What we need is an ethos that comes to terms with contemporary, industrialized food, not one that dismisses it, an ethos that opens choices for everyone, not one that closes them for many so that a few may enjoy their labor, and an ethos that does not prejudge, but decides case by case when natural is preferable to processed, fresh to preserved, ol... See more
Rachel Laudan • A Plea for Culinary Modernism
To me, the key to keeping taste is to be true to yourself. While I recognize that that sentiment would be more appropriate on a wine mom’s wall hanging, it is surprisingly hard. When no one cares about you and you make objects for the simple joy of creation, you’re under no pressure to conform your taste to anyone. When your audience grows—when art... See more
Evan Armstrong • The Art of Scaling Taste
But I also believe taste is something we can and should try to cultivate. Not because taste itself is a virtue, per se, but because I’ve found a taste-filled life to be a richer one. To pursue it is to appreciate ourselves, each other, and the stuff we’re surrounded by a whole lot more.
Brie Wolfson • Notes on “Taste”
Even if your goal is to make fast food, it will likely taste better if you experience the best fresh food available to you during the process. Level up your taste.
Rick Rubin • The Creative Act: A Way of Being: The Sunday Times bestseller
Perfection often lacks texture.
Roxane Gay • Bad Feminist
