Acquired taste
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An acquired taste is an appreciation for a food or beverage that is unlikely to be enjoyed, in part or in full, by a person who has not had substantial exposure to it, usually because of some unfamiliar aspect of the food or beverage, including a strong or strange odor, taste, or appearance. The process of “acquiring” a taste involves consuming a food or beverage in the hope of learning to enjoy it. In most cases, this introductory period is considered worthwhile, as many of the world's delicacies are considered to be acquired tastes.
Some things considered acquired tastes, particularly by people not from the place where it originates:
- Anchovies, small fish, cured in brine, known for their intensely strong flavor, often used as a pizza topping
- Andouillette, a French tripe sausage
- Balut, a boiled, fertilized duck egg
- Beer, especially strong ales and stouts
- Blood Sausage, sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled.
- Calamari, squid, very often fried.
- Casu marzu, a Sardinian cheese containing live insect larvae
- Caviar, a prized delicacy consisting of salted roe (fish eggs) from sturgeon
- Century egg, a specially preserved Chinese egg
- Strongly-flavored cheeses, such as Blue cheese, Gamalost, Goat cheese, or Limberger
- Chitterlings (commonly referred to as chitlins), boiled or stewed pig intestines
- Coffee, a bitter beverage prepared from roasted coffea seeds
- Dijon mustard
- Durian, a pungent southeast Asian fruit
- Fernet Branca, a particularly strong, grape based, herbal digestif
- Hákarl, putrefied Iceland shark
- Head cheese, a dish made of meat from an animal's skull covered with gelatin (usually set in a mold)
- Huitlacoche, fungus-infected maize, popular in Mexico
- Jiló, bitter fruit (cooked as a vegetable) popular in Brazil
- Kimchi, traditional Korean dish of fermented chili peppers and vegetables, usually made from Chinese cabbage
- Kutti pi, an Anglo-Indian dish consisting of goat fetus
- Laphroaig, Scotch whisky made with malt, smoked over peat fires, giving a distinctive peat flavor to the whisky
- Lapsang souchong, smoked Chinese black tea
- Lutefisk, Nordic lye-soaked whitefish
- Marmite, Vegemite or Cenovis, spreads made from yeast extract
- Marijuana, smoked or eaten, odor often characterized as skunky
- Nattō, Japanese fermented soybeans
- Octopus, seafood, a cephalopod, that is usually very salty
- Olives, fermented or cured fruit of the olive tree, come in different varieties and have a bitter, oily taste.
- Pickled Pigfeet, of lessening popularity
- Pu erh, a compressed, aged tea dominated by strong, earthy overtones
- Rocky Mountain oysters, testicles of bull or boar
- Prairie Oysters, testicles of a cow,calf, or deer. Term originates from Canadian Prairies.
- Salmiakki/Drop — Nordic/Dutch ammonium salt liquorice candy
- Sea Cucumber, a member of the sea urchin family
- Surströmming, Swedish fermented Baltic herring
- Sushi, a Japanese food sometimes made with raw fish
- Tempeh, a fermented food made from soybeans popular in Southeast Asia
- Uni, sea urchin roe
- Unicum, a Hungarian herbal bitter
- Wasabi, and similarly Horseradish, due to their pungent odors and strong taste
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