The Practice Of Food (II) | Food As Medicine

Welcome to the Practice of Food (II), from the Food As Medicine program

This class is part one (2/2) of the “practice” of food, providing a review of the benefits and disadvantages of different types cookware and various methods of food preparation, discussing their merits and potential problems. Sections covered in this lesson include:

• cookware
  • ceramics, soapstone, cast iron, copper etc.
• food preparation
  • raw
  • germination
  • steaming
  • boiling, stewing and braising
  • baking and roasting
  • frying
  • grilling
  • fermentation
  • curing

To access the lesson, click on the circle next to the lesson name. This will take you to the lesson page, which contains the video for this class. If you click on the “Materials” tab next to “Lesson”, you will find a PDF of the lesson, and an audio recording. Once you have reviewed the lesson and are ready, please challenge the quiz. Upon the successful completion of this class, you will be issued a certificate of completion equal to 3 hours of continuing education credits.

Please begin whenever you are ready, and should you encounter any difficulty, please send an email to study@dogwoodbotanical.com.