CHASING CHILES: HOT SPOTS ALONG THE PEPPER TRAIL
Rights Contact Login For More Details
- LEE's Literary Agency
- https://www.pubmatch.com/lees.html
More About This Title CHASING CHILES: HOT SPOTS ALONG THE PEPPER TRAIL
English
http://www.youtube.com/watch?v=cx07trp9p1E&feature=player_embedded
http://www.marketplace.org/topics/life/big-book/hot-topic-lesson-climate-change-and-chili-peppers
Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper—from the farmers who cultivate this iconic crop to the cuisines and cultural traditions in which peppers play a huge role.
Why chile peppers? Both a spice and a vegetable, chile peppers have captivated imaginations and taste buds for thousands of years. Native to Mesoamerica and the New World, chiles are currently grown on every continent, since their relatively recent introduction to Europe (in the early 1500s via Christopher Columbus). Chiles are delicious, dynamic, and very diverse—they have been rapidly adopted, adapted, and assimilated into numerous world cuisines, and while malleable to a degree, certain heirloom varieties are deeply tied to place and culture—but now accelerating climate change may be scrambling their terroir.
Over a year-long journey, three pepper-loving gastronauts—an agroecologist, a chef, and an ethnobotanist—set out to find the real stories of America’s rarest heirloom chile varieties, and learn about the changing climate from farmers and other people who live by the pepper, and who, lately, have been adapting to shifting growing conditions and weather patterns. They put a face on an issue that has been made far too abstract for our own good.
Chasing Chiles is not your archetypal book about climate change, with facts and computer models delivered by a distant narrator. On the contrary, these three dedicated chileheads look and listen, sit down to eat, and get stories and recipes from on the ground—in farmers' fields, local cafes, and the desert-scrub hillsides across North America. From the Sonoran Desert to Santa Fe and St. Augustine (the two oldest cities in the US), from the marshes of Avery Island in Cajun Louisiana to the thin limestone soils of the Yucatan, this book looks at how and why climate change will continue to affect our palates and our producers, and how it already has.
http://www.marketplace.org/topics/life/big-book/hot-topic-lesson-climate-change-and-chili-peppers
Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper—from the farmers who cultivate this iconic crop to the cuisines and cultural traditions in which peppers play a huge role.
Why chile peppers? Both a spice and a vegetable, chile peppers have captivated imaginations and taste buds for thousands of years. Native to Mesoamerica and the New World, chiles are currently grown on every continent, since their relatively recent introduction to Europe (in the early 1500s via Christopher Columbus). Chiles are delicious, dynamic, and very diverse—they have been rapidly adopted, adapted, and assimilated into numerous world cuisines, and while malleable to a degree, certain heirloom varieties are deeply tied to place and culture—but now accelerating climate change may be scrambling their terroir.
Over a year-long journey, three pepper-loving gastronauts—an agroecologist, a chef, and an ethnobotanist—set out to find the real stories of America’s rarest heirloom chile varieties, and learn about the changing climate from farmers and other people who live by the pepper, and who, lately, have been adapting to shifting growing conditions and weather patterns. They put a face on an issue that has been made far too abstract for our own good.
Chasing Chiles is not your archetypal book about climate change, with facts and computer models delivered by a distant narrator. On the contrary, these three dedicated chileheads look and listen, sit down to eat, and get stories and recipes from on the ground—in farmers' fields, local cafes, and the desert-scrub hillsides across North America. From the Sonoran Desert to Santa Fe and St. Augustine (the two oldest cities in the US), from the marshes of Avery Island in Cajun Louisiana to the thin limestone soils of the Yucatan, this book looks at how and why climate change will continue to affect our palates and our producers, and how it already has.
