Joseph Rucker, “The History and Science of Chile Peppers”

Science on Tap

Science on Tap is a monthly gathering that features a brief, informal presentation by a scientist or other expert followed by lively conversation.

Chile peppers are one of the most notable gifts of the New World to the Old. The global spread of chile peppers altered world cuisine, giving us everything from moles to masalas. Just as important, the “heat” of chile peppers provides a window for understanding the sensations of pain and temperature.

In this spicy illustrated talk biochemist Joseph Rucker shared his interest in the history and science of chile peppers.

Joseph Rucker is the director of research and development at Integral Molecular, Inc.

Presented by the American Philosophical Society (APS) Museum.

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