Food and Medicine: Qualities and Efficacies in Chinese Ethnic Medicines

Drawing on our research in China's southern mountains about ethnic medicines, and intrigued by the proverbial Chinese view that Yao Shi Tong Yuan (food and medicine have the same source), this article traces the eventfulness and powers at play in healing and eating when they are seen as closely related forms of life. Ancient and modern traditional Chinese medicine understandings of flavor are here shown to be a common basis for the healing and harming powers of both food and medicine. The term Wu Wei, or five flavors is explored as both experiences of eating and cooking, and some patterns of qi movement that animate and invigorate the body. Following Vivienne Lo's term "potent flavors," practices of harmonizing (He, Tiao He) flavors in Chinese medicine, as in cooking, express a world of natural powers and expert embodiment that goes far beyond mere taste.