Based on the details in the the purpose is to inform
Answer:
Our ancestors had to seek out their food from the environment, and their perception of taste was important for survival and thriving. “For our ancestors, the ability to assess the caloric and nutritive value of food in the environment and to detect dangerous or poisonous foods (which would tend to be bitter or sour) were probably critical to survival, particularly as they moved from one ecological niche to another and encountered new potential sources of food,” says O’Connell.
“In our ancestral human population, those who had the ability to perceive dangerous compounds in their food could better avoid them, and those who could better assess the nutritive and caloric value of their food could get a good supply of energy. But, of course, if you had both of these abilities, then you would have had a distinct selective advantage and were most likely better-nourished and healthier, and as a result more likely to reproduce and pass on your set of genes for taste.”
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