Feng Shui and the 5-Element Kitchen

by Ilse-Maria Fahrnow, Jürgen Heinrich Fahrnow, Günther Sator

This unique cookbook combines the doctrine of Feng Shui with the 5-element nutrition theory. Both ideas, originally from China, offer a holistic cooking and eating approach for better health and happiness. The first third of the book offers an overview of the Feng Shui theory of enhancing the free flow of "chi" in the kitchen. The right arrangement of furniture, harmonious colors, and materials are some of the important elements. The remaining chapters feature recipes divided according to the 5 elements - wood, fire, earth, metal, and water. An emphasis is placed on balancing the yin and yang of food, seasons, and more.

Hardcover

First published September 30, 2001

Reviews

[Patricia · Rating 3 out of 5]

The book has a crisp and clean feel to it. There are plenty of eye-pleasing photos as well as diagrams to highlight ways to use the main theory behind the book. According to the book, people are either very Yin/Cold or very Yang/Hot and should eat so that their body exists in a state of balance. Also presented is the idea of the 5 elements: wood, fire, earth, metal and water and the idea that all 5 elements need be present in dishes throughout the daily diet. I liked the diagram of the 5 elements that presented the various foods--which element they fall under and their overall Yang or Yin quality. Overall this book is pretty good, though it might miss the mark for those people who have health and food issues (intolerance and/or allergy). A few of the recipes seemed easy and interesting enough to try, but some (as in all cook books) contains ingredients that may take some searching out.