Includes bibliographical references (p. [245]-281) and indexes.
Contents:
Introduction -- Food in the history of biomedicine -- Spices : the pharmacology of the exotic -- Fermented foods and beverages -- The lives of social plants -- Medicinal qualities of animal foods -- Health in the marketplace : complementary and alternative medicine, functional foods, and more -- Appendix: Some common spices.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.