Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Not About Food

Merits and demerits of "trying to like" foods


Not About Food 99

Merits and demerits of "trying to like" foods

katielp | Mar 1, 2007 09:54 AM

The milk chocolate eater who wants to learn to like dark chocolate made me wonder... is it worth forcing yourself to eat things that you don't particularly like? (Not with the aim of gratifying others, but because you just don't want to miss out on any sources of deliciousness.) How many tries should you make? Can tastebuds really change in adulthood?

I have effort to thank for: goat cheese and blue cheese, lamb, artichokes, and dark beers. But I still can't get on with whisky, most types of offal and, weirdly, melon.

Success stories?

Want to stay up to date with this post?

Recommended From Chowhound