Chinese (Traditional)
相關影音連結：
http://www.youtube.com/watch?v=cx07trp9p1E&feature=player_embedded
http://www.marketplace.org/topics/life/big-book/hot-topic-lesson-climate-change-and-chili-peppers
2009年，經濟學人報導指出，「富足世界的餐點逐漸升溫變辣」，歐洲及北美地區的烹調與飲食習慣中開始逐漸加入辣椒，開始追尋更辣的品種，市場上也充斥著辣椒巧克力或泡有辣椒的橄欖油等商品。但是氣候的變化很快就會對這種成長趨勢造成阻礙。在「辣椒追追追」一書中，三個愛辣椒的美國人(農業學家、廚師與永續農業提倡人)計畫的為期一年的「辣椒朝聖之旅」，發掘北美洲及中美洲最受鍾愛也備受威脅的辣椒種類起源與文化傳統。
開著一輛箱型車，Kraig Kraft，Kurt Michael Friese及Gary Paul Nabhan這三個原本不熟識的人，憑藉著對辣椒、對食物未來的熱血踏上旅途，邀請讀者跟他們一起遊歷8個產辣椒的州，並到墨西哥尋找稀有品種的辣椒，並體驗地方特色菜肴與備受啟發的文化傳統。在墨西哥的髒亂街巷中，有塞在舊瓶子裡辣到讓人噴火的奇特品辣椒，而佛羅里達老農民靠著栽種瀕臨絕種的辣椒勉強糊口。
這趟追尋美食與文化體驗的旅遊經歷，其實有著更重要的任務，那就是將調查範圍縮小到一個主要作物及與這種作物有緊密連結的人，以了解氣候變遷的影響。
作者們相信氣候的變遷影響的不只發生在極地圈或冰川，同時也存在跟人類生存具有更近，更緊密關係糧食系統中。不用有距離的電腦運算模式或數據，作者以觀察、傾聽及食用等親力親為的方式，在農地裡或咖啡館中來取材，訪問了農夫、主廚及其他靠了辣椒維生的人們，將他們為保護地區作物及生活與不可預測的氣候，生物多樣性銳減等環境變化奮鬥的過程記錄起來，讓讀者得以透過具體的事實了解氣候變遷與食物體系的關係。
http://www.youtube.com/watch?v=cx07trp9p1E&feature=player_embedded
http://www.marketplace.org/topics/life/big-book/hot-topic-lesson-climate-change-and-chili-peppers
2009年，經濟學人報導指出，「富足世界的餐點逐漸升溫變辣」，歐洲及北美地區的烹調與飲食習慣中開始逐漸加入辣椒，開始追尋更辣的品種，市場上也充斥著辣椒巧克力或泡有辣椒的橄欖油等商品。但是氣候的變化很快就會對這種成長趨勢造成阻礙。在「辣椒追追追」一書中，三個愛辣椒的美國人(農業學家、廚師與永續農業提倡人)計畫的為期一年的「辣椒朝聖之旅」，發掘北美洲及中美洲最受鍾愛也備受威脅的辣椒種類起源與文化傳統。
開著一輛箱型車，Kraig Kraft，Kurt Michael Friese及Gary Paul Nabhan這三個原本不熟識的人，憑藉著對辣椒、對食物未來的熱血踏上旅途，邀請讀者跟他們一起遊歷8個產辣椒的州，並到墨西哥尋找稀有品種的辣椒，並體驗地方特色菜肴與備受啟發的文化傳統。在墨西哥的髒亂街巷中，有塞在舊瓶子裡辣到讓人噴火的奇特品辣椒，而佛羅里達老農民靠著栽種瀕臨絕種的辣椒勉強糊口。
這趟追尋美食與文化體驗的旅遊經歷，其實有著更重要的任務，那就是將調查範圍縮小到一個主要作物及與這種作物有緊密連結的人，以了解氣候變遷的影響。
作者們相信氣候的變遷影響的不只發生在極地圈或冰川，同時也存在跟人類生存具有更近，更緊密關係糧食系統中。不用有距離的電腦運算模式或數據，作者以觀察、傾聽及食用等親力親為的方式，在農地裡或咖啡館中來取材，訪問了農夫、主廚及其他靠了辣椒維生的人們，將他們為保護地區作物及生活與不可預測的氣候，生物多樣性銳減等環境變化奮鬥的過程記錄起來，讓讀者得以透過具體的事實了解氣候變遷與食物體系的關係。
English
Chef Kurt Michael Friese is author of A Cook's Journey: Slow Food in the Heartland (Ice Cube, 2008), and owner and founding chef of Devotay, a restaurant in Iowa City that is a community leader in local and sustainable cuisine. He is owner and publisher of Edible Iowa River Valley magazine, a board of directors member for Slow Food USA, and a graduate and former chef-instructor at the New England Culinary Institute.
