““We’re built to be wary of something novel, but once it’s not novel, we can develop new food preferences into old age,” said Gary Beauchamp, an expert on the science of taste at the Monell Chemical Senses Center in Philadelphia. Precisely as a child’s diet broadens, so can a 40-year-old’s or a 50-year-old’s, because in every instance, Dr. Beauchamp said, “it’s not about something that’s going on in the mouth or the taste buds but something that’s going on further up in the brain.” Our palates matter less than our perspectives, and over those we have some control.”
shaun james bockert 