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Working in Theatre, my little joke is that only a Critic can sit in an audience full of laughing patrons, and declare the show unfunny.
And yet, while Merit determined by popularity is fine, it's the "experts" who can alert us to something special and innovative that lies outside our experience or comfort level.
Take Cheese. I love cheese and have my stable of favourites. If I started a thread on "Favourite Cheeses" here, popular types such as Brie, Camembert, Cheddar and so on, would rise to prominance. Those are all great cheeses, and should be appreciated, but if we rely strictly on collective popularity as the standard of Merit, why explore beyond the top 10. Just look at commercial radio for the result.
Today I discovered Shropshire Blue because the guy in front of me at the cheese counter was buying some and the proprietor offered me a sample. After seeing it on display, I had assumed it was too strong and never would have tried it. Instead I found it creamy and bold, with a wonderful texture, and not overpowering. Behold a new favourite!
So here I am adding to the collective cheese knowlege of the internet I guess, and maybe a few will seek it out. More likely, its merit will be lost to the collective din.
Like Pan said, the real trick is to actively educate yourself. Is Shropshire Blue a tasty cheese because Fresnelly said so? How bold is bold? What does "wonderful texture" mean exactly?
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Building an artificial intelligence that appreciates Mozart is easy. Building an A.I. that appreciates a theme restaurant is the real challenge - Kit Roebuck - Nine Planets Without Intelligent Life
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