As director of Food Studies programs at Metropolitan College, Associate Professor of the Practice Megan Elias is frequently sought out for her specialized knowledge of food history. Recently, she was interviewed by WGBH’s Under the Radar as part of a feature on hot sauce. “There is a really, really long history of use of hot and spicy foods in the Americas,” she said, explaining that the capsicum, or bell pepper, was an American crop that was traded across the globe.
Listen to the complete story at WGBH.