International Symposium on ‘Sikchi(食治)’ The Convergence of Traditional Medicine and Food
Korea Institute of Oriental Medicine (KIOM) held a symposium titled ‘Sikchi, the Convergence of Traditional Medicine and Food’ on Nov. 2.
Since 2016, KIOM has carried out the program on scientific research on and industrial application of ‘Sikchi,’ in which food and medicine are brought together, for the promotion of public health in the age of low birth rate and population aging, as part of the Creative Allied Project (CAP).
The symposium examined the status of research and industrial application of ‘Sikchi’ in different countries, with a focus on the possibility of modernization of ancient knowledge resources such as 「Uibangyuchui」 as well as application for life cycle-based health management, with the participation of experts from Korea, the U.S., Japan and China.
Dr. Ko Byoung Seob from KIOM started the symposium with the keynote presentation on ‘Convergence of Traditional Medicine and Food for the Age of Low Birth Rate and Population Aging.’
He was followed by speakers in the morning session including Dr. James William Daily III, Associate Editor of 「Journal of Medicinal Food」 from the U.S., who talked about ‘Navigating the Main Field of Natural Health Product Regulations in the USA,’ and Dr. Gwon Dae-yeong (former president) from the Korea Food Research Institute, who presented on ‘The Value of Traditional Knowledge in Korean Cuisine.’
In the afternoon session, Dr. Jiang Ling Zhen from the Library and Information Center in the Zhejiang Traditional Chinese Medicine Academy presented on ‘Historical Investigation of Sikchibang in 「Uibangyuchui」’ and Dr. Zhu Jian Ping from the same academy presented on ‘Introduction of the Diet of Shezu Ethnic Group in China.’
They were followed by Professor Ryo Kohsaka from Tohoku University in Japan who talked about ‘The Socioecological Analysis of the Relationship between the Washoku (Japanese Couisine) and Longevity’ and Professor Naotoshi Shibahara from Institute of Natural Medicine, University of Toyama who presented on ‘The Relationship between the Clinical Effects and Quality Difference of Herb.’
Finally, Professor Lee Yeong-eun from Department of Food and Nutrition at Wonkwang University spoke on ‘A Study on the Healthiness of Domestic Wild Greens,’ and Professor Kang Yeon-seok from College of Oriental Medicine at Wonkwang University and Dr. Ahn Sang-Woo of KIOM presented on ‘Literature Analysis of the Sikchi Chapter in 「Uibangyuchui」.’