A study on food-medicine continuum among the non-institutionally trained siddha practitioners of Tiruvallur district, Tamil Nadu, India

Author:

Esakkimuthu S.,Sylvester Darvin S.,Mutheeswaran S.,Gabriel Paulraj M.,Pandikumar P.,Ignacimuthu S.ORCID,Al-Dhabi N. A.

Funder

Loyola College - Times of India Research Grant

International Scientific Partnership Program

Publisher

Springer Science and Business Media LLC

Subject

Complementary and alternative medicine,General Agricultural and Biological Sciences,Cultural Studies,Health(social science)

Reference97 articles.

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3. Arnason T, Hebda RJ, Johns T. Use of plants for food and medicine by native peoples of eastern Canada. Can J Bot. 1981;59:2189–325.

4. Timothy DJ, Ron AS. Heritage cuisines, regional identity and sustainable tourism. In: Hall CM, Gossling S, editors. Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality. London: Routledge; 2013. p. 275–90.

5. Iwu MM. Embrical investigations of dietary plants used in Igbo ethnomedicine. In: Etkin NL, editor. Plants in Indigenous Medicine and Diet. New York: Biobehavioral approaches, Redgrave Publishing Company; 1986. p. 131–50.

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