The intangibility of ‘good taste,' from literature to food

What does it mean to have 'good taste'? And what would it take to develop it? This hour, we talk about taste and discernment. Plus, a look at flavor and why some things taste good. GUESTS:  Henry Oliver: Writes the literary Substack “The Common Reader,” and is the author of Second Act: What Late Bloomers Can Tell You About Reinventing Your Life. He is part of the Emerging Scholars Programme at the Mercatus Centre Becca Rothfeld: Staff Writer at The New Yorker, an editor at The Point, and a contributing editor at The Boston Review. She is the author of All Things Are Too Small: Essays in Praise of Excess Nik Sharma: A molecular biologist turned two-time James Beard finalist, best-selling cookbook author, photographer, columnist, and editor at America’s Test Kitchen. His cookbooks include The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes, among others Join the conversation on Facebook. Subscribe to The Noseletter, an email compendium of merriment, secrets, and ancient wisdom brought to you by The Colin McEnroe Show. The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode! Colin McEnroe, Dylan Reyes, Isaac Moss, Coco Cooley, and Eugene Amatruda contributed to this show, which originally aired on August 6, 2025.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.