The book delves into the food revolution that, in recent years, has led to viewing nutrition not only in terms of taste but primarily in terms of health, the body, and the spirit.
The author, a doctor, provides his professional perspective, offering analysis and data on various foods.
However, the way in which the material is presented offers insights not just for those keenly interested in cuisine, its ingredients, and their sensory characteristics, but also for those considering the overall psychophysical well-being.
Moreover, the saying “the pharmacy is in the kitchen” seems increasingly relevant. While it’s not a new adage, it is particularly true in a historical period where we have become accustomed to treating every ailment or discomfort with pills and pharmaceuticals.
Vincenzo Ercole Valesi thus offers his valuable and constructive contribution to this debate.
The author, a doctor, has developed over the years an integrated vision of the “two medicines”, the “conventional academic” and the “natural” one. He is therefore attentive to the balanced mediation between these two aspects of the art of healing.
The book is the translation of La rivoluzione alimentare