:max_bytes(150000):strip_icc()/food-people-hate-GettyImages-1253631855-f1d822a459fe4d57b0eaf38ccbf05c65.jpg?w=780&resize=780,470&ssl=1 "The 5 Most Hated Foods (and Why People Don’t Like Them)")
No matter how hard we try, there are certain foods that just don’t do it for us. Some of them have to do with tastebuds and textures. while others are because of cultural experiences, according to Ashley Lonsdale, chef-in-residence at ButcherBox. “There is also a genetic component,” she says. “We should all be sympathetic to the folks who can’t stand cilantro; it’s a genetic quirk that makes anything with cilantro taste like soap. Other than that, I think preferences are pretty fluid.”
Similarly, the things we were forced to eat during childhood can leave a bad taste in our mouths (both literally and figuratively), resulting in a life-long hatred for those foods, says Justin Lee, chef owner at Fat Choy. “Also, sometimes it’s difficult to gain an appreciation for things that may be revered or everyday ingredients in other cultures,” he says. To give us a better understanding of the most hated foods—including why most people dislike them so much—we asked professional chefs for their clients’ top loathed foods.
The 6 Most Hated Foods (and Why)
Mushrooms
“People who are sensitive to different textures often don’t like mushrooms or eggplant because they can be spongy or slimy depending on how they’re prepared,” Lonsdale says. “They’re unlike other vegetables we’re used to.” Sliminess is especially present in mushrooms when they’re stored incorrectly or kept in the fridge for too long. Texturally, it can be a challenging food for many people to enjoy.
Anchovies
“Although anchovies (and tinned fish in general) have recently risen to fame here in the United States, they’re still a typical food that people avoid,” Lonsdale says. “Their strong, fishy smell is distinct and can turn some people off.” Anchovies are often used as toppings on universally-loved dishes like pizza, making them a controversial addition.
Offal
“Offal, specifically liver and sweetbreads, are rich and earthy, but the intensity of the flavor is too much for some folks,” Lonsdale says. “Beyond just the flavor, I think people are uncomfortable with the idea of eating organ meats even though they’re dense with nutrients.” In general, certain meats can be hard to enjoy if they’re texturally different from what people expect.
Blue Cheese
You’ve likely met someone who thinks blue cheese smells and tastes atrocious. Blue cheese carries a strong and pungent smell that, when combined with its blue, moldy appearance, makes it one of the most disliked cheeses. (If you’re determined to give it another try, don’t worry—the mold in blue cheese is safe to eat.)
Cilantro
The cilantro “soap gene” is real. Approximately four to 14% of Americans carry the cilantro soap gene, meaning their olfactory receptors immediately detect the presence of cilantro by sensing its soapy, bitter taste.
Okra
Similar to mushrooms and eggplants, okra carries a slimy consistency that can be hard to make peace with. The green vegetable has a natural mucilage that tends to make people stay away from it—unless, however, they know the right way to cook it.
Is There a Way to Enjoy the Foods You Hate?
Thankfully, yes! There are a multitude of ways you can enjoy foods you typically hate, especially if you’re patient with yourself. “Moderation and a deft hand when using some strongly flavored ingredients is helpful to soften the blow,” Lee says. “Frying or sauteing Brussels’ sprouts, for example, has changed the way Americans feel about the boiled terrors of their youths—so cooking technique matters for many ingredients.” If there are certain vegetables you’ve learned to cook to perfection, try using the same methods on foods you dislike.
“For people willing to give foods they hate a second chance, it’s worth trying the ingredients in different applications,” says Michael Parlapiano, managing director at The Culinary Edge. “For example, anchovies on top of a pizza might be too much, but playing a supporting role in a Caesar dressing makes things way more palatable for the squeamish.”
Lonsdale suggests pairing foods you hate with an opposing flavor. “For instance, chicken liver mousse is usually paired with other strong, acidic flavors, like pickles and mustard, to balance the richness,” she says. “Do a little research to find out if there’s a way to counterbalance the intensity of the food you dislike.” It may take some time, effort, and patience, but there are multiple ways to enjoy the foods you once hated!
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