Chilis and China: Brian Dott on how a New World import defined regional cuisines in China

This week on Sinica, we teamed up with Columbia University Press and the Columbia Global Centers to convene a conversation with Brian Dott, a professor of history and Middle Eastern studies at Whitman College and the author of The Chili Pepper in China: A Cultural Biography. Kaiser — who is something of a chili head himself — chats with Brian about how, when, and why the chili pepper came to China and became such a fixture of the cuisines of Sichuan, Hunan, Guizhou, and Yunnan.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.