I can believe that Korean food has gotten spicier in the last 30 years, but I think it’s worth noting that Korean food was already plenty spicy before any of those financial crises, much more so than Japanese food, and all but a few specific Chinese regions.
Any idea how Korea ended up with spicier food than Japan or 80% of China?
In fact there’s a very interesting article on it
I can believe that Korean food has gotten spicier in the last 30 years, but I think it’s worth noting that Korean food was already plenty spicy before any of those financial crises, much more so than Japanese food, and all but a few specific Chinese regions.
I am sad they don’t have a graph of capsacin content and unemployment over time.