Genetic factors significantly influence human taste perception, explaining why individuals and populations exhibit diverse food preferences. This paper explores the biological and evolutionary basis of taste, including the five primary taste qualities and the heritability of sensitivity to them. It discusses how natural selection and genetic variation, as explained by Darwin and Mendel, have shaped taste preferences over time, often driven by the need to identify nutritious and avoid toxic substances. Cultural and environmental factors also play a crucial role in shaping food choices, sometimes overriding innate predispositions. Ultimately, understanding the interplay of genetics and environment in taste perception is important for addressing contemporary issues like malnutrition and obesity.