In The New York Time Magazine: The Song Decoders

No Consumed this week. Instead I have a longer piece about Web radio service Pandora’s method of recommending songs and building music streams on the basis of music’s intrinsic acoustic information:

However things play out for Pandora as a business, its approach is worth understanding if you’re interested in the future of listening. It’s the “social” theories of music-liking that get most of the attention these days: systems that connect you with friends with similar tastes, or that rely on “collaborative filtering” strategies that cross-match your music-consumption habits with those of like-minded strangers. These popular approaches marginalize traditional gatekeepers; instead of trusting the talent scout, the radio programmer or the music critic, you trust your friends (actual or virtual), or maybe just “the crowd.”

Pandora’s approach more or less ignores the crowd. It is indifferent to the possibility that any given piece of music in its system might become a hit. The idea is to figure out what you like, not what a market might like. More interesting, the idea is that the taste of your cool friends, your peers, the traditional music critics, big-label talent scouts and the latest influential music blog are all equally irrelevant. That’s all cultural information, not musical information. And theoretically at least, Pandora’s approach distances music-liking from the cultural information that generally attaches to it.

Which raises interesting questions. Do you really love listening to the latest Jack White project? Do you really hate the sound of Britney Spears? Or are your music-consumption habits, in fact, not merely guided but partly shaped by the cultural information that Pandora largely screens out — like what’s considered awesome (or insufferable) by your peers, or by music tastemakers, or by anybody else? Is it really possible to separate musical taste from such social factors, online or off, and make it purely about the raw stuff of the music itself?

Read it in today’s issue of the Times Magazine, or here.