What we eat, how we eat, where we eat, and when we eat are deeply
embedded cultural practices. Eating is also related to how we
medicate. The multimillion-dollar diet industry offers advice on
how to eat for a better body and longer life, and avoiding harmful
foods (or choosing healthy ones) is considered separate from
consuming medicine& mdash;another multimillion-dollar industry.
In contrast, most traditional medical systems view food as
inseparable from medicine and regard medicinal foods as the front
line of healing.
Drawing on medical texts and food therapy practices from around
the world and throughout history, Nancy N. Chen locates old and new
crossovers between food and medicine in different social and
cultural contexts. The consumption of spices, sugar, and salt was
once linked to specific healing properties, and trade in these
commodities transformed not just the political economy of Europe,
Asia, and the New World but local tastes and food practices as
well. Today's technologies are rapidly changing traditional
attitudes toward food, enabling the cultivation of new admixtures,
such as nutraceuticals and genetically modified food, that link
food to medicine in novel ways. Chen considers these developments
against the evolving food regimes of the diet industry in order to
build a framework for understanding diet as individual practice,
social prescription, and political formation.
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