Chinese Kitchen Medicine

Chinese traditions go west at the Dana Centre this November!

What are your memories of traditional home remedies? Congee stuffed with ginseng and chicken; tiger balm; soups, tonics and teas are among many childhood recollections of being ill.

Delve into the vast depths of Chinese kitchen medicine to find out how food is used as a recipe for health. Booster herbs and tonics, roots and soups all form part of classic Chinese kitchen welfare.

Edward Eisler of Jing Tea Ltd will describe the beneficial properties of different teas sourced from throughout China and give an insight into the world of tea and the properties various teas have are useful in Chinese medicine.

Ting-Ming Li discusses food and diet in relation to different illnesses such as diabetes, highlighting the development of Chinese medicine in the UK.

Vivienne Lo explains how the knowledge of the everyday can overcome the power of medical authorities, drawing from her extensive research into the history of Chinese medical theory and practice.

Xun Zhou describes her own transition experience and the role that food and medicine played in her life as a Chinese immigrant from Sichuan province in the late 1980s.

Recipes welcome! If you’ve got any materials or objects that remind you of home remedies, or recipes to help you eat your way to health, please bring them along.

This is an audience-led event developed in consultation with members of London's Chinese community.

Event organised by:
The Science Museum

Speakers

Edward Eisler, Jing Tea Ltd

Song Ke, Director, Asante Academy of Chinese Medicine, London

Ting-Ming Li, Director, Institute of Chinese Medicine, London

Vivenne Lo, Wellcome Unit for the History of Medicine, University College London

Xun Zhou, School of Oriental and African Studies