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Eating and Healing
Traditional Food As Medicine
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Main description:

Discover neglected wild food sourcesthat can also be used as medicine!

The long-standing notion of food as medicine, medicine as food, can be traced back to Hippocrates. Eating and Healing: Traditional Food As Medicine is a global overview of wild and semi-domesticated foods and their use as medicine in traditional societies. Important cultural information, along with extensive case studies, provides a clear, authoritative look at the many neglected food sources still being used around the world today. This book bridges the scientific disciplines of medicine, food science, human ecology, and environmental sciences with their ethno-scientific counterparts of ethnobotany, ethnoecology, and ethnomedicine to provide a valuable multidisciplinary resource for education and instruction.

Eating and Healing: Traditional Food As Medicine presents respected researchers' in-depth case studies on foods different cultures use as medicines and as remedies for nutritional deficiencies in diet. Comparisons of living conditions in different geographic areas as well as differences in diet and medicines are thoroughly discussed and empirically evaluated to provide scientific evidence of the many uses of these traditional foods as medicine and as functional foods. The case studies focus on the uses of plants, seaweed, mushrooms, and fish within their cultural contexts while showing the dietary and medical importance of these foods. The book provides comprehensive tables, extensive references, useful photographs, and helpful illustrations to provide clear scientific support as well as opportunities for further thought and study.

Eating and Healing: Traditional Food As Medicine explores the ethnobiology of:

Tibetantioxidants as mediators of high-altitude nutritional physiology

Northeast Thailandwild food plant gathering

Southern Italythe consumption of wild plants by Albanians and Italians

Northern Spainmedicinal digestive beverages

United Statesmedicinal herb quality

Commonwealth of Dominicahumoral medicine and food

Cubapromoting health through medicinal foods

Brazilmedicinal uses of specific fishes

Brazilplants from the Amazon and Atlantic Forest

Bolivian Andestraditional food medicines

New Patagoniagathering of wild plant foods with medicinal uses

Western Kenyauses of traditional herbs among the Luo people

South Cameroonethnomycology in Africa

Moroccofood medicine and ethnopharmacology

Eating and Healing: Traditional Food As Medicine is an essential research guide and educational text about food and medicine in traditional societies for educators, students from undergraduate through graduate levels, botanists, and research specialists in nutrition and food science, anthropology, agriculture, ethnoecology, ethnobotany, and ethnobiology.


Contents:

About the Editors

Contributors

Copyright Acknowledgments

Introduction (Andrea Pieroni and Lisa Leimar Price)

Asia

Europe

North America

The Caribbean

South America

Africa

Chapter 1. Edible Wild Plants As Food and As Medicine: Reflections on Thirty Years of Fieldwork (Louis E. Grivetti)

Introduction

Genesis

Three Decades of Ethnobotanical Research

Reflections and Potential Research Areas

Coda

Chapter 2. Tibetan Foods and Medicines: Antioxidants As Mediators of High-Altitude Nutritional Physiology (Patrick L. Owen)

Introduction

Adaptations to Altitude

Oxidative Stress and Antioxidants

Tibetan High-Altitude Food Systems

Tibetan Medicine

Summary

Chapter 3. Wild Food Plants in Farming Environments with Special Reference to Northeast Thailand, Food As Function and Medicinal, and Social Roles of Women (Lisa Leimar Price)

Introduction

Wild Plant Foods in the Farming Environment

Women's Roles, Women's Work, and Women's Knowledge

Consumption and Nutrition

Overlaps: Medicinal and Functional Food

Medicinal and Functional Food Wild Plants of Northeast Thailand

Gathered Food Plants of Northeast Thailand with Medicinal Value

Investigations of Wild Plant Foods As Functional/Medicinal Foods in Thailand

Multiple Use Value, Rarity, and Privatization

Conclusions

Chapter 4. Functional Foods or Food Medicines? On the Consumption of Wild Plants Among Albanians and Southern Italians in Lucania (Andrea Pieroni and Cassandra L. Quave)

