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Taste in an Age of Endless Choice
Publication Date: May 9, 2016
Why do we get so embarrassed when a colleague wears the same shirt? Why do we eat the same thing for breakfast every day, but seek out novelty at lunch and dinner? How has streaming changed the way Netflix makes recommendations? Why do people think the music of their youth is the best? How can you spot a fake review on Yelp?
Our preferences and opinions are constantly being shaped by countless forces – especially in the digital age with its nonstop procession of “thumbs up” and “likes” and “stars.” Tom Vanderbilt, bestselling author of Traffic, explains why we like the things we like, why we hate the things we hate, and what all this tell us about ourselves.
With a voracious curiosity, Vanderbilt stalks the elusive beast of taste, probing research in psychology, marketing, and neuroscience to answer myriad complex and fascinating questions. If you’ve ever wondered how Netflix recommends movies or why books often see a sudden decline in Amazon ratings after they win a major prize, Tom Vanderbilt has answers to these questions and many more that you’ve probably never thought to ask.
About the Author
TOM VANDERBILT has written for many publications, including The New York Times Magazine, The Wall Street Journal Magazine, Popular Science, The Financial Times, Smithsonian and The London Review of Books, among many others. He is a contributing editor of Wired UK, Outside, and Artforum. He is author of Traffic: Why We Drive the Way We Do (and What It Says About Us) and Survival City: Adventures Among the Ruins of Atomic America. He has appeared on a wide range of television and radio programs, from the Today show to the BBC's World Service to NPR's Fresh Air. He has been a visiting scholar at NYU's Rudin Center for Transportation, a research fellow at the Canadian Centre for Architecture, a fellow at the Design Trust for Public Space, and a winner of the Warhol Foundation Arts Writers Grant, among other honors. He lives in Brooklyn, NY.
From the Hardcover edition.