The Chili Pepper in China: A Cultural BiographyASIAN ART MUSEUM
"The Chile Pepper in China" sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.
Chinese cuisine without chile peppers seems unimaginable. Indeed, they are so common that many Chinese assume they are native. But the spicy peppers were introduced from the Americas in the 1570s. This book explores how the non-native chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity.
- Author: Brian R. Dott
- Published 2020
- 296 pages, hardcover
- 8 ½ X 8 ½ inches