Microbiome changes can do this.
No science. But I have this with wine. If it’s not good wine, I’d usually rather just skip it. Wine snob they say. However, I’m there for the quality, and if it’s not there, neither am I.
Funnily enough there is science pointing to the idea that the more expensive somebody thinks a wine is the better it tastes to them
I believe it.
I can only speak for myself but I’ve eaten at Michelin star restaurants all over the world and enjoy fine dining whenever I have the time and I love it, but sometimes I just want taco bell.
Alcohol, on the other hand; good Scotch and wine has ruined the cheap stuff for me. I can’t drink cheap, or even mediocre, whisky or wine anymore. If it’s not very high quality I’d rather just have something like a gin or vodka cocktail.
My parents had decent taste and decent money when I was a teen. My first interactions with alcohol were expensive wines they were willing to give me a taste of and some expensive liquors I siphoned out of. I am now broke and all the liquor I can afford sucks. Their desire for bourgeois decadence ruined my college indulgences in cheap liquor.
My experience as well. For me, good bread and cheese are my “will not compromise” food
Yeah, but…are you saying you never want some shitty nachos?
Mit Nachos but i might get weak with loaded fries with molten cheese.
However, it ia worth a little work to turn great cheese into perfect molten cheese! With science!
There is legitimately good wine at just about every price point… You definitely should not write off a wine just because of the price.
And conversely, there’s lots of BAD wine that’s expensive.
Try everything and keep track of what you like! Your wine drinking experience will improve, and it’ll probably cost you less to boot!
Absolutely, I shouldn’t have used cheap as a synonym for bad, or vice versa, that’s my mistake.
There are a lot of very good wines at low price points, especially from underappreciated regions. A little experimentation will result in finding some great value.
The same goes for the whiskey. There are a lot of distilleries out there with great offerings far below the price of the big names everyone recognizes. Especially when you take fads into account. Many bourbons and Japanese whiskeys that used to be good buys are now ridiculously priced.
Cheers to that!
anecdotally, Ive gotten this with store bought basic sliced bread. I used to love it and snack on just bread as a kid, but Ive been making my bread with a bread machine for a few years, and now the store bread just tastes and feels like weak, dry, slightly sweetened insulation foam.
Sliced bread is like a store bought tomato, once you’ve had the homegrown/baked version, you are fucked.
No this is exactly what I mean! Ignorance sometimes is bliss.
Another example: I cannot watch mediocre television anymore
I really wanna know if our biochemical response is different to the same stimuli if we have experienced “better” before or not.
Similarly, I enjoyed cheap sake until I had expensive sake. I was better off before!
Tell me more about this bread maker you speak of 🤔
I mean, it’s a kitchen appliance that makes bread? Throw the ingredients in and turn it on, and you have bread, in like, 4 hours. I have a slightly nice one, because I found someone selling it used for 20 bucks when that model new is like 200, but I think the more basic ones can get a bit less than $100, so while I wouldn’t call them cheap, they’re not exactly unaffordable luxury for most people lucky enough to live in a developed country. They’re just not really worth it unless you plan on using it regularly (and eating a lot of bread, because homemade bread lacks the preservatives of store bought food I’ve found I get maybe 5 days with a loaf from it before there’s a risk of the bread going moldy)
Artisan Bread in 5 minutes recipe. No machine no kneading. Best bread I have ever eaten. This one they updated to 1 tablespoon bread yeast, but old recipe was 1.5. i think 1.5 Tbsp of yeast tastes better. And use bread flour, rather than allpupose. https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/
Related: spicy foods. I used to be basically intolerant of it but now hate eating non-spicy versions of foods I’ve grown accustomed to. Spicy peppers and hot chili powder have become a crutch for my otherwise mediocre cooking skills.
I developed a neurological condition which caused me to have a significantly lower tolerance to spicy foods suddenly. So sad.
Same. I came from a place where virtually all kind of food is spicy. When I was abroad, I’d put chilli flakes on non-spicy food.
I’ve been homeless, nothing will gross me out if it is still edible.
Mood honestly
Not that I’ve run across on my own, and not with a quick search just now, no.
But all that means is that nobody has published anything on the matter with relevant keywords.
There are articles out there about how taste works, what can change perception in one’s sense of taste, and related subjects.
