Paul Fry

William Lampson Professor of English, Yale University

Paul Fry is the William Lampson Professor of English at Yale, educated at UC Berkeley (BA 1966) and Harvard (Ph. D. 1973). His seven books and numerous articles cover many fields: the history of lyric, British romanticism, the history of criticism, the history of aesthetics, philosophy and literature, recent literary theory, and literature and the visual arts. Of special interest in this context may be his article in Philoctetes (2:2, 2008), “The Experience of Art: Beyond the Agreeable, the Beautiful, and the Good.” Also of interest for this round table: the chapter on Longinus in The Reach of Criticism (Yale, 1983), “The Possession of the Sublime” in A Defense of Poetry (Stanford, 1995), and Wordsworth and the Poetry of What We Are (Yale, 2008), especially the chapter on The Prelude called “The Poem to Coleridge.” Apart from the books mentioned here, he has written The Poet’s Calling in the English Ode (Yale, 1980), William Empson: Prophet Against Sacrifice (Routledge, 1993), (ed.), The Rime of the Ancient Mariner (Bedford-St. Martins, 1999), and Theory of Literature (2011).  He has been involved as moderator in two events at the Philoctetes Center: “Metaphor” (March 2008) and “Literature and Psychoanalysis” (May 2006). Professor Fry is also a painter, having exhibited recently in the Whitney Humanities Center (2010), in various shows at the Artists’ Association of Nantucket (of which he is a member), and in the offices of the Dean of the Yale Faculty (2015).

Participant In:

The Sublime Experience

Saturday, February 7, 2015
2:30-4:30 pm

Past Event

Prior to the eighteenth century, and before Edmund Burke’s foundational treatise, the sublime was understood as beauty and greatness beyond measure. Subsequently, awe, the emotion classically associated with the sublime, was given new psychological depth and even physiological dimensions, bringing fear and the grotesque into aesthetic considerations of the sublime. In Kantian aesthetics, the sublime… read more »