economics

April 16, 2010

Cilantro Haters, It’s Not Your Fault

Filed under: Uncategorized — ktetaichinh @ 6:02 pm
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The senses of smell and taste evolved to evoke strong emotions, he explained, because they were critical to finding food and mates and avoiding poisons and predators. When we taste a food, the brain searches its memory to find a pattern from past experience that the flavor belongs to. Then it uses that pattern to create a perception of flavor, including an evaluation of its desirability.

If the flavor doesn’t fit a familiar food experience, and instead fits into a pattern that involves chemical cleaning agents and dirt, or crawly insects, then the brain highlights the mismatch and the potential threat to our safety. We react strongly and throw the offending ingredient on the floor where it belongs.

“When your brain detects a potential threat, it narrows your attention,” Dr. Gottfried told me in a telephone conversation. “You don’t need to know that a dangerous food has a hint of asparagus and sorrel to it. You just get it away from your mouth.”

But he explained that every new experience causes the brain to update and enlarge its set of patterns, and this can lead to a shift in how we perceive a food.

“I didn’t like cilantro to begin with,” he said. “But I love food, and I ate all kinds of things, and I kept encountering it. My brain must have developed new patterns for cilantro flavor from those experiences, which included pleasure from the other flavors and the sharing with friends and family. That’s how people in cilantro-eating countries experience it every day.”

“So I began to like cilantro,” he said. “It can still remind me of soap, but it’s not threatening anymore, so that association fades into the background, and I enjoy its other qualities. On the other hand, if I ate cilantro once and never willingly let it pass my lips again, there wouldn’t have been a chance to reshape that perception.”

Cilantro itself can be reshaped to make it easier to take. A Japanese study published in January suggested that crushing the leaves will give leaf enzymes the chance to gradually convert the aldehydes into other substances with no aroma.

Sure enough, I’ve found cilantro pestos to be lotion-free and surprisingly mild. They actually have deeper roots in the Mediterranean than the basil version, and can be delicious on pasta and breads and meats. If you’re looking to work on your cilantro patterns, pesto might be the place to start.

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