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Chile Peppers: A Global History
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 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.
368 pages, Paperback
Published September 15, 2020
9 people are currently reading
88 people want to read
About the author
Dave DeWitt
87 books23 followersThe New York Times calls this author "The Pope of Peppers" and TV viewers recognize Dave DeWitt as the ever-affable chile pepper expert and organizer of Albuquerque's huge annual National Fiery Foods and Barbecue Show. Dave is also the author of more than 40 food related books, including the best-selling "The Complete Chile Pepper Book," "The Southwest Table," and the forthcoming "Growing Medical Marijuana."
National TV appearances include "American Journal," Cable News Network, "The Today Show," "Home with Gary Collins," "Scientific American Frontiers," "Smart Solutions," and "CBS Sunday Morning." He has also been featured in The New Yorker, The New York Times, Los Angeles Times, USA Today, American Way, Smithsonian, and approximately 200 newspapers across the country.
Now, the world's authority on the Southwest's hottest food turns his attention to New Mexicos most compelling and legendary historical figures--the rag-tag group of Apache warriors led by an elderly gentleman set on avenging the death of Victorio--and those who pursued them, the officers and buffalo soldiers of the U.S. Army's Ninth Cavalry as told in Dave's novel "Avenging Victorio."
The people, the story and the settings are real; DeWitt poured through endless documentation in the form of military records, old photos, newspaper clippings, letters and other correspondence to piece together the facts. Then, drawing on his background as a university professor of composition and literature-- plus his almost uncanny grasp and sensibility of Apache customs, traditions, rituals (and humor) -- DeWitt has woven a fast-paced and engaging saga. Click here for more information."
National TV appearances include "American Journal," Cable News Network, "The Today Show," "Home with Gary Collins," "Scientific American Frontiers," "Smart Solutions," and "CBS Sunday Morning." He has also been featured in The New Yorker, The New York Times, Los Angeles Times, USA Today, American Way, Smithsonian, and approximately 200 newspapers across the country.
Now, the world's authority on the Southwest's hottest food turns his attention to New Mexicos most compelling and legendary historical figures--the rag-tag group of Apache warriors led by an elderly gentleman set on avenging the death of Victorio--and those who pursued them, the officers and buffalo soldiers of the U.S. Army's Ninth Cavalry as told in Dave's novel "Avenging Victorio."
The people, the story and the settings are real; DeWitt poured through endless documentation in the form of military records, old photos, newspaper clippings, letters and other correspondence to piece together the facts. Then, drawing on his background as a university professor of composition and literature-- plus his almost uncanny grasp and sensibility of Apache customs, traditions, rituals (and humor) -- DeWitt has woven a fast-paced and engaging saga. Click here for more information."
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Displaying 1 - 14 of 14 reviews
December 31, 2025
Dave DeWitt's CHILE PEPPER: A GLOBAL HISTORY is that and more. This book is one part history, one part travelogue, and one part cookbook. The book is told with a balanced narrative that is at time technical (but just enough to provide the facts) and conversational at others. In short, this is a must read book for any fan of chile peppers no matter your level of fanaticism.
The book starts out with the long, storied history of chile peppers from their origin as a native South American species and follows their spread back to Europe and eventually the entire world. After the history lesson, the book breaks down chile consumption and popular varieties by continent. This is the part of the book that becomes a sort of Bill Brysonesque travelogue. The latter part of the book deals with chiles in pop culture and how they are celebrated in unique ways around the world with chili cook-offs, pepper eating contests and even a chile worshiping cult (a la The Church of the Flying Spaghetti Monster.)
In short, Dave DeWitt's CHILE PEPPERS is as comprehensive a book on the subject as could possibly be undertaken. I enjoyed that the bulk of the knowledge comes from the author and his work and travels around the subject. It is clear Dave DeWitt is a pepper expert. He is qualified to write this all-encompassing book. This book is worth the read for anyone who likes a few drops of tabasco on their steak to the world champion superhot pepper eater.
This is a book for chileheads!
The book starts out with the long, storied history of chile peppers from their origin as a native South American species and follows their spread back to Europe and eventually the entire world. After the history lesson, the book breaks down chile consumption and popular varieties by continent. This is the part of the book that becomes a sort of Bill Brysonesque travelogue. The latter part of the book deals with chiles in pop culture and how they are celebrated in unique ways around the world with chili cook-offs, pepper eating contests and even a chile worshiping cult (a la The Church of the Flying Spaghetti Monster.)
In short, Dave DeWitt's CHILE PEPPERS is as comprehensive a book on the subject as could possibly be undertaken. I enjoyed that the bulk of the knowledge comes from the author and his work and travels around the subject. It is clear Dave DeWitt is a pepper expert. He is qualified to write this all-encompassing book. This book is worth the read for anyone who likes a few drops of tabasco on their steak to the world champion superhot pepper eater.
This is a book for chileheads!
October 5, 2020
For chile-heads everywhere- this book has it all, mixing history, culture, science, and recipes. It also boasts lots of gorgeous, bright pictures.
I liked how multicultural this book was. After tracing it's roots in the America's, the author highlights chile cultures and cuisines around the world.
I learned a lot of interesting facts, but the one I was most excited about is this:
"The earliest evidence of chile peppers in the human diet is from Mexico, where archaeologist R.S. MacNeish discovered chile seeds dating from about 7500 BC during his excavations at Tamaulipas and Tehuacan" from page 2.
