Farm Kitchen

In terms of sensory receptor genes, the human nose is relatively weak and our sense of smell has been degrading over time. But thanks to spicy cooking, this may be changing, according to “smell scientist” Avery Gilbert. In his intriguing book on the science of scent, What the Nose Knows, he writes:

“In the last 5,000 to 10,000 years, genes for smell receptors, along with genes related to diet and metabolism, have been evolving faster than those in any other physiological system.

“In the recent evolutionary past we have evolved entire subfamilies of odor receptors not shared by the chimpanzee - our closest living relative. An intriguing possibility is that these new receptors are tuned to new smells - ones that only recently became important to human survival. It’s speculation on my part, but I’d bet these receptors pick up the nuances of grilled meat - salmon filets and mastodon steaks - along with the volatiles of fermentation: not only milk products, but alcoholic drinks from beer to wine. On a daily basis we season food to please our palate, but over the long run our palate is evolving to match our menu.”