“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
Chile peppers are essential to Chinese dishes, but their role in Chinese culture runs deeper than cuisine. Brian R. Dott, Associate Professor of History and Asian & Middle Eastern Studies at Whitman College, explores this extensive influence in The Chile Pepper in China: A Cultural Biography. Get to know this work and Dott’s research into the artistic, medicinal, and linguistic aspects of the ubiquitous chile pepper in this video.
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