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Some like it hot (the story of chilli peppers)

Author: Burt Wolf; Acorn Associates, Ltd.; Ambrose Video Publishing.
Publisher: New York, N.Y. : Ambrose Video Pub., ©2002.
Series: Burt Wolf--what we eat, 7.
Edition/Format:   eVideo : Clipart/images/graphics : Partial animation : EnglishView all editions and formats
Database:WorldCat
Summary:
Burt explains that the round, dry black pepper that we grind in mills is native to India and was brought to ancient Greece and Rome by Arab traders. Meanwhile, the birthplace of the hot pepper, was probably Bolivia. Today, Mexico raises the largest variety of peppers, thanks to their ancient Mayan heritage. Burt also explains how Tabasco sauce is made near New Orleans, and the use of hot pepper (capsaicin) in  Read more...
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Details

Genre/Form: History
Material Type: Clipart/images/graphics, Partial animation, Internet resource, Videorecording
Document Type: Internet Resource, Computer File, Visual material
All Authors / Contributors: Burt Wolf; Acorn Associates, Ltd.; Ambrose Video Publishing.
OCLC Number: 864458977
Notes: Series explores the changes in the way people eat which began when Christopher Columbus made his voyages and opened up the exchange of plants and animals between the Old World and the New.
Performer(s): Hosted by Burt Wolf.
Description: 1 online resource (Streaming video file (26 min.)).
Series Title: Burt Wolf--what we eat, 7.
Other Titles: Story of chilli peppers
Responsibility: Acorn Associates, Ltd.

Abstract:

Burt explains that the round, dry black pepper that we grind in mills is native to India and was brought to ancient Greece and Rome by Arab traders. Meanwhile, the birthplace of the hot pepper, was probably Bolivia. Today, Mexico raises the largest variety of peppers, thanks to their ancient Mayan heritage. Burt also explains how Tabasco sauce is made near New Orleans, and the use of hot pepper (capsaicin) in medicines.

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