Katherine Chiou (University of Alabama/AIA National lecturer)

Today, chili peppers are central to cuisines across Asia, Africa, Europe, and the Americas, but all domesticated chili peppers trace their origins to the Indigenous
peoples of the Americas. Drawing on archaeology, botany, and history, this lecture explores how chili peppers were first domesticated, how they spread across ancient
societies in the Americas, and how global trade and colonialism transformed them into one of the world’s most influential foods. From ancient farmers and cooks to
modern global cuisine, this talk traces the remarkable story of how a small pepper reshaped the human experience of flavor.