Palates

I love a good cheese: Humbolt Fog, Guada infused with truffle, brie, cheddar, gruyere, mozzeralla and anything blue. I just staretd to eat mushrooms, trust me growing up the pizza of choice in the house was pepperoni and mushrooms and i was always bummed out. I can eay green olives but not black thats a weird one. I love foie gras and pate and tomatoes, i know everyone loves tomatoes growing up i hated them. I like asparagus, brussel sprouts, marrow in jelly, and tripe stews.

The reason i bring this up is because it is amazing how much one's palate can change. is this a function of age or a function of experience. For example for the last fifteen os so years i have been trying desperately to like ethiopian food and you know what i still can't take it. So experience hasnt helped in that case but constantly eating olives has allowed me to realize i like spanish olives and not much more. I wish i understood my palate better or my tastebuds better so that i could pair food and drink together.