I like lasagne. I like to think I know a good lasagne from a bad lasagne, at least to my particular tastes. If a chef makes a lasagne that is absolutely disgusting, I don’t need to know how lasagne is made to be critical of that lasagne. I certainly don’t need to be able to make a better one in order to earn the right to be critical.
The point here most likely seems obvious already – if we have an interest in a particular subject, we don’t necessarily need to have all the skills ourselves to know good from bad. If you love action cartoons, for example, and have grown up immersing yourself in them, there is a good chance you would be able to sit at a desk approving or rejecting action cartoons. Or you could be a critic and write up reviews.
The difficulty, however, comes when you actually have to make something better.
In my first example, I can’t help a chef make a better lasagne because I’m not a chef and I don’t know how lasagne is made. I can’t tell them what they did wrong. I can’t give pointers on better ingredients to use. And I certainly can’t step in and demonstrate how to make a great lasagne.
My usefulness ends at being able to say if I like it or not.
So if you want to make content, it is not enough to have just looked at similar content. You have to go deeper. You have to take an interest in the process. You have to look at the ingredients, you have to learn how others have made things in the past – getting the recipes where possible. You have to know how and why people got to their end results. The theory, the history and the practice. Most of all, you then need to work at it – try, examine what went wrong or right and try again. Adjust your recipe as you learn more.
I won’t ever be able to make a great lasagne by just looking at a well-prepared one. And we can’t make great content just by looking at the finished product either. Go deeper.