Italiano
“De gustibus non est disputandum” says one of the best-known Latin proverbs.
“One can’t have disputes about other people’s personal tastes”, and we have accepted this as a universal truth.
However, an interesting question might be: “Why do we like the things we like?“.
That is to say: why do tastes in food differ so much from one person to another?
There is no easy answer.
In fact, (many) scientific studies have shown that this depends on a myriad of factors.
I would say that these can be divided into two categories: genetic and external factors.
First of all, genetics: specifically, the configuration of nerves and taste receptors, which influences the level of sensitivity to aromas and flavors.
And then, the external factors.
Like personal experiences: familiarity with foods acquired during childhood. Remember Proust’s Madeleine? Here, that one.
And I’ll tell you more: a study has even proven that these date back even before birth.
In fact, information about aromas passes through the amniotic fluid.
The national cuisine (those coming from Mediterranean countries generally love olive oil, those coming from Asia some types of spices, and so on…).
Cultural conditioning (an Italian will tell you that pineapple pizza sucks, even if he has tried it and fell in love with it!).
Sensitivity to marketing (the expectations of a restaurant with excellent reviews or a nice cool label influence us. And a lot!).
And that just to name a few!
In conclusion, to each their own tastes. Even if “questionable“, like the ice cream in the pic below!
By the way, if you work in #cateringindustry and/or #hospitalityindustry and you are interested in my #copywriting and/or #contentwriting services, just DM me!
