• 대한한의학원전학회지
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• 제28권3호
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• pp.45-65
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• 2015

Objectives : Holsaye, the doctor responsible for the King's health, explained about ways to comfort body and mind and not get diseases for long life ("Yangsaeng") and about food in Eumsunjungyp which was a dietary cure book compiled and published in the Yuan Dynasty. This study examined about what the definition of Yangsaeng, introduced by a doctor from a different country, and the characteristics of the ways in treating the sick with Yangsaeng and food in the Yuan dynasty. Methods : This study used Eumsunjungyo from the China Chinese Medicine Publisher as its method. It analyzed the organization and the characteristics of the contents of Eumsunjungyo, and compared with Korea's first dietary cure book Singnyochanyo("食療纂要"). Results : Eumsunjungyo is a dietary cure book written by a doctor in the Yuan Dynasty. It suggested different ways of Yangsaeng according to specific patients and purposes, and explained the importance of food. Singnyochanyo is a dietary cure book written by a doctor in the Joseon Dynasty. It suggested ways to cure each of categorized diseases using foods. Conclusions : Eumsunjungyo is a dietary cure book written in 1330 to which the unique food culture of the people in other countries applied. Singnyochanyo written in 1460 is a kind of dietary cure book as well, but it categorized foods for each disease and revealed characteristics as an emergency care. However, Eumsunjungyo stressed health management through Yangsaeng and foods throughout the whole life.

• 대한한의학원전학회지
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• 제28권4호
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• pp.155-177
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• 2015

Objectives : This study examined the food cures in Eumsunjungyo Singnyojaebyeong. The diseases described in Singnyojaebyeong still occur frequently in modern times. This study also investigated the recipe of food cures for applying to the modern time treatment. Methods : I categorized the major symptoms of the sixty-one food therapies in Singnyojaebyeong, and sorted the main ingredients of each symptoms, and organized the efficacies of food sources based on third book of Eumsunjungyo. Results : Singnyojaebyeong, which organized the treatment methods curing diseases with foods, provided information about the foods that are good for twenty diseases, such as Heoro, Shinheo, Pung, Yotong, Heoyak, Biwui Heoyak, Seupbi, Sujong, Sogal, Sobyeonbultong, Gakgi, and Chijil. The food therapy methods were used to cure diseases using the food sources suitable for each major symptom. Conclusions : The food therapies in Eumsunjungyo Singnyojaebyeong proves that people in all regions have used food to cure diseases from old times. And to cure diseases, people have used the characteristics, tastes, and cooking forms of food ingredients for a long time. Thus, this study can be a reference for creating another food therapy.

• 대한한의학원전학회지
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• 제27권4호
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• pp.85-99
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• 2014

Objectives : Junsaengpaljeon(遵生八牋), a book specialized in curing was published during Ming Dynasty, addressing the significance on food through Eumchanboksikjeon(飮饌服食牋). Therefore, the objective of this study is to investigate the importance and utilization of food in curing from the perspective of author Goryum(高濂). Methods : Junsaengpaljeon released by InMinWiSaeng publisher was used in this study. The author and reference books were investigated, as well as the composition and contents of Eumchanboksikjeon. This study also focused on the utilization of food cure in Eumchanboksikjeon. Results : Volume 11 to 13 in Junsaengpaljeon is about Eumchanboksikjeon. Volume 11 is composed of Seokojaeron(序古諸論), Darchunyu(茶泉類), Tangpoomyu(湯品類), Sooksuyu(熟水類), Jukmiryu(粥糜類), Kwacillbunmiunyu(果實粉麵類), Pojaryu(脯鮓類) and Chisicryubeopjoerye(治食有法條例), whereas volume 12 is composed of Gasoyu(家蔬類), Yasoryu(野蔬類), Onjoryu(醞造類) and Kookryu(麯類). Volume 13 is composed of Chumsikyu (甛食類), Beopjeyakpumryu(法製藥品類), Boxsicbongyu(服食方類) and Gojaronbangjungyakmuljihae(高子論房中藥物之害). Especially volume 11 proposed the recipe and efficacy of Tangpoomyu(湯品類), Sooksuyu(熟水類), Jukmiryu(粥糜類) and Kwacillbunmiunyu(果實粉麵類), which can be used in food curing. Conclusions : Junsaengpaljeon Eumchanboksikjeon is a book complied the foods of Ming Dynasty with the description of dietetics theory. Especially this book covers Boxsicbong(服食方) and its dietary therapy prescription, and food for elderly health; it is, therefore, highly useful in applying various areas.