Kraig Kraft is an agroecologist and writer based in Managua, Nicaragua. He completed his PhD on the origins and diversity of wild and domesticated chile peppers at the University of California, Davis. Kraft is the author of a popular blog titled Chasing Chiles, and has written for several regional magazines, including Edible Sacramento, as well as technical journals, and is currently working on a coffee sustainability project in Central America.
Gary Paul Nabhan is an award-winning author, plant conservationist, and sustainable-agriculture advocate. His collaborative work in agricultural conservation has been honored with Lifetime Achievement Awards from the Quivira Coalition and the Society for Conservation Biology, and with the Vavilov Medal. A pioneer in the heirloom seed movement, he raises rare chile peppers and Mission-era orchard crops in Patagonia, Arizona.
Kraig Kraft is an agroecologist and writer based in Managua, Nicaragua. He completed his PhD on the origins and diversity of wild and domesticated chile peppers at the University of California, Davis. Kraft is the author of a popular blog titled Chasing Chiles, and has written for several regional magazines, including Edible Sacramento, as well as technical journals, and is currently working on a coffee sustainability project in Central America.
Gary Paul Nabhan is an award-winning author, plant conservationist, and sustainable-agriculture advocate. His collaborative work in agricultural conservation has been honored with Lifetime Achievement Awards from the Quivira Coalition and the Society for Conservation Biology, and with the Vavilov Medal. A pioneer in the heirloom seed movement, he raises rare chile peppers and Mission-era orchard crops in Patagonia, Arizona.
Chinese (Traditional)
Chef Kurt Michael Friese
「烹飪之旅」(A Cook’s Journey: Slow Food in the Heartland, 2008)一書的作者，愛荷華知名餐廳Devotay的老闆兼主廚，同時也是愛河華河谷餐飲雜誌(Edible Iowa River Valley magazine)的發行人，「美國慢食協會」(Slow Food USA)及「愛荷華餐飲體系議會」(Iowa Food Systems Council)的董事會員。
Kraig Kraft
農業生態學家及作者。於加州大學戴維斯分校研修博士學位時，研究了也升級及人生培育辣椒之起源與多樣性。人氣部落格Chasing Chiles格主，同時為Edible Sacramento等地域性刊物及科技期刊撰寫文章。目前正在中美洲參予一個咖啡永續發展計畫。
Gary Paul Nabhan
得獎作家，植物保育及永續農業的提倡者。因其在農業保育上的貢獻而得到Quivira Coalition 及保育生物學學會的終生成就獎，並獲得施洛維夫獎章(Vavilov Medal)。同時也是在來種運動的先驅(heirloom seed movement)，在亞利桑那栽培稀有品種的辣椒。
「烹飪之旅」(A Cook’s Journey: Slow Food in the Heartland, 2008)一書的作者，愛荷華知名餐廳Devotay的老闆兼主廚，同時也是愛河華河谷餐飲雜誌(Edible Iowa River Valley magazine)的發行人，「美國慢食協會」(Slow Food USA)及「愛荷華餐飲體系議會」(Iowa Food Systems Council)的董事會員。
Kraig Kraft
農業生態學家及作者。於加州大學戴維斯分校研修博士學位時，研究了也升級及人生培育辣椒之起源與多樣性。人氣部落格Chasing Chiles格主，同時為Edible Sacramento等地域性刊物及科技期刊撰寫文章。目前正在中美洲參予一個咖啡永續發展計畫。
Gary Paul Nabhan
得獎作家，植物保育及永續農業的提倡者。因其在農業保育上的貢獻而得到Quivira Coalition 及保育生物學學會的終生成就獎，並獲得施洛維夫獎章(Vavilov Medal)。同時也是在來種運動的先驅(heirloom seed movement)，在亞利桑那栽培稀有品種的辣椒。
English
Kirkus Reviews-
Three self-described "gastronauts" plumb climate change through the piquant prism of chile peppers.
The journey is the destination as the earnest trio launch their "spice ship" throughout the United States and Mexico to learn how shifting weather patterns have been affecting the noble pepper's destiny-and the fate of those who rely on the crop. The authors-a chef, an agroecologist and an ethnobotanist-rely on listening (and, of course, eating) during their one-year odyssey, harvesting anecdotes to better understand the global dilemma. "We had a hunch that climate change wasn't just out there-in the polar ice caps and in receding glaciers-but in here, in our food system," they write. On their travels, the authors meet men like Fernando Nino Estudillo, a spice trader in Sonora who describes his recent quandary: "I've been ten years in the business; most years I drive truckloads of chiltepines to Tijuana myself. Only this last year has the wild chile crop ever failed me...I didn't even make a single trip to the border." But it's not all serious-the trio relishes chiles, after all. In Florida, as they prepare to dig into a jar of datil peppers in white vinegar, they write, "We smiled at one another like old junkies who have just discovered that someone left a couple of joints in their midst."
