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Flavour Therapy: The Art and Science of Chinese Dietary Therapy
05/10/2019 @ 10:00 am - 1:00 pm$75
In a world overloaded with conflicting dietary information and nutritional advice, compounded by fad and popular diets, it is often very confusing to make sound choices about food and nutrition.
As early as the 7th century, texts on dietary therapeutics have been written in China. The role of food in both healing ailments and preserving health, was acknowledged by the famous doctor Sun Si Miao. His hope was for people to first turn to food before they turned to medicine. Since the 7th century the art and science of Chinese food therapy has been expanded and elaborated.
We often tend to think of foods as the sum of their nutritional components such as proteins, carbohydrates, vitamins, minerals, etc. The Chinese view on foods takes a broader perspective to look at the interaction of food-environment-climate-season-person, as well as cooking methods and the way we consume these foods.
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