There's no question that cilantro is a polarizing herb. Some of us heap it onto salsas and soups with gusto while others avoid cilantro because it smells like soap and tastes like crushed bugs.

毋庸置疑，香菜受到了两种最为极端的对待：喜欢它的人会把成堆的香菜放到沙拉和汤里，而讨厌它的人却觉得香菜闻着像肥皂，尝起来像是在嚼臭虫。

A large chunk of the US population—including the likes of culinary goddess Julia Child—have claimed that it tastes offensive. Kinda like soap, in fact. It spreads further than these shores, too: a recent survey suggested that 21 percent of east Asians, 17 percent of Europeans, and 14 percent of people of African descent all claim to be repulsed by the stuff.

包括著名厨师朱莉娅·查尔德在内的许多美国人都不喜爱香菜散发出的肥皂一样的味道。但实际上并非只有美国人这样认为，最近一项调查显示，21%的东亚人、17%的欧洲人和14%的非洲人都说他们讨厌这种蔬菜。

But what separates the cilantro lovers from the haters? Is it hard-wired in our genes, as Harold McGee suggested a few years ago in the New York Times? It's probably not so simple.

但为什么有人对香菜爱得要死，有人却避之不及呢？是像食物专家哈洛德·麦基几年前在《纽约时报》上撰文说的那样，我们体内的基因决定对香菜的喜好吗？也许答案并没有那么简单。

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