Celine Nguyen, writing for Asterisk Magazine, questions the promise that taste will protect us from AI. She asks how we acquire taste and why we’d make economic survival its purpose. This is how she describes the tech industry’s view:
Taste, then, is that ineffable thing that makes you, and your business, irreplaceable. It separates the winners from the permanent underclass. It seems to be objectively measurable, or at the very least hierarchical, much like employee compensation or financial capital. To have good taste is to have more of it than other people. But to understand what taste is and how it’s cultivated, we may need to return to an earlier moment in history — when automation led to similar anxieties about human distinctiveness and economic competitiveness.
The promise depends on taste being beyond AI’s reach. Nguyen questions that premise: as literary scholar Leif Weatherby tells her, models already draw on human judgments of taste.
Her history of design education offers another approach. Britain responded to industrial competition by funding schools and museums. She describes how Bauhaus artist and educator Josef Albers taught at Black Mountain College:
The key insight of the Bauhaus’s foundation year was to treat aesthetic perception as a domain-independent skill — shaped by material literacy and craft knowledge, but not in thrall to a particular medium. But the foundation year that Albers brought to America wasn’t just about transmitting a single, preferred form of perception from teacher to student. Instead, students developed a shared “understanding of different ways of seeing and representing” through critiques “coming from the [other] students and then from the teacher.” (These critiques, Albers noted dryly, also “diminish[ed] the tendency to overestimate one’s own work.”) His approach encouraged students to sharpen their “intuitive perception,” and simultaneously practice conveying these perceptions to others.
Nguyen also describes how her interest in Belgian fashion informed her work designing software. She resists reducing those influences to status-seeking or imitation. By the end, she’s asking technologists to reconsider what cultivating taste is for:
Anxious technologists ought to free themselves from tyranny, but that doesn’t mean they need to give up on taste. They may need, however, to reconsider how they pursue it. Our tastes may be personal and idiosyncratic — but they are refined, by and large, when we relate to each other. Explaining our tastes is how we train our perceptual abilities, and our ability to participate in a pluralistic world. It’s a world in which our differences are energizing, not deflating: “The goal,” as the critic Carl Wilson wrote, “is not that we all end up with the same taste.” In an essay on musical taste — republished, years later, as a book with the seductively judgmental subtitle Why Other People Have Such Bad Taste — Wilson suggests that we learn to “relish the plenitude of tastes,” including when someone else’s tastes are “alien to our own.”
It’s true that our tastes can help with minor decisions: the music you listen to in the evenings, the shoes you buy when your Salomons wear out, and when to use an em dash (or, for the advanced aesthetes, an en). And they inform our larger decisions, too: what research problems to pursue, which films get screened, what startups get funded, what features you ship. But the lifelong project of training our tastes might serve a higher purpose than building a personal brand or profitable business. Our tastes are how we understand ourselves — and communicating them is how we understand each other.

What Silicon Valley gets wrong about taste
Celine Nguyen argues that Silicon Valley mistakes taste for a private, rankable competitive asset. Taste is cultivated through education, idiosyncratic experience, relationships, and the effort to communicate judgments; its larger purpose is mutual understanding in a pluralistic world, not a single hierarchy of good taste.




