The occasionally florid writing notwithstanding, the book provides well-crafted regional recipes and edifying passages about the surveyed chiles.
"Chasing Chiles makes you feel like you are riding shotgun on Gary, Kraig and Kurt's Spice Ship! This book is a agri-culinary-eco-botanical odyssey that brings some of the most important issues about food, eating, and the impact of climate change to the fore in a way that is both engaging and compelling. A truly pleasurable read for anyone who appreciates authentic flavors and the pleasures of the table--and of course, the wisdom of our farmers. Practical principles we can all "swallow" is the guiding light here."--Tracey Ryder, CEO, Edible Communities
"Chasing Chiles is truly one of the most inspiring and unique treatments of climate change in current literature. The book provides us with an entirely fresh and critical perspective on this contentious issue directly from farmers and chefs, focusing on one particular crop. And the proposed solution to this complex problem is both plain and prudent: "Eat and farm as if the earth matters, as we should have been doing all along."--Frederick Kirschenmann, Distinguished Fellow, Leopold Center for Sustainable Agriculture, and President of Stone Barns Center for Food and Agriculture.
"This book will fascinate not only chile aficionados, but also those students of biodiversity who are alarmed at the disastrous effect that climate change is wreaking on our food crops in general. With this book in hand, I happily climbed aboard the authors' Spice Ship to embark on their personal odyssey, and saw up close the devastating effects of climate change on the environment, farmers, and their crops whose very existence is at stake."--Diana Kennedy, author of The Essential Cuisines of Mexico and The Art of Mexican Cooking
"An instant classic of chile pepper lore, Chasing Chiles is the best social history of chiles since Amal Naj's Peppers from 1992. In fact, I think it's better-because it's not just journalism; it has fascinating science and entertaining humor as well. Highly recommended!"--Dave DeWitt, "The Pope of Peppers" and coauthor of The Complete Chile Pepper Book
"The noble chile--and its equally noble growers--illustrate the key principle we need for a world stressed by an ever-more-fickle climate: resilience. This book will make you understand the situation far better than most dry tomes on the subject."--Bill McKibben, author of Eaarth, Founder of 350.org
"Chasing Chiles is nothing short of a brilliant ethno-bio-culinary convergence. It accomplishes what so very few books do; marrying place to flavor and science, the result is a visceral understanding of the profound impact climate change has on the global community and the foods that we always seem to take for granted. Kurt Friese, Kraig Kraft, and Gary Nabhan have produced a must-read classic for all time."--Elissa Altman, founder of PoorMansFeast.com
"How can our hemisphere's "spice of life" be ignored after reading Chasing Chiles? I mean, what will there be to live for?"--Wes Jackson, President, The Land Institute
"All food has a story behind it--a story about people, culture, land, ecology, and economy. Chasing Chiles looks at the stories behind 6 chile pepper varieties, and the land, culture, food traditions, and farmers that, together, make their existence possible, and the changing climate that threatens all. But this isn't just about vulnerability; it is a book about the hope and resilience we create when we eat food with a story that makes us proud."--Josh Viertel, President, Slow Food USA
"A treasure trove of chile lore and a wake-up call to everyone who cares about real food, Chasing Chiles will amuse and alarm you. These three gastronauts carry a wealth of culinary and botanical knowledge, and their journeys in their Spice Ship uncover an incredibly diverse world of chiles that is changing with breathtaking speed. Stop worrying about the impact of climate change on future harvests; cross your fingers for this year's instead."--Rowan Jacobsen, author of American Terroir and Fruitless Fall: The Collapse of the Honey Bee and the Coming Agricultural Crisis
Three self-described "gastronauts" plumb climate change through the piquant prism of chile peppers.
