First posted at Journalism, Journalists and the World.
NPR had a fun piece today about how the United States is now a spicier nation.
I am glad to see that seasoning other than salt is making its way into the US kitchen. (Much healthier.)
And I am glad to see the internationalization of cooking. (I still remember 25+ years ago when pita was introduced into Air Force One and the uproar it caused.)
But let's look at why different spices are now selling so well in the States. When I taught a feature writing class at George Mason University I gave my students an assignment to find connections in everyday student life and the world. (Use of the Internet and interviewing foreign/exchange students did not count.)