Not all spoiled food is created equal. Most everyone has an aversion to rotten foods. After all, they taste awful. But what about the foods we spoil intentionally? What separates rancid meet, for example, from moldy cheese, or bacteria-laden Salami?

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In the latest episode of MinuteEarth, Henry Reich tackles the question of intentional spoilage – why we do it, when we started doing it, and how it makes our food taste more delicious, instead of disgusting.

[MinutePhysics]