chapter
6 Pages

Introduction

On Thinking About Taste
WithZeynep Arsel, Jonathan Bean

Taste is a core concept for the social sciences and an orienting notion in everyday practice. It is relevant to academics and laypeople alike. Theorizations of taste are frequently multi-disciplinary, offering an opportunity to cross-fertilize ideas and concepts. Georgia Lindsay’s analysis of museum types suggests that rather than a singular taste for iconic architecture that has come to be known as the “Bilbao effect,” the diversity of museum architecture evidences a fine-grained taste continuum. Sofia Ulver and Marcus Klasson set aside the taste regime concept to zoom in on the Bourdieusian concepts of illusion and social magic. Lydia Jungmin Choi-Johansson and Cecilia Cassinger focus on how Korean lifestyle bloggers enact Scandinavian design through the consumption of products from IKEA. Using the concept of translation from actor-network-theory, they show how global hegemonic taste regimes are mediated locally. Anissa Pomies and Zeynep Arsel push back against the reactionary tendencies of theory building to construct a genealogy of taste.