  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 arguing about judgments of taste, consisting in discussion of unity amidst variety on the one hand and the identification of factors leading to disagreement on the other hand. In this regard, Herz remained within the ambit of Wolff, Baumgarten, and Meier rather than approaching the view of his contemporary Herder. One might nevertheless have expected his emphasis on the rôle of individual mental activity in aesthetic experience, rather than Herder’s emphasis on truth as the basis of aesthetic experience, to have led to the more radical position on the possibility of determinate rules for art criticism.