Taste Development

With the five human senses (sight, hearing, smell, touch, taste), I would say cooking and food involve all five of them, which is why I consider it a form of art. Not only is it a way of life, it sparks creativity, keeps history alive, and brings people closer together. I suppose the same goes for wine, too. We are really very fortunate to be able to enjoy such a vast variety of foods from all over the world and to basically be able to get them whenever desired. It is not fortunate, however, that there are people who simply eat to live and struggle to do so.

Recently I have also been thinking of how taste develops as we age. It is very strange in some ways. The taste curve is almost like a roller coaster. What we have eaten as infants may not have suited our tastes as kids/younger adults, and then may even later be favorable to us as adults. Maybe as adults we have potentially built our palate to be more diverse and experienced over the years. I just find that development unique.

I remember when I was a kid, the only cheese I knew that existed was Kraft Singles…or mozzarella cheese that was on pizza. Culturally and historically, Chinese people do not consume much dairy or cheese compared to others. While my family was somewhat Americanized, Chinese food still dominated and having cheese was rare. I think Kraft Singles really altered my view of cheese in general and it was absolutely disgusting to me! Soon enough college came and I had exposure to more ‘sophisticated’ cheeses like gorgonzola, freshly grated parmigiano reggiano, fresh mozzarella, etc. Then post-college hit and it was all about brie! I did not hit it off with brie cheese at first, and one day it just became yummy. How? I really don’t know, and that is the mystery of taste development!

Foods I also hated as a kid but love now:

• Green onions, aka scallions
• Bell peppers of any color (I picked them off my pizza)
• Eggplant
• Chives
• Garlic
• Ginger
• Avocados
• Cilantro

Foods I hated then and now, still:

• Raw onions (except for in salsa and guacamole), and chunky cooked ones
• Wasabi (anything horseradish)
• Bitter melon
• Durian fruit
• Potato salad
• Sea cucumber