# Is there any empirical reason behind why a food tastes good to one person and bad to another? **URL:** \ **Category:** Factual Questions\ **Created:** [January 12, 2026, 9:27am UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590 "2026-01-12T09:27:35Z")\ **Posts on this page:** 20\ **Page:** 8
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [January 25, 2026, 3:10pm UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/142 "2026-01-25T15:10:00Z")
> [@hajario](#): > > > [@puzzlegal](#): > > > > Basically every vegetable that isn’t a botanical fruit is bitter, and some of the fruits are, too > > Asparagus and artichoke are exceptions in my case. You? I meant to answer this. Asparagus varies. The fresh white asparagus in Germany isn’t bitter. But a lot of what’s sold in the US is a little bitter, in my experience. Artichokes aren’t bitter, and in fact, taste a little like they contain an artificial sweetness. Same with Jerusalem artichokes, which i think got the name because of the similarity in taste. > [@DSeid](#): > > I’m sure there is. But I do not think that your perception is the majority one. I suspect my perception of the bitterness of vegetables is common among kids, who do have more sensitive raw perception in almost every way than adults. > [@DSeid](#): > > It is also true that individuals can share the perception but differ on whether or not that is something good or bad. I taste bitter … but like @aceplace57 I _like_ the taste, and tart/sour flavors as well. Of course. I love sour. I always have. My mother says when i was a toddler my parents used to give me the lemon slice from their drinks to chew on. And as an adult, i do find that a little edge of bitterness adds depth to food, and i enjoy it. And of course, many people _like_ capsaicin-spicy, which seems bizarre and unhinged to me (you _enjoy_ pain?) but objectively, it’s clearly true. And tastes change over time. That’s partly because we become less sensitive to them, but partly because our preferences change. I don’t like “sweet” as much as i did as a kid. (i think this is common.) I used to be strongly adverse to mustard. I’m pretty sure that’s why i refused to eat at McDonald’s as a kid. Now i like a tiny bit of mustard in some food, and love wasabi, which has a similar flavor. I think that’s mostly because my sensation of mustard is less overwhelming than it was when i was younger, but also because my tastes have changed. ---
**Author:** ![P-man](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/p-man/32/3606_2.png) [@P-man](https://boards.straightdope.com/u/P-man)\ **Post date:** [January 25, 2026, 3:40pm UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/143 "2026-01-25T15:40:31Z")
With my wife it wasn’t nausea relief, it was just a strong craving. She didn’t ask for anything she wouldn’t normally like. She was very lucky in that she had no nausea with either kid. ---
**Author:** ![P-man](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/p-man/32/3606_2.png) [@P-man](https://boards.straightdope.com/u/P-man)\ **Post date:** [January 25, 2026, 3:41pm UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/144 "2026-01-25T15:41:44Z")
I can eat the green ones, but don’t really like them. I love the red and yellow ones. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [January 25, 2026, 4:01pm UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/145 "2026-01-25T16:01:34Z")
I can eat the green ones if they are fresh. Red peppers, cooked peppers, and old raw peppers all develop a really nasty flavor. (And in excess, make me physically ill.) ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [January 25, 2026, 5:08pm UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/146 "2026-01-25T17:08:31Z")
> [@puzzlegal](#): > > Artichokes aren’t bitter, and in fact, taste a little like they contain an artificial sweetness. From [On Food and Cooking: The Science and Lore of the Kitchen](https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=sr_1_1?crid=25MN1UE5GFXMQ&dib=eyJ2IjoiMSJ9.zfGJLy7zc0pGFJvnPAxpW44-3UlYh5CBqrPmGN4Sans0GRyaQYaKX8iArh-8tajAQpv_KN9FR3VabMQtoPlOcygWqk0Uf5jtNk9AAOEr9BqhEoCHMpi7-OOSCCPZ8Wq44Zujie5SuM_sjBlxg1xAi_8DO9y_wFSWTJd7BDeAdpAM5nOnETI9PWtBZLML6KBHyVClHNEE67JxzdVuQ7gQ_YA_KeMUm7oX7bbBGmLw7fA.t6r7TMmWFKEW7K4yPf5MloCzUGoYtWAzTipmpOdFMtc&dib_tag=se&keywords=on+food+and+cooking&qid=1769360251&s=books&sprefix=on+food+and+cooking%2Cstripbooks%2C158&sr=1-1) by Harold McGee: > From On Food and Cooking by Harold McGee: > > Some artichokes have antioxidant and cholesterol-lowering effects, and one in particular, a compound dubbed cynarin, has the unusual effect of making foods eaten after a bite of artichoke taste sweet. Cynarin apparently inhibits the sweet receptors on our taste buds, so when it’s swept off the tongue by the next bite, the receptors start up again, and we notice the contrast. Because they distort the flavor of other foods, artichokes are thought to be an inappropriate accompaniment to fine wines. Jerusalem artichokes are also called “sunchokes.” From the same book: > It’s pleasantly moist, crunchy, and sweet when raw, and becomes soft and sweet after brief cooking. When cooked for 12-24 hours at a low temperature, around 200 **°** F/93°C, sunchoke carbohydrates are largely converted to digestible fructose, and the flesh becomes sweet and translucently brown, like a vegetable aspic. You’re right that the “artichoke” part of “Jerusalem artichoke” comes from the similarity of flavor. The “Jerusalem” part comes from the fact that the plant is a type of sunflower. The Italian word for “sunflower” is “girasole” (meaning “look at the sun”). Over time, the pronunciation of the word in English changed to “Jerusalem.” ---
