A Quote by Stephen Bayley

Everyone has taste, yet it is more of a taboo subject than sex or money. The reason for this is simple: claims about your attitudes to or achievements in the carnal and financial arenas can be disputed only by your lover and your financial advisers, whereas by making statements about your taste you expose body and soul to terrible scrutiny. Taste is a merciless betrayer of social and cultural attitudes. Thus, while anybody will tell you as much (and perhaps more than) you want to know about their triumphs in bed and at the bank, it is taste that gets people's nerves tingling.
taste governs every free - as opposed to rote - human response. Nothing is more decisive. There is taste in people, visual taste, taste in emotion - and there is taste in acts, taste in morality. Intelligence, as well, is really a kind of taste: taste in ideas.
If your choice enters into it, then taste is involved - bad taste, good taste, uninteresting taste. Taste is the enemy of art, A-R-T.
Fashion is more about taste than money - you have to understand your body and tailor clothes to your needs; it's all about the fit. I do the alterations myself - I'm quite a seamstress - it's the influence of my Hungarian mother.
An Englishman will take you into a large room, beautifully proportioned, and will point out to you that it is white- all over white- and somebody will say what exquisite taste. You know in your own mind, in your own soul, that it is not taste at all?that is the want of taste?that is mere evasion. English music is white and evades everything.
A good taste in art feels the presence or the absence of merit; a just taste discriminates the degree--the poco piu and the poco meno. A good taste rejects faults; a just taste selects excellences. A good taste is often unconscious; a just taste is always conscious. A good taste may be lowered or spoilt; a just taste can only go on refining more and more.
When you first get started, you're the only one with a vision. When you become creative and use your imagination, pretty soon the things you imagined, you can get done. If you got a taste of it, if you got a taste of what I'm talking about, you'd rather do that than eat. You couldn't get enough of it. You'll hunger for it the rest of your life.
Taste is a phenomenon. Most of taste is unconscious - it comes from your upbringing, from your family, from your society, your gender, your race; it's a melange of all those things.
The basic premise of taste, as Stephen Bayley, the cultural critic, said, is that taste is that which does not alienate your peers. Most people want to fit in with their tribe in some way or another, so they give off signals, whether it's with their clothes, their behavior, their car, their whatever, and gain status. Every tribe has a hierarchy, and that's what taste is: it's an unconscious display of who you are, and where you want to be.
One of the disconcerting things about writing for publication is that you're trying to clear your little parcel of land in a field where Taste is king - and, as we all know, there's no accounting for Taste.
The New York waiter ... knows more than you do about everything. He disapproves of your taste in food and clothing, your gauche manners, your miserliness, and sometimes, it seems, of your very existence, which he tries to ignore.
As you eat more healthily, your palate changes - it's amazing. Your taste buds constantly adapt: from minute to minute, in fact. If you drank orange juice right now, it would taste sweet. But if you first ate some sweets then drank the same juice, it could taste unpleasantly bitter.
If you taste something, you're not at the maximum of your ability. What I think about in competition is temperature and texture. It has nothing to do with taste or emotion.
I think I learned more about writing scores for Broadway by making mix tapes in the '90s than I did in college. You're learning about rise and fall and energy and tempo shifts. You're showing off your taste and your references. You're trying to be witty by - through placement of music you didn't write.
The more natural the charcoal, the better your food will taste. Rather than briquettes, use lump charcoal, which is is all-natural. Lump charcoal will cause your grill to get much hotter than briquettes. Also, briquettes have chemical filler which holds saw dust together and can change the taste of the food.
Finding a voice that your readers will enjoy is largely a matter of taste. Saying that isn't much help-taste is a quality so intangible that it can't even be defined. But we know it when we meet it.
As soon as you're interested in what is good taste, then you're in bad taste land already. What's comfortable and what represents your life, what's unique and individual about you, that's style.
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