What exactly is Culinary Medicine?  A recent article in National Geographic's The Plate explains:

Culinary medicine is a new facet to medical education at the Tulane School of Medicine Teaching Kitchen at the Goldring Center for Culinary Medicine, the first of its kind in America. The school offers classes for medical students, community lessons, and Continuing Medical Education courses to teach doctors and health professionals cooking and nutrition basics, which they then pass on to patients.

Through Tulane's partnership with Johnson & Wales College of Culinary Arts, aspiring chefs teach in the Center's kitchen. Beyond sautéing and chopping, the courses teach flavor building without relying on salt and fat, shopping skills, and building a healthy pantry. A doctor who understands the difference between taste (perceived only by the tongue) and flavor (a multisensory, emotional experience perceived by the tongue, nose, and brain) empathizes with a patient struggling to lose weight more easily. The Center arms medical professionals with more to offer suffering patients than pamphlets and advice to "eat less, exercise more."