taste
musings on taste
sari and
taste
The matter of taste — Callum Flack Design & Development
callumflack.design
“Rather than understanding taste as the particular way a person does a thing, I will argue that taste is a measurement of how well a person is able to see and act within a problem space. That it is the ability to skip ahead over previously assimilated decisions to get to the heart of a matter. And that the process of doing this over and over within a domain turns the many small insights made into a muscle memory of shortcuts that are stored as aesthetic feelings, away from the cognitive expense of language and reason. Much more than just a style of doing, good taste is a measure of a person's intuitive understanding of a problem space.”
An entire metric of thought which is both impactful but also ignored
Taste – or lack of it – is the silent metric that permeates absolutely everything we create, and which has a far bigger bearing on success or failure than we’d care to admit.
The ability to intuitively discern the intrinsic harmony within something.
nature is intrinsically harmonious
how can you cultivate taste?
elevate your cultural diet so you can elevate your taste —> genre crossing ability.
View appreciation as a general skill
by learning to appreciate we learn to discern. by discerning we learn to decide. by deciding we learn to strategise.
There is a time for any fledgling artist where one's taste exceeds one's abilities. The only way to get through this period is to make things anyway.
Gabrielle Zevin • Tomorrow, and Tomorrow, and Tomorrow: A novel
What Jobs is referring to is the fundamental difference between "builders" and craftsmen, or why even though engineering builds, it is design which establishes . Essentially, products—no matter if they're technological in nature or not—do not exist in a vacuum. On the contrary, every single product worth its salt is designed to exist within a socie... See more
Alpha • On Founder Taste
Scale is quite valuable, but the costs are usually hidden. Consolidation leads to monoculture, it reduces the stock of unique ferments.
Culture, taste, and invention are often bottom-up phenomena. They require the opposite of scale. They require distance, and working alone.