Here are a few examples:
Mushrooms: There are thousands of mushroom species, and while some are delicious and safe to eat, others can be highly toxic. It's fascinating to think about how early humans learned which mushrooms were safe and which were not through trial and error.
Durian: Known as the "king of fruits," the durian has a strong, pungent smell that some people find unpleasant. However, its custard-like flesh is prized for its rich flavor. One might wonder how our ancestors overcame the initial repulsion and discovered its deliciousness.
Fugu (Pufferfish): Fugu is a delicacy in Japan, but it contains a potent neurotoxin that can be lethal if not prepared properly. The fact that this deadly fish became a sought-after dish speaks to the skill and bravery of the early chefs who figured out how to safely prepare it.
Artichokes: Artichokes have a tough exterior and contain a unique mix of flavors. Figuring out how to cook and eat them must have required some experimentation by our ancestors.
Lobsters: Lobsters were once considered food for prisoners and servants in some parts of the world. Their appearance and the fact that they are bottom-dwellers led to some skepticism about their edibility in the past.
Casu Marzu: This traditional Sardinian cheese is infested with live insect larvae that aid in the fermentation process. The idea of intentionally consuming cheese full of live maggots might make one wonder about its discovery.
Nattō: A popular Japanese dish made from fermented soybeans, nattō has a slimy texture and a strong smell. Some might find it hard to imagine how this unique dish became a staple in Japanese cuisine.
These examples highlight the adventurous nature and resourcefulness of our ancestors when it came to discovering and developing the diverse array of foods we enjoy today. They likely learned through trial and error, experimentation, and a keen observation of the natural world around them.