Karen Sondak
During my trip I will take as many pictures as I can of chilies in production, chilies and herbs being sold in the markets, as well chilies that are prepared and the dishes I see that have chilies in them.
Students will explore the history of chilies from North American and Asia. They will research how chilies traveled and the route they took.They will look at the most commonly used chilies, their heat level and in what specific dishes they are used in. They will then grow many of these chilies and compare their heat levels by doing a taste test. If possible the culinary arts program will use these chilies to prepare various dishes. Students will also look at cultural adaptations such as the fish pepper and how it got appropriated by Black Watermen of the Chesapeake Bay.
I will research the Scoville units for the various chilies we will grow.
