When trying a new dish, I always try to be respectful of whomever has prepared the dish. My father taught me that the one who cooks the food spent the time and cared to prepare the food and that we should be thankful and appreciative that we have been served by that person. I agree, even if I don't really enjoy the food. That's just part of my personal food culture. He always said, you should at least eat a couple of bites, regardless of what you think of the dish. And, if possible, you should finish the dish with an attitude of gratitude, if anything, for their time and service.
Fine tastes, or not, high quality, or not, it's not a bad practice to be thankful and apprectiative that we do have food choices and the power to make choices that reflect our personal likes and dislikes. I really do believe that as we, primarily food consumers, exercise a more educated and responsible part in what types of food that we consume as a scociety, we can influence how food is produced and what our sources of food will be.
All that said, I found an article that I thought interesting and entertaining because it demonstrates that there are always new food sources to discover and that often, how that food source is introduced to the consuming market will determine it's commercial success.