Introduction

Ethnographic Background

Field Methods

Wild Food and Medicinal Plants in Lucania

Pharmacology of Wild Functional Foods Consumed in Southern Italy

Conclusion

Chapter 5. Digestive Beverages As a Medicinal Food in a Cattle-Farming Community in Northern Spain (Campoo, Cantabria) (Manuel Pardo de Santayana, Elia San Miguel, and Ramon Morales)

Introduction

Changes in Food and Health Habits and Conditions

Medicinal Food: Digestive Beverages

Conclusions

Chapter 6. "The Forest and the Seaweed": Gitga'at Seaweed, Traditional Ecological Knowledge, and Community Survival (Nancy J. Turner and Helen Clifton)

Introduction

Seaweed Use Worldwide

Gitga'at Seaweed Use

The Forest and the Seaweed

Back Home in Hartley Bay

Conclusion

Chapter 7. Medicinal Herb Quality in the United States: Bridging Perspectives with Chinese Medical Theory (Craig A. Hassel, Christopher A. Hafner, Renne Soberg, and Jeff Adelmann)

Context from a Biomedical Perspective

Context from a Chinese Medical Theory Perspective

Dilemma of "Integrating" Two Divergent Epistemologies

Founding a Medicinal Herb Network

Chapter 8. Balancing the System: Humoral Medicine and Food in the Commonwealth of Dominica (Marsha B. Quinlan and Robert J. Quinlan)

Introduction

Setting

Methods

Results and Discussion

Conclusion

Chapter 9. Medicinal Foods in Cuba: Promoting Health in the Household (Gabriele Volpato
and Daimy Godinez)

Introduction

Results and Discussion

Conclusions

Chapter 10. Healthy Fish: Medicinal and Recommended Species in the Amazon and the Atlantic Forest Coast (Brazil) (Alpina Begossi, Natalia Hanazaki, and Rossano M. Ramos)

Introduction

Methods

Results and Discussion

Conclusions

Chapter 11. Edible and Healing Plants in the Ethnobotany of Native Inhabitants of the Amazon and Atlantic Forest Areas of Brazil (Natalia Hanazaki, Nivaldo Peroni, and Alpina Begossi)

Introduction

Study Site and Methods

Results and Discussion

Conclusions

Appendix

Chapter 12. Food Medicines in the Bolivian Andes (Apillapampa, Cochabamba Department) (Ina Vandebroek and Sabino Sanca)

Introduction

Study Area

Ethnographic Data

Methodology

Results and Discussion

Conclusion

Chapter 13. Gathering of Wild Plant Foods with Medicinal Use in a Mapuche Community of Northwest Patagonia (Ana H. Ladio)

Introduction

Study Area

Methods

Results

Discussion

Chapter 14. Dietary and Medicinal Use of Traditional Herbs Among the Luo of Western Kenya (Charles Ogoye-Ndegwa and Jens Aagaard-Hansen)

Introduction

Materials and Methods

Results

Discussion

Conclusion

Chapter 15. Ethnomycology in Africa, with Particular Reference to the Rain Forest Zone of South Cameroon (Thomas W. Kuyper)

Introduction

Mycophilia versus Mycophobia

Overview of Mushroom Use in Africa

Mushroom Knowledge and Utilization by Bantu and Bagyeli in South Cameroon

Mushrooms: Meat of the Poor

Chapter 16. Aspects of Food Medicine and Ethnopharmacology in Morocco (Mohamed Eddouks)

Introduction

Food Medicine

Phytotherapy

Conclusions

Index

Reference Notes Included


PRODUCT DETAILS

ISBN-13: 9781560229827
Publisher: Food Products Press,U.S.
Publication date: March, 2006
Pages: 432
Weight: 635g
Availability: Available
Subcategories: Nutrition

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