Comments on: The Blank Palate Debunked

By: Kerry-Jo

Kerry-Jo — Wed, 10 Feb 2010 19:47:41 +0000

It’s nature versus nuture. Everyone should go to the Natural History Museum and pay close attention in the human origin section. There are very simplistic, yet extremely informative dioramas and videos of how genetics work. We are all connected to the past and our natural attributes, yet the beauty of life is the fact that as we move along into the future, we can evolve and change. I feel that happens on a personal as well as global/societal level. It all works together. It is obvious that America is beginning to adopt more of its European background in wine, food and how we appreciate cuisine in general. The pace of American lifestyle and lack of respect for food is a major source of issues whether it be stress, obesity, depression and so forth. Another great book: “French Women don’t Get Fat,” by Mireille Guiliano, former CEO of Veuve Cliquot. She has two other books, “French Women for All Seasons,” and “Women, Work & the Art of Savoir Faire: Business Sense & Sensibility.” Check them out people!!!

By: Nicola

Nicola — Wed, 10 Feb 2010 19:41:10 +0000

I agree with you that the true blank slate doesn’t really exist. At the basic level, we acquire the tastes of our parents. As we age, these genes are reinforced because we are more or less under the control of the foods and tastes our parents like and consequently bring into the house. As we become more independent, we explore and try new things, acquiring a broader “database” of tastes and preferences. Fundamentally, psychology suggests that humans gravitate toward what’s familiar, even if only remotely so. As we age, the “database” of what’s familiar grows and with this we’re often more willing to diverge slightly from the familiar and try something new. And, the cycle continues. When I first started drinking wine, I liked the simple sweet wines, cheap Rieslings that gave the style a “bad name”. I think this was because it was a taste closest to what I was most familiar (apple juice, etc). The more I explored different types of wines, and brought these profiles into my “database” of familiarity, the more I wanted to explore further and find the more esoteric wines. It’s a process, building blocks, but we all start from some level and I don’t know how that level can ever really be blank.

By: Shayn Bjornholm

Shayn Bjornholm — Tue, 09 Feb 2010 19:40:17 +0000

I doubt I will add anything new to the conversation, but I believe our innate inclinations are every bit as important as our experiences in regards to palate (and a lot of other things) and preference of flavors/textures/etc. I am with ya, Christy!