Culinary Botany: Stimulating Beverages

This month we will continue to consider plant chemical defenses by exploring plants that produce caffeine. Caffeine has evolved independently in several plant lineages, and three of these are globally important crops. Tea (Camellia sinensis) evolved in the foothills of the Himalayas, Coffee (Coffea arabica and C. canephora) is native to Africa, and Cocoa (Theobroma cacao) to Southern Mexico. They come from different parts of the world and are not closely related plants, but each makes a uniquely enjoyable beverage, and each has a large cultural footprint. We will discuss the plants, their history, and how they are cultivated, harvested, and processed into drinks and other products. Each of these plants has had a large effect on human culture and culinary practices, and they offer a fascinating example of the interplay between plant biology and human utilization.

All attendees will receive 15% off of any purchase they make in the store the night of the event.