Food matching and taboos

Author: Qin Huiji
Publisher:
Publish Date: 2005-10-01
Features: This book combines the perspectives of Traditional Chinese Medicine (TCM) and modern medicine, along with folk experiences, to comprehensively introduce the knowledge of food nutrition and pairing from the perspective of health and wellness. The book is divided into four chapters and includes six appendices at the end. Chapter 1 covers the basic knowledge of food pairing, introducing reasonable food combinations and some forbidden pairing cases; Chapter 2 discusses the ideal and taboo pairings of various foods, covering over 200 types of food; Chapter 3 focuses on food pairing for special groups, including children, women, and the elderly; Chapter 4 explores food selection and pairing for patients with common diseases, introducing the ideal and taboo foods, as well as their selection and pairing for over 50 diseases. The book integrates scientific rigor, accessibility, novelty, readability, and practicality, making it suitable as a reference for culinary establishments, restaurants, and households when preparing dishes and practicing scientific eating habits. It can also serve as a training textbook for nutritionists and chefs.