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“So the amygdala, if you have had a negative experience with the food, the amigdala is really important for associating the sensory properties. So for example, the taste of coconut with an experience of malaise. And after that pairing, the amychdala changes how it's responding to that food and will forever, well maybe not forever, but at least for quite some time, help you avoid that by producing negative sensation when you encounter it.”
“And are food likes learned, or genetic, hardwired in some way? Both. So there's many reasons why you can dislike a food. For example, you could, via genetics, smell coriander or taste coriander differently. So that's genetic. But there's also a really strong learning component. And I think that probably begins even in utero.”