, and again, the evaluation of authenticity was the primary tenant of the connoisseur. According to Bordieu, there is an association between authenticity and beauty, he wrote:
“The artificial representation of the object is no longer distinguishable from the nature of the object itself in our sensation, and so it cannot possibly be regarded as beautiful.”
Bordieu also noted the problem of self-referentiality as a perpetual force in the shaping of connoisseurship. Take his Derrida inspired musings on the philosophy of art, where he wrote:
“The field is the historical product of the labour of the successive philosophers who have defined certain topics as philosophical by forcing them on commentary, discussion, critique, and polemic… constitute objectified philosophy impose themselves as a sort of autonomous world on would-be philosophers, who must not only know them, as items of culture, but recognize them, as objects of (pre-reflexive) belief, failing which they disqualify themselves as philosophers.”
Connoisseurs knowledge is based on connoisseurship and works to create and legitimize the discourse of connoisseurship among connoisseurs. In this way there is an inherent imposition of structure that constricts and shapes the discourse of connoisseurship.
Bordieu understood that the pure taste of the high class would be used as the foundation on which distinctions would be made for class separation, writing:
“Empirical interest enters into the composition of the most disinterested pleasures of pure taste, because the principle of the pleasure derived from these refined games for refined players lies in the denied experience of a social relationship of membership and exclusion.”
The exclusion and distinction practiced by the higher classes through appropriation and connoisseurship was very troubling to Bourdieu, who saw the relationship created between aesthetics and ethics and wrote:
“Pure pleasure-ascetic, empty pleasure which implies the renunciation of pleasure, pleasure purified of pleasure- is predisposed to become a symbol of moral excellence, and the work of art a test of ethical superiority, an indisputable measure of the capacity for sublimation which defines the truly human man. What is at stake in aesthetic discourse, and I the intended imposition of definition of the genuinely human, is nothing less than the monopoly of humanity.”
Though far more nuanced and eloquent, Bourdieu’s understanding and interrogation of the role of the higher class, and the connoisseur by association, shed light onto the power of the connoisseur in shaping values outside the realm of their expertise. This leads me to a question:
Gans on Connoisseurship
Looking back at the Ganz reading from earlier in the semester, he never really did address connoisseurship. That said, a great deal of his work in relation to taste cultures can be used as a lens with which to examine how connoisseurship works to differentiate class.
Connoisseurship and it’s high values, standards, and learned practices could be considered the highest form of ‘taste culture’, while connoisseur’s of various objects or phenomena can be considered a ‘taste public’, and the difference between what people are connoisseur’s of can be considered ‘aesthetic pluralism.’
If one considers the parallels between the critic and the connoisseur, who are like connoisseurs in practice but perhaps not performance, then there is particular resonance when Ganz writes:
“Critics are sometimes more important than creators (in high culture taste publics), because they determine whether a given cultural item deserves to be considered high culture, and because they concern themselves with the aesthetic issues which are so important to the culture.”
The connoisseur’s valuation of an object is the only thing that provides an object with value. There is no measure for the value of cultural objects that exists; it is shaped by the traditions of connoisseurship. This is how Antique Road Show works.
People have junk sitting around their attics and garages, though they have very little knowledge about the value of cultural objects, but they have just enough to suspect that their junk may be of value. They bring it to the connoisseur on television who assigns a value based on scales and standards that can be explained, but are ultimately foundationless. They are based on consensual agreements among connoisseurs. This body of knowledge, and the ability to gain it, is the foundation of a taste hierarchy. Those who do not know must defer to the expertise of the connoisseur, and in doing so display their location within a particular taste culture. Gans wrote:
“As for taste hierarchy, it continues to exist because of the educational, occupational, and other inequalities in the country’s population and because it becomes a useful sorting device.”
Therefore for Gans connoisseurship is also a way of maintaining class distinctions. By privileging the practices and performances of connoisseurship and the body of knowledge surrounding it, those of higher class are able to keep themselves distinct from those in lower classes. Gans wrote:
“The critique (of mass culture) is a plea for the restoration of an elitist order by the creators of high culture… who are unhappy with the tendencies towards cultural democracy that exist in every modern society.”
As culture and the body of knowledge surrounding cultural objects becomes more available to those in lower classes, the higher classes defend their territory by constricting and making the objects and their practices and performances more exclusive. These actions are justified through what Gans refers to as the historical fallacy: that quality of life continues to regress and decline as urbanized, popular culture continues to grow in prominence. Gans wrote that this historical fallacy is:
“self-serving, oriented to the interests of high culture alone and to the maximization of its power and resources… that critique is partly an ideology of defense, constructed to protect the cultural and political privileges of high culture.”
When items previously of high culture and connoisseurship become appropriated by the lower classes, high culture loses interest in them, considering them to be debased. According to Gans debasement occurs: “When an item of high culture is borrowed… the high culture public may thereafter consider it tainted because its use by the popular culture has lowered its cultural prestige. Popular culture audiences, on the other hand, may be pleased if their fare is borrowed from or by a culture of higher status.”
The debasement of cultural objects could be considered a hallmark of the postmodern connoisseur, where the lines between collector/fan and connoisseur have been blurred almost beyond recognition. Gans foresaw this when he wrote:
“The consumers of culture may also ignore high culture and its’ standards as their prestige-bearing status declines and as more people are freer to choose what they and their peers want.”
With that in mind, lets delve into the postmodern connoisseur for a moment.
Postmodern connoisseurship
Connoisseurship has undergone a transformation in its postmodern age, since much like everything else, the values have imploded and the distinguishing lines have blurred. First of all, the body of knowledge or cultural capital required for connoisseurship is much more readily available than it ever has been, meaning even those of lower classes can readily emulate the appropriative performances and practices of connoisseurship. This could be considered as I mentioned a moment ago, what Ganz referred to as the debasement of certain objects.
As well, the items that have become subject of connoisseurship have shifted. In postmodernity the lack of belief in a universal, pure asesthetic means that many objects can be valued for a variety of reasons. The standards of connoisseurship are applied, and value is attached, to whole new groups of cultural objects. For example, the book I referenced earlier: Evaluating Your Collection: The 14 Points of Connoisseurship, gives a facile explanation of connoisseurship through Baseball cards, applying the principles first to the cards, then to traditional forms of art.
In this way one can be a connoisseur of any number of things and in any combination of high culture, kitsch, or anything in-between. The hierarchical boundaries do not exist as those from higher classes look down while at the same time those from lower classes look up. This has caused a bit of ambiguity when differentiating between the connoisseur and the fan.
Another example Charlene and I discussed was the notion of the connoisseur replacing the fan. For example, when we watch hockey there is a certain level of connoisseurship that provides separation between levels of fandom. On the broadcasts, the talking heads are framed as experts, connoisseurs of the sport. They take the time at breaks and during intermissions to explain the nuance of the sport to the perceived lay-viewer watching at home. Since there is no real way of qualifying a true connoisseur of hockey, they are appointed from a collection of players and coaches, chosen in not-altogether equal parts from their knowledge, expertise, accomplishment and camera-appeal. These freshly ‘donned’ experts are able to use their previous experience as coaches or players to appropriate and prioritize their cultural capital around hockey.
This notion of expertise trickles down into the legions of fans, who often assign themselves value and rank as fans due to their connoisseurship of the game. In order to be a true fan one needs to know that backstory to the team, the rivalry, and the individual players. They must know how to statistically rank players from their own team against others to provide evaluations to appreciate the action ongoing in front of them. And again, those who grew up playing the game possess a stronger understanding than those who did not.
Note: This is a set of notes from a presentation for COMS 717- Communication and Taste