Beauty.

Bernini, Beata Ludovica Albertoni, 1674

The taste, the sense by which we distinguish the flavor of our food, has produced, in all known languages, the metaphor expressed by the word “taste”— a feeling of beauty and defects in all the arts. It is a quick perception, like that of the tongue and the palate, and in the same manner anticipates consideration. Like the mere sense, it is sensitive and luxuriant in respect to the good, and rejects the bad spontaneously; in a similar way it is often uncertain, divided, and even ignorant whether it ought to be pleased; lastly, and to conclude the resemblance, it sometimes requires to be formed and corrected by habit and experience.

To constitute taste, it is not sufficient to see and to know the beauty of a work. We must feel and be affected by it. Neither will it suffice to feel and be affected in a confused or ignorant manner; it is necessary to distinguish the different shades; nothing ought to escape the promptitude of its discernment; and this is another instance of the resemblance of taste, the sense, to intellectual taste; for an epicure will quickly feel and detect a mixture of two liquors, as the man of taste and connoisseur will, with a single glance, distinguish the mixture of two styles, or a defect by the side of a beauty.

Voltaire