Robin Good

Taste is first-principles thinking applied to ambiguity. It’s the skill of looking at ten valid options and identifying which one you should not pursue. Subtraction, not addition.

taste is the rational capacity to make good decisions about poorly defined work. Not problems with known answers. Problems where the parameters are wrong, incomplete, or haven’t been written yet.

Luciano Floridi’s concept of distant writing – which is the textual production mediated by generative AI – has presented us with a challenge to traditional accounts of authorship and epistemic agency. In this paper, we analyze the epistemological consequences of this new paradigm, arguing that distant writing reframes rather than diminishes the... See more

As artificial intelligence learns to predict, replicate, and endlessly optimize what is already popular, the risk is not noise but homogeneity. The future promises infinite content that is perfectly tailored, frictionless, and forgettable, generated at scale by systems trained to reinforce existing patterns. In such a landscape, taste becomes one... See more

And in an age where reggaeton suffocates the airwaves and monotony is normalized as culture, liking jazz, or Bob Dylan for that matter, becomes a revolutionary act. To cultivate taste today is no longer a passive preference but a form of resistance: a refusal of the flattening of the senses and a conscious stand against the algorithm’s dull... See more

inviting people into how you see the world

Curating isn’t extra work.

It’s simply letting people see what you already notice.

Here’s the part artists often miss: people use taste as a shortcut for trust.

An art director doesn’t just hire someone because the work is good. They hire someone because the artist’s taste suggests they’ll make good decisions under pressure. A collector doesn’t just buy an image — they buy into a worldview. A fan doesn’t just follow output; they

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