In the seconds during and after taking a bite of spicy hot food, have you ever wondered what is actually going on in your mouth to cause that hurt-so-good burn? Have you ever wondered how to make it stop? During the Philadelphia Science Festival, scientists from Monell Center and Integral Molecular are setting out to help festival participants answer those questions and more. Han Dynasty, the perfect venue for such experiments with some of the hottest food in the city, will host Hot, Hot, HOT: The Science of Spicy Food from 6 to 7:30 p.m. on Tuesday, April 23, for a 21-and-over crowd.
The event includes an educational presentation and spicy experiment led by Monell scientist Bruce Bryant, Ph.D., and Integral Molecular’s Joseph Rucker, Ph.D. Jointly, they’ll school spice lovers on many aspects of exactly what’s going on in your mouth while eating Han Dynasty’s super hot offerings, covering the history, geography, ecology, and chemistry of peppers and the physiology of what happens when you eat them. Dr. Bryant will explain the sensory physiology of what transpires in your mouth, and Dr. Rucker will share his research into how peppers came to be used as ingredients in world cuisine, as well as surprising historical uses. Attendees will learn seemingly all there is to know about the process of the burn, including how to find some relief, and I’d bet that most will be shocked to discover just how fascinating the five species of peppers really are.
What’s your antidote of choice? Beer? Dairy? A carbonated beverage? All of these will be put to the test, as attendees try traditional burn remedies to put out the fire of Han Dynasty’s three menu items that will be used in the experiment: spicy cucumber, tofu, and chicken dishes. The scientists will usher attendees through a series of experiments and discuss different types of spiciness. They’ll explain what exactly makes up a “flavor,” and the way different flavors of spicy hot food react to traditional remedies for alleviating the burn.
Personally, I’m probably the furthest thing from a spicy food lover, but I left the preview event much more knowledgeable of the science behind the burn and armed with the solution to cut the pain. I’ll also never look at a pepper the same way again, given all I now know about their history and chemical reaction in my mouth. I have a new appreciation for spicy food, and I better understand the chemistry of why and how some people love that burning pain in their mouths.
So what’s the remedy? I’ll never tell. You’ll have to attend the event and spend some quality time experimenting with Drs. Bryant and Rucker and Han Dynasty’s spiciest food to find out. Don’t forget to keep your hands away from your eyes! Register at the event’s website, and be sure to explore the Philadelphia Science Festival’s myriad other foodie events over the next two weeks. The festival offers many can’t-miss foodie events to please every palate.
Photographs credited to Lisa Yoder.
