공통영어2 천재 강상구 3과 변형문제

Is there any food you don’t like, while ____ others just can’t stop loving it?

For Isabella, such food is cilantro, the green leaves common in the cuisines of Thailand, ____, Morocco, and many other countries.

Even though her family is from Thailand, Isabella loves meeting other people who don’t like cilantro since they don’t ____ her feel so odd or weird.

Cilantro is one of those polarizing foods with ____ of fans and haters, which often include mushrooms, olives, and blue cheese, among others.

“____ it” or “hate it” is pretty clear for these foods, but there could be many reasons behind the preference.

Let us ____ about three of them.

First of all, we need to be ____ about the role of the tongue.

The information our tongues send to our brains is very ____.

We generally like sweetness and hate bitterness, and the biological reasons for that are deeply ____ in our brains.

For one, babies ____ sweet tastes, not bitter ones, since bitterness can indicate poison.

Not ____ bitter things is, in a sense, a natural defense mechanism.

Due to genetic differences, some people may be more sensitive than others to ____.

Interestingly, how sensitive you are to bitterness doesn’t always relate to whether or not you like a certain ____ of food.

For example, the fact that someone thinks celery is more bitter than ____ people find it does not necessarily mean the person can’t grow to like it.

Likewise, even if ____ find it to be less bitter than others do, you may still hate it.

The information our tongues convey does not, however, paint a full ____ of the world of tastes.

There are also flavors, a wider spectrum of sensations we ____ from food.

To appreciate flavors such as chocolate, vanilla, blue cheese, and cilantro, we need not just our tongues, but more importantly our ____.

As we chew food, its smells make their way to the back of our noses from inside our mouths, enabling us to distinguish between ____ flavors.

____ scientists discovered that individuals with a certain gene are more sensitive to the smell of cilantro.

____ people are likely to say it has a soapy flavor.

Can we ____ to like a food we’ve long disliked?

“Your biology is not your destiny. When you’re open to different foods, you learn to like what ____ eat,” answers Julie Mennella, a researcher from the Monell Chemical Senses Center.

She says that ____ are particularly adaptable when it comes to learning to like new foods.

Research has ____ that after tasting a food eight or ten times, children will become more accepting of it.

Similarly, even people who hate cilantro may be able to learn to tolerate it or even ____ it.

Over time and through exposure, they can build up tolerance to cilantro, by ____ a small amount in a curry, for example.

____ preferences can be changed, usually after a few trials, significant experiences with foods — especially those you had when you were young—can have a lasting effect.

Suppose you are ____.

Confined to a bed, you ____ served miyeokguk too many times.

Then, you could ____ the food for a long time.

In contrast, ____ with good memories can make you like some foods.

For example, you might love sujeonggwa ____ because of a warm, happy memory of your grandmother making it.

Food preferences vary ____ cultures, too.

Every culture may have something that is considered disagreeable in other ____.

Durian fruit from Southeast Asia or American sweet potato pie topped with marshmallows may seem ____ to people not familiar with them.

In fact, food preferences in different parts of the world have a lot to do with what is available or essential: for instance, beans in Mexico, okra in India, and fermented ____ in Iceland.

Of course, we cannot predict food preferences solely on the basis of a person’s cultural background, as ____ case showed with cilantro.

It is not ____ that our food preferences are as varied as the foods we eat.

____ of the preferences are biological, and some are learned.

Given this, is it any wonder that all sorts of foods ____ both fans and haters?