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...

Cur síos iomlán

Sonraí bibleagrafaíochta
Príomhchruthaitheoir:	Spence, C
Formáid:	Journal article
Foilsithe / Cruthaithe:	Elsevier 2018

Míreanna comhchosúla

An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods
de réir: De-Jian Li, et al.
Foilsithe / Cruthaithe: (2020-01-01)

Crossmodal contributions to the perception of piquancy/spiciness
de réir: Spence, C
Foilsithe / Cruthaithe: (2018)

Proprioceptive art: how should it be defined, and why has it become so popular?
de réir: Spence, C
Foilsithe / Cruthaithe: (2022)

Reseña de "Le hérisson et le renard: une piquante alliance" de Irène Tamba
de réir: José Portolés Lázaro
Foilsithe / Cruthaithe: (2016-09-01)

Proprioceptive art: How should it be defined, and why has it become so popular?
de réir: Charles Spence
Foilsithe / Cruthaithe: (2022-09-01)

The effect of spicy food on bonding and bias
de réir: Lim, Dionis Si Ying
Foilsithe / Cruthaithe: (2017)

Why is Beauty Youtuber so Popular?
de réir: Enrico Aziezy, et al.
Foilsithe / Cruthaithe: (2024-09-01)

Why is the Teleological Argument so Popular?
de réir: Hunt Marcus W.
Foilsithe / Cruthaithe: (2023-12-01)

Why are animate dishes so disturbing?
de réir: Spence, C
Foilsithe / Cruthaithe: (2018)

Why are animate dishes so disturbing?
de réir: Spence, C
Foilsithe / Cruthaithe: (2018)

Spicy and Aromatic Plants
de réir: Romina A. Marc, et al.
Foilsithe / Cruthaithe: (2023-02-01)

THE FOOD OF INDIA : Authentic Recipes from the Spicy Subcontinent /
de réir: Purewal, Jasjit, author 644526, et al.
Foilsithe / Cruthaithe: (1995)

Investigating the social function of spicy food by promoting cohesion
de réir: Koh, Hui Lin
Foilsithe / Cruthaithe: (2016)

Spicy Sichuan cooking /
de réir: 179517 Reid, Daniel
Foilsithe / Cruthaithe: (2001)

Adding spice to life : the influence of spicy food on group behaviour
de réir: Luar, Shu Qi
Foilsithe / Cruthaithe: (2017)

The Spicy Story of Cannabimimetic Indoles
de réir: Allyn C. Howlett, et al.
Foilsithe / Cruthaithe: (2021-10-01)

Sounds spicy: Enhancing the evaluation of piquancy by means of a customised crossmodally congruent soundtrack
de réir: Wang, Q, et al.
Foilsithe / Cruthaithe: (2016)

Microwave Hot 'n' Spicy /
de réir: Adams, Jane, editor 635209, et al.
Foilsithe / Cruthaithe: (1991)

How Spicy Can It Get?
Foilsithe / Cruthaithe: (2008-12-01)

Why we are not all synesthetes (not even weakly so).
de réir: Deroy, O, et al.
Foilsithe / Cruthaithe: (2013)

Spicy food for the egg-cowries: the evolution of corallivory in the Ovulidae (Gastropoda: Cypraeoidea)
de réir: Elisa Nocella, et al.
Foilsithe / Cruthaithe: (2024-01-01)

Spicy Shiro flour and Berbere powder (an ethnic, indigenous food of Ethiopia)
de réir: Tesfaye Zeru, et al.
Foilsithe / Cruthaithe: (2023-08-01)

Preferences for spicy foods and disgust of ectoparasites are associated with reported health in humans
de réir: Prokop Pavol, et al.
Foilsithe / Cruthaithe: (2011-01-01)

Spicy Food as Cause of Death – Coincidence and Necessity in Metaphysics E 2-3
de réir: Nielsen, K
Foilsithe / Cruthaithe: (2017)

The heat is on: Consumers modify their oral processing behavior when eating spicy foods
de réir: Cong Lyu, et al.
Foilsithe / Cruthaithe: (2023-01-01)

The Association Between Spicy Food Intake and Risk of Hyperuricemia Among Chinese Adults
de réir: Qinwen Luo, et al.
Foilsithe / Cruthaithe: (2022-07-01)

Spicy food consumption is associated with cognition and cerebrospinal fluid biomarkers of Alzheimer disease
de réir: Ding-Yuan Tian, et al.
Foilsithe / Cruthaithe: (2021-01-01)

Curcumin: the spicy modulator of breast carcinogenesis
de réir: Urmila Banik, et al.
Foilsithe / Cruthaithe: (2017-07-01)

Why pair food and drink
de réir: Spence, C
Foilsithe / Cruthaithe: (2023)

Spicy food consumption and risk of gastrointestinal-tract cancers: findings from the China Kadoorie Biobank
de réir: Chan, W, et al.
Foilsithe / Cruthaithe: (2021)

Spicy Plant Raw Materials in Choux Dough
de réir: Anastasiia V. Kopylova, et al.
Foilsithe / Cruthaithe: (2021-12-01)

Capsaicin: a spicy way in liver disease
de réir: Shenghao Li, et al.
Foilsithe / Cruthaithe: (2024-08-01)

Consumers within the Spicy Pepper Supply Chain
de réir: Jay Lillywhite, et al.
Foilsithe / Cruthaithe: (2021-10-01)

Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory
de réir: Virginia A. Young, et al.
Foilsithe / Cruthaithe: (2014-12-01)

Molecular mechanism of the tree shrew's insensitivity to spiciness.
de réir: Yalan Han, et al.
Foilsithe / Cruthaithe: (2018-07-01)

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

What is so unappealing about blue food and drink?
de réir: Spence, C
Foilsithe / Cruthaithe: (2018)

A Luminescence-Based Human TRPV1 Assay System for Quantifying Pungency in Spicy Foods
de réir: Minami Matsuyama, et al.
Foilsithe / Cruthaithe: (2021-01-01)

Accounting for tastes: do low-income populations have a higher preference for spicy foods?
de réir: Chao Ma, et al.
Foilsithe / Cruthaithe: (2018-11-01)

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