Sabores Adquiridos
Um dos conceitos mais “Update or Die” que conheço, vem da gastronomia e se chama “acquired tastes” (sabores adquiridos).
Um sabor adquirido é uma apreço por uma comida ou bebida com pouco apelo a uma pessoa que não tenha sido substancialmente exposta a ela, normalmente por algum aspecto como um odor forte, ou um sabor diferente ou mesmo uma aparência estranha.
O processo de “aquisição” de um sabor pressupõe uma insistência, com a esperança de que aquele sabor se torne com o tempo, um prazer, o que acaba acontecendo frequentemente. Um bom exemplo é cerveja. Lembra da careta que você fez quando experimentou pela primeira vez na vida? O processo vale a pena na maioria das vezes, já que muitas das delicacies do mundo são consideradas como “sabores adquiridos”.
Música, cinema, teatro e as artes em geral também poderiam, na minha humilde opinião, utilizar o mesmo princípio. Frank Zappa é um sabor adquirido. E por aí vai.
Resumindo, é “insistir para gostar”.
Expanda o post para ver uma interessante lista dos mais famosos “sabores adquiridos” do mundo.
E leve essa idéia com você por aí.
Aquisições de sabores pessoais são bem vindas nos comentários ao lado.
The following items are considered acquired tastes, particularly by people not from the place where it originates:
- Absinthe, a high-proof herbal liqueur, typically emerald green in color [1] [2]
- Aloe vera, a type of plant whose inner pulp is sometimes used in drinks, very common in Japan. Also seen on Bizarre Foods with Andrew Zimmern[3]
- Anchovies, small fish, cured in brine, known for their intensely strong flavor, often used as a pizza topping
- Andouillette, a French tripe sausage
- Artichoke, an odd tasting vegetable
- Balut, a boiled, fertilized duck egg
- Beer, especially strong ales and stouts
- Bitter melon, an extremely bitter fruit similar to cucumber
- Blood Sausage, sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled
- Calamari, squid, very often fried
- Camel paw, a Chinese delicacy served in the Forbidden City
- Campari, a bitter Italian aperitif
- Capers, pickled and salted buds or fruits of the caper shrub.
- Casu marzu, a Sardinian cheese containing live insect larvae
- Caviar, a prized delicacy consisting of salted roe (fish eggs) from sturgeon
- Century egg, a specially preserved Chinese egg
- Strongly-flavored cheeses, such as Blue cheese, Gamalost, Goat cheese, or Limburger
- Chili pepper the common source of “hot” spices.
- Chitterlings (commonly referred to as chitlins), boiled or stewed pig intestines
- Coffee, a bitter beverage prepared from roasted coffee seeds
- Cow Cod Soup, Jamaican answer to Viagra, basically bull penis soup
- Cow tongue
- Cup cheese, a Pennsylvania Dutch runny cheese, sharp or mild, having roughly the color and consistency of snot
- Dijon mustard
- Durian, a pungent southeast Asian fruit
- Eel, seafood, an Anguilliform
- Feet, of cow, calf, pig, duck, chicken, camel, goat, etc.
- Fernet Branca, a particularly strong, grape based, herbal digestif
- Fish Sauce, a condiment derived from fish that have been allowed to ferment
- Guinness, an Irish stout
- Haggis, a traditional Scottish dish mainly consisting of minced sheep offal, boiled in a sheep’s stomach.
- Hákarl, putrefied Iceland shark
- Head cheese, a dish made of meat from an animal’s skull covered with gelatin (usually set in a mold)
- Huitlacoche, fungus-infected maize, popular in Mexico
- Insects, including gubs, ants, grasshoppers, locusts, etc.
- Islay whisky, Scotch whisky made on Islay, known for its distinctive peaty character
- Jiló, bitter fruit (cooked as a vegetable) popular in Brazil
- Kimchi, traditional Korean dish of fermented chili peppers and vegetables, usually made from Chinese cabbage
- Kutti pi, an Anglo-Indian dish consisting of goat fetus
- Liver and/or liverwurst
- Lapsang souchong, smoked Chinese black tea
- Lobster tamale, the green stuff inside some lobsters (the black/red stuff is roe)
- Lutefisk, Nordic lye-soaked whitefish
- Marmite, Vegemite or Cenovis, spreads made from yeast extract
- Moxie, a bitter carbonated beverage containing gentian root extract
- Nattō, Japanese fermented soybeans
- Octopus, seafood, a cephalopod
- Olives, fermented or cured fruit of the olive tree, come in different varieties and have a salty, bitter, oily taste.
- Organ meats, whether tripe, brains, eyeballs, gibblets, liver, sweetbreads, etc.
- Pickled eggs
- Pickled pigs feet
- Pu erh, a compressed, aged tea dominated by strong, earthy overtones
- Root beer, an herbal flavored soft drink
- Rocky Mountain oysters, testicles of bull or boar
- Prairie Oysters, testicles of a bull, calf, or deer. Term originates from Canadian Prairies.
- Salmiak/Drop — Nordic/Dutch ammonium salt liquorice candy
- Sea Cucumber, a member of the sea urchin family
- Scotch whisky, a woody tasting alcoholic substance.
- Scrapple, a slab of leftover pork parts.
- Smalahove, the head of a lamb
- Stink Bean, beans bearing a rather peculiar smell, quite popular in southeast Asia
- Stinky tofu, a form of fermented tofu, which, as the name suggests, has a strong odor.
- Surströmming, Swedish fermented Baltic herring
- Sushi, a Japanese food sometimes made with raw fish
- Tempeh, a fermented food made from soybeans popular in Southeast Asia
- Tobacco, Smoked, chewed, etc
- Uni, sea urchin
- Unicum, a Hungarian herbal bitter
- Wasabi, and similarly Horseradish, due to their pungent odors and strong taste