January 28, 2020
How do we determine what is food and what is not food? Is our ability to recognize a food ingredient simply a learned behavior, or is it the result of evolutionary capacities to recognize signals from our environment? In this episode, I explore the concepts of sensory experiences with foods as they relate to chemical signals in the environment. I review some of the major classes of plant natural products that impact both the ways that we experience foods and the pharmacological effects that they illicit in the body.
#Food #Pharmacognosy #Edible
January 13, 2020
The Caribbean is home to an amazing assortment of botanicals from merging cultures. In Jamaica, wild plants are used to make special fermented “root tonics” not only as an enjoyable beverage, but also to boost health. Some of these are even attributed with aphrodisiac properties for men and women. I speak with Dr. Ina Vandebroek—ethnobotanist and expert in wild Caribbean plants used as food and medicine. We discuss root tonics and other local delights like “bissy” and “cerassee”, which also play an important role in food and medicine in Jamaica.
#Jamaica #Ethnobotany #Tonics