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Spices and Medicine

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Spices and Medicine

An interdisciplinary UCL initiative focusing on the use of potent substances across time, cultures, and contexts.

UCL Spices and Medicine is an interdisciplinary UCL student-led initiative that aims to showcase research relating to the interface between food, medicine, and culture to the present day and its relevance across different academic fields, and to foster collaborations within UCL and between institutions around the world. We are based at the UCL School of Pharmacy but welcome students and interested individuals from all fields.

 

Our Members' and Collaborator affiliations include

2021/2 Mailing List

We are currently developing several activities and workshops. If you would like to get involved or learn more, please join the mailing list.

CLICK HERE FOR MORE INFO.

 

Bixa orellana L., achiote, as illustrated in Juan Navarro's Historia Natural o Jardin Americano (1801). Achiote is known for its vibrant red colour, and is used in many cosmetics, in body paint, and as a food coloring. 

Dr. Tony Booker speaks at the 2013 Spices and Medicine conference, sponsored by the British Society for the History of Science and London BioNat. 

Participants mingle, discuss presentations and posters, and engage with researchers at the reception for the 2013 UCL Spices and Medicine conference. 

UCL Spices and Medicine offers students and academics a platform to share and discuss ongoing research. 

UCL Spices Herb Jars

Dr. Tony Booker speaks at the 2013 Spices and Medicine conference, sponsored by the British Society for the History of Science and London BioNat.

M. Jen Datiles presents at the BMA, 18th June 2016

Prof Michael Heinrich, Head of UCL SoP's Biodiversity and Medicines research cluster, speaks at the 2013 Spices and Medicine conference, hosted by the UCL School of Pharmacy in collaboration with the UCL School of European Languages, Culture and Society and the UCL China Centre for Health and Humanity.

Jen Datiles (UCL) and Daniela Sikora (BMA) at the BMA Mind Garden events, June 2016

Chocolate derives from Theobroma cacao, 'the food of the gods

Indian_Market_by_Suky_Bahmra

Dr. Vivienne Lo, Head of UCL's China Centre for Health and Humanity, presents at the 2013 UCL Spices and Medicine conference