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The chile pepper in China: a cultural biography

Brian R. Dott
Resource Type:
E-Book
Publication:
New York : Columbia University Press, [2020]
Related Series:
Arts and traditions of the table: perspectives on culinary history
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Summary:
"China was introduced to the American chili pepper in the 16th century, and adoption of the foreign crop spread rapidly to fulfill regional needs. While the Chinese were initially unclear on how to incorporate the chili into their diets and how to compare it alongside their native plants (was it like the Sichuan pepper, ginger, eggplant, or black pepper?), the chili and its versatility became so essential to Chinese cuisine and pharmacopeia that it quickly became indigenized and was later used as an example for native plant identification. As the distinction between foreign and indigenous faded, the influence and popularity of the chili grew, redefining the term "spicy" and appearing in a wide variety of literary texts and art. The cultural symbolism surrounding the chili has even tied the pepper to Mao Zedong as revolutionary imagery, and it continues to be used in Chinese pop culture as a symbol of regional and national identity"-- [Provided by publisher]
Table of Contents:
  • Machine generated contents note: 1. Names and Places: How the Chile Found Its Way "Home" to China
  • 2. Spicing Up the Palate
  • 3. Spicing Up the Pharmacopeia
  • 4. Too Hot for Words: Elite Reticence Toward Chile Peppers
  • 5. Chiles as Beautiful Objects and Literary Emblems
  • 6. Mao's Little Red Spice: Chiles and Regional Identity.
Author/Creator:
Dott, Brian Russell , author
Languages:
English
Language Notes:
Item content: English
Main Work:
The chile pepper in China: a cultural biography [by Dott, B.R.]
Other Related Resources:
Online version: Chile pepper in China [by Dott, B.R.] (New York : Columbia University Press, [2020] — ISBN 9780231551304; LCCN 2019038654)
Related Series:
Arts and traditions of the table: perspectives on culinary history
Subjects:
Hot peppers — China — History
Cooking (Hot peppers) — China — History
Cooking, Chinese — History
Food habits — China — History
General Notes:
Includes bibliographical references and index.
Description based on print version record.
Physical Description:
1 online resource.
Call Numbers:
SB307.P4 D68 2020eb
ISBNs:
9780231551304 (electronic bk.)
0231551304 (electronic bk.)
9780231195324 [Invalid]
023119532X [Invalid]
OCLC Numbers:
1236197066
Other Control Numbers:
EBC5905478 (source: MiAaPQ)
[Unknown Type]: ybp301093235