Review by Choice Review
Chile peppers are such an important part of Chinese culture, especially for the Hunan and Sichuan regions, that many Chinese people consider them to be indigenous, as Dott (Whitman College) contends. His biography of Capsicum annuum explores how a species imported from Central and South America via European sea routes became an indispensable ingredient for cooking and a vibrant symbol of cultural "authenticity." The book starts with the chile's arrival in the 1570s--80s, introduced, perhaps, as a spice for a galley kitchen on a Portuguese, Spanish, or Chinese ship. The next five chapters focus on the chile's reception in China, specifically its rapid incorporation into local cooking, its medical uses, late-imperial elites' apprehension of the peppers, its appearance in visual and literary arts, and its role in regional culture. Two appendixes list whether major culinary writings and medical texts from the late 16th to the early 20th century mention the peppers. Dott's lively account flows smoothly, abetted by a few historical recipes, 5 maps, and 15 illustrations. This informative and pleasurable read is suitable for undergraduates through faculty and even the general reader. Summing Up: Recommended. General readers through faculty. --Eric C Rath, University of Kansas
Copyright American Library Association, used with permission.
Review by Choice Review
