For more than ten thousand years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South America combined these pungent pods with every conceivable meat and vegetable, as evident from archaeological finds, Indian artifacts, botanical

observations, and studies of the cooking methods of the modern descendants of the Incas, Mayas, and Aztecs. In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in seventy mouth-tingling recipes.

Events:

Acknowledgments
Introduction

Chapter One. The Domestication of the Wild Chile
Chapter Two. New World Chile Cuisines, Part 1: The Caribbean
Chapter Three. New World Chile Cuisines, Part 2: Latin America
Chapter Four. The Spicy US States
Chapter Five. Paprika and Europe
Chapter Six. Africa Loves the Bird’s Eye
Chapter Seven. The Country of Curries
Chapter Eight. Record Heat in Asia
Chapter Nine. Hot Means Healthy
Chapter Ten. Chiles Become Legendary

Sources
Index