“When we become expert in something, our tastes grow more esoteric and complex.”

“our unconscious reactions come out of a locked room, and we can't look inside that room. but with experience we become expert at using our behavior and our training to interpret - and decode - what lies behind our snap judgment and first impressions.”

“Those three things - autonomy, complexity and a connection between effort and reward - are, most people agree, the three qualities that work has to have if it is to be satisfying. It is not how much money we make that ultimately makes us happy between nine and five. It's whether our work fulfills us.”

“The lesson here is very simple. But it is striking how often it is overlooked. We are so caught in the myths of the best and the brightest and the self-made that we think outliers spring naturally from the earth. We look at the young Bill Gates and marvel that our world allowed that thirteen-year-old to become a fabulously successful entrepreneur. But that's the wrong lesson. Our world only allowed one thirteen-year-old unlimited access to a time sharing terminal in 1968. If a million teenagers had been given the same opportunity, how many more Microsofts would we have today?”

“The entire principle of a blind taste test was ridiculous. They shouldn't have cared so much that they were losing blind taste tests with old Coke, and we shouldn't at all be surprised that Pepsi's dominance in blind taste tests never translated to much in the real world. Why not? Because in the real world, no one ever drinks Coca-Cola blind.”

“The answer is that we are not helpless in the face of our first impressions. They may bubble up from the unconscious - from behind a locked door inside of our brain - but just because something is outside of awareness doesn't mean it's outside of control.”

“We cling to the idea that success is a simple function of individual merit and that the world in which we all grow up and the rules we choose to write as a society don't matter at all.”