It’s a valid question: Is there a certifiable correlation between temperatures (outside) and flavors (on your plate) across the United States, Europe, and Asia?
Do Colder or Warmer Places Eat More Spicy or Bland Food?, by Frank Jacobs (Big Think, via Gastro Obscura)
In warmer countries, people eat spicier food. Conversely, the colder the climate, the fewer spicy ingredients in your cuisine. There are of course outliers and other exceptions (and we’ll get to those). But the three-pepper question is: Why do dishes in hotter climates use more spices?
Various research projects have confirmed a correlation, but there are caveats.
First, “spicy” and “hot,” while colloquially used as synonyms, don’t entirely overlap. There are also spices that are sweet (e.g. vanilla), savory (such as coriander), or citrusy (like ginger). And second, it overlooks the evolving palates of the modern world.
As an example of the latter, the author cites the massively popular chicken tikka masala, “often cited as modern Britain’s national dish.” It was invented in the UK, and while milder than authentic Indian, Pakistani or Bangladeshi dishes, it is considerably spicier than traditional British cuisine.
Nature or nurture? Sometimes both.
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“Edibles & Potables” is Food & Dining Magazine’s Sunday slot for news and views that range beyond our customary metropolitan Louisville coverage area, as intended to be food (and drink) for thought.
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