The Future of Taste

Bob Greene: There are some things which I think you just biologically don't like and other things which it's all about exposure and what you're used to. People who are perceived as picky eaters tend to be people who genetically can taste a lot of bitter foods. He says software will have a novelty mode, but the question is how many people are going to go out of their comfort zone to do that? Greene: But there may be the equivalent of an analog pushback against this. They want analog experiences because they grew up in a digital world.