Edible Medicines Book Study Vol 3 Identifying Food Medicine and Cultural Valuation

Edible Medicines Book Study Vol 3 Identifying Food Medicine and Cultural Valuation LIBMP3-3807C
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Edible Medicines Book Study Vol 3 Identifying Food Medicine and Cultural Valuation - The first part of today's deeply engaging study session begins with means of using our senses to identify edible and medicinal plants.  These "organoleptic qualities" can be determined by sight, smell, taste, feel and even sound and we can train ourselves to use our senses toward these specific aims.  Classical primary tastes are distinguished as sweet, salty, sour and bitter, and can continue to be expressed as astringent, savory, "umani", and a number of negative responses as well. For most of us, we combine sensory attributes for complex comprehension of food medicine characteristics. The author examines various systems in cultural contexts, learning and experience as well.  Ethnic pharmacology systems have developed in ancient societies in China, Japan, India, Africa, South America, Europe and many other parts of the planet, including island-based societies. As well, food as healing is woven into metaphors, allegory and folklore. We can now begin to fully comprehend how our learning environment has much to do with lifetime healthy eating habits. (LIBMP3-3807C)

Edible Medicines Book Study Vol 3 Identifying Food Medicine and Cultural Valuation - The first part of today's deeply engaging study session begins with means of using our senses to identify edible and medicinal plants. These "organoleptic qualities
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