Eating as Food or Medicine: Local Food and Health in a Rural Village in Amhara Region, Ethiopia

Abstract

The boundaries between food and medicine are not clear in many societies. This article provides an example of local food practices and perceptions that relate to health in a village in Amhara region, northwestern Ethiopia. It examines the relationship between food and health describing people's narratives and their practices with two local fermented foods, a side dish made of cottage cheese and spices called mät'at'ayb, and a home-brewed alcoholic beverage called t'älla, which are referred to as "good for health [lä t'ena yəhonal]." Respondents judged the benefits of the foods on the basis of their ingredients, flavors, and how they were made, by considering factors that went beyond their direct impact on health conditions in biomedical and nutritional terms. Learning about actual food habits and perceptions can lead us to a deeper understanding of health tips.