This course delves into the most important of Chinese medicine’s five branches: Nutrition. The first week provides an introduction to basic diagnostic terms (yin, yang, qi and blood) and explores important concepts of traditional Chinese food energetics (five flavors and inherent thermal qualities of food). With that as a foundation, we will spend the bulk of the course learning about each of Chinese medicine’s five seasons and how food choices change depending on the time of year. We will explore the art of synergistic herb combining, cooking with herbs, cultivation, endangered species & modern research.
July 9 – August 13 (6 weeks)
Classroom E, 555 De Haro St., San Francisco, CA 94107
$120 Regular. 10% discount for students with current ID & senior citizens ages 62+
Here is course outline:
Basics of Chinese medicine food and herb energetics
Wood – Spring – Liver/GB
Fire – Summer – Heart/SI
Earth – Late Summer – Spleen/ST
Metal – Fall – Lung/LI
Water – Winter – Kidney/UB
Andrew Perzigian, MSTCM, L.Ac.
Andrew’s interest in health and wellness grew from traveling throughout India, Nepal and Tibet, experiencing traditional herbal and nutritional practices that have helped inform his understanding of the subtle energetics of food as the basis of medicine. Andrew brings his interest in nutrition and digestive disorders into his current practice, where he specializes in mood and sleep disorders, and classical Chinese gynecology.
Prior to earning his Master’s degree in Oriental medicine from the American College of Traditional Chinese Medicine, Andrew completed an undergraduate degree in anthropology at Hartwick College and graduated with honors from the University of Cincinnati College of Law.
Outside of clinic, Andrew practices morning tea ceremonies, continues his study and practice of meditation and yoga and tries to spend as many hours as possible outside in the fresh air.