National Geographic : 2015 Dec
76 national geographic • december 2015 GETTING BEYOND YUCK Our responses to basic tastes are inborn, but our perceptions of smells—the main constituents of flavor—are learned. Some researchers want us to unlearn a few. Nordic Food Lab, in Copenhagen, is battling prejudice against such unfamiliar foods as ants (above) and mackerel entrails (right). The entrails will be salted, heated, and fermented to make a sauce similar to garum, a staple in Roman times. “We’re primarily concerned with flavor and with diversifying our sources of food through delicious- ness,” says lead researcher Josh Evans.