Gary Nabhan is the author of “Why Some Like it Hot: Food, Genes, and Cultural Diversity” (Island Press, 2004). He’s also a research social scientist and adjunct professor at the University of Arizona. He’s based in Tucson, Arizona.
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. Grab some salsa and listen in!