General Discussion 33

Acquired tastes, definition of

tatamagouche | May 13, 200805:51 PM

I'm working on this blogpost wherein I started to point out that retsina (which I love) is always described as an acquired taste, and then I decided I didn't know how I felt about that term. I mean, one could say *everything* beyond breast milk (& its natural sugars) is an acquired taste. Or one could say that the term is culturally relative: in the US, natto is an acquired taste, but not so much perhaps in Japan.

But are there, objectively speaking, acquired tastes? Are there ingredients/items that, across the globe, require some tastebud training? If you think so, why do you think so?

This thread touches on the matter http://www.chowhound.com/topics/473698

but I'm asking less for personal experience than for pseudoscientific opinion, if you know what I mean.

P.S. There's a list here http://en.wikipedia.org/wiki/Acquired..., but I want to hear from higher authorities, ie Chowhounds.

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