YORKSHIRE'S distinctive dialect fuels our apetite for pies, chips and ale, scientists claim to have discovered.
Researchers say we enjoy foods with an instant, immediate impact on the front of our mouths. We're also stimulated by salty, tangy foods on the front sides of our tongues.
The research, conducted by scientists at the University of Nottingham for Costa Coffee, found the UK's taste preferences could be broken down like regional accents and depended very much on an area's history.
It found that each region in the UK has its own unique 'taste dialect' of flavours and textures forged by local culture, geography and environment. Each region's taste dialect was also found to impact a different section of the tongue itself.
Other foods associated with Yorkshire's taste dialect are cured meats.
Meanwhile the Midland's taste dialect is for soft, suckable foods that impact the front of the tongue, have a slightly sweet dimension and can be eaten with hands such as naan.
While those living in the South have the least defined taste dialect of all the regions.
The research was carried out by food psychologist Greg Tucker and Professor Andy Taylor, who works at the University of Nottingham and is an adviser to chef Heston Blumenthal.
Prof Taylor said: "Taste is determined by our genetic make-up and influenced by our upbringing and experience with flavours.
"Just as with spoken dialects, where accent is placed on different syllables and vowel formations, people from different regions have developed enhanced sensitivities to certain taste sensations and seek foods that trigger these."