Top 10 Most Polarizing Foods People Love or Hate

Banned from hotels, subways, and airlines across Southeast Asia for its overwhelming stench, yet worshipped as the King of Fruits by devotees who find its custard flesh transcendent.

The anise-flavored candy that Northern Europeans consume by the kilogram and that most Americans consider one step above eating a tire, with genuinely no demographic middle ground.

Intentionally moldy dairy that smells like a locker room and tastes like the complex intersection of funk and cream — Roquefort, Stilton, and Gorgonzola are either ambrosia or abomination.

Slurping a raw, briny, cold bivalve off a shell is either a transcendent oceanic experience or the most revolting texture-flavor combination food has ever produced.

The Halloween candy that 50% of Americans claim to enjoy and 50% describe as waxy sugar that tastes like what disappointment would taste like if it had a flavor.

Yeast extract spreads so divisive that Marmite literally built their advertising campaign around "Love it or hate it" — the most self-aware polarizing food on earth.

Fermented soybeans with a slimy, stringy texture and a pungent ammonia-funk aroma that Japanese eat for breakfast and that most non-Japanese cannot bring to their mouths twice.

The tiny salt-cured fish that makes Caesar dressing and puttanesca transcendent but that most people claim to despise while unknowingly eating them in a dozen other dishes.

Organ meat that ranges from the sublime — French foie gras, Japanese liver yakitori — to the traumatizing cafeteria liver and onions that scarred generations of schoolchildren.

Banned from hotels, subways, and airlines across Southeast Asia for its overwhelming stench, yet worshipped as the King of Fruits by devotees who find its custard flesh transcendent.

The anise-flavored candy that Northern Europeans consume by the kilogram and that most Americans consider one step above eating a tire, with genuinely no demographic middle ground.

Intentionally moldy dairy that smells like a locker room and tastes like the complex intersection of funk and cream — Roquefort, Stilton, and Gorgonzola are either ambrosia or abomination.

Slurping a raw, briny, cold bivalve off a shell is either a transcendent oceanic experience or the most revolting texture-flavor combination food has ever produced.

The Halloween candy that 50% of Americans claim to enjoy and 50% describe as waxy sugar that tastes like what disappointment would taste like if it had a flavor.

Yeast extract spreads so divisive that Marmite literally built their advertising campaign around "Love it or hate it" — the most self-aware polarizing food on earth.

Fermented soybeans with a slimy, stringy texture and a pungent ammonia-funk aroma that Japanese eat for breakfast and that most non-Japanese cannot bring to their mouths twice.

The tiny salt-cured fish that makes Caesar dressing and puttanesca transcendent but that most people claim to despise while unknowingly eating them in a dozen other dishes.

Organ meat that ranges from the sublime — French foie gras, Japanese liver yakitori — to the traumatizing cafeteria liver and onions that scarred generations of schoolchildren.