This is quite a different take on the whole hot and spicy food phenomenon. This article from the Boston Globe suggests a more physiologic reason for the increasing popularity of spicier fare. As a science geek, I found it to be a pretty interesting read. Check it out:

Some like it hot

How boomers’ failing taste buds are shaping the future of American food

By Sacha Pfeiffer | October 7, 2007

ANYONE WHO HAS browsed a supermarket in the last few years can’t help but notice the shelves are practically bursting into flames. Spicy Guacamole Pringles. Tyson Hot ‘n’ Spicy Buffalo Style Chicken Chunks. Mo Hotta Mo Betta Cayenne Garlic Hot Sauce.

Restaurants are no different. McDonald’s has its Chipotle BBQ Snack Wrap; Friday’s has its Wicked Wings. The spice-driven cooking of India, Thailand, and Sichuan China is responsible for a growing percentage of American takeout dollars every year. It’s clear that Americans have developed an addiction to food with sinus-clearing pizzazz.

Why is hot so hot? The conventional explanation is that the nation has an increasingly adventurous palate. Immigration and prosperity have made Americans more sophisticated eaters, pushing wasabi peas into the mainstream, along with chili-Thai lime cashews, cayenne chocolate bars, and other high-octane combinations.

But some food scientists and market researchers think there is a more surprising reason for the broad nationwide shift toward bolder flavors: The baby boomers, that huge, youth-chasing, all-important demographic, are getting old. As they age, they are losing their ability to taste – and turning to spicier, higher-flavor foods to overcome their dulled senses.

Chiefly because of degenerating olfactory nerves, most aging people experience a diminished sense of taste, whether they realize it or not. But unlike previous generations, the nation’s 80 million boomers have broad appetites, a full set of teeth, and the spending power to shape the entire food market.

Click here to read the rest of the article from The Boston Globe