EvergreenTags: foodculture #psychologyoftaste #disgust #culturaldifferences #globalfood
By Ali Sh
What people call “weird food” is usually less about the food itself than about the habits, assumptions, and boundaries they grew up with. A live shrimp, a fermented shark, a duck embryo in a shell, a pig’s face on a plate — to one person, these can look shocking, even revolting. To someone else, they can be ordinary, seasonal, celebratory, or simply familiar. The dish does not change. The frame around it does. That matters because disgust often feels instinctive, but much of it is learned. Psychologists use the…
