Vanilla is a synonym for “plain” when it’s artificial (i.e. the vanillin molecule and nothing else). Actual vanilla is obviously a whole different beast.
If people who liked wine had such dead tastes buds or (more realistically) noses, why would they bother to make up such elaborate flavors? (In particular, if it were only about status-signaling, the move from old-style wine description (“insouciant but never trite”) to the new style (“cassis, clove and cinnamon with a whiff of tobacco and old leather”) seems very strange.)
My personal experience in general doesn’t jive with your theory, except for one point: people who like alcohol tend to have a high tolerance for bitter things, and therefore also like very dark chocolate (I personally am an exception to this, however).
ETA: the software converted my 0-indexed list to a 1-indexing. How sad.
Vanilla is a synonym for “plain” when it’s artificial (i.e. the vanillin molecule and nothing else). Actual vanilla is obviously a whole different beast.
If people who liked wine had such dead tastes buds or (more realistically) noses, why would they bother to make up such elaborate flavors? (In particular, if it were only about status-signaling, the move from old-style wine description (“insouciant but never trite”) to the new style (“cassis, clove and cinnamon with a whiff of tobacco and old leather”) seems very strange.)
My personal experience in general doesn’t jive with your theory, except for one point: people who like alcohol tend to have a high tolerance for bitter things, and therefore also like very dark chocolate (I personally am an exception to this, however).
ETA: the software converted my 0-indexed list to a 1-indexing. How sad.