Edible Medicines: An Ethnopharmacology of Food
Chile pepper is used today as a flavoring, but Aztecs also applied it for toothache, sore throat, and asthma. The tonic properties of coffee have been recorded in Islamic pharmacopoeia since the eleventh century, and many peoples have used it to protect against ParkinsonÕs disease. Although much has been documented regarding the nutritional values of foods, until recently little attention has been paid to the pharmacologic potential of diet. This book investigates the health implications of foods from the cuisines of peoples around the world to describe the place of food in health maintenance. In this wide-ranging book, Nina Etkin reveals the pharmacologic potential of foods in the specific cultural contexts in which they are used. Incorporating co-evolution with a biocultural perspective, she addresses some of the physiological effects of foods across cultures and through history while taking into account both the complex dynamics of food choice and the blurred distinctions between food and medicine. Showing that food choice is more closely linked to health than is commonly thought, she helps us to understand the health implications of peopleÕs food-centered actions in the context of real-life circumstances. Drawing on an extensive literature that transects food and culture, the history of medicine, ethnopharmacology, food history, nutrition, and human evolution, Edible Medicines demonstrates the intricate relationship between culture and nature. It will appeal to a wide range of scholars and professionals, from anthropologists to nutritionists, as well as general readers seeking a greater understanding of the medicinal aspects of food.
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activity Africa alcohol allelochemicals animals anti anti-inflammatory antibacterial antimicrobial antioxidant Asia beans bees betel beverage biomedicine blood botanical cacao caffeine cancers century chapter chemical chewing chile chile pepper China Chinese chocolate cholesterol clinical cocoa coffee complex compounds constituents consumed consumption context Cucurbitaceae cuisines cultural daddawa developed diet dietary digestion disease disorders diverse drinking drugs effects enzymes etal Etkin Europe European example Fabaceae fermented foods fermented milk flavor food and medicine fruit goro groups Hausa honey human Hurumi individuals inhibits insects intestinal kava Kayapo khat kola nut lactic acid bacteria lactose lactose intolerance larvae leech linked Maasai mate medicines and foods metabolism microorganisms Nigeria noni nutrient Nutrition pepper percent pharmacologic potential physicians physiologic phytic phytic acid phytochemical Poaceae preparation primates propolis protein region role seeds social plants species spices stimulant sugar taste theobromine therapeutic therapy tion toxic traditional treat vitamin yaji