Medical schools across the country have caught on to what seems like common sense: What you eat affects your health. According to Tulane University’s Goldring Center for Culinary Medicine, more than 40 schools now offer Culinary Medicine in their curriculum. But what exactly is it, and why does it work?
John La Puma’s 2016 article in Population Health Management Journal lays out the groundwork:
Culinary medicine is not nutrition, dietetics, or preventive, integrative, or internal medicine, nor is it the culinary arts or food science. It does not have a single dietary philosophy; it does not reject prescription medication; it is not simply about good cooking, flavors or aromas; nor is it solely about the food matrices in which micronutrients, phytonutrients, and macronutrients are found.
Instead, culinary medicine is a new evidence-based field in medicine that blends the art of food and cooking with the science of medicine. Culinary medicine is aimed at helping people reach good personal medical decisions about accessing and eating high-quality meals that help prevent and treat disease and restore well-being.
Read the full article here.