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June 19, 2009

The University of Nottingham has come out with a fun piece of research that suggests where we live determines how we taste food and drink.

The taste preferences of the UK’s major regions were analysed by food psychologist Greg Tucker with input from Andy Taylor, Professor of Flavour Technology from the University of Nottingham and advisor to Heston Blumenthal.

According to the research, each region in the UK has its own unique taste dialect of flavours and textures forged by local culture, geography and environment. Each region’s taste dialect was also found to impact a different section of the tongue itself.  For example, Scots specifically seek rich, creamy flavours that impact the back of the tongue, whereas people from the North East prefer tastes which impact the tip of the tongue.

Professor Andy Taylor says, ‘Taste is determined by our genetic make-up and influenced by our upbringing and experience with flavours. Just as with spoken dialects, where accent is placed on different syllables and vowel formations, people from different regions have developed enhanced sensitivities to certain taste sensations and seek foods that trigger these’.

The Midlands is known to be the Balti centre of the UK, but the research proved that people from the area were predisposed to enjoy Asian food long before it arrived in the UK. The region’s taste dialect is for soft, suckable foods that impact the front of the tongue, have a slightly sweet dimension and can be eaten with their hands like naan.

I’m less sure about the suggestion that ‘Scots are the slowest eaters and contrary to folklore, prefer Yorkshire pudding and Italian ice cream because of their mouth-melting properties, dispelling the myth that all Scots love foods like haggis and kippers.’ Do Yorkshire puddings melt?

It’s worth taking a little peek at the Daily Mail’s interpretation of this report. Among the skewed conclusions it draws are the assertions that ‘Scots are fans of deep-fried Mars bars’ while the Welsh, ‘influenced by their industrial past’ like ‘strong flavours that cut through the dirt and grime from the mines.’

The University’s report is an interesting one but further research is needed to untangle the greatest of all regional food conundrums: why do Glasgow chippies serve salt and vinegar while Edinburgh’s use salt ‘n’ sauce?

A deep-fried Mars Bar: staple food of the Scots according to the Daily Mail
A deep-fried Mars Bar: staple food of the Scots according to the Daily Mail