Classical conditioning is when an organism learns to associate stimuli. This involves an unconditioned stimulus that naturally elicits a response, an unconditioned response that is a naturally occurring response, a conditioned stimulus that is originally irrelevant but when associated with an unconditioned stimulus triggers a conditioned response, and a learned conditioned response. Soon after classical conditioning was discovered, people started to believe that any association could be learned equally well. American psychologist John Garcia disproved this with his research on taste aversion. He experimented on rats by pairing taste, sound, and sight with radiation and measured nausea. What he found was that taste was strongly associated with nausea and that sight and sound did not work as well. This proved biological preparedness, which is the idea that people and animals are inherently inclined to to form associations between certain stimuli and responses, to be true. The phenomenon of taste aversion can be seen in humans who have aversions to food if they become sick after consumption.
I have experienced taste aversion in my life with celery. When I was a child I would eat celery every day at daycare. One day after eating celery along with other food, I got food poisoning and ended up getting really sick from it and vomited the rest of the day. To this day, I cannot eat celery without feeling sick, even the thought of celery makes me nauseous. This taste aversion formed because my mind now associates the taste of celery with the awful feeling of sickness I felt when I had gotten food poisoning and had been sick. This relates to classical conditioning. The unconditioned stimulus in this case is the other food that gave me the food poisoning and the unconditioned response is the sickness that I felt. The conditioned stimulus is the celery because it was originally unrelated to me feeling sick but after my mind associated it with the other food that made me sick it triggers a conditioned response of feeling sick.