On my mother's side, my grandparents lived in the countryside and worked in farms, he a blacksmith and she a field worker. They didn't have much, but they rented a piece of land on which they maintained a huge fruit and vegetable garden, and they had poultry and rabbits in the yard. The village also had dairy and cattle farms. I saw vegetables get harvested. I saw animals get caught, slaughtered, gutted, their skin or feathers removed.
At home, my mom also maintained a large vegetable garden. On some week-ends, my father would fish for semi-wild trouts. He still does, occasionally. Some uncles would hunt.
I grew up with the notion that I should know where my food comes from and how it's made. Heck, even when my mom prepared ground beef, she'd buy a chunk of meat and grind it at home. I didn't eat in a fast-food restaurant until I was a teen.
I also grew up eating offal, including parts that aren't legal in he US ;-) Even today, I look forward to a good piece of heart, liver, kidney, stomach or tongue more than to a piece of plain muscle.
A big difficulty in cuisine is about seasoning. It's hard, it takes ingredients and practice.
There are still some things I rarely eat, typically because I didn't grow up learning those tastes. Specifically, I have a hard time with ginger and cinnamon.