| Summary: | Abstract Sikchi begins with mankind's efforts to maintain life while consuming natural food. The history of Korean food, a long experience of adapting to nature, can be found since prehistoric times. For example, Bangudae (a rock picture of hunting whales) showed how individuals gained knowledge on edible things in nature to survive. Also, Korea's specific vegetation, climate, and culture led to development of the Sikchi suitable for Koreans. The myth of Dangun of Gojoseon dynasty demonstrated the first historical record of the Sikchi. Although the Sikchi theory was established in China, Korean food therapy was systematized and developed into a unique diet that reflects our hyangyak (Korean herbal medicine) and constitution. For the king and royal family's health, Seungjeongwon-Ilgi (national-level documents of royal records) and other medical books recorded many examples of Sikchi practice, which were different from China or Japan. The wide spread of the royal Sikchi practice among citizens promoted the notion that food was a useful way to promote health and treat disease. The Sikchi should be seen as not only a kind of life-sustaining method but medicine and food-based medicinal food therapy. Further, the Sikchi refers to the treatment process of adjusting the gaps between medicine and the patient's condition with the mercenary technique called sumgoreugi (take a breather).
|
|---|