Rozin Articles

I can understand where Rozin and Rozin are coming from in these two readings. The idea of many cultures having their own distinctive flavoring guidelines is almost intuitive, but it's nice to see such a robust list and careful analysis of the components involved. When I first started eating Japanese food, I remember noticing a particular flavor/group of flavors that seemed present in almost every dish I tried. While there was a ginger salad dressing, and straight ginger served with the sushi, it was something more...almost a combination of several different flavors creating a unique "stamp" that seemed ever-present among each dish. I couldn't describe it in words, which is where this connection of food and language that we are studying becomes especially pertinent. I remember earlier in the semester someone mentioning that we had no real word to differentiate the "hot" flavor of Tabasco or salsa from that found in wasabi, even though it's clear that these two "flavors" are remarkably distinct.

I also can relate firsthand to their concept of the "omnivore's dilemma." Growing up, I was always considered a "picky" eater. I liked what I knew and that was about it. I wasn't particularly interested in trying new things or expanding my culinary horizons. This must have occurred after several negative experiences of trying something different and really not liking it. But, after enough positive experiences with different cuisine, I switched. All of a sudden, I couldn't try enough new and exotic (for me, at least) foods. Now, I'm sort of the go-to person for trying the "weird stuff." I remember going out with my friends and girlfriend to an Arabic restaurant. Immediately, I looked for the most intimidating dishes. I decided to sample some brains, tongue, and heart. All were quite tasty. Although, interestingly enough, difficult to describe within the confines of my language. It seems the easiest way to describe something, and this falls in line with the Rozins' ideas, is through a comparison to the taste of more familiar dishes.

I'm interested in hearing more about this idea that "recognition of appropriate food items can be genetically built in." That's another concept that, although intuitive naturally, warrants further explanation.