**Author:** ![Dr.Drake](https://avatars.discourse-cdn.com/v4/letter/d/ad7895/32.png) [@Dr.Drake](https://boards.straightdope.com/u/Dr.Drake)\ **Post date:** [January 25, 2026, 5:22pm UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/147 "2026-01-25T17:22:36Z")
Gira- is “turn,” not “look.” ---
**Author:** ![GuanoLad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guanolad/32/42_2.png) [@GuanoLad](https://boards.straightdope.com/u/GuanoLad)\ **Post date:** [January 25, 2026, 9:48pm UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/148 "2026-01-25T21:48:22Z")
> [@pulykamell](#): > > I’ve been meaning to get a hold of the NZ stuff. On my tierlist, Vegemite \>\> Marmite, but I’ve never had the NZ stuff. As a New Zealander who grew up with Marmite (and prefers it to any other spread, not just yeast extract but anything) I am pleased to see it even talked about. Most people only know Vegemite or the UK Marmite (which is less viscous and looks weird to me). You can probably find some specialised import store local to you that will have it, but if not: > **[Sanitarium Marmite 500g - Kiwi Shop](https://www.kiwishoponline.com.au/product/sanitarium-marmite-500g/)** > > Marmite is New Zealand’s original yeast spread. great source of Iron and folate. Use it on your toast, in your stew or stir fry. Made in New Zealand. ---
**Author:** ![Q.Q.Switcheroo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/q.q.switcheroo/32/5713_2.png) [@Q.Q.Switcheroo](https://boards.straightdope.com/u/Q.Q.Switcheroo)\ **Post date:** [January 25, 2026, 10:07pm UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/149 "2026-01-25T22:07:19Z")
As is slightly more obvious in the French word for sunflower, “tournesol.” (Which is also Professor Calculus’s last name in the original “Tintin” comics.) ---
**Author:** ![nearwildheaven](https://avatars.discourse-cdn.com/v4/letter/n/90db22/32.png) [@nearwildheaven](https://boards.straightdope.com/u/nearwildheaven)\ **Post date:** [January 26, 2026, 12:31am UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/150 "2026-01-26T00:31:35Z")
Years ago, I found a small jar of Marmite at Natural Grocers for $2, and thought, “Why not?” I ate it as instructed, mixed with butter and spread on crackers, and while it wasn’t bad, it seemed to coat my GI tract and I could taste it for DAYS AFTERWARDS. I had the same experience with Boursin, which a favorite YouTuber, Pressure Luck Cooking, uses extensively. Cream cheese with appropriate spices is an acceptable substitute, and doesn’t do that to me. ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [January 26, 2026, 9:20am UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/151 "2026-01-26T09:20:54Z")
> [@si\_blakely](#): > > Both UK Marmite and Vegemite pale in comparison to **Sanitarium Marmite** , in NZ. Fully black, and a stronger flavour than either of those. I’ve never tried it, but the wiki article describes it as “New Zealand Marmite is described as having a “weaker” or “less tangy” flavour than the British version.” Either way, we all prefer what we grew up with. I’ve tried Vegemite and was struck by its grainy texture. Marmite (UK) is obviously completely smooth. ---
**Author:** ![GuanoLad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guanolad/32/42_2.png) [@GuanoLad](https://boards.straightdope.com/u/GuanoLad)\ **Post date:** [January 26, 2026, 9:56am UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/152 "2026-01-26T09:56:03Z")
> [@SanVito](#): > > the wiki article describes it as “New Zealand Marmite is described as having a “weaker” or “less tangy” flavour than the British version.” Depends on your sensitivity, I suppose. It’s as tangy as a sharp cheese, I’d say, if that’s at all measurable. Savoury, though. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 26, 2026, 2:52pm UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/153 "2026-01-26T14:52:10Z")
They’re both great, in this USians opinion. I was introduced to these spreads via Marmite. Marmite is a bit sweeter/less bitter, more spiced or vegetal, and has more of that treacly texture. Vegemite is less flavored, more pure yeast, with a stronger bitter note and a texture more akin to peanut butter maybe? I buy Vegemite here, but any will do for that umami crave. Tangentially, I’m suddenly getting a craving for Branson Pickle. ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [January 26, 2026, 3:24pm UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/154 "2026-01-26T15:24:15Z")
