
The Colin McEnroe Show The intangibility of ‘good taste,' from literature to food
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Aug 6, 2025 Henry Oliver, a literary Substack writer and author focused on late blooming, joins Becca Rothfeld, a renowned nonfiction critic and editor, along with Nik Sharma, a molecular biologist turned acclaimed cookbook author. They delve into the elusive concept of 'good taste,' examining its ties to class and culture. The trio discusses how critics shape literary appreciation and the evolution of taste across generations. Additionally, they explore culinary diversity and the science behind flavors, encouraging listeners to embrace both excess and moderation in their taste journeys.
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Taste vs Personal Preference
- Taste differs from mere preference by including knowledge and critical understanding.
- You can recognize quality in art even if you don't personally enjoy it.
Taste Requires Knowledge
- Criticism provides knowledge to better understand art or flavor, similar to a well-informed friend guiding you.
- Taste is knowledge-based personal reaction, not just instinctive liking or disliking.
Objective Taste and Moral Truth
- Taste as an objective truth is akin to moral truths: there's a truth, but we may not always access it correctly.
- Discussions about taste aim to collectively discover these truths over time.
















