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It's Friday, April 22nd, 2022. I'm Jackson Bird today. Why did some cultures develop tastes for particularly spicy foods and others didn't.

Plus, the Museum of Endangered Sounds,

and an upcoming documentary from Alex Winter about radicalization on social media.

Here's some cool stuff for your ride home.

I am down in Austin, Texas right now, which means I am currently attempting to eat my weight in

barbecue and Mexican food before I go back up north.

In Texas doesn't have the spiciest cuisine out there, but it's still way spicier, and therefore,

in my opinion, better than a lot of equivalent dishes in New York City.

But why is it that certain regions, certain cultures, developed spicier dishes than others?

Well, in 1998, biologists at Cornell, Jennifer Billing, and Paul Sherman

hypothesized that some cultures developed a love for spices due to certain spices' abilities

to kill or inhibit bacteria that

causes food to spoil. And where might food be more likely to spoil? In warmer climates.

Their study is recounted in an excerpt published to Literary Hub earlier this month from

Arizona and Moshe Hoffman's new book, Hidden Games, the surprising

...