• 한국의사학회지
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• 제27권1호
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• pp.61-76
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• 2014

The "ShikLyoChanYo", written in 1460 by JunSoonYi (全循義), master court doctor in JoSeon (朝鮮) Dynasty, is the very first specialty publication of Korean dietary treatment existing today. Both Chinese and Korean scholars have assumed that this book had been lost long time ago. In November 2003, however, a Korean philologist found a version of the book, Yangyang (襄陽, a district name in Korea), and this book has attracted a lot of interest of Korean traditional medical science and agricultural science since then. This paper is to dissert the document of food therapy from the book with profound document study and statistical analysis in the fields of traditional Chinese medicine and traditional Korean medicine on dietetics. It completes the study of the application of all the dietetic treatments according to symptoms of diseases and all the plants and medication applied to cure chronic conditions that are clinically examined for the purpose of food therapy. A general survey on sundry records related to this food therapy of the "ShikLyoChanYo" has been done to make this dissertation and it carried out a statistic analysis of all the dietetic mixing technique of all plants and medication. Among other symptoms of illnesses from the book, there are 7 frequently addressed ailments chosen from the aspect of food therapy - a stroke, a disease diagnosed by thirst, a serious cough, an ache resulting from numbness, a disease relating to stomach, blurry vision and weak hearing, and a drinking related disease. This part is to discuss these illnesses and how to cure them with food based on its characteristics and rules of application.

• 동아시아식생활학회지
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• 제10권4호
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• pp.261-273
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• 2000

This paper was studied on the fruits in Dongeuebogam. Dongeuebogam is a representative ancient book of medicine, published in 1600. It mentioned to be thirty six kinds of fruits, with respect to taste, way of use, efficasy, facts of toboo were mentioned. Most of fruits have cold, warm character and sweet, sour taste and even nature which are based on Em yang oh hang theory. And they had been used for protection or cure of several kinds of diseases, and keeping health. The method of utilization of fruits presented in Dongeuebogam as medicine were food processing type, such as jook(porridge), tang(soup), jeup(juice), boonmal(powder), kunjo(drying), hoonyun(smoking).

• 대한한의학원전학회지
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• 제29권2호
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• pp.1-12
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• 2016

Objectives : This study selected the food ingredients mainly appearing in the stomach-disease-related articles from Eumsunjungyo Singnyojaebyeong and Singnyochanyo, and investigated their effects to turn these data into references for modern people, use the food therapy of ancestors for modern life, and prevent and cure stomach diseases of modern people due to unhealthy lifestyle. Methods : This study selected the stomach-related food therapies from Eumsunjungyo and Singnyochanyo, and organized the therapies by chief virtue, effect, ingredient, and recipe. Also, this study analyzed and investigated characteristics, tastes, and target organs of the food ingredients in the recipes. Results : There are 8 stomach-related recipes among 61 recipes in Eumsunjungyo Singnyojaebyeong, and there are total 34 types of stomach-related recipes in Singnyochanyo including 27 types of BiwiBuBanui Five and 7 types of GutoBuHaeyeokByeonggyeonBiwi fifteen. Both Eumsunjungyo Singnyojaebyeong and Singnyochanyo contains food therapies for diseases due to week stomach. Most recipes in Singnyochanyo uses only food ingredients, whereas most recipes in Eumsunjungyo Singnyojaebyeong uses ingredients which can be used as medicine. Conclusions : The food therapies in Eumsunjungyo Singnyojaebyeong and Singnyochanyo proves that people in all regions have used food to cure diseases from old times. On the other words, people have clinically used the characteristics, tastes, and cooking forms of food ingredients for a long time. Thus, this study can be a reference for creating another food therapy.

