Macrobiotic diet

Macrobiotics (from the Greek "macro" (large, long) + "bio" (life)) is a lifestyle that incorporates a dietary regime. The word was first coined by Christoph Wilhelm Hufeland of Germany with his book, "Makrobiotik oder Die Kunst, das menschliche Leben zu verlängern" ("Macrobiotics, or the Art of Extending One's Life"), in 1796.

History

Japanese philosophers and physicians inspired Georges Ohsawa to finally formalize this methodology. Among them chronologically were Kaibara Ekiken, Andou Shōeki, Mizuno Nanbaku, and Sagen Ishizuka and his disciples Nishibata Manabu and Shojiro Goto.

Related Topics:
Japanese - Philosopher - Physician - Georges Ohsawa - Methodology - Kaibara Ekiken - Andou Shōeki - Mizuno Nanbaku - Sagen Ishizuka - Disciple - Nishibata Manabu - Shojiro Goto

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Macrobiotics was brought to Europe from Japan by the philosopher Georges Ohsawa, after spending much time with Nishibata Manabu, (who taught extensively in Paris), and subsequently to North America in the late 1960s by his pupils Herman Aihara, Michio Kushi and Aveline Kushi among many others. Before the word Macrobiotics became global in usage (and also how the term translates from the Japanese language) it was known as the Unique Principle.

Related Topics:
Japan - Paris - 1960s - Herman Aihara - Michio Kushi - Japanese language

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