noun a taste or flavor that is not immediately appealing to someone, but becomes more enjoyable over time as one becomes accustomed to it
Refers to experiences, destinations, or activities that may not be enjoyable initially, but become more enjoyable with time and exposure.
Refers to a food or drink that may not be immediately liked by everyone, but can be appreciated over time as one's palate adjusts to the unique flavors and characteristics.
Used to describe a style or trend that may seem unusual or unconventional at first, but becomes more appealing as one becomes accustomed to it.
Describes a piece of art, music, literature, etc., that may not be easily appreciated upon first encounter, but can be enjoyed more fully after repeated exposure and understanding of its nuances.
In the world of literature, 'acquired taste' is often used to describe books or authors that may not be immediately appealing to all readers but are appreciated by those with a more developed literary palate.
Psychologists may use the term 'acquired taste' to describe certain behaviors or preferences that develop over time through exposure and experience, such as a liking for bitter foods or complex music.
Chefs may use 'acquired taste' to refer to foods or ingredients that are not universally liked but are appreciated by those with a more refined palate or adventurous culinary preferences.
Wine sommeliers often use 'acquired taste' to describe wines that may have strong or unusual flavors that some drinkers may not appreciate at first, but can come to enjoy after developing a taste for them.