Acquired taste
Acquired taste is a term used to describe the phenomenon where an individual might initially find a certain food, drink, or other substance unpalatable, but with repeated exposure, they develop a preference for it.
Pronunciation
- UK: /əˈkwaɪəd teɪst/
- US: /əˈkwaɪɚd teɪst/
Etymology
The term "acquired taste" is derived from the English language. The word "acquired" comes from the Latin word "acquirere", which means "to seek in addition to", and "taste" comes from the Old French "tast" or "taste", which has its origin in the Latin word "taxare", meaning "to touch, feel, handle, or judge".
Related Terms
- Palate: The roof of the mouth in humans and other mammals, separating the mouth from the nasal cavity.
- Gustatory system: The sensory system responsible for the perception of taste.
- Umami: One of the five basic tastes, often described as savory or meaty.
- Olfaction: The sense of smell, which is closely related to the sense of taste.
- Flavor: The sensory impression of a food or other substance, determined primarily by the chemical senses of taste and smell.
See Also
References
External links
- Medical encyclopedia article on Acquired taste
- Wikipedia's article - Acquired taste
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