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Taste has historically been reserved for conversation about things like fashion and art. Now, we look for it in our social media feeds, the technology we use, the company we keep, and the people we hire.

When I ask people what they mean by “taste,” they’ll stumble around for a bit and eventually land on something like “you know it when you see it,” or “it’s in the eye of the beholder.” I understand. Words like taste are hard to pin down, perhaps because they describe a sensibility more than any particular quality, a particular thing. We’re inclined to leave them unencumbered by a definition, to preserve their ability to shift shapes.

’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.

I can’t think of a piece of writing that does this more effectively than Susan Sontag’s “Notes on ‘Camp.’” In her words, “a sensibility is one of the hardest things to talk about... To snare a sensibility in words, especially one that is alive and powerful, one must be tentative and nimble.

Things don’t feel tasteful, they demonstrate taste. Someone’s home can be decorated tastefully. Someone can dress tastefully. The vibe cannot be tasteful. The experience cannot be tasteful.

Someone could have impeccable taste in art, without producing any themselves. Those who create tasteful things are almost always deep appreciators, though.

we typically talk about it in binaries. One can have taste or not. Great taste means almost the same thing as taste.

They’re the people you always go to for restaurant or movie or gear recommendations. Maybe it’s the person you ask to be an extra set of eyes on an email or a project brief before you send it out.

It requires intention, focus, and care. Taste is a commitment to a state of attention.

As John Saltivier says in an essay about building a set of stairs, “surprising detail is a near universal property of getting up close and personal with reality.”

To quote Susan Sontag again, “There is taste in people, visual taste, taste in emotion — and there is taste in acts, taste in morality. Intelligence, as well, is really a kind of taste: taste in ideas. One of the facts to be reckoned with is that taste tends to develop very unevenly. It's rare that the same person has good visual taste and good taste in people and taste in ideas.” The sought-after interior designer may not mind gas station coffee. The prolific composer may not give a damn about how they dress.

Taste in too many things would be tortuous. The things we have taste in often start as a pea under the mattress.

it is often formed through the integration of diverse, and wide-ranging inputs. Steve Jobs has said, “I think part of what made the Macintosh great was that the people working on it were musicians and poets and artists and zoologists and historians who also happened to be the best computer scientists in the world.”

taste gets you to the thing that’s more than just correct. Taste hits different. It intrigues. It compels. It moves. It enchants. It fascinates. It seduces.

Taste honors someone’s standards of quality, but also the distinctive way the world bounces off a person. It reflects what they know about how the world works, and also what they’re working with in their inner worlds. When we recognize  true taste, we are recognizing that alchemic combination of skill and soul. This is why it is so alluring.

many snobs (coffee snobs, gear snobs, wine snobs, etc.) often have great taste. But I would say that taste is the sensibility, and snobbery is one way to express the sensibility. It’s not the only way.

If rich people often have good taste it’s because they grew up around nice things, and many of them acquired an intolerance for not nice things as a result. That’s a good recipe for taste, but it’s not sufficient and it’s definitely not a guarantee. I know people that are exceedingly picky about the food they eat and never pay more than $20 for a meal.

creating forces taste upon its maker. Creators must master self-expression and craft if they’re going to make something truly compelling.

artists are more sensitive. They’re more observant, feel things more deeply, more obsessive about details, more focused on how they measure up to greatness.

Picasso remarking that “when art critics get together they talk about Form and Structure and Meaning. When artists get together they talk about where you can buy cheap turpentine.” Taste rests on turpentine.

the process of metabolizing the world is a slow one. Wield your P/N meter well, take your time learning what you find compelling, and why. There are no shortcuts to taste. Taste cannot sublimate. It can only bloom. To quote Susan Sontag one last time, “taste has no system and no proofs. But there is something like a logic of taste: the consistent sensibility which underlies and gives rise to a certain taste.

At Tokyo Disneyland, for example, you can create elaborate in-reach prop displays that will never, ever be disturbed or broken by guests — rules are rules. (By the same token, I once got politely yelled at there for ducking under a chain to shortcut a completely, 100% empty line. I absolutely had to walk through the entire, empty switchback. And that’s fair, I was breaking the rules!) Whereas here in America, if your prop is not literally bolted down, it’s likely to show up on eBay / Van Eaton within the week.

honestly, a lot of it, I think, is just that some designers are amazing at imagining things, but not as amazing at imagining them surrounded by the universe. That beautiful thing you’re working on, it lives in a window on your monitor tucked under a title bar, and that’s as tricky as it gets. What if you can’t imagine your thing in its final context? What if you aren’t great at predicting human behaviors other than your own?

good design isn’t just beautiful and incredible and boundary-pushing, it also remembers what it means to be human.

inveterate

Taste has historically been reserved for conversation about things like fashion and art. Now, we look for it in our social media feeds, the technology we use, the company we keep, and the people we hire.

