Picture the perfect Christmas dinner. SucculentTender, juicy and tasty. slices of turkey, roast potatoes with crispy skins, a pot of purple cranberry sauce and a bowl of bright green sprouts.

For many, Brussels sprouts are a vital part of a festive meal. But, after an unusually wet autumn, vegetable crops are down. Potatoes, broccoli, cauliflower and sprouts have all been hit by the heavy rain.

Traditionally, sprouts grow well in cold and wet weather. Before food was easily shipped round the world, they were an important winter vegetable. In the 19th Century, when people started celebrating Christmas in the format we recognise today, sprouts were an obvious addition to the menu.

The UK eats more sprouts than any other country: 40,000 tonnes a year.¹ However, for many people, the sprout is their least favourite vegetable. In a recent poll asking Brits which vegetable they hated, Brussels sprouts beat broccoli and turnips to claim the top spot.²

For those who shudder at the thought of bitter, smelly, over-boiled sprouts, this will come as no surprise. So why do families keep serving them for Christmas dinner? Perhaps because food is not just about nutrition, but also culture and tradition.

Whether or not we like a flavour can depend on the context. For a chef, food can be a work of art; for a priest, a religious ritualSomething that is done the same way every time. Rituals are often religious. ; for a vegetarian, an ethicalRelating to moral principles. statement; and for a community, a reminder of their history or identity.

As Heston Blumenthal, one of Britain's most celebrated chefs, explains: "food is as much about the moment, the occasion, the location and the company as it is about the taste [...] It has the ability to generate so much emotion and so much memory.^"3

But for others, food is primarily about pleasure. According to the respected food historian, Annie Gray, there's no need to eat something you don't enjoy - especially at Christmas. "They're just vegetables," she argues.

In the case of Brussels sprouts, their flavour may depend on genetics. According to a widely-reported study in 2011, sprouts contain a chemical which only tastes bitter to people who have a variation of a certain gene. About half the population lack this variation, meaning they cannot taste the bitterness.

Research on food is not always reliable. For example, the internet contains plenty of questionable advice on diets and nutrition. Recent online trends include "chlorophyllA green pigment present in all green plants. water," eating baby food and drinking apple cider vinegar. That's why doctors recommend you avoid health advice from people without professional qualifications.

However, few people dispute the idea that eating can have benefits beyond nutritional value. According to research from the University of Oxford, the more people eat in groups, the more likely they are to feel happy and satisfied with their lives.⁴

We have to eat in order to stay alive. But, the more thought we give to our food, the more health and happiness it can bring us.

Yes: Food is not just fuel; it's also a social, cultural and historical phenomenon. Therefore, it makes sense to care about more than simply the flavour or nutritional benefit.

No: Whether we like or dislike a flavour is often down to our biology. But, if you don't enjoy the taste of something, there's no reason to keep eating it - especially at Christmas.

Or... Eating may be a biological necessity, but it's also an expression of identity. Reflecting on why people eat some things and not others is part of what makes us human.