Yes I posted about it here yesterday. It brought to mind Kim Severson's discussion in her memoir Spoon Fed where she discusses her intense fear of inadequacy when she started in food at the San Francisco Chronicle. Her editor told her she needed to establish bars for various tastes and had her taste a lot of variety to educate her palate. "You have to build a catalogue of food memories. To understand good chocolate you have to knw bad chocolate and you should experience them side by side" gives an idea.
