FOODS WE HATED AS CHILDREN BUT LOVE AS ADULTS
Isn’t it strange how our taste buds evolve? One day, all we want is candy and the next – scratch that, we still want candy. But seriously, why is it that there are some foods we absolutely hate when we’re younger and can’t get enough of once we reach adulthood?
Children are supposedly born with an instinctive craving for sweet and salty foods – as well as an innate disgust for sour and bitter tastes, which might explain why they enjoy anything powdered with sugar. Apparently, infants are born with more developed taste buds that diminish with time, meaning that the older we get, the easier it is for us to enjoy bitter and sour flavours, as they taste slightly blander than they used to.
Leaving aside all of the green veggies –including broccoli and Brussels sprouts– here are 8 foods we’re especially fond of now but seriously hated then.
Remember the days when you used to watch grown-ups around you crave coffee from the moment they woke up –and you just didn’t get it, as you couldn’t tolerate its intense bitterness? Well guess what: now you’re one of them. (And if you’re not, #respect).
Your first sip of beer probably made you screw up your face in disgust. Beer is an acquired taste. While we now know that some are bitter, sweet, sour, smoky or even woody– when we first tried it, they all tasted the same: like shit.
We know it’s unethical (although that might be about to change), but we can’t help but love foie gras. Its smooth texture means that it melts on the tongue, going from solid to liquid with body heat, which is divine. Its taste is pretty much indescribable and intolerable when you first eat it. Someone once described it as “meat butter”, which clearly isn’t appealing. With time though, it becomes orgasmic.
This salt-cured fish-eggs delicacy tastes extremely salty and fishy. It’s usually eaten on toast with butter or with eggs. The little eggs tend to pop on your tongue while the strong flavours exude into your mouth and fill your nose. No child can possibly enjoy it at first, as it not only looks bizarre, but it tastes pretty briny too.
While oysters & champagne sound like a perfect meal to us now, it wasn’t always the case. According to Rowan Jacobsen, oysters “are firm and slippery at the same time”. Devouring one can be divided into three stages. “The first stage involves salt, the second stage body and sweetness, and the third floral or fruity finishes. Salinity is what hits immediately when you tilt an oyster into your mouth”, and it can be overwhelming. As a child, it’s hard to get past that initial “I-just-drank-sea-water” phase.
Back in the day, whenever fish was on the menu –unless it was breaded and in stick form– we weren’t happy. We found it slimy and smelly but now… this has changed. We love it raw and we love it cooked, whether with lemon, tahini or a miso-glaze.
Kids tend to find these way too salty. With time, they become just right.
If it smells bad, it must taste bad too right? Well this statement might be valid for many things, but it’s definitely not with cheese. Blue cheese might’ve looked gross to us back then, but we’ve learned never to judge a book by its cover since.