Why We Like What We Like - Deepstash

deepstash

Beta

deepstash

Beta

Deepstash brings you key ideas from the most inspiring articles like this one:

Read more efficiently

Save what inspires you

Remember anything

Why We Like What We Like

https://www.newyorker.com/magazine/2016/06/20/art-and-taste-in-the-internet-age

newyorker.com

Why We Like What We Like
Louis Menand on “You May Also Like,” by Tom Vanderbilt, and “Magic and Loss,” by Virginia Heffernan.

6

Key Ideas

Save all ideas

We don't know what we like

We don't know what we like

We often don't like what we say we like. We come to enjoy things we thought we hated and we are poor at predicting what we will possibly like.

We can't articulate the reasons we prefer one thing over another. We often decide we like something without cause or like something that was subtly suggested.

88 SAVES

560 READS


VIEW

Choice and preference

Any action that entails a choice also entails a preference, for example, what to read, what to wear. We try to find work we like, entertainment we like, people we like.

Behind every preference is a combination of inputs including reasons, hunches, bodily needs, past experiences, unconscious desires, social pressures, and price point.

84 SAVES

404 READS


Taste today is a big business

  • Online marketing strategies have become very sophisticated. The Internet uses a huge amount of data collected from clicks to produce a taste fingerprint for every consumer that uses a Web site or app.
  • Customer reviewing is lay expertise and not trustworthy. We often find ourselves identifying with one-star hotheads. We want to know if things go wrong, how bad it will be. High number ratings may reflect "positivity bias."

71 SAVES

276 READS


The Internet does not produce reality

With the Internet, we do not see reality. We're seeing what the algorithms want us to see. We spend half our days in the digital mall without borders doing work and errands.

Digitalization promises to absorb existing technologies, from paper and vinyl to maps, newspapers, cameras, telephones, and lecture halls. With it comes some loss—the three-dimensionality of certain experiences, e.g., acoustic, theatrical, and the palpable such as a book.

73 SAVES

275 READS


Changing tastes allow for progression

The Internet won't replace everything, and one day something else will replace the Internet. Then we will all be used to it, and we will miss it when it's gone.

If taste were not easily changeable and people only liked what they have always liked, we could never develop a taste for something else,

76 SAVES

232 READS


Aesthetic appreciation is learned

Two factors that influence our taste are social consensus and familiarity. We need time and help to appreciate a work of art.

Art appreciation develops in the same way as other tastes. One person will comment on liking something, and a consensus builds that it is worth liking. Aesthetic appreciation is then supposed to be learned and shared.

74 SAVES

268 READS


SIMILAR ARTICLES & IDEAS:

How We Copy The Choices Of Others

While eating out, shopping, or during a donation drive, some of us make choices that we wouldn’t normally make.

Studies on consumer behaviour show that while some would mimic or copy the be...

Choices And Social Signals

Our choices become influenced by society, and this creates a vicious circle where what is being done by the other person is seen as appropriate to others.

Extensive studies show people replicate parts of behaviour in a social setting while showing their own preference towards some aspects of the decision. Example: While opting to donate in charitable institutions, people would match the amount but choose a charity of their own preference.

The power of caffeine

The power of caffeine

Scientists determined that a person who is more sensitive to the bitter taste of caffeine drinks more coffee.

The stimulating effects of caffeine on the brain act as a kind of positive rein...

Genes and coffee

More research is needed to validate whether there is a causal link between genes and specific taste perceptions.

Scientists are planning to delve further into the relationship between taste perception and health - to evaluate if bitter taste genes have implications on disease risks.

Information storms

We often feel overwhelmed when we are exposed to a large volume of information. We also rely on secondary knowledge that does not come from any external source.

To put it another way: rightly...

How misinformation builds

  • When we encounter unfamiliar information on a social network, we verify it in one of two ways. We either go through the burdensome process of countless claims and counter-claims to understand if it is true, or we rely on others by way of social proof.
  • If we search for online information, instead of coming up with our own way of assessing the quality or the usefulness of every website,  we rely on Google's PageRank algorithm to come up with the best sites. In essence, we rely on other people to source information by use of user traffic, reviews, ratings, clicks and likes.

How to handle an infostorm

Infostorms are like actual storms: they are a product of climatic conditions. Different climates can produce different results.

The more we understand the chain of events that led to a particular view, the better we are equipped to appreciate it if we are skeptical or take into account other perspectives.