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Notes -
Purely speculative answers:
Most food items don't individually have everything we need for survival, so a preference to have something high in protein/fat with something high in carbs makes sense. Having them at the same time probably has to do with hunger being a relatively non-specific signal (it usually doesn't induce cravings for foods high in specific nutrients), so someone who gorges on carbs in the afternoon without meat won't necessarily achieve the same balance throughout the day as someone who preferred their carbs with meat. There's no easily evolutionarily available mechanism to make the former crave compensatory meat when they're next hungry.
Excess fat simply wasn't a factor, since food scarcity was the natural state. Therefore, there were no pressures affecting our preferences for degree of optional adiposity (no one really had any).
Does feel somewhat explainable. We want them both so eating both at once triggers both sensors. I feel like most will agree we have a preference for carbs and protein in one bite since every street/comfort food I can think of every where does that. Taste for spices and variety of food still seems a bit confusing. Like I get more pleasure out of eating different foods every day but they’re basically the same thing protein, carb, some sauce/seasoning. Like tacos, hamburgers, pizza. All three of those probably even have tomato and onions in them.
Perhaps no one had it is the answer. But why is there a fat girl is bad programming now. Where did that come from.
Again speculative:
I can't seem to remember the source, but very recently I saw a journal article speculating that our desire for spices had to do with anti-microbial properties? For example, I know historically salt and pepper were used for their preservative properties in addition to their flavor profile. Another possible explanation for seeking variety is that before food safety standards, every specific food item had some levels of particular toxins. By varying diet, an organism could avoid building up too much of any one toxin. The fact that we can now make a variety of flavors and textures with the same ingredients using modern culinary knowledge could just be a workaround for what was a crude byproduct of certain organisms never eating enough of the same thing to hit LD50's in the past.
My guess here would be that our ancestors were selected for finding the set [not emaciated] attractive. Since there was no one obese in the past, preferences gradient descended into the most common body type that fell into that set, which would be close to what we might today call a "healthy weight". The reason for finding obesity less attractive would just be its distance from that body type (albeit, in the opposite direction).
Our preference for salt is much easier to explain. Sodium is an essential mineral, and getting enough of it is important for all terrestrial animals that are not obligate carnivores.
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