Is everyone using marmite/vegemite as a flavour enhancer for stews etc? Makes a good stock substitute. I don’t use it in everything, but if I taste a dish which is lacking umami, it’s a good pick me up. ---
**Author:** ![si\_blakely](https://avatars.discourse-cdn.com/v4/letter/s/d9b06d/32.png) [@si\_blakely](https://boards.straightdope.com/u/si_blakely)\ **Post date:** [January 27, 2026, 1:05am UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/155 "2026-01-27T01:05:56Z")
> [@SanVito](#): > > I’ve never tried it, but the wiki article describes it as “New Zealand Marmite is described as having a “weaker” or “less tangy” flavour than the British version.” Having tasted all three many times, I (personally) disagree with that assessment. But I am in that group that find the slightest taste of cucumber disgusting, so maybe my taste buds are off. I haven’t tried **Aussiemite** or Dick Smiths’s **Ozemite** - both Australian owned and produced products. _Oziemite_ was announced in 1999, but not produced until 2012 - after AussieMite was on the shelves. Dick Smith is an Australian entrepreneur (and personality) who took exception to the fact that Kraft Foods (producer of Vegemite) was part-owned by Phillip Morris (the tobacco manufacturer) at the time. It seems to be part of a pattern of Dick Smith making an announcement (e.g. towing icebergs into Sydney Harbour) that either didn’t eventuate or turned into a April Fools Day hoax. As a teenager into electronics, I loved his Electronics stores and mail-order catalogues. ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [January 27, 2026, 2:07am UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/156 "2026-01-27T02:07:09Z")
I love smoked meats. My dad used to save a deer ham and get it smoked and sandwich sliced at a local place. I’m not sure if its the oak smoke or spices. Barbecue gives a noticeable aroma to urine. It’s not an unpleasant smell. But after a couple days of barbecue it is noticeable after relieving myself. Can’t imagine how it does that. ---
**Author:** ![nearwildheaven](https://avatars.discourse-cdn.com/v4/letter/n/90db22/32.png) [@nearwildheaven](https://boards.straightdope.com/u/nearwildheaven)\ **Post date:** [January 28, 2026, 12:24am UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/157 "2026-01-28T00:24:13Z")
Another favorite YouTuber, Glen and Friends Cooking, sometimes uses Marmite as a flavor enhancer. After that experience with the crackers, I had no desire to risk replicating it with a casserole or stew. ---
**Author:** ![nearwildheaven](https://avatars.discourse-cdn.com/v4/letter/n/90db22/32.png) [@nearwildheaven](https://boards.straightdope.com/u/nearwildheaven)\ **Post date:** [January 28, 2026, 12:26am UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/158 "2026-01-28T00:26:18Z")
What’s in your BBQ if it’s smellable in your urine? First I had heard of that! And where’s @Qadgop_the_Mercotan , anyway? Hope he’s OK. He’s a big Marmite/Vegemite fan. ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [January 28, 2026, 12:37am UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/159 "2026-01-28T00:37:09Z")
🤷 We used a local popular barbecue restaurant. It’s common here. Bring in a deer ham and provide paperwork that the harvest was properly registered with Game & Fish. It’s been years ago. They charge’d per pound to smoke the meat, and there’s a slicing charge if that’s requested. We froze 6 to 8 packages. Thawed later for delicious sandwiches. I always wondered if people noticed the different pee odor when I used a public restroom. It wasn’t an unpleasant smell. ---
**Author:** ![Pleonast](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pleonast/32/1183_2.png) [@Pleonast](https://boards.straightdope.com/u/Pleonast)\ **Post date:** [January 28, 2026, 12:49am UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/160 "2026-01-28T00:49:32Z")
> [@Francis\_Vaughan](#): > > Many many years ago during my first ever visit to the US, I was in Florida (visiting the Cape to watch a shuttle launch) and the only place for breakfast was a Denny’s. I find that hard to believe. Waffle House seems ubiquitous in Florida. ---
**Author:** ![Francis\_Vaughan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/francis_vaughan/32/3093_2.png) [@Francis\_Vaughan](https://boards.straightdope.com/u/Francis_Vaughan)\ **Post date:** [January 28, 2026, 2:36am UTC](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590/161 "2026-01-28T02:36:08Z")
> [@Pleonast](#): > > Waffle House seems ubiquitous in Florida. I was with a tour run by the National Space Society (or something like that.) A busload of geeks. Key being **bus**. There was a Denny’s attached to the motel we were staying at. Nothing else in walking distance. My introduction to the tyranny of the automobile. Having just spent time in the centres of San Francisco, Boston and Pittsburg, this was a bit of a shock. Then again, this part of the trip was with my own money. This was 1989, so I’m sure much has changed. [Previous page](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590.md?page=7) [Next page](https://boards.straightdope.com/t/is-there-any-empirical-reason-behind-why-a-food-tastes-good-to-one-person-and-bad-to-another/1026590.md?page=9)