ON A HOT HOLIDAY ECONOMIST

WARM AND FUZZIES

One of my pleasures this time every year is the Christmas edition of the Economist. 

For as long as I can remember it's a "Special Double" issue, and it's a special treat to read it cover to cover over the Holidays.  Besides covering the news and issues of the day, the Economist always has in-depth features on topics one may not always think about, but is immensely interesting once you think about it.

This year's issue, is no exception.  I've gone through almost the whole issue, and there are a whole host of "off-the-beaten" articles.

I'll highlight this one titled "Global Warming" as an example.  And no, it's not on what you may think it's about.  It's on how chilies are becoming popular the world over:

"TASTELESS, colourless, odourless and painful, pure capsaicin is a curious substance. It does no lasting damage, but the body’s natural response to even a modest dose (such as that found in a chili pepper) is self-defence: sweat pours, the pulse quickens, the tongue flinches, tears may roll. But then something else kicks in: pain relief.

The bloodstream floods with endorphins—the closest thing to morphine that the body produces. The result is a high. And the more capsaicin you ingest, the bigger and better it gets.

Which is why the diet in the rich world is heating up. Hot chilies, once the preserve of aficionados with exotic tastes for cuisine from places such as India, Thailand or Mexico, are now a staple ingredient in everything from ready meals to cocktails.

One reason is that globalisation has raised the rich world’s tolerance to capsaicin. What may seem unbearably hot to those reared on the bland diets of Europe or the Anglosphere half a century ago is just a pleasantly spicy dish to their children and grandchildren, whose student years were spent scoffing cheap curries or nacho chips with salsa..."

The whole article is worth reading, as is getting the print edition of the holiday Economist.  Enjoy.

Happy Holidays everyone.