Though taste may appear effortless, you can’t have taste by mistake. It requires intention, focus, and care. Taste is a commitment to a state of attention.  It’s a process of peeling back layer after layer, turning over rock after rock. As John Saltivier says in an essay about building a set of stairs, “surprising detail is a near universal property of getting up close and personal with reality.”

Taste in too many things would be tortuous. The things we have taste in often start as a pea under the mattress.

While taste is often focused on a single thing, it is often formed through the integration of diverse, and wide-ranging inputs. Steve Jobs has said, “I think part of what made the Macintosh great was that the people working on it were musicians and poets and artists and zoologists and historians who also happened to be the best computer scientists in the world.”

Taste is not the same as correctness, though. To do something correctly is not necessarily to do it tastefully. For most things, correctness is good enough, so we skate by on that as the default. And there are many correct paths to take. You’ll be able to cook a yummy meal, enjoy the movie, build a useable product, don a shirt that fits. But taste gets you to the thing that’s more than just correct. Taste hits different. It intrigues. It compels. It moves. It enchants. It fascinates. It seduces.

Taste requires originality. It invokes an aspirational authenticity. Writer George Saunders calls this “achieving the iconic space,” and it’s what he’s after when he meets his creative writing students. “They arrive already wonderful. What we try to do over the next three years is help them achieve what I call their “iconic space” — the place from which they will write the stories only they could write, using what makes them uniquely themselves…At this level, good writing is assumed; the goal is to help them acquire the technical means to become defiantly and joyfully themselves.”

It reflects what they know about how the world works, and also what they’re working with in their inner worlds. When we recognize  true taste, we are recognizing that alchemic combination of skill and soul. This is why it is so alluring.

f rich people often have good taste it’s because they grew up around nice things, and many of them acquired an intolerance for not nice things as a result. That’s a good recipe for taste, but it’s not sufficient and it’s definitely not a guarantee.

artists are more sensitive. They’re more observant, feel things more deeply, more obsessive about details, more focused on how they measure up to greatness.

This is all build-up to my proposal for what Musk — or any other bidder for Twitter, for that matter — ought to do with a newly private Twitter. First, Twitter’s current fully integrated model is a financial failure. Second, Twitter’s social graph is extremely valuable. Third, Twitter’s cultural impact is very large, and very controversial. Given this, Musk (who I will use as a stand-in for any future CEO of Twitter) should start by splitting Twitter into two companies. One company would be the core Twitter service, including the social graph. The other company would be all of the Twitter apps and the advertising business.

TwitterServiceCo would open up its API to any other company that might be interested in building their own client experience; each company would: Pay for the right to get access to the Twitter service and social graph. Monetize in whatever way they see fit (i.e. they could pursue a subscription model). Implement their own moderation policy. This last point would cut a whole host of Gordian Knots:

A truly open TwitterServiceCo has the potential to be a new protocol for the Internet — the notifications and identity protocol; unlike every other protocol, though, this one would be owned by a private company. That would be insanely valuable, but it is a value that will never be realized as long as Twitter is a public company led by a weak CEO and ineffective board driving an integrated business predicated on a business model that doesn’t work. Twitter’s Reluctance

I’ve come to believe that, in the Internet age, the psychologically destabilizing experience of fame is coming for everyone. Everyone is losing their minds online because the combination of mass fame and mass surveillance increasingly channels our most basic impulses—toward loving and being loved, caring for and being cared for, getting the people we know to laugh at our jokes—into the project of impressing strangers, a project that cannot, by definition, sate our desires but feels close enough to real human connection that we cannot but pursue it in ever more compulsive ways.

It seems distant now, but once upon a time the Internet was going to save us from the menace of TV. Since the late fifties, TV has had a special role, both as the country’s dominant medium, in audience and influence, and as a bête noire for a certain strain of American intellectuals, who view it as the root of all evil. In “Amusing Ourselves to Death,” from 1985, Neil Postman argues that, for its first hundred and fifty years, the U.S. was a culture of readers and writers, and that the print medium—in the form of pamphlets, broadsheets, newspapers, and written speeches and sermons—structured not only public discourse but also modes of thought and the institutions of democracy itself. According to Postman, TV destroyed all that, replacing our written culture with a culture of images that was, in a very literal sense, meaningless. “Americans no longer talk to each other, they entertain each other,” he writes. “They do not exchange ideas; they exchange images. They do not argue with propositions; they argue with good looks, celebrities and commercials.”

Every platform has its royalty. On Instagram it's influencers, foodies, and photographers. Twitter belongs to the founders, journalists, celebrities, and comedians. On LinkedIn, it’s hiring managers, recruiters, and business owners who hold power on the platform and have the ear of the people.

On a job site, they’re the provisioners of positions and never miss the chance to regale their audience with their professional deeds: hiring a teenager with no experience, giving a stressed single mother a chance to provide for her family, or seeing past a candidate’s imperfections to give them a once-in-a-lifetime opportunity. These stories are relayed dramatically in what’s now recognizable as LinkedIn-style storytelling, one spaced sentence at a time, told by job-givers with a savior complex.