The Routine of Chili Crisp: Social Practice Beyond Another Peppery Condiment

In this episode of Decisions at the Fulcrum, we explore the intriguing journey of chili crisp and the brand Fly by Jing, which has made a delightful Sichuan chili crisp available in U.S.-American kitchens, transforming a simple jar into a vessel of cultural storytelling. More than just a condiment, chili crisp embodies the rich flavors and memories of Chengdu, inviting us to explore how a distinct culinary tradition can find a home in a new context.   Set against the vibrant backdrop of a Sichuan eatery, I encounter the sensory explosion of 麻辣 (málà): its heat, tingling sensations, and aromatic blend of garlic, fermented beans, oil, and peppercorns. This episode poses a compelling question: how does a flavor established in one place transfer and become routine in another? The exploration reveals Fly By Jing is a compelling case of decision-making, with the crisp, the spoon, the grocery aisle, pantry shelf, countertop, and foods in need of a kick. I will also talk about Sichuan cuisine and the lexicon of spiciness, heat, and condiments in U.S.-American food retail. Join me as I visit the bustling fly restaurants of Chengdu and the western grocery to consider how taste travels from restaurants to retail. Through a lens of social practice theory, I uncover how materials, competences, and meanings intertwine, turning novelty into routine. Fly By Jing serves as a fascinating case study at the intersection of flavor, culture, packaging, and the practice of flavor application. Note: 🎵Track by OctoSound by Pixabay. Used under royalty-free commercial licensing. 🎵Track by MakeMusicSound by Pixabay. Used under royalty-free commercial licensing.