It’s not a matter of being driven to eat “spoiled” food, but rather that we have been conditioned, in a relatively short period of time, to associate any “food” that is not rendered totally inert to be unhealthy and/or unsafe.
This is simply not the case. In fact, “probiotics” are all the rage now. We are finally coming to terms with the fact that not all bacteria and the like that grows on our food and in our bodies are bad. In fact, many of them are essential to good health. Further, studies seem to be indicating that our social bias towards eating only ultra pasteurized and sterilized foods have left us with depressed immune systems as well as a host of other chronic systemic problems.
So… the real question is not why we are conditioned to like “spoiled” food, but rather why we are conditioned to have an aversion to eating “live” food with healthy micro-biological components that contribute to our overall well being.