Do cultural factors affect taste perception?

When it comes to food, we taste not only ingredients but also traditions, histories, and cultures. What is incredible to some might be unknown or unappealing to others. This is because the perception of taste is influenced by the culture in which we grow up.

Let's think about the basic tastes: sweet, salty, bitter, sour, and umami. Although these sensations are universal, preferences for these tastes can vary greatly from one culture to another. In many Western cultures, sweet is the dominant flavour in desserts, while in some Asian cultures, desserts may have a less sugary profile, often featuring ingredients like red bean or green tea.

Moreover, our experiences and exposures from childhood play a key role. If you grew up in an Italian family, you likely enjoy the flavours of basil, tomato, and garlic. On the other hand, someone who grew up in an Indian family might prefer spices like cumin, turmeric, and cilantro. These early experiences form a sort of "taste map" in our brains, which influences how we perceive and enjoy foods throughout our lives.

For example, in Mexico, spiciness is a fundamental taste. From a young age, Mexicans are exposed to chili in various forms, allowing them to develop a high tolerance and appreciation for this flavour. In Colombia, the variety of exotic fruits like lulo and passion fruit adds a unique richness to the preferred flavour profile, especially in juices and desserts. In Argentina, grilled meat is an essential part of the culinary culture, where the smoky flavour and different grilling techniques define a large part of the culinary experience. In Spain, the flavours of the sea and the use of olive oil are predominant, with dishes like paella and gazpacho reflecting this heritage.

The perception of taste can also be tied to cultural rituals and practices. For example, sushi in Japan is not just food, but an experience involving presentation, the freshness of ingredients, and the chef's technique. In Colombia, the arepa with quesillo is not just a delicious dish; it is an almost obligatory traditional breakfast. It is a fundamental part of the daily routine, going beyond simple taste, as it is deeply rooted in the culture and everyday life of many Colombian families.

This was the case until now; however, today in all our neighborhoods, there are Mexican, Indian, or Japanese restaurants. From a young age, we are exposed to predominant flavours from other cultures, which blurs each person's taste maps.

To what extent do you think it is still true that cultural factors affect the perception of taste?