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.
Soviet cuisine Soviet cuisine, the common cuisine of the Soviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the Soviet people. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent in canteens everywhere in the Soviet Union. It became an integral part of household cuisine and was used in parallel with national dishes, particularly in large cities. Generally, Soviet cuisine was shaped by Soviet eating habits and a very limited availability of ingredients in most parts of the USSR. Most dishes were simplifications of French, Russian, and Austro-Hungarian cuisines. Caucasian cuisines, particularly Georgian cuisine, contributed as well. Canteens run by the government were called stolovaya.