Liver, blue cheese, candy, chili peppers. Some people like these foods, others loathe them. But why? How is it that some humans love sweets but hate hot stuff? How can some beer drinkers go crazy for hops while others prefer nothing but sweet, malty stouts? The secret goes beyond our tongues to our very DNA.
Tasty by John McQuaid explores the whole history of taste, starting hundreds of millions of years ago with trilobites and progressing through the stages of evolution. McQuaid does this through five meals that show the progress of vertebrates, touching on the use of tools and ultimately fire.
It also seems a lot changed for humans when we moved off the African continent into other areas of the world and discovered a wider variety of things to eat. As we evolved, people in different parts of the world developed different tastes and this happened within our very genes, creating various levels of tasting ability from super-tasters down to those folks whose taste buds offer little in the way of reaction, allowing them to drink bottles of hot sauce without breaking a sweat.