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@article{ART002938926},
author={Jou, KyungChul},
title={The Spread of Chilies and the Globalization of Spiciness},
journal={Journal of Humanities, Seoul National University},
issn={1598-3021},
year={2023},
volume={80},
number={1},
pages={37-60},
doi={10.17326/jhsnu.80.1.202302.37}

TY - JOUR
AU - Jou, KyungChul
TI - The Spread of Chilies and the Globalization of Spiciness
JO - Journal of Humanities, Seoul National University
PY - 2023
VL - 80
IS - 1
PB - Institute of Humanities, Seoul National University
SP - 37
EP - 60
SN - 1598-3021
AB - 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.
KW - Chily;Spiciness;Kimchi;Anatolian Mystery;Desire
DO - 10.17326/jhsnu.80.1.202302.37
ER -

Jou, KyungChul. (2023). The Spread of Chilies and the Globalization of Spiciness. Journal of Humanities, Seoul National University, 80(1), 37-60.

Jou, KyungChul. 2023, "The Spread of Chilies and the Globalization of Spiciness", Journal of Humanities, Seoul National University, vol.80, no.1 pp.37-60. Available from: doi:10.17326/jhsnu.80.1.202302.37

Jou, KyungChul "The Spread of Chilies and the Globalization of Spiciness" Journal of Humanities, Seoul National University 80.1 pp.37-60 (2023) : 37.

Jou, KyungChul. The Spread of Chilies and the Globalization of Spiciness. 2023; 80(1), 37-60. Available from: doi:10.17326/jhsnu.80.1.202302.37

Jou, KyungChul. "The Spread of Chilies and the Globalization of Spiciness" Journal of Humanities, Seoul National University 80, no.1 (2023) : 37-60.doi: 10.17326/jhsnu.80.1.202302.37

Jou, KyungChul. The Spread of Chilies and the Globalization of Spiciness. Journal of Humanities, Seoul National University, 80(1), 37-60. doi: 10.17326/jhsnu.80.1.202302.37

Jou, KyungChul. The Spread of Chilies and the Globalization of Spiciness. Journal of Humanities, Seoul National University. 2023; 80(1) 37-60. doi: 10.17326/jhsnu.80.1.202302.37

Jou, KyungChul. The Spread of Chilies and the Globalization of Spiciness. 2023; 80(1), 37-60. Available from: doi:10.17326/jhsnu.80.1.202302.37

Jou, KyungChul. "The Spread of Chilies and the Globalization of Spiciness" Journal of Humanities, Seoul National University 80, no.1 (2023) : 37-60.doi: 10.17326/jhsnu.80.1.202302.37