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 will share his personal interest in the history and science of chile peppers.
This month’s Science on Tap presented by the APS Museum.

Ages 21+ or accompanied by a chaperone 25 years or older
Science on Tap is a monthly gathering in Philadelphia that features public discussion on engaging science topics.

Held in a relaxed, bar setting on the second Monday of every month, Science on Tap features a brief, informal presentation by a scientist or other expert followed by lively conversation. The goal is to promote enthusiasm for science in a fun, spirited, and accessible way, while also meeting new people.

Science on Tap is sponsored by a consortium of five Philadelphia institutions: The Academy of Natural Sciences, the American Philosophical Society (APS) Museum, the Chemical Heritage Foundation (CHF), the Mütter Museum of The College of Physicians of Philadelphia, and the Wagner Free Institute of Science.