Acquired taste

You will hear this expression mostly in connection with food or beverages.  It refers to a food/beverage that most people likely will not appreciate the very much the first time they taste it but over time and with increased exposure one might – or might not – acquire a taste for it.

Durian fruit – definitely an acquired taste, pic: en.wikipedia.org/wiki/Durian

The reason why one would need to acquire a taste for something generally is because it is unfamiliar or strong in one way or another, it could be taste, odor or even texture.

For example: I never acquired the taste for coffee.  To this day I can’t drink it unless I put so much sugar and milk in it that it becomes unrecognizable – but then it isn’t coffee.  Examples for acquired taste are many: asparagus come to mind, alcoholic beverages, capers, caviar, olives, things like that.

and so is coffee, pic: homemade-recipes.blogspot.com

When I think of odor I have a few French and German cheeses in mind that taste very well – if you can get yourself to put them in your mouth, that is, because of their strong “stinky-feet” odor.  Durian, the fruit that has an odor somewhere between “gym-socks” and rotten onions is another example.

Texture: oysters.  I know people who flat-out refuse to even try oysters because they are slimy.  Passion fruit might be another, it smells so delicious and then you open it and see but a few seeds in some gooey greenish liquid.

So next time an American friend or co-worker asks you to try something with the qualifier that it is a bit of an acquired taste you know what you are in for.

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