Spend a few minutes on the Rachael Ray Every Day Facebook page and you'll probably see some version of this comment: "Yum, but no cilantro, please. But guess what? Turns out it's not our fault! But first, let's back up a bit: Cilantro is grown in warmer climates and is very common in Mexican cuisine. Its less controversial family members include parsley and celery. So, why do some people hate cilantro so much? TH: A combination of neurological shortcuts and descriptor matching.
A salmon isn't as big as a tuna or a cow, but it is kind of red, and it's from the Northwest, and everywhere else, and so people think Pinot Noir is the perfect wine. Try an unseasoned piece of salmon and Pinot Noir.
There's no natural affinity. LW: So, is society creating those metaphors for us, or are we creating those metaphors on our own? TH: It's totally personal. It is cultural, peer-derived, education, travel…it is all of these things. So it's highly, highly personal, but there's a groupthink at work. LW: So you think it's a societal construct that we're internalizing personally.
TH: That's correct. And we love to think that we're free from it. You cannot be objective in how you taste wine. You are subject to your genetics, neurology, your experiences and learning.
And to think anything else, actually, is kind of ignorant. You're ignoring genetics, the history of wine, and wine and food. LW: Okay, I ask this question because when I go out to a restaurant, I know there are things I'm not a fan of, but I will trust the chef to try to convince me that I like it for example, parsnips.
And I will go back to things year after year, to see if there's a way to test my boundaries. If people have a perception, even if false, that they're genetically predisposed to dislike cilantro, will they still come back and push those boundaries, or will they self-select cilantro out of their lives, because they're genetically disposed to not like it? TH: Perfect question. And which people are they, and how can I better understand the people who have a risk aversion?
A person who has the cilantro gene will usually be the one who determines which Mexican restaurant you go to, because they know there are certain dishes that can be prepared to their tastes. The people who don't have that gene are "Oh quit being so picky. LW: Okay. TH: Never. Unless something happens neurologically or genetically, and as proof positive that this isn't about being mature, sophisticated, or your palate developing, Julia Child had the gene.
It's very, very well documented. Advertising Policy. You have successfully subscribed to our newsletter. Related Articles. Ruled by Food? Trending Topics. What Parents Need to Know.
Share this article via email with one or more people using the form below. Send me expert insights each week in Health Essentials News. The zesty herb that tops everything from tacos to Pad Thai has a fragrant flavor most folks enjoy when paired with the right foods. There are plenty of people, however, who loathe the taste and find themselves gagging at the mere thought of ingesting it — and they're actually in pretty good company. Some of the culinary greats, including Julia Child and Ina Garten, can't stand cilantro.
But have you ever wondered why cilantro tastes like heaven to some and a soapy mess to others? It all comes down to genetics. People are born with varying ranges of olfactory abilities — the lowest category being anosmia the inability to smell anything and the highest, hyperosmia: a heightened sense of smell that makes different odors more acute.
Whether your sense of smell is muted or extreme is genetic. Scent, according to Gail Vance Civille, president and owner of Sensory Spectrum, a management consulting firm that specializes in consumer experiences, is one of the primary ways people detect and distinguish the detailed properties of foods. In , researchers at Cornell University conducted a study with almost 30, people and found that there was one specific gene that makes some people strongly dislike the taste of cilantro.
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