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Livingetc’s “The Future of Taste” panel brought together four London-based creatives during Frieze’s London fairs to discuss how algorithms, social media and commercial pressures shape taste. The report presents their discussion as a challenge to the idea that taste has disappeared, but the supplied material gives only one panelist’s full response, so it does not establish a consensus or report outcomes beyond the event.
Livingetc convened four London creatives for a Frieze Connect panel titled “The Future of Taste,” asking whether social media, algorithms and online curation are narrowing personal preferences. The discussion, held at Aethos London Shoreditch during the Frieze London and Frieze Masters fairs, treated taste as something shaped by lived experience, not simply a style to select and display.
The roundtable featured Studio Ashby founder and designer Sophie Ashby, visual and music artist Emmanuel Lawal of Forestalgia, culture and food writer Panayiota Soutis, and Giuseppe Burdo, founder of food design studio Maisongb and Food Art Fair. Livingetc moderated the event on behalf of its publication and Frieze’s membership programme, Frieze Connect.
The programme included a food installation conceived by Food Art Fair and Maisongb in collaboration with Aethos London Shoreditch executive chef Aaj Fernando. The article places that event against a wider concern: that algorithmic recommendations, influencer imagery and shopping tools can make it easier to copy a look than develop preferences through personal experience.
In the material provided, Lawal is the only panelist whose response is reproduced in full. Asked what childhood interest still shapes his taste, he recalled an early fascination with footwear and with how functional objects can express identity. He cited color, proportion, material and the way an object ages as elements that continue to inform his choices.
How Algorithms Shape Personal Taste
The discussion matters because taste affects more than what people buy. It influences how they furnish homes, dress, eat and spend leisure time. The report suggests that recommendation systems and social platforms can turn those choices into a cycle of viewing, selecting and purchasing familiar aesthetics, potentially leaving less room for preferences developed through experimentation or everyday life.
The article also connects the topic to time and financial pressure. It argues that decisions once treated as leisure—planning a home, choosing clothes or arranging a holiday—can feel like tasks to complete quickly. That interpretation is the publication’s framing, not a measured finding from the panel. The event’s practical value is that it brings designers and cultural commentators together to discuss how individual judgment might persist amid those pressures.
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The Frieze Connect Discussion
Livingetc’s report situates the panel within the return of Frieze London and Frieze Masters to Regent’s Park, which it says were scheduled to run through October 18. The gathering took place in the Willow Room at Aethos London Shoreditch and was presented as part of the Frieze Connect membership programme.
The article draws on two other published viewpoints to frame the debate. Impact associate editor Nardos Haile argued in an Instagram carousel that digital culture can shape people’s opinions and styles inside algorithmic silos. Soutis, writing on her Substack, The Goal is to Eat, linked loneliness and less informal hosting with the growth of hosting as online content and branded events. These are attributed opinions cited by Livingetc, rather than independently verified conclusions about society as a whole.
““I’ve always been drawn to things that felt considered but slightly unexpected.””
— Emmanuel Lawal, visual and music artist, designer and founder of Forestalgia
What the Report Does Not Establish
The supplied report does not provide full answers from all four panelists or a transcript of the discussion. It is therefore not possible to say that the participants reached a shared conclusion, or to compare their views in detail. The opening material also introduces themes including beauty standards, cosmetic procedures and weight-loss drugs, but does not provide evidence establishing how those trends affect taste or how the panel addressed them.
The report offers no survey, audience data or other measurement showing whether social media is making preferences more alike. Its claims about algorithmic influence, fatigue and social isolation are presented as cultural observations and attributed arguments. The exact date of the panel is also missing from the supplied text, which refers to it as having taken place on “this Thursday.”
Further Panel Responses to Follow
Livingetc presents the panel as a discussion of how each participant maintains and interprets personal taste, and says readers can explore their responses in the article. The material available here includes only Lawal’s response to the first question, so further comments from Ashby, Soutis and Burdo would be needed to understand the full range of views.
No follow-up event, new research or additional publication date is specified. For now, the confirmed development is the Frieze Connect conversation itself; whether it will lead to further reporting or programming remains unknown.
Key Questions
What happened at Livingetc’s “The Future of Taste” event?
Livingetc moderated a panel for Frieze Connect at Aethos London Shoreditch, bringing four creatives together to discuss taste and algorithm-driven culture.
Who took part in the panel?
The listed participants were Sophie Ashby, Emmanuel Lawal, Panayiota Soutis and Giuseppe Burdo. A food installation was created by Food Art Fair and Maisongb with Aethos executive chef Aaj Fernando.
Did the panel conclude that taste is dead?
No shared conclusion is established in the supplied report. Its framing questions whether taste is being narrowed by online curation, while suggesting it may persist through personal experience and individual choices.
What did Emmanuel Lawal say influences his taste?
Lawal said an early fascination with footwear still informs his perspective. He named color, proportion, material and how objects age as qualities that hold his interest.
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