 Good taste therefore presupposes an active imagination. Suppose one wakes in the morning and smells the distinctive aroma of coffee, and the experience is pleasurable. This appreciation depends on a learned, imaginative association: the smell brings to mind its cause, the brewing coffee, and its purpose, the consumption of the coffee. The agreeable sentiment is a response to this complex association of impressions and ideas, not to the smell alone. Critical evaluation is therefore highly contextual: “The passion, in pronouncing its verdict, considers not the object simply, as it is in itself, but surveys it with all the circumstances, which attend it” (S, 224).