Taste Is the New Intelligence
Why curation, discernment, and restraint matter more than ever
We’re drowning in content.
Every platform, every scroll, every second—more inputs, more noise, more things trying to hook your attention. The old metrics of intelligence—who memorized the most, who spoke the loudest, who finished the book first—don’t mean much here.
In an age where AI can generate anything, the question is no longer "can it be made?" but "is it worth making?" The frontier isn’t volume—it’s discernment. And in that shift, taste has become a survival skill.
Not taste in the superficial sense—not trend-chasing, not aesthetic mimicry, not expensive minimalism for the sake of status. Real taste. The kind that signals coherence. Clarity. The ability to choose what matters in a world drowning in what doesn’t.
Because when abundance is infinite, attention is everything. And what you give your attention to—what you consume, what you engage with, what you amplify—becomes a reflection of how you think.
We used to associate intelligence with accumulation. The smartest people were the ones who knew the most. But that model doesn’t hold anymore. AI knows more than anyone. Wikipedia is free. The internet has flattened information access so thoroughly that hoarding knowledge is no longer impressive. What matters now is what you do with it. How you filter it. How you recognize signal in the noise.
Curation is the new IQ test.