THE CHILE PEPPER IN CHINA

The chili pepper, a plant native to the Americas, made its way to China as late as the 1570s, and is now an indispensable ingredient in many regional Chinese cuisines. With extensive research, this book explores the history of the chili's arrival in China, and the impact it had on Chinese cooking and medicine. Cultural connotations of the chili are explained with intriguing real-life examples and citations from literary texts and artworks, making the book an informative and fun read.