Traditional food classifications and humoral medical theory in Peninsular Malaysia

Abstract

This paper explores the extent of knowledge of traditional food classifications and associated dietary prescriptions in contemporary Malaysia, drawing on fieldwork undertaken by the author in 1978–79, which included structured interviews with 278 women in five states. Humoral medical theory reached Malaysia through Unanic, Ayurvedic and Chinese medical traditions. Today, prime evidence of this theory remains in the classification of foods as hot and cold, and less frequently as wet and dry, that relate to the reputed effects of the foods on the body. Additionally, foods may be classified as windy, sharp, itchy and poison, foods may be prescribed or proscribed according to diagnosis of an individual's health status or physiological state.