THIS EVENT HAS ENDED
Thu July 9, 2015

Pairings: Some Like It Hot

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Join us for robust presentations and refreshing conversations designed to inspire your scientific palate.

Tonight’s Menu: Some Like It Hot

It’s summer in San Francisco. Come in from the fog and warm your palate with fiery flavors from Capsicum varieties. First domesticated in Mexico over 6,000 years ago, chili peppers have profoundly influenced cuisines around the world.

Inspiring aversion in most animals and obsession in some humans, chilies contain varying concentrations of capsaicin, a chemical compound that famously reproduces sensations of heat, prompting brows to sweat, hearts to race, and endorphins to flow. Explore their pungent appeal with chile rellenos and hellfire bitters, and join UCSF's Dr. David Julius to find out why your mouth has some nerve sensing pepper-induced pain as pleasure.

David Julius is Professor and Chair of Physiology at the University of California, San Francisco. His laboratory uses natural products, such as pungent agents from chili, mustard, and mint plants, to identify molecules and mechanisms underlying pain sensation.
Join us for robust presentations and refreshing conversations designed to inspire your scientific palate.

Tonight’s Menu: Some Like It Hot

It’s summer in San Francisco. Come in from the fog and warm your palate with fiery flavors from Capsicum varieties. First domesticated in Mexico over 6,000 years ago, chili peppers have profoundly influenced cuisines around the world.

Inspiring aversion in most animals and obsession in some humans, chilies contain varying concentrations of capsaicin, a chemical compound that famously reproduces sensations of heat, prompting brows to sweat, hearts to race, and endorphins to flow. Explore their pungent appeal with chile rellenos and hellfire bitters, and join UCSF's Dr. David Julius to find out why your mouth has some nerve sensing pepper-induced pain as pleasure.

David Julius is Professor and Chair of Physiology at the University of California, San Francisco. His laboratory uses natural products, such as pungent agents from chili, mustard, and mint plants, to identify molecules and mechanisms underlying pain sensation.
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Pier 15, San Francisco, CA 94111

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