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.
Hyperesthesia Hyperesthesia (or hyperaesthesia) is a condition that involves an abnormal increase in sensitivity to stimuli of the sense. "When a non-noxious stimulus causes the sensation of pain the area will be termed hyperaesthetic". Stimuli of the senses can include sound that one hears, foods that one tastes, textures that one feels, and so forth. Increased touch sensitivity is referred to as "tactile hyperesthesia", and increased sound sensitivity is called "auditory hyperesthesia". Tactile hyperesthesia may be a common symptom of many neurologic disorders such as herpes zoster, peripheral neuropathy and radiculopathies. In 1979, and then in 1994, Merskey, Bogduk, Noordenbos, Devor and others (a subcommittee of International Association for the Study of Pain) proposed, instead of hyperaestheia, the concept of allodynia, meaning "other pain", defined as a pain resulting from a stimulus that does not normally provoke pain.