Turn scientific knowledge into practical skills applicable every day in the kitchen.
Culinary Medicine is a new medical-scientific discipline that combines knowledge about the determinism of diseases, the metabolic processes of food constituents, and the culinary art; its purpose is to reduce the risk of disease, to integrate and support ongoing therapy plans, to promote people's well-being, and to safeguard the environmental context.
Culinary Medicine acts both preventively and as support for official therapies and does not have purely therapeutic purposes. To achieve its goals, it relies on the integration of the expertise of doctors, nutritionists, and chefs, as well as those related to the production, preservation, distribution, and processing of food.
Culinary medicine is not:
Culinary medicine bridges the gap between what we know from scientific research and what actually happens in our kitchens.
