- Title : The Spread of Chilies and the Globalization of Spiciness
- Author : Jou, Kyung Chul
- Journal : Journal of Humanities
- Publication Date : 2023.2
- Abstract
Since Columbus' arrival in America, chillies (Capsicum annuum) have spread around the world, and the spicy taste has become stronger in many local foods. However, the propagation process of chillies is very complicated, making it difficult to grasp the routes in a simple manner. The Portuguese contributed more to the spread of chillies than the Spanish. In particular, chillies were delivered to important trading hubs such as Goa in India and spread to Eastern Europe, Greece, and Balkans through Turkiye. Around the same time, it also entered various parts of Asia through complex routes, and it also flowed into Joseon and Japan. Korean food became spicier, but the process was first gradual and accelerated in the 19th century, and reached its peak in the 20th century. On the other hand, such a change has not occurred in Japan. Why is the acceptance of food ingredients different from society to society? Historians describe it as 'the autonomy of desire'. The social structure does not completely control human emotions, but on the contrary, elements such as desire may work to change the social structure.
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