I am wondering what the attitude is toward salt in these books on food
I am hoping that with more informed knowledge nowadays  "salt the killer" 
is no longer the current thinking ?

Beatrice Hopkinson

On 03/28/2006 7:06 AM Mark Nesbitt writes:

>Forwarded message from Andrea Pieroni <[log in to unmask]>
>
>Announcing Our New Title: 
>
>Eating and Healing Traditional Food As Medicine 
>
>Edited by Andrea Pieroni, PhD 
>Lecturer in Pharmacognosy, School of of Pharmacy, University of
>Bradford, Bradford, United Kingdom 
>
>Lisa Leimar Price, PhD 
>Associate Professor, Sociology of Consumers and Households,  Department of 
>Social Science, Wageningen University,  Wageningen, The Netherlands 
>
>Eating and Healing: Traditional Food As Medicine is a global  overview of 
>wild and semi-domesticated foods and their use as  medicine in traditional 
>societies. Important cultural information,  along with extensive case 
>studies, provides a clear, authoritative  look at the many neglected food 
>sources still being used around  the world today.
>
>This book bridges the scientific disciplines of medicine, food
>science, human ecology, and environmental sciences with their
>ethno-scientific counterparts of ethnobotany, ethnoecology, and
>ethnomedicine to provide a valuable multidisciplinary resource for
>education and instruction. 
>
>Eating and Healing: Traditional Food As Medicine explores the  
>ethnobiology of:
>
>    * Tibet—antioxidants as mediators of high-altitude nutritional  
>physiology
>    * Northeast Thailand—“wild” food plant gathering
>    * Southern Italy—the consumption of wild plants by Albanians and  
>Italians
>    * Northern Spain—medicinal digestive beverages
>    * United States—medicinal herb quality
>    * Commonwealth of Dominica—humoral medicine and food
>    * Cuba—promoting health through medicinal foods
>    * Brazil—medicinal uses of specific fishes
>    * Brazil—plants from the Amazon and Atlantic Forest
>    * Bolivian Andes—traditional food medicines
>    * New Patagonia—gathering of wild plant foods with medicinal uses
>    * Western Kenya—uses of traditional herbs among the Luo people
>    * South Cameroon—ethnomycology in Africa
>    * Morocco—food medicine and ethnopharmacology
>
>
>Soft Cover: $ 39.95 soft. ISBN: 978-1-56022-983-4 ISBN10:
>1-56022-983-7 Hard Cover: $ 59.95 hard. ISBN: 978-1-56022-982-7
>ISBN10: 1-56022-982-9 
>
>2006 Available now. 16 chapters. xviii + 408 pp. with Index. Includes
>illustrations and photos. 
>
>We are happy to offer you a special 25% discount on this title. Use  code 
>HEC25 on your order. 
>
>Details: http://www.haworthpress.com/store/Product.asp?sku=5254
>
>  _____  
>
>REVIEWS : 
>
>THIS IMPORTANT VOLUME showcases the convergence of  medicinal and
>culinary practices. Scholars as well as popular consumers of food
>knowledge will be nourished by the insights they gain from this  book.
>Its publication coincides with a growing interest in the West
>regarding the healthful qualities of foods, among both the scientific
>and lay communities. The research findings of the contributors
>represent various disciplinary perspectives and illustrate the rich
>diversity of cultural constructions and social negotiations of foods
>and medicines in traditional populations from all continents. Several
>contributors cast their work in the frame of ethnopharmacology by
>linking medical ethnography to the biology of therapeutic action.
>Others emphasize the importance of wild foods in traditional
>pharmacopoeias and diets, and link the erosion of that knowledge  to
>problems of diminished biodiversity in the modern era. A minor but
>important theme illustrates the gendered nature of botanical  knowledge
>as reflected in asymmetrical use patterns of certain plants. Issues  of
>globalization are apparent as well in discussions of sourcing for the
>contemporary, primarily Western, nutraceutical and herbal products
>industry.? 
>
>Nina L. Etkin, PhD, Professor, Department of Anthropology,  University of 
>Hawaii 
>
>In drawing on current research and methodologies at the interface
>between the biological and social sciences, THE AUTHORS  OFFER EXCITING 
>NEW INSIGHTS into an under-explored theme  in the ethnobotanical 
>literature, and provide a timely focus of  theoretical and practical 
>importance linking human health the  conservation and use of biodiversity. 
>The fact that traditional  systems, once lost, are hard to recreate 
>underlines the imperative  for the kind of documentation, compilation, and 
>dissemination of  eroding knowledge of biocultural diversity represented 
>by this book.
>
>Timothy Johns, PhD, Professor of Human Nutrition, McGill  University