Art or Content

3–4 minutes

So glad I took time out to watch a short exchange between Rick Beato and Justin Hawkins on whether music is becoming content rather than art. The question is framed in musical terms, but it hardly stops there. The same corrosion is visible in writing, visual art, criticism, and now, with grim inevitability, in AI-mediated production more broadly. The disease is not confined to music. Music merely makes the symptoms easier to hear.

For music, my aversion to pop music goes back to my youth. I was a kid when the Beatles practically invented pop music, but they left it to grow and continued exploring. Sadly, as solo artists, they mainly – not always – failed and rested on their laurels in pop. It’s not that their version or any pop music is inherently unlistenable. Surely, it’s not, if only by the aspiration of the pop moniker, but it has no depth, no soul, as it were. Some make this argument for Organic food. In essence, it involves an appeal to nature fallacy.

Audio: Slightly off, but not bad, NotebookLM summary podcast of this topic.

My own aversion to much pop music begins there. It is not that pop is necessarily bad, nor even that it is always shallow. That would be too crude and too easy. The problem is that pop often presents itself less as an artistic act than as a consumption object engineered for immediate uptake: catchy, frictionless, emotionally legible, and just disposable enough to make room for the next one. It is built to circulate.

That, for me, is the difference between content and art. Art may be accessible, even popular, but it retains some residue that exceeds its delivery mechanism. It resists total reduction to utility. Content, by contrast, is made to be processed. It is optimised not for depth but for throughput. Its highest ambition is not transformation, but engagement.

This is why the question matters beyond music. Writing, too, now lives under the same pressure. One is increasingly expected to produce not essays, arguments, or works, but units of output: posts, threads, reactions, takes, summaries, explainers, and other forms of polished verbal debris. The point is no longer to say something worth dwelling on, but to remain visible within the churn.

The issue, then, is not simply whether one should consume AI-generated material. That framing is too pious and too easy. The more interesting question is what the consumer thinks they are consuming. If a reader, listener, or viewer wants only speed, familiarity, and surface competence, then AI content is not a scandal at all. It is the logical endpoint of a culture that has already demoted art into a deliverable.

This is where the fuss over labelling enters. Is it a principled demand for honesty, or merely a theatrical gesture by people who still want the aura of art whilst consuming content on industrial terms? Some of it is clearly protectionism. Some of it is virtue signalling. But not all of it is empty. The insistence on labelling betrays an intuition, however muddled, that authorship still matters, and that not all artefacts are equivalent merely because they occupy the same screen-space.

The deeper question is whether we still want art at all, or whether we merely want the aesthetic styling of art attached to things optimised for convenience. Once a culture learns to prefer seamless output over resistance, recognisability over risk, and quantity over form, it should not act surprised when machines begin to serve it perfectly. They are only completing a trajectory already chosen.

So no, the issue is not AI alone. AI is only the latest mirror held up to a public that has spent years confusing availability with value and polish with depth. The real question is not whether machines can make content. Plainly, they can. The question is whether we still possess the appetite, patience, and seriousness required for art.

Image: Full image because the cover version is truncated. Generated by Gemini Nano Banana.

Food for Thought: Musings of a Culinary Agnostic

I wouldn’t eat or sleep if I didn’t have to. Let’s talk about eating.

I eat to survive. Some people live to eat; I eat to live. I don’t like food, and I don’t like to eat. These sentiments may share something in common.

I think about my food preferences on a normal curve. Most dishes score a 5 (a T score of 50; just divide by 10 to lose the zero)—give or take. Quite a few are 4s and 6s. A few are 3s and 7s. Even fewer are 2s and 8s, which are virtually indistinguishable from 1s and 9s or 0s and 10s. Ninety-five per cent of all foods fall between 3 and 7; eighty-five per cent fall between 4 and 6, where six is barely OK. My personal favourites tap out at about 7.

On the low end, once I get to 3, it might as well be a zero. Perhaps if I were at risk of dying, I’d partake. On the high end, an 8, 9, or 10? I wouldn’t know. I’m not sure I’ve ever eaten better than an 8, and that was just once.

You might say my scale isn’t calibrated. Maybe. I think of the food scale as I do the pain scale but in reverse because 10 is worse. It’s difficult to frame the boundaries. Actually, the pain scale is easier.

I was hospitalized for months in 2023. It didn’t so much make me reassess my pain scale as to confirm it. Prior to this visit, on a scale of 0 to 10, I had never subjectively experienced pain above a 4, save for dental nerve pain. During this visit, I had pain approaching if not equaling dental pain—8s and 9s. The 9 might have been a 10, but I was leaving headroom to allow for something worse still.

An instructive story involves my wife delivering a pregnancy. She wanted to be wholly natural—no drugs. It only took one contraction to toss that idea aside. She realized that the pain she had registered was beyond her perceived boundaries. Perhaps food is like that for me. I’m not sure I’ll ever experience an analogous event to find out.

Since my typical intake is a 5, it’s not something I look forward to or enjoy. I have no interest in extending the experience. This leads us to mealtimes—another time sink. I dislike mealtime as much as eating. I’m a mindful introvert. I don’t mind people one-on-one, but I want to be mindful. If I’m eating, I want to be mindful of eating. If I am talking, I want to focus on that. I get no pleasure from mealtime banter.

I’ve once experienced a memorable meal, a meal that felt above all the rest. It was at a French restaurant in Beverly Hills. When I returned some months later, it had converted into a bistro with a different menu. The experience was not to be repeated. Besides, chasing happiness is a fool’s errand. I wouldn’t have likely had the same experience even if the second meal was identical to the first, given diminishing marginal returns on pleasure.

Does this mean I don’t like anything? No. It means I might like, say, some pizza more than a burger. For me, most meat is a 5 or below. Chicken might be a 6. Fish is a 3 at best. Chicken prepared a certain way might even break 7, but that’s pretty much the cap—except for that one time I’ve already mentioned.

Trip Advisor: Chicago Favorites Ultimate Food and Walking Tour

Most people I’ve spoken with about this can’t imagine not loving food. When I lived in Chicago, with its foodie culture, they thought I was borderline insane. Does anyone else have a disinterested relationship with food? Let’s defer the sleep topic to another day.