The journey is the destination as the earnest trio launch their "spice ship" throughout the United States and Mexico to learn how shifting weather patterns have been affecting the noble pepper's destiny-and the fate of those who rely on the crop. The authors-a chef, an agroecologist and an ethnobotanist-rely on listening (and, of course, eating) during their one-year odyssey, harvesting anecdotes to better understand the global dilemma. "We had a hunch that climate change wasn't just out there-in the polar ice caps and in receding glaciers-but in here, in our food system," they write. On their travels, the authors meet men like Fernando Nino Estudillo, a spice trader in Sonora who describes his recent quandary: "I've been ten years in the business; most years I drive truckloads of chiltepines to Tijuana myself. Only this last year has the wild chile crop ever failed me...I didn't even make a single trip to the border." But it's not all serious-the trio relishes chiles, after all. In Florida, as they prepare to dig into a jar of datil peppers in white vinegar, they write, "We smiled at one another like old junkies who have just discovered that someone left a couple of joints in their midst."
The occasionally florid writing notwithstanding, the book provides well-crafted regional recipes and edifying passages about the surveyed chiles.
"Chasing Chiles makes you feel like you are riding shotgun on Gary, Kraig and Kurt's Spice Ship! This book is a agri-culinary-eco-botanical odyssey that brings some of the most important issues about food, eating, and the impact of climate change to the fore in a way that is both engaging and compelling. A truly pleasurable read for anyone who appreciates authentic flavors and the pleasures of the table--and of course, the wisdom of our farmers. Practical principles we can all "swallow" is the guiding light here."--Tracey Ryder, CEO, Edible Communities
"Chasing Chiles is truly one of the most inspiring and unique treatments of climate change in current literature. The book provides us with an entirely fresh and critical perspective on this contentious issue directly from farmers and chefs, focusing on one particular crop. And the proposed solution to this complex problem is both plain and prudent: "Eat and farm as if the earth matters, as we should have been doing all along."--Frederick Kirschenmann, Distinguished Fellow, Leopold Center for Sustainable Agriculture, and President of Stone Barns Center for Food and Agriculture.
"This book will fascinate not only chile aficionados, but also those students of biodiversity who are alarmed at the disastrous effect that climate change is wreaking on our food crops in general. With this book in hand, I happily climbed aboard the authors' Spice Ship to embark on their personal odyssey, and saw up close the devastating effects of climate change on the environment, farmers, and their crops whose very existence is at stake."--Diana Kennedy, author of The Essential Cuisines of Mexico and The Art of Mexican Cooking
"An instant classic of chile pepper lore, Chasing Chiles is the best social history of chiles since Amal Naj's Peppers from 1992. In fact, I think it's better-because it's not just journalism; it has fascinating science and entertaining humor as well. Highly recommended!"--Dave DeWitt, "The Pope of Peppers" and coauthor of The Complete Chile Pepper Book
"The noble chile--and its equally noble growers--illustrate the key principle we need for a world stressed by an ever-more-fickle climate: resilience. This book will make you understand the situation far better than most dry tomes on the subject."--Bill McKibben, author of Eaarth, Founder of 350.org
"Chasing Chiles is nothing short of a brilliant ethno-bio-culinary convergence. It accomplishes what so very few books do; marrying place to flavor and science, the result is a visceral understanding of the profound impact climate change has on the global community and the foods that we always seem to take for granted. Kurt Friese, Kraig Kraft, and Gary Nabhan have produced a must-read classic for all time."--Elissa Altman, founder of PoorMansFeast.com
"How can our hemisphere's "spice of life" be ignored after reading Chasing Chiles? I mean, what will there be to live for?"--Wes Jackson, President, The Land Institute
"All food has a story behind it--a story about people, culture, land, ecology, and economy. Chasing Chiles looks at the stories behind 6 chile pepper varieties, and the land, culture, food traditions, and farmers that, together, make their existence possible, and the changing climate that threatens all. But this isn't just about vulnerability; it is a book about the hope and resilience we create when we eat food with a story that makes us proud."--Josh Viertel, President, Slow Food USA
"A treasure trove of chile lore and a wake-up call to everyone who cares about real food, Chasing Chiles will amuse and alarm you. These three gastronauts carry a wealth of culinary and botanical knowledge, and their journeys in their Spice Ship uncover an incredibly diverse world of chiles that is changing with breathtaking speed. Stop worrying about the impact of climate change on future harvests; cross your fingers for this year's instead."--Rowan Jacobsen, author of American Terroir and Fruitless Fall: The Collapse of the Honey Bee and the Coming Agricultural Crisis
