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09/19/2008
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- VIDEO Chile Peppers
- Arizona Astronomy
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Sep. 19, 2008
Chile Peppers
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In this segment, live from Tucson, Arizona, we'll take a scientific look at the chile pepper, from the chemistry and biology of a pepper's burn, to the psychology of why some people like it hot. Southwestern Arizona is part of the "chili belt" where most U.S hot peppers get their start. But growing chiles is no low tech task -- we'll talk with a researcher and a farmer about taking jalapenos from seed to shelf, and how science helps them to do it. And from chiletepins to habaneros--how may Scovile units can you handle? We'll look at why some cultures seem to really like it hot. We're broadcasting this week from Tucson, Arizona, as the guests of Arizona Public Media. |
Produced by Annette Heist, Senior Producer
Guests
-
Jeff Silvertooth
Professor and Department Head, Soil, Water and Environmental Science
College of Agriculture and Life Sciences
University of Arizona
Tucson, Arizona -
Ed Curry
Farmer, Owner, Curry Seed and Chile Co
Pearce, Arizona -
Gary Nabhan
Author, "Why Some Like it Hot: Food, Genes, and Cultural Diversity" (Island Press, 2004 )
Research Social Scientist and Adjunct Professor
University of Arizona
Tucson, Arizona -
Jean England Neubauer
Owner, Santa Cruz Chili and Spice Company
Tumacacori, Arizona
RELATED READING
Why Some Like It Hot: Food, Genes, and Cultural Diversity
by Gary Paul Nabhan
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