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Charles B. Wang Center
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Jasmine Restaurant
Monday - Friday: 11 AM to 8 PM (4 PM - 5 PM: closed for cleaning)
Weekend: Closed
Spicing It Up! How the Chile Pepper Went from Obscurity to Ubiquity in China
By Brian Dott
It’s hard to imagine Chinese cuisine without the chile pepper. Yet there weren’t any chiles at all in China before the 1570s. Introduced from the Americas, chile peppers initially struggled to gain a foothold in China. Now they are so common that many Chinese assume that they are native.
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Charles B. Wang Center
Stony Brook University
100 Nicolls Road
Stony Brook, NY 11794-4040
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WangCenter@stonybrook.edu