“Extensive source materials in both Chinese and English form the bedrock for this impressive study into how a relatively unassuming American import so radically changed one country’s cuisines and traditional pharmacopoeia. The history of the humble chile in China is a fascinating one, especially as viewed through Brian R. Dott’s affectionate yet scholarly lens.”
~Carolyn Phillips, author of All Under Heaven: Recipes from the 35 Cuisines of China
It’s 4 PM, and just because the bars are closed, doesn’t mean happy hour shouldn’t be enjoyed. So make the beverage of your choice and join us as we settle in for today’s happy hour read—The Chile Pepper in China: A Cultural Biography. Chiles are essential to Chinese cuisine, but to what extent? In this book, Brian R. Dott explores how, in addition to adding a fiery taste to Chinese meals, chiles also influenced medicine, language, and cultural identity. Read the introduction above, and remember to enter our #AAS2020 book giveaway for a chance to win a copy of this work!
And, remember to check back tomorrow at 2PM at which time, editor Caelyn Cobb, will highlight new and forthcoming books in political science in history.