By RNZ Our cultures, familiarity with certain foods, as well as genetics play a role in why we don’t all like the same flavours. Parents often vent their frustrations about their children being fussy eaters when it may also be what has been pre-determined for them by their genetics. Our food preferences are shaped by what we’ve become familiar with growing up and our culture.
For example, Kiwis' traditional love for the outdoors and barbecues may be contributing to recent trends which show sweet smoke and smoky barbecue as two of the top savoury flavours in the last five years for New Zealanders, Massey University consumer and sensory science professor Joanne Hort tells Nights ..