“Cornell researcher Sherman theorized the antimicrobial properties of these spices is one of the reasons humans like the taste of spicy food. Foods cooked with these spices were better preserved, and in a time before refrigeration, the people who ate… — Sarah Lohman Copy Share
“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 with these spices were better preserved, and in a time before refrigeration, the people who ate them were at a lower risk of food-borne illness. They were healthier and lived longer than people who did not… — Sarah Lohman Copy Share
“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
