Is it a biomechanical/physiological process or a psychological process? A combination?
There are a handful of things I didn’t like as a child, but grew to adore as an adult. Why? I believe the answer is in changing sensitivities to sweet/bitter/? tastes. Is it a phycical change to the tastebuds or change in the grey ooze in my head?
What about developing or acquiring a taste for something in adulthood? Take Scotch, for example. I tend to keep ten to fifteen single malts and a few choice blends on hand. If someone isn’t starting out from a total aversion to alcohol (i.e. the astringentness) and expresses an interest, I can take them on a mini tour–from smoky/peaty malts to airy elixirs. After a weekend or so, many–but not all–leave their initial reaction behind. I’ve been surprised a few times when someone who still didn’t like it ended up taking a fancy to it.
Why? Is it paying closer attention to a medley of tastes and becoming familiar with them? When does it cross over from knowing what to expect to mouth-watering anticipation? And again, is it a purely mental exercise, or is there something going on chemistry-wise?
Is it possible to develop a taste for any food? I have a life-long aversion to seafood. Any chance with enough exposure and experimentation, I could learn to love it?