According to Mary Roach in her book "Gulp: Adventures on the Alimentary Canal," humans often prefer foods they are familiar with and have experienced rather than those they might inherently like. This tendency begins even before birth, as infants are exposed to flavors through amniotic fluid and breast milk, which reflect their mother's diet. This early exposure plays a significant role in shaping a child's palate and openness to various tastes throughout life.

Studies indicate that babies are more receptive to flavors they have encountered during pregnancy and breastfeeding, suggesting that our food preferences are influenced by our early experiences with different tastes. As a result, the flavors we consume early on significantly impact our adult food choices and preferences, demonstrating the vital connection between diet and sensory experience from a young age.