It seems that over the past few years, there have been a number of books that make us think about food, where it comes from, and how it impacts our health. I’m thinking of Michael Pollan’s many top-selling titles, Elizabeth Gilbert’s Eat, Pray, Love, or Barbara Kingsolver’s Animal, Vegetable, Miracle… the titles are numerous and I’ve been impressed with nearly all of the “food books” that I’ve read over the past few years (in fact it’s become one of my genres of choice). Author’s Kurt Friese, Kraig Kraft, and Gray Nabhan make their own offering to the field with their recent title Chasing Chiles: Hot Spots Along the Pepper Trail with a new take on the food book.
Rather than focusing solely on the experience of food or its origins, Chasing Chiles takes a broader glance at the infamous chile pepper and its future in a world challenged by “global weirding” (a more robust term referencing the weather patterns created by global warming used by the authors). The authors follow the story of six different types of chile peppers within their indigenous locations in North America. During each of their pepper “hunts” the roving gastronauts (as they refer to themselves) explore the chile-laced cuisine of each region while taking the time to learn the history behind each species of pepper as well as to glance into its future.