Far from being purely innate, our tastes are shaped at the intersection of biology, psychology, and culture. While children have a natural aversion to bitterness—a survival reflex in response to poisons—their range of tastes expands through repeated exposure, social imitation, and shared enjoyment. As adults, our brains even go so far as to reverse our preferences by associating initially unpleasant flavors (such as chili peppers or beer) with positive experiences or social rituals.

Through amusing anecdotes and scientific insights, this presentation sheds light on the plasticity of our palates. You’ll discover how our environment and upbringing shape our eating habits, proving that a dislike for certain foods is never set in stone and that taste is a skill we continue to develop throughout our lives.