Now, I’m not interested enough to do a deep dive, so take this as you will
But what you’d be looking at is more psychological than physiological. It’s perception rather than objective, and it would most likely be related to the various systems of satiety and reward via dopamine and other neurotransmitters.
What we perceive as “good” is mostly subjective, experiential. There’s the basics of acid, salt, sugars, fat, and protein all being something we perceive as food in the first place, and that means we receive signals from our senses telling us that those things are “good to eat”, meaning safe enough and fulfilling basic needs.
But, we don’t all weight the various tastes the same, and we definitely don’t all like the same sources and preparations of them. Protein is protein, but you don’t see many gym rats chugging a cricket smoothie. There are such products, and people do use them, but it isn’t common.
That’s where the subjective comes in. Plenty of people enjoy cricket. It’s nutty, savory in an umami sense, and can provide nice texture. But it’s also possible to utterly reject it as food, even to the point of vomiting, based only on the perception of insects being “bad” in some way. In other words, you’ll run across blind tastings where people enjoy crickets when prepared well, but outright vomit after discovering what it was.
Taste creep is the same thing. As you discover new ways of having the same basic ingredients, your brain takes that information and compares it to previous foods. The ones that trigger the most “good” chemicals get remembered as being “better”.
But going from enjoying one version of something to another, more recently tasted, version is not entirely chemical in the same way. You see, our conscious minds and subconscious also influence things. There’s tests done where someone (damn near anyone) tasting two identical glasses of wine will perceive the one they’re told is more expensive, or older, or other perceived signals of “quality” as the better wine, despite coming from the same container.
So you can’t really point to taste creep as being purely chemical. There’s a social and psychological component to it, imo. I know for a fact that the way food is described influences perception of it. You do some cooking competitions, and just the way you name your cake can make a difference. I’ve had many a person try my collards and beans just by prettying up how they’re told what it is, despite them saying they don’t like either. They then ask what that was and tend to be surprised.
And I’m not talking about fucking with people for fun, it’s that I have an open table policy about dinner. Well, used to. Anybody I liked well enough to let into my house could come for dinner, no problem. But I got some people calling ahead like some kind of asshat asking what I read making, so I started describing my simple, but easy to fix in large amounts, dishes fancy just for the hell of it. They’d here I was making braised field brassica with stewed legumes with a light corn fritter, and assume I was making some kind of French dish. But hungry is as hungry does, so they ate what I had lol.
All of which is a long way of saying that taste creep is part chemistry, our brain and body finding a specific preparation as better nutrition and calories; and part us psyching ourselves out
I’ve definitely tried a hand at some fine dining but honestly it only made me appreciate the simple stir fries, and soups my Chinese parents made me.
I now enjoy a mix of both.
Turning leftovers into fried rice generally results in one of my favorite foods. That’s not to say I don’t like more upscale options too, but man.
I think it depends on the individual, I’ve eaten at fancy places in the past, but that has had no bearing on my enjoyment of the usual slop I make myself
no proof, but it can be attributed to a kind of addiction and dopamine association.
it is not that you start hating the average food, but your mind misses that dopamine hit the good food carries. think of it like a withdrawal like effect where your body is now conditioned and has a “higher bar” for things.
Annecdotal, but I definitely enjoy the simplest foods specifically for their simplicity. Things like a fresh loaf of bread with no sauces, a plain bowl of rice straight out of the rice cooker (I’m Asian), or plain roasted sunflower seeds.
Why does rice smell like Cinema or Popcorn or smth.
I don’t know if its rice specific and neither do I know what rice I used to cook (I’m not Asian).
Puffy rice is popcorn without the shells that get stuck in your teeth
I can’t say I’ve ever thought rice smells like cinema nor popcorn. I associate the smell with China since I spent my earliest years there. My guess is your brain associated that smell with movies for whatever reason (maybe you always got Chinese food at the mall after the movies or something?)
Pretty sure its totaly wrong. There is no connection.
Chinese food, sushi or Indian Wok, all do not have thr smell, compared to me making a specific rice at home at is entirely unrelated.
Another Person commented with a prpbability of the Mailard Reaction, which sounds like it makes the most sense, but I didn’t broke up yhe topic scientifically to say “yeah, that is exactly it”
Probably the maillard reaction
I think this makes a bit sense. Yeah
Maybe within the same seating. Like a flight of wine or beer is commonly ordered from lightest- to fullest-bodied in flavor.
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