Food science, race, and the Nation in Colombia
At the beginning of the 19th century, Colombian physicians thought of food as an essential factor in shaping human character and corporeality. Framed in a neo-Hippocratic system, health and racial differences were related not only to climate but also to the connection between food qualities and humo...
|Formato:||Capítulo de libro (Book Chapter)|
Oxford University Press
|Acceso en línea:||https://repository.urosario.edu.co/handle/10336/28502|