My observation is that cuisines that rely on overpoweringly-spiced food tend to be from cultures that have a long history of poverty. The spices provide two benefits:
1) They kill the microorganisms, or at least knock them down sufficiently that people can handle them.
2) They mask the taste of spoiled food.
We, however, live in a time and a culture of mostly-adequate food safety standards, so we don't *need* to burn out our taste buds anymore. It's time to BACK THE HELL OFF.
no subject
1) They kill the microorganisms, or at least knock them down sufficiently that people can handle them.
2) They mask the taste of spoiled food.
We, however, live in a time and a culture of mostly-adequate food safety standards, so we don't *need* to burn out our taste buds anymore. It's time to BACK THE HELL OFF.