The Australian food spread developed by Cyril Percy Callister is considered an acquired taste based on what sense?
Acquired taste An acquired taste is an appreciation for something unlikely to be enjoyed by a person who has not had substantial exposure to it. In the case of food and drink, this may be due to a strong odor (such as stinky tofu, Gefilte fish, durian, hákarl, black salt, nattō, stinking toe, asafoetida, surströmming, or certain types of cheese), taste (alcoholic beverages, Vegemite or Marmite, bitter teas, salty liquorice, malt bread, unsweetened chocolate, sushi, garnatálg), or appearance. Acquired taste may also refer to aesthetic tastes, such as taste in music, other forms of art, or in beauty.
Mere-exposure effect The mere-exposure effect is a psychological phenomenon by which people tend to develop a preference for things merely because they are familiar with them. In social psychology, this effect is sometimes called the familiarity principle. The effect has been demonstrated with many kinds of things, including words, Chinese characters, paintings, pictures of faces, geometric figures, and sounds. In studies of interpersonal attraction, the more often a person is seen by someone, the more pleasing and likeable that person appears to be.