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I would suspect there are many reasons from behavioral to genetics to anthropological. I think the answer you are looking for (as you have posted it here) is sensitivity to phenylthiocarbamide or PTC. PTC is an organosulpher thiourea. It has a very bitter taste and the ability to taste PTC is determined by ones genetics. It I s a dominant trait and about 2/3 ...


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To a certain extent how much people like various foods is a relative thing. Vegetables are indeed more desirable as food over, say, rocks, but often less desirable than, say, cake. Our bodies get more energy from sugar than vegetable matter, so evolutionarily we prefer the taste of sugar. This is complicated by the fact that our tastes are often ...


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inf3rno's comment provides a great example, in the production of vinegar (Food Safety Magazine): In the production of some fermented foods, biofilms are an essential element for optimum production. During the production of vinegar, acetic acid bacteria are allowed to grow on wood chips. The biofilm that is formed helps make the conversion of substrate to ...


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It is estimated by some that on earth there are 7.77 million species (of which 953,434 have been described and cataloged) of animals 298,000 species (of which 215,644 have been described and cataloged) of plants 611,000 species (of which 43,271 have been described and cataloged) of fungi 36,400 species (of which 8,118 have been described and ...


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Cooked food is a learnt trait rather than an evolutionary one. On a certain psychological level its a society norm so you would be hard pressed to find an individual who wouldn't mind eating completely raw meat/steak. But, say if you chuck a few humans into the wilderness at an early age and not teach them how to cook meat they may not actually cook their ...



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