I am currently in an anthropology class that focuses on how food perspectives, nutrition, and diets have shaped human evolution. It focuses on what we eat and why, and the cultural impacts of these beliefs. Naturally, the phrase “tastes like chicken” came into the discussion on day #1 and it piqued my curiosity about the origins of the phrase and whether it was actually true.
First off, the origins of the phrase seem to come from the late 19th century, when a European writer described eating a rat in China as having the consistency, texture, and taste of chicken. Since then, it has become a common, often comedic phrase, used to describe a variety of foods – sometimes describing things that actually taste like chicken, or something that is bland, or something that is exotic or strange.
My first instinct on the possible accuracy of this phrase, being an evolutionary anthropologist, was that perhaps all of the animals that supposedly taste like chicken originated from one common ancestor that tasted like chicken, or more accurately all things that taste like chicken actually taste like this common ancestor.
The flavor of meat can be based on the evolutionary origin of the animal, due to chemical make-up of the animal’s muscle tissues and other factors that influence taste. As it turns out, species descended from tetrapods tend to taste like chicken – i.e. birds and reptiles. Hoofed animals diverged from the tetrapod lineage, explaining why they have a different flavor than the rest of the animals we eat.
This brings up the fun theory that because dinosaurs were the evolutionary predecessors of birds, they probably tasted like chicken too.
Of course, my explanation of the evolutionary theory of chicken flavor was promptly shot down by a friend majoring in biochemistry (you know who you are, buzzkill). He declared that the real reason that some things taste like other things is their glutamate content.
Flavors in meat are partially due to glutamate, an amino acid derivative that seems to contribute to the “savory” flavor of meats. Research shows that chicken has a lower glutamate content than many other meats, which results in the bland flavor that chicken can have, making it a more universally-comparable flavor.
While I agree with his explanation, I disagree with his disagreement of my theory. If studying anthropology has taught me anything, its that there is never just one simple answer to anything. So often, especially in the field of evolutionary biology or evolutionary anthropology, people are quick to judge one theory as being wrong or against their beliefs. But the important thing to remember about evolution is that it is not mutually exclusive of any other fact – instead it works with these facts to help explain how and why they came about.
Which leads me to the last point about this whole article – anything I have said here does not actually make much sense because different subspecies of chicken, age of chicken, cut of chicken, flavoring, cooking method, etc. can all have huge influences on flavor so there is really no way to say that something tastes like chicken when there is really no definitive “chicken flavor”. It’s all really just fun food for thought.