Re:Confessions of a Michelin Star Inspector
by tomcam on Tuesday September 21, 2021 @08:24PM
(#28611739)
Agreed. And I can say confidently that French cuisine is every bit as good as they say, and that American cuisine is generally infinitely far behind.
Re:Confessions of a Michelin Star Inspector
by praptak on Wednesday September 22, 2021 @03:24AM
(#28613873)
Paul Graham has an essay on taste[0]. It is about art but I think it translates well to taste in general.
Re:Confessions of a Michelin Star Inspector
by 4ad on Wednesday September 22, 2021 @06:34AM
(#28614822)
You are of course right but... vpns?? How does "taste" in vpns work?
Re:Confessions of a Michelin Star Inspector
by smallerfish on Wednesday September 22, 2021 @08:03AM
(#28615385)
It's not so much taste as what you pay attention to. Hopefully no readers of this thread are using ExpressVPN, for example, but I bet many non-technical partners are, because of their very prominent marketing.
Re:Confessions of a Michelin Star Inspector
by wolverine876 on Thursday September 23, 2021 @01:27AM
(#28625470)
My GP was about "sophistication", not taste (though of course the latter can be part of the former).
Re:Confessions of a Michelin Star Inspector
by captain_price7 on Wednesday September 22, 2021 @01:07AM
(#28613240)
If a movie has won an oscar, I used to count that as negative. Generally avoided nobel winners' books. Interesting how things have changed in just 7-8 years (I'm 25).
But over time I found that when I develop sophistication in things, the 'so-called experts' suddenly become very smart and were invaluable (at least many of them). Now when I don't understand the expert, I see it as a signal: here is an opportunity to learn a lot, to make a big leap. (Of course, I'll never have time to become sophisticated in everything.)