Taste, Sensibility, Judgment
This only proves how commonplace I am
Leveling up aptitude
Design as an engineering problem
The Silicon Valley giants, testifying with their runaway success, claimed to have “solved” design as an engineering problem. The solution substituted the human essence of design — intuition, ingenuity, and taste— with the tangibles, measurables, and deliverables.
Companies say they are “design-driven”, but designers are actually driven by dashboards filled with metrics like CSAT, NPS, CES, DAU, MAU. We rigorously run tests, studies, experiments as if innovative ideas are hidden in spreadsheets, waiting to be extracted by data scientists.
A cook with taste
Observe the interior and exterior, the furniture and textile decoration
following such color schemes, as well as commercialized color “suggestions”
for innumerable do-it-yourselves.Our conclusion: we may forget for a while those rules of thumb
of complementaries, whether complete or “split”, and of triads and
tetrads as well.
They are worn out.Second, no mechanical color system is flexible enough
to precalculate the manifold changing factors, as named before,
in a single prescribed recipe.Good painting, good coloring, is comparable to good cooking.
Even a good cooking recipe demands tasting and repeated tasting
while it is being followed.
And the best tasting still depends on a cook with taste.Flexible imagination
By giving up preference for harmony,
we accept dissonance to be as desirable as consonance.Besides a balance through color harmony, which is comparable
to symmetry, there is equilibrium possible between
color tensions, related to a more dynamic asymmetry.Again: knowledge and its application is not our aim;
instead, it is flexible imagination, discovery, invention – taste.What we don't like
A grasp of the psychological mechanism behind taste may not change our sense of what we find beautiful, but it can prevent us from reacting to what we don’t like with simple disbelief.
Our understanding of the psychology of taste can in turn help us to escape from the two great dogmas of aesthetics: the view that there is only one acceptable visual style or (even more implausibly) that all styles are equally valid.
Shorten the wings
The labile tastes of certain decision-makers in a company are often a great burden for designers. Too many feel themselves qualified to pass judgment. And how insensitive, how superficial these judgments often are.
Taste, believes Rams, is something that needs to be trained, since the aesthetic decisions at this level in product design are intrinsically bound to the entire form and function of the object. It would be unimaginable, for example, that the management of an aerospace company would ask the designers of a new plane to shorten the wings because they think it would make it look prettier.
It's all just geek talk
A Fragment by Riccardo MoriI’m finding that many people not only have lowered their standards with regard to the user interface, but more and more often when I bring up the subject, they seem to consider it a somewhat secondary aspect, something that’s only good for ‘geek talk’. The same kind of amused reaction laymen have to wine or coffee connoisseurs when they describe flavours and characteristics using specific lingo. Something that makes sense only to wine or coffee geeks but has little to no meaning or impact for the regular person.
The problem is that if an increasing number of people start viewing user interface design as an afterthought, or something that isn’t fundamental to the design of a product or experience — it’s all just ‘geek talk’ — then there is a reduced incentive to care about it on the part of the maker of the product.
Taste for Makers
An Essay by Paul GrahamIf there is such a thing as beauty, we need to be able to recognize it. We need good taste to make good things. Instead of treating beauty as an airy abstraction, to be either blathered about or avoided depending on how one feels about airy abstractions, let's try considering it as a practical question: how do you make good stuff?
A Reflection of the Truth
The need to record
With collecting comes the need to record. A specimen without a label is simply a (sometimes) pretty object. Without its associated data it is scientifically worthless.
Mental infrastructure
The diary provides the mental infrastructure that stimulates the mind to remember.
Scientific writing
What Mick Southern taught me was both the imperative to and the means of writing scientific prose—“if it’s not published it’s not done,” as a later adviser put it. Mock showed me that the rather dry technical requirements of scientific writing did not necessarily mean that elegance, humor, and even wit need be excluded from the scientists’ products.
A three-layered process of documentation
A three-layered process of documentation:
(1) First, there is the field notebook. This is where the actual numbers are recorded, together with passing observations relevant to the interpretation of these numbers.
Paper is still proving more durable than electronic data.
(2) The journal is a parallel record to that of the notebook—a daily account of events, thoughts, and observations.
(3) Last of the three strata, then, are the publications. Traditionally, in science, these are articles in academic journals leavened with chapters in books. To be successful, a young scientist need aspire to no more than these two forms of output together with their oral versions at interminable conferences and meetings of learned societies.
There came a time in my scientific development, however, when other forms of publication became important: magazines articles, and writing books.
Incidental details
In these journals lay the incidental details by which a book can be differentiated from a set of scientific articles. Such incidental details can become ends in themselves.
Memory prompts
Journals are memory prompts and perhaps capture exquisite (and not so exquisite) moments of experience.