Tamaulipas is where my mother is from in Mexico, and she is definitely the biggest chile-head in the world. This made me feel even more connected to chiles, which are already a must-have for pretty much every meal I have.
Highly recommended for fans of micro-histories, those looking for diverse, spicy recipes, and chile connoisseurs everywhere.
I liked how multicultural this book was. After tracing it's roots in the America's, the author highlights chile cultures and cuisines around the world.
I learned a lot of interesting facts, but the one I was most excited about is this:
"The earliest evidence of chile peppers in the human diet is from Mexico, where archaeologist R.S. MacNeish discovered chile seeds dating from about 7500 BC during his excavations at Tamaulipas and Tehuacan" from page 2.
Tamaulipas is where my mother is from in Mexico, and she is definitely the biggest chile-head in the world. This made me feel even more connected to chiles, which are already a must-have for pretty much every meal I have.
Highly recommended for fans of micro-histories, those looking for diverse, spicy recipes, and chile connoisseurs everywhere.
September 18, 2022
A hybrid, between a travel journal, cookbook and history of chili peppers... not exactly an Anthony Bourdain, but still a pretty good read.
June 21, 2024
This entire book was a slog. You would be better off reading the wikipedia if you want the history of chiles.
The one thing that made it extra unbearable was the ham-fisted editing. There are so many redundancies and errors. It is clear that most of the info is just a mash up of collected articles and info thinned out by a long, tedious travel narrative.
It's like three different people were given the task of doing research and no one bothered to edit out all the places where it overlapped. The style is all over the place two. One page will read like an Anthony Bourdain wannabe, the next will be an info blurb that repeats info from the first passage, and then the next page will a well laid out history of the pepper before immediately going into a travelogue again.
That's not even getting to the author's writing style, some of his stuff is just nonsensical. He describes what a sea cucumber is "for the biologists." Which doesn't make any sense, the line should have been for the "non-biologists" as they're the ones who need an explanation. The whole book is riddled with little stylistic pimples like that.
The one thing that made it extra unbearable was the ham-fisted editing. There are so many redundancies and errors. It is clear that most of the info is just a mash up of collected articles and info thinned out by a long, tedious travel narrative.
It's like three different people were given the task of doing research and no one bothered to edit out all the places where it overlapped. The style is all over the place two. One page will read like an Anthony Bourdain wannabe, the next will be an info blurb that repeats info from the first passage, and then the next page will a well laid out history of the pepper before immediately going into a travelogue again.
That's not even getting to the author's writing style, some of his stuff is just nonsensical. He describes what a sea cucumber is "for the biologists." Which doesn't make any sense, the line should have been for the "non-biologists" as they're the ones who need an explanation. The whole book is riddled with little stylistic pimples like that.
April 29, 2021
The author is very involved with chile peppers and has so much knowledge, but I did not like the format of the book. He has chapters based on parts of the world, but spends a lot of time describing him and his wife eating at restaurants and hotels, or talking about food contests he judged. These descriptions are boring, flat, and uninteresting - almost like watching your aunt and uncle put on a lengthy slideshow about their vacation. It adds a very touristic lens to the writing.
The book is interesting just not to my taste - I would have preferred more history about chile dishes around the world.
The book is interesting just not to my taste - I would have preferred more history about chile dishes around the world.
December 29, 2020
Well, if you're a Capsicum/Pepper lover, this book is for you.
Did you know, Mayans loved to drink a mix of chillies with chocolate? (wonder how that works since we associate chocolate with sweetness!)
Did you know, not only did Columbus misname the Indians, he also mistook chiles for black pepper, thus giving them the inaccurate name 'pepper'.
Did you know, Capsicum Chinese is actually not from China but from Amazon basin?
This book is a wonderful collection of the history of Chile across various cultures and how the 'fiery plant' has dominated the food cultures around the world.
Did you know, Mayans loved to drink a mix of chillies with chocolate? (wonder how that works since we associate chocolate with sweetness!)
Did you know, not only did Columbus misname the Indians, he also mistook chiles for black pepper, thus giving them the inaccurate name 'pepper'.
Did you know, Capsicum Chinese is actually not from China but from Amazon basin?
This book is a wonderful collection of the history of Chile across various cultures and how the 'fiery plant' has dominated the food cultures around the world.
Read
February 5, 2021Book traces the origins of chile pepper propagation and migration and then devotes a chapter to each major chile consuming society with a handful of recipes to end each chapter. Dude knows his chiles. Most helpful for me was chile naming. A fresh chile is called one thing and it's dried version is called something else. Who knew?!?!?!
May 8, 2024
A 13hr audio book. Note, I was unable to finish this book due to the free access gave up 50 mins before the end. This book had less to do with history as it did recopies and Mr. DeWitt personal experiences with this amazing food. I very much enjoyed hearing the 20% of the history of this plant and how it has evolved and traveled to every culture both big and small across the globe.
November 19, 2020
Piquant!
May 21, 2021
This book at times seemed to be a list of different kinds of peppers and the places that they were grown. It was too broad and blended together a lot. It had some interesting passages but uneven.
September 4, 2021
Full of errors and tedious travelogue.
June 8, 2022
Interesting and well worth reading
March 3, 2023
There is some good information in this book but way too much is spent on travel, and glitzy hotels etc
October 15, 2024
Chile peppers are cool!!
Displaying 1 - 14 of 14 reviews