• 대한한의학방제학회지
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• 제21권2호
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• pp.100-109
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• 2013

Objectives : "Donguibogam(東醫寶鑑)" is a medical book of the Joseon Dynasty compiled by Heo Jun and was first published in 1613. It recorded a great deal of prescriptions which contained pork and gave detailed explanations of parts of pork's natural properties and effects. Pork is widely used as a food ingredient in the world but the traditional medicine community has a contraindication of pork and traditional herbal medicines taken together. The aim of this study was to find the supports to develop pork functional foods for the treatment of diseases in "Donguibogam". Methods : Therefore we investigated the documents recorded in "Donguibogam" about usefulness of pork which were used for not only a food ingredient but also a medicine. Results : "Donguibogam" introduced 25 parts of pork including liver, kidney, stomach, bladder, heart etc, and a variety of taking ways i.e. common usages which are internal, external, common use, and aid use which cure a variety of diseases not a simple food but a therapies food. Conclusions : We confirmed that pork has been used to treat many diseases, so we propose to develop pork functional foods available for prevention and cure of certain diseases.

• 사상체질의학회지
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• 제11권1호
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• pp.221-240
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• 1999

1. 연구 목적 사상의학(四象醫學)에 있어서 식이요법은 체질진단, 약물치료와 아울러 정신과 육체의 균형 및 조화라는 입장에서 매우 중요하다. 하지만 학자들간의 체질음식에 대한 리견(異見)으로 인하여 혼란이 있어왔다. 따라서 중요한 식품에 대한 역사적 유래, 특성, 효능에 대한 문헌고찰을 통하여 사상체질 식이요법의 이론적 배경을 제시할 필요성이 제기된다. 백채지주(百菜之主)라 할 수 있는 아욱(葵菜)은 다른 나라와 달리 우리 나라에서만 국이나 찌개에 넣어 식용(食用)되고 있다. 이러한 아욱은 접시꽃(蜀葵), 닥풀(黃蜀葵), 해바라기(向日葵)와 같이 공통적으로 이름에 규(葵)가 들어가고 성질이 비슷하기 때문에 같이 고찰하였다. 특히 해바라기에 대한 문헌정리가 없는 학계에 해바라기 도입연대를 추정하고 규(葵)를 해바라기로 오역함에 따른 폐단을 정정하는 근거를 제시하고자 한다. 2. 연구 방법 본초서(本草書) 뿐만 아니라 농서(農書), 유서(類書), 개인문집 등을 비교 분석하였다. 3. 연구 결과 (1) 규채(葵菜)는 '아부실(阿夫實) ${\rightarrow}$ 아욱(阿郁) ${\rightarrow}$ 아옥(아혹) ${\rightarrow}$ 아욱'의 표기변천을 거치며, 동규(冬葵)를 돌아욱이라하는 까닭은 해를 넘기는(돌) 아욱이라는 뜻이다. (2) 아욱의 향일성(向日性)은 충(忠)과 지(智)를 상징하는 의미로 사용되었으며, 촉규(蜀葵) 황촉규(黃蜀葵) 향일규(向日葵)의 향일성(向日性)과 맞물려 확대 해석하기에 이르렀다. (3) 黃蜀葵(닥풀)를 一日花(일일화)로 보았으나 해바라기가 도입된 이후 황촉규(黃蜀葵)와 해바라기를 혼동하여 닥풀을 해바라기(向日花)로 잘못 인식하기도 하였다. (4) 현존하는 문헌 중 해바라기에 대한 최초기록은 "청장관전서(靑莊館全書)"(1795)이며 1700년대 초기에서 중기사이에 도입되었을 것으로 추정된다. (5) 일부 사전류의 잘못된 기록으로 인하여 규(葵)에 대한 해석의 혼란을 가져왔으나 이는 바로 잡아져야만 한다.