Hasnain says:

I don't know why I spent a bunch of time over a lot of days reading this paper, but I did, and I'm sharing here. Learned a lot about history, economics, and biology and food science from this one.

"Use of spices takes advantage of plant defensive compounds. Not surprisingly, in view of their evolved functions, these phytochemicals have antioxidant, antimicrobial, and antiviral properties. The use of spices essentially borrows plants' recipes for survival and puts them to similar use in cooking. Over time, recipes should “evolve” as new bacteria and fungi appear or indigenous species develop resistance to phytochemicals, requiring the addition of more spices or new spices to combat them effectively. However, there is a limit to how much of any one spice can be added before beneficial phytochemicals become phytotoxins. Thus, cookbooks from different eras are more than just curiosities. Essentially, they represent written records of our coevolutionary races against foodborne diseases. By cleansing foods of pathogens before consumption, spice users contribute to the health, longevity, and fitness of themselves, their families, and their guests. A Darwinian view of gastronomy thus helps us understand why “some like it hot” (spicy, that is!)."

Posted on 2023-05-26T04:46:50+0000