Why is piquant/spicy food so popular?

Why is piquant/spicy food so popular?

The desire for piquant/spicy food has grown phenomenally over the last 500 years or so. In this review, I summarize the literature on this most intriguing of oral sensations, and summarize various explanations for why it may have become so liked by so many peoples around the world in recent years. A...

Disgrifiad llawn

Manylion Llyfryddiaeth
Prif Awdur:	Spence, C
Fformat:	Journal article
Cyhoeddwyd:	Elsevier 2018

Eitemau Tebyg

An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods
gan: De-Jian Li, et al.
Cyhoeddwyd: (2020-01-01)

Crossmodal contributions to the perception of piquancy/spiciness
gan: Spence, C
Cyhoeddwyd: (2018)

Proprioceptive art: how should it be defined, and why has it become so popular?
gan: Spence, C
Cyhoeddwyd: (2022)

Reseña de "Le hérisson et le renard: une piquante alliance" de Irène Tamba
gan: José Portolés Lázaro
Cyhoeddwyd: (2016-09-01)

Proprioceptive art: How should it be defined, and why has it become so popular?
gan: Charles Spence
Cyhoeddwyd: (2022-09-01)

The effect of spicy food on bonding and bias
gan: Lim, Dionis Si Ying
Cyhoeddwyd: (2017)

Why is Beauty Youtuber so Popular?
gan: Enrico Aziezy, et al.
Cyhoeddwyd: (2024-09-01)

Why is the Teleological Argument so Popular?
gan: Hunt Marcus W.
Cyhoeddwyd: (2023-12-01)

Why are animate dishes so disturbing?
gan: Spence, C
Cyhoeddwyd: (2018)

Why are animate dishes so disturbing?
gan: Spence, C
Cyhoeddwyd: (2018)

Spicy and Aromatic Plants
gan: Romina A. Marc, et al.
Cyhoeddwyd: (2023-02-01)

THE FOOD OF INDIA : Authentic Recipes from the Spicy Subcontinent /
gan: Purewal, Jasjit, author 644526, et al.
Cyhoeddwyd: (1995)

Investigating the social function of spicy food by promoting cohesion
gan: Koh, Hui Lin
Cyhoeddwyd: (2016)

Spicy Sichuan cooking /
gan: 179517 Reid, Daniel
Cyhoeddwyd: (2001)

Adding spice to life : the influence of spicy food on group behaviour
gan: Luar, Shu Qi
Cyhoeddwyd: (2017)

The Spicy Story of Cannabimimetic Indoles
gan: Allyn C. Howlett, et al.
Cyhoeddwyd: (2021-10-01)

Sounds spicy: Enhancing the evaluation of piquancy by means of a customised crossmodally congruent soundtrack
gan: Wang, Q, et al.
Cyhoeddwyd: (2016)

Microwave Hot 'n' Spicy /
gan: Adams, Jane, editor 635209, et al.
Cyhoeddwyd: (1991)

How Spicy Can It Get?
Cyhoeddwyd: (2008-12-01)

Why we are not all synesthetes (not even weakly so).
gan: Deroy, O, et al.
Cyhoeddwyd: (2013)

Spicy food for the egg-cowries: the evolution of corallivory in the Ovulidae (Gastropoda: Cypraeoidea)
gan: Elisa Nocella, et al.
Cyhoeddwyd: (2024-01-01)

Spicy Shiro flour and Berbere powder (an ethnic, indigenous food of Ethiopia)
gan: Tesfaye Zeru, et al.
Cyhoeddwyd: (2023-08-01)

Preferences for spicy foods and disgust of ectoparasites are associated with reported health in humans
gan: Prokop Pavol, et al.
Cyhoeddwyd: (2011-01-01)

Spicy Food as Cause of Death – Coincidence and Necessity in Metaphysics E 2-3
gan: Nielsen, K
Cyhoeddwyd: (2017)

The heat is on: Consumers modify their oral processing behavior when eating spicy foods
gan: Cong Lyu, et al.
Cyhoeddwyd: (2023-01-01)

The Association Between Spicy Food Intake and Risk of Hyperuricemia Among Chinese Adults
gan: Qinwen Luo, et al.
Cyhoeddwyd: (2022-07-01)

Spicy food consumption is associated with cognition and cerebrospinal fluid biomarkers of Alzheimer disease
gan: Ding-Yuan Tian, et al.
Cyhoeddwyd: (2021-01-01)

Curcumin: the spicy modulator of breast carcinogenesis
gan: Urmila Banik, et al.
Cyhoeddwyd: (2017-07-01)

Why pair food and drink
gan: Spence, C
Cyhoeddwyd: (2023)

Spicy food consumption and risk of gastrointestinal-tract cancers: findings from the China Kadoorie Biobank
gan: Chan, W, et al.
Cyhoeddwyd: (2021)

Spicy Plant Raw Materials in Choux Dough
gan: Anastasiia V. Kopylova, et al.
Cyhoeddwyd: (2021-12-01)

Capsaicin: a spicy way in liver disease
gan: Shenghao Li, et al.
Cyhoeddwyd: (2024-08-01)

Consumers within the Spicy Pepper Supply Chain
gan: Jay Lillywhite, et al.
Cyhoeddwyd: (2021-10-01)

Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory
gan: Virginia A. Young, et al.
Cyhoeddwyd: (2014-12-01)

Molecular mechanism of the tree shrew's insensitivity to spiciness.
gan: Yalan Han, et al.
Cyhoeddwyd: (2018-07-01)

Addendum to “Proprioceptive art: How should it be defined, and why has it become so popular?”
Cyhoeddwyd: (2023-07-01)

What is so unappealing about blue food and drink?
gan: Spence, C
Cyhoeddwyd: (2018)

A Luminescence-Based Human TRPV1 Assay System for Quantifying Pungency in Spicy Foods
gan: Minami Matsuyama, et al.
Cyhoeddwyd: (2021-01-01)

Accounting for tastes: do low-income populations have a higher preference for spicy foods?
gan: Chao Ma, et al.
Cyhoeddwyd: (2018-11-01)

High Spicy Food Intake and Risk of Cancer: A Meta-analysis of Case–control Studies
gan: Yu-Heng Chen, et al.
Cyhoeddwyd: (2017-01-01)