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?
How to do what you love
To do something well you have to like it
If you think something's supposed to hurt, you're less likely to notice if you're doing it wrong. That about sums up my experience of graduate school.
Wow, that's pretty cool
To be happy I think you have to be doing something you not only enjoy, but admire. You have to be able to say, at the end, wow, that's pretty cool. This doesn't mean you have to make something. If you learn how to hang glide, or to speak a foreign language fluently, that will be enough to make you say, for a while at least, wow, that's pretty cool. What there has to be is a test.
So one thing that falls just short of the standard, I think, is reading books. Except for some books in math and the hard sciences, there's no test of how well you've read a book, and that's why merely reading books doesn't quite feel like work. You have to do something with what you've read to feel productive.
Prestige is just fossilized inspiration
Prestige is like a powerful magnet that warps even your beliefs about what you enjoy. It causes you to work not on what you like, but what you'd like to like.
Prestige is just fossilized inspiration. If you do anything well enough, you'll make it prestigious. Plenty of things we now consider prestigious were anything but at first. Jazz comes to mind—though almost any established art form would do. So just do what you like, and let prestige take care of itself.
Always produce
"Always produce" is also a heuristic for finding the work you love. If you subject yourself to that constraint, it will automatically push you away from things you think you're supposed to work on, toward things you actually like. "Always produce" will discover your life's work the way water, with the aid of gravity, finds the hole in your roof.