As spices became less expensive, TFA argues that became popular among poorer people. And so richer people instead came to emphasize the intrinsic flavors of foods.
But for that to work, those foods had to be high quality, and unspoiled. So, by TFA's argument, it was poorer people who came to use spices to mask low quality and spoiled foods.
As spices became less expensive, TFA argues that became popular among poorer people. And so richer people instead came to emphasize the intrinsic flavors of foods.
But for that to work, those foods had to be high quality, and unspoiled. So, by TFA's argument, it was poorer people who came to use spices to mask low quality and spoiled foods.