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My paternal gramps' palette was tempered, rather than expanded, by WWI. There wasn't a chicken dish lovingly prepared enough for him to eat it after the unending rations of grey simmered chicken slopped on his plate in the War. The most 'out there' he got was salt on his Grapefruit or ice in his milk.
My maternal grandma was too good of a cook for there to be a call for anything but southern comfort food. biscuits from scratch with butter and blackstrap molasses, and a mix of breakfast meats. They did do head cheese [actually Souse, because it was spicier] but the local market made souse so tasty, we'd load up a few pounds to take back home with us.
Did have an uncle who LOVED mayonnaise on a saltine.
My own quirky taste is green olives on cottage cheese, delish.
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We need the kind of courage that can withstand the subtle corruption of the cynics - E.W.
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