• Journal of Korean Medical classics
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• v.30 no.2
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• pp.45-57
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• 2017

Objectives : There exists a number of books that deal with curing diseases with foods. This includes Shennongbencaojing from Han Dynasty era, Zanyin's Shiloaoxingan and Mengxi's Shilaobencao from Tang Dynasty era, Husihui's Yinshanzhengyao from Won Dynasty era, and Feiboxiong's Sikgamboncho from Qing Dynasty era. This paper aims to delve into the food treatment revealed in Sikgamboncho, which is the latest book in the preceeding list, and studied its differences when compared to other medical books that deal with food treatment methods. Methods : The format and contents of Feiboxiong's Sikgamboncho were studied. For its format, Shilaoaoxingan, Yinshanzhengyao, Shikryochanyo, and Donguibogam were used to compare their formats with that of Sikgamboncho in order to discern the unique characteristics found in the book. For its contents, the paper studied food ingredients and food treatment separately, and then studied the historical significance of Feiboxiong's Sikgamboncho. Results : Sikgamboncho categorizes 12 types of grain, 22 types of vegetables, 7 types of cucumis calyx, 27 types of fruit, 9 types of flavor, 4 types of bird, 4 types of animal, 10 types of fish with scales, 4 types of carapace, and 2 types of worm. The book explains each ingredient's harvest period, its nature, potency, and taboos. The food treatment section explains 74 types of treatments that are divided between the wind, cold, summer heat, dampness, dryness category and the qi, blood phlegm, deficiency, and excess category. Each treatment contains its potency and recipe. Conclusions : Feiboxiong underlined the importance of ingredient through placing significance even to the order of ingredients. Out of the total 74 food treatments, 25 treatments were dedicated to deal with weakness. Feiboxiong attempted to prevent human body from becoming weak, which reflects his emphasis on the importance of food and wellness.

• Journal of Korean Medical classics
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• v.31 no.1
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• pp.15-28
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• 2018

Objectives : This study first acknowledges that cough, which is a light symptom, can act as a link that leads to more serious disease. With this acknowledgement, the study ponders upon how the people of the past, before the introduction of western medicine, attempted to cure the first sign of cough and how to stop it from developing. Methods : China's Eumsunjungyo and Sikgamboncho, and Chosun's Singnyochanyo and Donguibogam are used mainly to analyze the food cure that were used in relation to sea water, and to discover what types of ingredients and preparation forms were used, how they were taken, what types of food cure there were, and how they were used. Results : There was no ingredient used commonly in all of the four literatures. Eumsunjungyo utilized ingredients related to lamb. Singnyochanyo and Donguibogam were both used in Chosun, but some similarities with the Chinese literatures were discovered in terms of food cure since they were put together with their Chinese counterparts as references. Ingredients that were used commonly in two or more of the literatures were ginger, taoren, xingren, honey, pear, liyu, and pig lung. Conclusions : Some staple folk remedies that later becamce cultural cuisines included drinking the water from boiling pear and honey and boiling and eating pears with peppers stuck in them. The eating of ginger together with korean traditional taffy have taken its own form and became saenggang jeonggwa and pyeongang. The oriental food cure method has been continuing among the folk people in the form of traditional food with the food philosophy of edible homologous as its basis.