Matter of Taste

I love the history of cooking and food!  Now that you heard me shout it from the rooftops, I wanted to tell you that I also love reading the latest Science has to say on food.  Whether it be that science has decided that this or that is good or bad for you and that eating in such a such way will be more advantageous for the human body it is all exciting to me. Today I was able to get to a blog I discovered recently, Medieval Cooking.  Lovely blog that follows an SCA cook through historical food research and SCA feast challenges.  On Medieval Cooking was a link to an article on Why Taste is a Regional Dialect .  Very interesting article on how and why the British eat regionally.  I found the article quite interesting and agree to some points.  I agree that taste is at most times a matter of genetics and upbringing, you just have to watch a newlywed couple and see that at times a new wife struggles to meet the demands of “How my mother cooked that”.   My father raised in an Island in the Pacific would eat rice every day where my mother and siblings raised on the east coast of the states would prefer a potato or pasta not that we won’t eat rice it’s just not the first thing we would reach for.  I did try to find the actual study and not just an article to back what I am going to say next but alas I found nothing but if any of you readers actually find the study let me know!  The only thing I saw laking in the article was that they did not look into the regions accessibility to food items both from an historical and contemporary perspective.  It did talk a little about the history of an area as to jobs. What I was wondering is could we evolve our taste buds to the region based on the availability of food?  My father who is not of any Pacific island native culture moved to the island in his formative years.  I am just wondering had my father grown up in the Northern part of Africa, where he did live for a year as a teenager, would his tastes be different?  This study could be taken even further.  I would love to know what came first, did the taste buds evolve to the food or was it that certain food were discarded because of the taste buds, not to mention climate issues?  Science and history are both extremely interesting and constantly changing with new discoveries everyday.  Cookery is not just receipts nor is it just food, it is exploring those things and human dealings that make the history of cooking really shine.  So, Taste has to be more then just genetics and upbringing, although, I do believe it is the major part.  I am look forward to further studies on taste.  Please read the article and see what you think and thanks Medieval Cooking for bring it to me!

Published in: on June 26, 2009 at 9:14 am  Comments (1)