Rin’s Reviews > Food: A Cultural Culinary History > Status Update

i learned about the three criteria for a cultural cuisine to emerge. I learned that China has the longest-practiced medical system. I learned about how advanced cooking, medicine, and the tools to create both were in China at the time. There was a lot of interesting information in this section of the book and course. I am very interested in China so I enjoyed this chapter.

Indian food is so diverse it should probably be a course in and of itself. I learned a lot about the caste system, how cows may have become sacred, and the common spices and spice trades between 2000BCE and the 6th century AD. I also learned about their early medical system with the Dosha and energy system, which reminds me of the five humors in early European medicine.

I loved seeing how we can get a look at food history in the bible. Adam, Eve, Cain, and Abel really did set precedent in ancient Hebrew times.

Learned that medicine and food coevolved together because as medicine advanced, people tried to integrate spices into cooking.