2 DAY WORKSHOP: Saturday June 1, 2019 9:00am – 4:30pm and Saturday June 22, 2019 9:00am – 4:30pm This CEU class is approved by the California Acupuncture Board for 13CE hours, CEP 436
Course Overview Flavor occupies the intersection of health and pleasure. Integrating traditional culinary and medical wisdom with the insights of contemporary research, this class is a gastronomic and intellectual journey through the five (or more) basic flavors that define the effects of foods and herbs on the body, mind and palate. This all-new series includes cooking demonstrations, hands-on projects and a unique series of flavor labs that will inspire your work with clients as well as your own cooking and herbal prescribing. This two day workshop will focus on the sweet, sour and bitter elements of flavor.
Instructor: Nishanga Bliss, D.Sc., LAc. is a doctor of nutrition and Chinese medicine who loves teaching people about holistic health. She is a professor at the Acupuncture and Integrative Medicine College and Bauman College of Nutrition and Culinary Arts in Berkeley, California. Check out her book, Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy and visit her website at https://nishangabliss.com/ to find out more.
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