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.

Marx’s definition captures that taste isn't just having an eye, ear, or sense for quality, it’s about having an accurate filter for the choices that are uniquely you. As he explains, “There are occasional sui generis taste geniuses, but most people with good taste…are very curious and studious people who have learned it over time.”

A better barometer of whether someone has authentically cultivated their own taste—or merely adopted what the algorithm feeds them—is their enthusiasm for sharing what they’re into and why. For instance, I have little personal interest in exploring TV or movies, which admittedly might be off-putting to some. However, the last guy I dated had what I consider to be great taste in this area. Unfamiliar picks from the 1970s through the ‘90s, international and domestic alike – I loved that he could open me up to this world. His world.

if shared tastes are sometimes important and sometimes not, how should we incorporate taste into our dating decisions? According to Dr. Akua Boateng, a licensed psychotherapist with an emphasis in individual and couples therapy, how you and your significant other blend your interests is the real indicator of compatibility. “It really goes back to people’s psychology or politics of difference,” Boateng says. If differences are the kindling for conflict rather than connection, compromise, and acceptance, it’s doomed from the start. “If you're coming from two different worlds, and the things that make you tick and find joy are diametrically opposed, you're going to have conflict in how you spend your time,” she says.

“From 2009 through 2014, it felt like people were bringing real life, morals, values and judgements to the internet, whereas now it feels like we’re bringing internet values and judgements to real life and trying to force them into how we move and interact…” says Mark Sabino, a product designer and cultural critic. The ease with which algorithms relentlessly serve up “content” has brought a societal shift toward liking or disliking things that are relatable rather than personal.

As we grow together within relationships, we’re continuously collecting new markers of taste to bring home to our person. It’s an exchange in perpetuity – memes, restaurants, recipes – whatever moves you to feel something, you’re likely sharing with your partner. As Portrait of a Lady director Céline Sciamma told The Independent, “A relationship is about inventing your own language. You’ve got the jokes, you’ve got the songs, you have this anecdote that’s going to make you laugh three years later. It’s this language that you build.”

As much as taste can be a connector and a litmus test, it’s unreliable as a fixed lens for selecting partners. Instead of evaluating every prospect based on how they match up “on paper” to your taste do’s and don’ts, both Marx and Boateng point out that taste is one of multiple characteristics that can influence the quality of relationships. But if you just can’t get over someone’s allegiance to Taylor Swift or Burning Man, Boateng says, “It could be a sign that how this person operates in the world is just not intriguing to [you]. It's not problematic or bad. It's just not uniquely intriguing to you.” And here, you should definitely trust your taste.