{"id":5636,"date":"2011-08-24T09:59:06","date_gmt":"2011-08-24T04:29:06","guid":{"rendered":"https:\/\/manuscrypts.com\/test\/?p=5636"},"modified":"2021-01-16T14:24:32","modified_gmt":"2021-01-16T08:54:32","slug":"expert-ease","status":"publish","type":"post","link":"https:\/\/manuscrypts.com\/test\/2011\/08\/24\/expert-ease\/","title":{"rendered":"Expert Ease"},"content":{"rendered":"

This one jumped ahead in the drafts queue, thanks to a tweet session with Ranjani<\/a>.<\/em><\/p>\n

The internet, and specially its social manifestations have meant that experts of all shapes and sizes scream out of my stream on a regular basis. So, when I found a superb post<\/a> that mashed two domains where I see most of the atrocities being committed in the name of expertise, I was oh! so happy enough to share it and add my two non-cents. One of the two domains is easy to guess – the social web, where the number of experts are about 3 less than the number of users, the three non experts being bots or brands. The second one is food.<\/p>\n

Both of these are domains I operate in, and in both of them I have a problem with ‘expertise’. With respect to social media, it’s pretty simple. There are dozens of social media tools and platforms that the ‘expert’ would have no clue about. Even if he did, there’s a new one coming out every week. The application of expertise is usually to do with brands. Again, there are thousands of categories and audience types, whose usage of tools and platforms differ as do their relationships with brands. I can go on and on, but I’d like to hop on to the other one.<\/p>\n

On food. I don’t cook, and my knowledge is limited to one season of Masterchef Australia, in which I was completely lost in the visual stimuli and paid scant attention to the craft. However, I can understand how one person could become an expert in cooking a dish\/many dishes in a certain way, or know how that dish tastes according to a certain recipe, but to assume that every palate in the world will appreciate the dish cooked that way, ONLY that way, and further decree that it SHOULD be enjoyed only that way, is to my mind, ridiculous. And yet, I have seen enough snobbery around that, and tirades on how one should opine on food. (example<\/a>) A good time to note that despite Mr.Bourdain’s well intentioned advice, I still have my steak well done. (someone commented on twitter that they stopped reading the food reviews here because of that) I aspire to be worthy in some other way. Sigh.<\/p>\n

I do grant that ‘experts’ more often than not offer perspectives more broad, deep, and varied than the average person. There are also instances where certain technicalities are involved, and a trained person’s view might be considered more informed. But the issue for me is about taking a global stance on expertise – on everything that falls in the domain, opining on it, and then insisting that the opinion is the only standard applicable, with no consideration to an untrained person’s views and reasons. As Seth Godin rightly said, “Expertise is a posture as much as it is a volume of knowledge.” Unfortunately, on the flip side, most people do not have the time to google, so the ‘expert’ status IS easily gamed, especially on social platforms, where a fan legion will attack at the first sign of dissent. Maybe if we can all agree that there are no experts, and only perspectives, some informed, some nuanced, and some just plain subjective opinions…<\/p>\n

Will end this with the best work on the subject that I have seen – this xkcd toon<\/a>, which pretty much sums it up<\/p>\n

\"\"<\/p>\n

(alt text: Our brains have just one scale, and we resize our experiences to fit)<\/p>\n

until next time, I don’t mind expert comments ok? \ud83d\ude09<\/p>\n","protected":false},"excerpt":{"rendered":"

This one jumped ahead in the drafts queue, thanks to a tweet session with Ranjani. The internet, and specially its social manifestations have meant that experts of all shapes and sizes scream out of my stream on a regular basis. So, when I found a superb post that mashed two domains where I see most […]<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1479,412,6056],"tags":[1955,1507,1952,1953,1505,229,1703,1954],"class_list":["post-5636","post","type-post","status-publish","format-standard","hentry","category-thoughtstream","category-life","category-society-culture","tag-connoisseur","tag-cooking","tag-expert","tag-expertise","tag-food","tag-social-media","tag-steak","tag-xkcd"],"aioseo_notices":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/manuscrypts.com\/test\/wp-json\/wp\/v2\/posts\/5636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/manuscrypts.com\/test\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/manuscrypts.com\/test\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/manuscrypts.com\/test\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/manuscrypts.com\/test\/wp-json\/wp\/v2\/comments?post=5636"}],"version-history":[{"count":11,"href":"https:\/\/manuscrypts.com\/test\/wp-json\/wp\/v2\/posts\/5636\/revisions"}],"predecessor-version":[{"id":15412,"href":"https:\/\/manuscrypts.com\/test\/wp-json\/wp\/v2\/posts\/5636\/revisions\/15412"}],"wp:attachment":[{"href":"https:\/\/manuscrypts.com\/test\/wp-json\/wp\/v2\/media?parent=5636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/manuscrypts.com\/test\/wp-json\/wp\/v2\/categories?post=5636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/manuscrypts.com\/test\/wp-json\/wp\/v2\/tags?post=5636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}