Edible Medicines: An Ethnopharmacology of Food

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Overview

In this wide-ranging book, Nina Etkin investigates the health implications of foods from the cuisines of peoples around the world to describe the place of food in health maintenance. She incorporates co-evolution along with a biocultural perspective in addressing some of the physiologic 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, Etkin helps us understand the health implications of people's 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 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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Editorial Reviews

From the Publisher

"This rich book offers a balanced biocultural explanation of how food and culture meet in our cuisines to foster health across the globe." —Plant Science Bulletin"In her succinct conclusions, Etkin's writing shines as she describes her objectives and theortetical foundations." —Gastronomica
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Product Details

  • ISBN-13: 9780816520930
  • Publisher: University of Arizona Press
  • Publication date: 9/15/2006
  • Pages: 304
  • Product dimensions: 6.20 (w) x 9.10 (h) x 1.10 (d)

Meet the Author


Nina L. Etkin was a professor of anthropology and graduate chair in the Department of Anthropology at the University of Hawaii at Manoa until her death in 2009. She was one of the two recipients of the 2009 Distinguished Economic Botanist Award from the Society for Economic Botany, and she was awarded the prestigious Hawai’i Regents’ Medal for Excellence in Research.
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Table of Contents

Ch. 1 Introduction 3
Ch. 2 Food in the history of biomedicine 44
Ch. 3 Spices : the pharmacology of the exotic 83
Ch. 4 Fermented foods and beverages 107
Ch. 5 The lives of social plants 134
Ch. 6 Medicinal qualities of animal foods 173
Ch. 7 Health in the marketplace : complementary and alternative medicine, functional foods, and more 204
App Some common spices 229
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