Love Marmite but hate Brussels sprouts?
Happy to eat kippers by the plateful or would you rather pass, thanks very much?
We are pretty firm about what we do — and don’t — like the taste of, and increasingly scientists can tell us why.
For instance, just a few weeks ago U.S. researchers finally discovered why we like to combine sharp, acrid tastes with fatty flavours: a fry-up with a pot of tea; steak with red wine; and cheese with pickle.
Researchers at Rutgers University in New York asked volunteers to drink tea or water in between bites of a fatty meat such as salami.