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Acquired taste

Index Acquired taste

An acquired taste is an appreciation for something unlikely to be enjoyed by a person who has not had substantial exposure to it. [1]

33 relations: Aftertaste, Alcoholic drink, Art, Asafoetida, Beauty, Cheese, Conformity, Durian, Entomophagy, Food choice, Food choice of older adults, Garnatálg, Gefilte fish, Habituation, Hákarl, Hymenaea courbaril, Kala namak, Malt loaf, Marmite, Music, Nattō, Neophobia, Odor, Salty liquorice, Sashimi, Stinky tofu, Supertaster, Surströmming, Sushi, Taste, Taste (sociology), Tea, Vegemite.


Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth.

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Alcoholic drink

An alcoholic drink (or alcoholic beverage) is a drink that contains ethanol, a type of alcohol produced by fermentation of grains, fruits, or other sources of sugar.

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Art is a diverse range of human activities in creating visual, auditory or performing artifacts (artworks), expressing the author's imaginative, conceptual idea, or technical skill, intended to be appreciated for their beauty or emotional power.

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Asafoetida is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, a perennial herb that grows tall.

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Beauty is a characteristic of an animal, idea, object, person or place that provides a perceptual experience of pleasure or satisfaction.

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Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.

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Conformity is the act of matching attitudes, beliefs, and behaviors to group norms.

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The durian is the fruit of several tree species belonging to the genus Durio.

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Entomophagy (from Greek ἔντομον éntomon, "insect", and φᾰγεῖν phagein, "to eat") is the human use of insects as food.

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Food choice

Research into food choice investigates how people select the food they eat.

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Food choice of older adults

Food preferences in older adults and seniors takes into consideration how people's experiences change with aging; that is, including conditions like taste, diet (nutrition) and food choice.

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Garnatálg is a traditional sausage of the Faroe Islands, specifically the town of Trøllanes in the north of the island of Kalsoy.

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Gefilte fish

Gefilte fish (from געפֿילטע פֿיש and originally from gevulde vis, "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike.

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Habituation is a form of learning in which an organism decreases or ceases its responses to a stimulus after repeated or prolonged presentations.

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Kæstur hákarl (Icelandic for "fermented shark") is a national dish of Iceland consisting of a Greenland shark (Somniosus microcephalus) or other sleeper shark which has been cured with a particular fermentation process and hung to dry for four to five months.

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Hymenaea courbaril

Hymenaea courbaril (courbaril and West Indian locust) is a tree common in the Caribbean, Central America, and South America.

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Kala namak

Kala namak (Urdu / Hindi) or bire noon (Nepalese; literally "black salt") is a type of rock salt, a salty and pungent-smelling condiment used in South Asia.

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Malt loaf

Malt loaf is a common snack food in the United Kingdom.

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Marmite is a British food spread currently produced by Unilever.

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Music is an art form and cultural activity whose medium is sound organized in time.

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is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto.

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Neophobia is the fear of anything new, especially a persistent and abnormal fear.

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An odor, odour or fragrance is always caused by one or more volatilized chemical compounds.

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Salty liquorice

Salty liquorice or hard liquorice, is a variety of liquorice flavoured with ammonium chloride, common in the Nordic countries, Benelux, and northern Germany.

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Sashimi (刺身) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces.

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Stinky tofu

Stinky tofu is a Taiwanese form of fermented tofu that has a strong odor.

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A supertaster is a person who experiences the sense of taste with far greater intensity than average, with some studies showing an increased sensitivity to bitter tastes.

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Surströmming (Swedish for "sour herring") is a type of fermented Baltic Sea herring.

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is a Japanese dish of specially prepared, usually with some sugar and salt, combined with a variety of, such as seafood, vegetables, and occasionally tropical fruits.

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Taste, gustatory perception, or gustation is one of the five traditional senses that belongs to the gustatory system.

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Taste (sociology)

In sociology, taste is an individual's personal and cultural patterns of choice and preference.

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Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub (bush) native to Asia.

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Vegemite is a thick, black Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives.

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Accumulated taste, Acquired tastes, Music taste.


[1] https://en.wikipedia.org/wiki/Acquired_taste

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