According to Matthews, each of the following are dimensions commonly associatewith the phenomenon of hot-cold states in food classification except:

Question

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Matthews' discussion on hot-cold states in food classification primarily focuses on the cultural, health-related, and contextual aspects of how foods are perceived and categorized. The idea that foods obtain meaning based on the way they are exchanged is not directly related to the hot-cold classification system, which is more concerned with the intrinsic qualities of foods and their effects on the body rather than the social or economic contexts of their exchange.

According to Matthews, Each of the Following Are Dimensions Commonly