After reading the answers to this and also this question which list sources describing forbidden foods as ones being "revolting/repellent" to most people, I was left wondering how these forbidden foods are determined nowadays. Bodily fluids, dirt, etc, seem obvious, but what about foods such as beef tongue, which can seem absolutely disgusting to some people, especially vegetarians, but absolutely yummy to others sliced nice and thin from the tip in a big pile on good rye bread? Or other things, like the eyeballs/cheeks of a whole steamed fish, which some folks might relish as the best parts of the fish, while others at the table might turn away in disgust. Or even gefilte fish, which seems to be absolutely revolting to some folks...
So--how is something gastronomically subjective as "revolting" determined nowadays? Is there an "official" or even "suggested" list of these foods published/promulgated by any authoritative groups?
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