![]() Particularly fascinating is what he reveals of the informal and piecemeal way in which the chilli entered the country. He examines the chilli’s progress in China from multiple perspectives: culinary, medical, literary, aesthetic, economic and cultural. Dott has scoured Chinese and other sources to find out how and why this foreign spice conquered Chinese palates. Within 50 years it was rapidly gaining popularity and by the late 19th century it was ubiquitous in many parts of the country. ![]() ![]() The chilli first appeared in China sometime in the late 16th century. Both ingredients were among the New World crops that transformed culinary cultures across the globe after Christopher Columbus’s ‘discovery’ of the Americas in 1492. These days it is as hard to imagine Sichuanese food without chillies as it is to imagine Italian food without tomatoes.
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