“The great quantity of pepper used here was common in medieval meat preparations, where a protein was crusted in expensive spices—including “sweet” spices like cinnamon and cloves. As I read it, I recalled the grade-school myth that heavy spicing hid… — Sarah Lohman Copy Share Image
“The first curry recipes published in an American cookbook appeared nearly eighty years later in Mary Randolph’s The Virginia Housewife, the very same cookbook… — Sarah Lohman Copy Share Image
“Cornell researcher Sherman theorized the antimicrobial properties of these spices is one of the reasons humans like the taste of spicy food. Foods cooked… — Sarah Lohman Copy Share Image
“The great quantity of pepper used here was common in medieval meat preparations, where a protein was crusted in expensive spices—including “sweet” spices like… — Sarah Lohman Copy Share Image
