Cultural consumers are defined and classified by their taste. Through an evaluation of their choices and preferences, whether biologically or socially informed, taste functions as a mechanism of distinction and exclusion. Art and Architectural History has arguably been a cornerstone of this very tradition, disciplining bodies and senses in the formation of canons and cultural hierarchies. While taste is now widely accepted to be subjective and localized rather than universal, ideals of good taste and quality endure in both our disciplinary frameworks and institutional practices.
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