The research of John Garcia and Robert Koelling on taste aversion is noteworthy in the understanding of learning because it demonstrated that

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Garcia and Koelling's research on taste aversion showed that organisms are biologically prepared to make certain associations, such as associating a specific taste with sickness, more easily than others. This contradicts the idea that all associations are learned equally easily, highlighting the role of biological predispositions in learning.  Animals appear to have encoded within their genetic inheritance the types of sensory cues (taste, smell, appearance) that are most likely to signal dimensions of reward or danger.

The Research of John Garcia and Robert Koelling on Taste