Taste: The secret ingredient - Basic Arts

Taste is a double-edged sword. Because it is ephemeral, you’re untouchable if you have it. Competitors won’t be able to copy it—what is there to copy? You can expand products as rapidly as MSCHF has without any negative consequences. But taste can also disappear quickly. If the artists collective loses touch with what makes them special, their adva... See more

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

“In a world with scarce attention and many choices, taste sets a business apart. Knowing what to make is as important as the ability to make it.”

If you mention taste nowadays, a lot of people will tell you that "taste is subjective." They believe this because it really feels that way to them. When they like something, they have no idea why. It could be because it's beautiful, or because their mother had one, or because they saw a movie star with one in a magazine, or because they know it's ... See more

In order to make delicious food, you must eat delicious food. The quality of ingredients is important, but one must develop a palate capable of discerning good and bad. Without good taste, you can’t make good food. If your sense of taste is lower than that of the customers how will you impress them?

Chef Jiro Ono