How else would you have gotten your taste for foods? Genetics? You could argue that, in some ways - FI, some who have more receptors in the tongue, and far more papillae, and these people are often labeled as "super-tasters". They sometimes have jobs for taste testing wines, and similar things, though scent, of course, is another element of taste. And as well as super-tasters, there are also those with far less receptors in their tongues. A friend of mine was one of those, and had almost no sensation for capsaicin in hot peppers! And it's a genetic thing, because his daughter had the same thing! Not quite as resistant, but she would sample things when she was very young, and things I would make for her father and me would be less hot to here, than to me.
My taste for foods I acquired early on, when my family was traveling around, when my Dad was in the Navy. And we were in Spain for 3 years, when we traveled around Europe, plus ate all sorts of foods around Spain, and learned, early on, how to make some things that I make to this day, like the gazpacho! And I remember the Mercado in Madrid - the largest market I have ever been in, and learned about all sorts of foods that remain in my memory until years later. And some of the strange foods I would try in restaurants, just to "gross out" my sister, and that's another way I "acquired" some of my tastes.