Tasty matters

An argument with a friend prompted the following question: Why is some matter tasty and some isn’t? And why does this differ between people, but we still all agree on (by and large) what is edible and what is not? Why do we eat things that are bad for us (or are they?)?

A quote that I came across a few days later reminded me of this:

‘By convention sour, by convention sweet, but in truth, atoms and the void.’ — Democritus

 Anyway…

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