| http://www.w3.org/ns/prov#value | - Kaufman-Kurzrock (1989) identified five food classification systems developed by different cultures: (1) food versus nofood, or what is edible or not; (2) sacred versus profane foods; (3) food as medicine; (4) social foods; and (5) opposing categories, such as the hot-cold system developed by some Hispanic groups, or the yin-yang (cold-hot) Chinese principles (Kaufman-Kurzrock, 1989).
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