Ok, this is particularly off topic, but something I find fascinating, it’s all about how you taste food. I’ve been told since I’m a kid that I’m kind of ‘fussy’ about food, I’m certainly nowhere near as fussy now as I was when I was a kids, but I still find some tastes, particularly things like tea and coffee, olives, grapefruit, raw tomato, capers, anchovies impossible to eat, I still find zucchini rather bitter, but can force it down. Recently I’ve read a few articles that include information by researcher Linda Bartoshuk who discovered, that because of the number of tastebuds on your tongue, some people are more sensitive to taste, particularly bitter tastes (potential poisons in the wild) and are considered more fussy.
As a mother, I have kids who are fussy too, frustrating when trying to get them to eat a variety of foods, but now I feel that it’s less about me, and more about their ability to taste foods, and they toomay be supertasters.
Apparently about 25% of the population are supertasters (these are NOT the chefs of the world), then 50% of the population are tasters (these are the chefs and food writers and those who love all food and dislike little), lastly, there are the non-tasters (the other 25%) who are very unfussy about their foods, and don’t really distinguish much, they lack the taste buds for intense flavour, but they do love stuff to be really, really sweet.
The BBC website has a quick test to tell you what you might be if you’re interested.
So now I feel great in saying, “I’m not fussy, I’m just a supertaster”, cos I’m sick of the stigma of not liking strong tastes.
I’ve always felt that I have a higher than average perception of colour, so maybe other senses are also heightened genetically?
What kind of taster do you think you are?