2156 - Il cervello a tavola: come nascono i nostri gusti
April 10, 2026·9 min
The episode begins with Gianpiero Kesten sharing a personal anecdote about his dislike for coriander, which stems from family occasions where it was used abundantly. He describes feeling guilt and contempt from his family for this preference, highlighting how early experiences shape food aversions. Gianpiero then reveals that despite this, he sometimes eats coriander spontaneously during special occasions involving South American cuisine. He emphasizes that listeners should not feel guilty if they cannot overcome genetic taste limitations, as some preferences are hardwired. The host uses beer as a common example to illustrate how tastes can evolve through social pressure and repeated exposure. He notes that beer often tastes strange to young people but becomes enjoyable over time due to social influences. Gianpiero compares this to drinking coffee without sugar, where bitterness becomes acceptable through habit. He mentions a potential future episode exploring associations between bitter taste preferences and psychopathy, teasing deeper psychological themes. The episode includes promotional content for the Podcast Creators Company and references other shows like Avanti Veloce and Umani Molto Umani. Gianpiero invites listeners from Terni to attend a festival called Tic, where he will be speaking. The format is solo, with Gianpiero narrating in a conversational, educational tone. Recurring themes include the interplay between genetics, social environment, and personal taste development. Key moments include the coriander guilt story, the beer analogy, and the hint at taste-psychopathy links. The episode lacks specific data or guest experts, relying on personal reflection and broad examples. It concludes with reminders about supporting the podcast on Patreon and engaging with upcoming events.
