In The Art of Eating, Nourishing, and Healing with Chinese Medicine, Prof. Liu Zheng addresses diet therapy as part of traditional Chinese medicine and brings it into dialogue with current knowledge about nutrition, digestive health, the microbiome, chronobiology, and the psychology of eating. The approach goes beyond fixed guidelines: it also considers how and when people eat, as well as each person's physical and emotional state.

From flavors to digestion

The book explores concepts from Chinese tradition such as the “central granary,” the “Chinese spleen,” the “triple burner,” “vital heat,” and “digestive fire.” It also connects food with flavors, colors, seasons, and the nature of ingredients, and discusses how cooking and food combinations transform them.

A practical perspective on contemporary eating

The book addresses contemporary issues such as ultra-processed foods, obesity, diabetes, dysbiosis, digestive disorders, and chronic stress. It includes tips, recipes, and simple remedies, presenting the kitchen as a place to explore a more mindful relationship with food.