Acquired Tastes is a book that uses the history of food and eating to make sense of the differences and similarities between us. How do cultures acquire new tastes? Why do people begin to desire new foods? Why are some foods seen as low-class foods by some but loved by others? How are our senses shaped by biochemistry and by history? What is the difference between taste and flavor, and what can our senses tell us about where we belong, and whose stories we share?