Culinary "Aging" vs. Spoilage: Why was there such a massive gap in perception between the elites and the poor regarding "high" meat?

I’ve been fascinated by the concept of "aged meat" (hanging game until it's "high"). In Shōgun, we see this practice, and I later read that during the French Revolution, the crowds at Versailles were horrified by the "rotten" meat in the royal kitchens, seeing it as a sign of aristocratic decadence and waste.

Why was there such a huge cognitive wall between people living in the same region? To the nobles, it was a delicacy; to the starving peasants, it was garbage. Was this purely a lack of education about culinary techniques, or a fundamental difference in "taste buds" created by class? No cultural superiority intended—just curious how such a distinct "smell/taste barrier" formed.