Medicina Culinaria
La intersección de la comida, la ciencia y el arte
DOI:
https://doi.org/10.35699/2316-770X.2023.40722Palabras clave:
Salud, Arte, Medicamento, Cocinando , TecnologíaResumen
El alimento es la base de la supervivencia de los animales porque a través de él se adquieren nutrientes que participan en reacciones químicas para generar energía, construir células y tejidos y permitir el desempeño de funciones biológicas. Los conocimientos tecnológicos adquiridos por la especie humana a lo largo de su existencia permitieron el crecimiento demográfico, la evolución intelectual y cognitiva, la revolución industrial y la promoción/mantenimiento de la salud. La Medicina Culinaria define el renacimiento de un área de la actividad médica con capacidad para tratar los trastornos alimentarios con un enorme impacto en la salud de la especie humana.Descargas
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