Why do we hate the foods we hate?

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Why do we hate the foods we hate?

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If you look at all of André's favourite dishes, you would think that chili would naturally be a part of his regular menu. Surprisingly, it's not! Not for the combination of ingredients, but from a lingering, unpleasant childhood memory.

Meanwhile, why did Miroki polish off every, single grain of rice from all her plates as a child, while her sister would stubbornly sit at the table with half-eaten meals until the cows came home?

There is some science behind all of it. André and Miroki unpack the flavours and textures that make them tick, and the ones that leave a pit in their guts, with Danielle Sheahan is a Registered Psychotherapist. She sat down with Tasting Together to unpack what's going on our brains around food we don't like. There may be far more to food adversions than what meets the eye. André finds himself in the hot seat as layers are peeled back around his psyche.