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Taste is the bone-deep feeling that you’ve made something good. It is a sense, inexplicable and ephemeral. But it’s also a tangible skill that’s increasingly essential. Taste is how a business differentiates itself when attention is scarce and choice is abundant. Knowing what to make is just as important as the ability to make it.
Evan Armstrong • The Art of Scaling Taste
Taste is the bone-deep feeling that you’ve made something good. It is a sense, inexplicable and ephemeral. But it’s also a tangible skill that’s increasingly essential. Taste is how a business differentiates itself when attention is scarce and choice is abundant. Knowing what to make is just as important as the ability to make it.
Evan Armstrong • The Art of Scaling Taste
Taste is the bone-deep feeling that you’ve made something good. It is a sense, inexplicable and ephemeral.
Evan Armstrong • The Art of Scaling Taste
Notes on “Taste” | Are.na Editorial
are.na
Taste is the bone-deep feeling that you’ve made something good. It is a sense, inexplicable and ephemeral. But it’s also a tangible skill that’s increasingly essential. Taste is how a business differentiates itself when attention is scarce and choice is abundant. Knowing what to make is just as important as the ability to make it.
There’s an even... See more
There’s an even... See more
Evan Armstrong • The Art of Scaling Taste
What unites niche brands, magazines, and establishments is taste as an activity, constantly practiced, developed, and cultivated. Their taste is opinionated and always evolving, refined
and questioned, judged and discussed.
It’s a taste in progress.
and questioned, judged and discussed.
It’s a taste in progress.
Ana Andjelic • Taste in progress
The world of taste is commonly described as encompassing five—possibly six—basic characteristics: sweetness, sourness, saltiness, bitterness, savoriness (umami), and possibly heartiness (kokumi).
Karen MacNeil • The Wine Bible
sweet, salty, sour, bitter, and savory (umami). Umami literally means “pleasant savory taste” or “deliciousness” in Japanese and owes its mouthwatering quality mostly to glutamate, an amino acid classically found in monosodium glutamate, or MSG.