Title: Taste (sociology)
Content:  Bad taste (also poor taste or even vulgar) is generally a title given to any object or idea that does not fall within the moralizing person's idea of the normal social standards of the time or area. Varying from society to society, and from time to time, bad taste is generally thought of as a negative thing, but that also changes with each individual. A contemporary view—a retrospective review of literature—is that "a good deal of dramatic verse written during the Elizabethan and Jacobean periods is in poor taste because it is bombast [high-sounding language with little meaning]".
Title: Taste (sociology)
Content:  problem of taste and aesthetics. Metaphysical or spiritual interpretations of common aesthetical values have shifted towards locating social groups that form the contemporary artistic taste or fashion. In his aesthetic philosophy, Kant denies any standard of a good taste, which would be the taste of the majority or any social group. For Kant, as discussed in his book titled the Critique of Judgment, beauty is not a property of any object, but an aesthetic judgement based on a subjective feeling. He claims that a genuine good taste does exist, though it could not be empirically identified. Good taste cannot be found in any standards or generalizations, and the validity of a judgement is 
Title: Four Dissertations
Content:  Of the Standard of Taste was a seminal essay on aesthetics that is innovative because it requires Hume to address the apparent relativity of taste, a conclusion that appears to follow from his own assumption that the "good" or "beauty" of a good work of art is identical with the positive human responses it generates. The essay's focus on the subject (the viewer, the reader) rather than the object (the painting, the book) is typical of the British "sentimentalists" or moral sense theorists of the eighteenth century. Unlike the French philosophers of the eighteenth century, who sought an objective definition of beauty, the British school tended to look for the connections between taste and aesthetic judgments.
Title: Hugh Blair
Content:  so that students would identify, analyze, and imbibe those qualities. The anticipated result is that students will cultivate a proper taste, and will be able to appreciate the aesthetic qualities in fine language. Blair's concept of taste involved two distinctive aspects of the human mind- a person's senses and a person's thought processing. Through exercise of the five senses, a person can have their taste refined and perfected. Through a person's reasoning abilities, a person can determine what produces genuine pleasure and what produces something inauthentic. When combining exercise and reason, the critic develops taste-delicacy and correctness of taste. Taste delicacy ties into a critic's senses, making them stronger 
Title: Taste (sociology)
Content:  community, it is not a genuine subjective judgement. Kant's idea of good taste excludes fashion, which can be understood only in its empirical form, and has no connection with the harmony of ideal consensus. There is a proposition of a universal communal voice in judgements of taste, which calls for a shared feeling among the others. Bourdieu argued against Kantian view of pure aesthetics, stating that the legitimate taste of the society is the taste of the ruling class. This position also rejects the idea of genuine good taste, as the legitimate taste is merely a class taste. This idea was also proposed by Simmel, who noted that the upper classes abandon fashions 
Title: Taste (sociology)
Content:  In sociology, taste or palate is an individual or a demographic group's subjective preferences of dietary, design, cultural and/or aesthetic patterns. Taste manifests socially via distinctions in consumer choices such as delicacies/beverages, fashions, music, etiquettes, goods, styles of artwork, and other related cultural activities. The social inquiry of taste is about the arbitrary human ability to judge what is considered beautiful, good, proper and valuable. Social and cultural phenomena concerning taste are closely associated to social relations and dynamics between people. The concept of social taste is therefore rarely separated from its accompanying sociological concepts. An understanding of taste as something that is expressed in actions between people helps to perceive many social phenomena that would otherwise be inconceivable. Aesthetic preferences and attendance to various cultural events are associated with education and social origin. Different socioeconomic groups are likely to have different tastes. Social class is one of the prominent factors structuring taste.
Title: Taste (sociology)
Content:  In above taste has been seen as something that presupposes consumption, as something that exists before consumer choices. In other words, taste is seen as an attribute or property of a consumer or a social group. Alternative view critical to the attributative taste suggests that taste doesn't exist in itself as an attribute or a property, but instead is an activity in itself. This kind of pragmatic conception of taste derives its critical momentum from the fact that individual tastes can not be observed in themselves, but rather that only physical acts can. Building on Hennion, Arsel and Bean suggest a practice-theory approach to understanding taste.
Title: Taste (sociology)
Content:  social origin. It consists of accumulated knowledge and competence for making cultural distinctions. To possess cultural capital is a potential advantage for social action, providing access to education credentials, occupations and social affiliation. By assessing relationships between consumption patterns and the distribution of economic and cultural capital, Bourdieu identified distinct class tastes within French society of the 1960s. Upper-class taste is characterized by refined and subtle distinctions, and it places intrinsic value on aesthetic experience. This particular kind of taste was appreciated as the legitimate basis for "good taste" in French society, acknowledged by the other classes as well. Consequently, members of the middle 
Title: Alexander Gottlieb Baumgarten
Content:  While the meanings of words often change as a result of cultural developments, Baumgarten's reappraisal of aesthetics is often seen as a key moment in the development of aesthetic philosophy. Previously the word aesthetics had merely meant "sensibility" or "responsiveness to stimulation of the senses" in its use by ancient writers. With the development of art as a commercial enterprise linked to the rise of a nouveau riche class across Europe, the purchasing of art inevitably led to the question, "what is good art?". Baumgarten developed aesthetics to mean the study of good and bad "taste", thus good and bad art, linking good taste with beauty. By trying to develop an idea of good and bad taste, he also in turn generated philosophical debate around this new meaning of aesthetics. Without it, there would be no basis for aesthetic debate as there would be no objective criterion, basis for comparison, or reason from which one could develop an objective argument.
Title: Taste (sociology)
Content:  emulation: people emulate each other, which creates certain habits and preferences, which in turn contributes to consumption of certain preferred goods. Veblen's main argument concerned what he called leisure class, and it explicates the mechanism between taste, acquisition and consumption. He took his thesis of taste as an economic factor and merged it with the neoclassical hypothesis of nonsatiety, which states that no man can ever be satisfied with his fortune. Hence, those who can afford luxuries are bound to be in a better social situation than others, because acquisition of luxuries by definition grants a good social status. This creates a demand for certain leisure goods, 

Question: Who is the author of Good Taste?
Answer: Isaac Asimov.
Isaak Osimov.
Paul French.
Asimov.
Isaak Ozimov.