Liver and Onion, anchovies, chunchullo, whitebait, blood and tongue sausage… generally these fall in two categories:
Food that has a particularly strong flavor that clashes with what people are used to, and
Food that is made from the parts of an animal that is not “meat” and therefore has an unfamiliar texture.
They’re wrong on all accounts - taste is acquired, and people should at least try food out of their comfort zone - but considering that it took 20 years for me to even consider trying shrimp (which still isn’t my first choice, but I like it now) I can understand.
Liver and Onion, anchovies, chunchullo, whitebait, blood and tongue sausage… generally these fall in two categories:
They’re wrong on all accounts - taste is acquired, and people should at least try food out of their comfort zone - but considering that it took 20 years for me to even consider trying shrimp (which still isn’t my first choice, but I like it now) I can understand.