• Journal of Sasang Constitutional Medicine
• /
• v.17 no.1
• /
• pp.16-24
• /
• 2005

1. Objectives This study is purposed to find a dietary treatment of Taeyangin in the ${\ulcorner}$Sik Ryo Chan yo(食療纂要)${\lrcorner}$(1460). 2. Methods It was researched as bibliographic study with ${\ulcorner}$Sik Ryo Chan YO${\lrcorner}$ of the oldest Korean book concerned about a dietary treatment and ${\ulcorner}$Hyangyakjipseongbang(鄕藥集成方)${\lrcorner}$ ${\ulcorner}$Euibangyoochui(醫方類聚 )${\ulcorner}$ etc. 3. Results and Conclusions (1) ${\ulcorner}$Hae Dong Moon Hun Chong Rok(海東文獻總錄)${\lrcorner}$ misquoted ‘Five Vegetable(五菜)’ written in ${\ulcorner}$Sik Ryo Chan YO${\lrcorner}$ as 'One leaf(一葉)'. (2) The efficacy of persimmon, Mo Gwa, Oh Ga Pi(the root bark of various araliaceous shrubs), Crucian, Ju Du Kang, Watershied plant(Brassenia purpurea) in this book are the same or similar to those of ${\ulcorner}$Dongyi Suse Bowon${\lrcorner}$ and ${\ulcorner}$Dongmu Yugo${\lrcorner}$. But some of them are represented as having different properities in Sasang Constitutional Medicine(SCM) and ${\ulcorner}$Sik Ryo Chan YO${\lrcorner}$. For example, dried persimmon is used for the treatment of deafness, Crucian for asthma and Song Jul(松節) for bruises in ${\ulcorner}$Sik Ryo Chan Yo${\lrcorner}$ but SCM. (3) This book doesn`t have a definite expression about Sasangin, but it contains documents of clinical cases. So it seems that this book would somewhat affect to SCM after ages.

• The Journal of Pediatrics of Korean Medicine
• /
• v.25 no.3
• /
• pp.70-76
• /
• 2011

Objectives: The purpose of this study is to suggest a way of weaning infant from the mother using an oriental medicine. Methods: Investigating the method of weaning infant from the mother using an oriental medicine, SikRyoChanYo. Results & Conclusions: There are two ways of weaning baby off from the mother using an oriental medicine. One way is a method of weaning ingredients analysis by oriental medicine. Another way is using an oriental medicinal. Weaning method using an oriental medicine can especially improve infant's health although we need more studies to prove this conclusion.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.21 no.2
• /
• pp.353-361
• /
• 2007

This study searched the medical thought of Cheon Sun Eui (全循義). The relavance of his writings with the modern Korean Traditional Medicine, the science of food and nutrition, and the living science. His medical philosophy which was expressed in SikRyoChanYo(食療贊要), SanGaYoGok(山家要錄), ChimGuTaeKIlPeonJip(鍼灸澤日編集), etc., was investigated. The purpose of SikRyoChanYo(食療贊要) was to describe the food therapeutics before using drugs for treatment of diseases and stress the prevention of illness using foods. Second, he mentioned the science of breeding of plants and the method of food storage in his writing, SanGaYoGok(山家要錄). In this writings, the method of preparing and processing foods, storage of foods, fermentation of foods, the science of breeding of plants, etc., was mentioned. So, he could be called as a scientist. Also, he stressed the importance of food in maintaining health and curing illness in this book. Third, he wrote the good and bad luck of time and the day of getting away from the bad luck when the acupuncture and moxibustion was performed. In ChimGuTaeKIlPeonJip(鍼灸澤日編集), he reflected together the energy changes of nature and body in performing therapeutics.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.21 no.1
• /
• pp.10-17
• /
• 2007

This study examined Cheon SunEui(全循義)'s lineage, life, ChimGuTaekllPeonJip(鍼灸擇日編集) and SikRyoChanYo(食療纂要)'s subjectmedical history. Cheon SunEui(全循義)'s position underestimated that it's associated with the reality of politics in the early years of the Joseon dynasty medical history. Accordingly, Cheon SunEui(全循義)'s the healing art and studies remain poorly characterized. To understand the role of Cheon SunEui(全循義)'s studies, we examined that his lineage and life. We made a complete translation Cheon SunEui(全循義)'s ChimGuTaekllPeonJip(鍼灸擇日編集) introduction and confirmed importance alternative choice in the practice of acupuncture and moxibustion. We also identified that SikRyoChanYo(食療纂要) introduced hothouse methods using Korean paper and ondol, food store and fish store methods. is not too much to say that this book is one of the diet of our time. These results demonstrated that Cheon SunEui(全循義)'s life and literary work feel keenly the necessity of study in korea medical history. Because of the actual politics place estimate, Cheon SunEui(全循義)'s life and science underestimate. However, his books excavated. Old values cut red tape, following studied realized about his medical art and medical ideas.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.6
• /
• pp.680-707
• /
• 2010

Research was conducted on vinegar types and characteristics with reference to representative literature such as SanGaYoRok, SikRyoChanYo, SooEunJabBang, GoSaChalYo, DongEuiBoGam, SaSiChanYoCho, JuBangMoon, ShinGanGuWhang, ChalYoSeo, EumSikDiMiBang, YoRok, ChiSengYoRam, SanRimKyoungJae,EumSikBo,OnJuBeop, SulManDeuNunBeop, KyuHapChongSeo, ImWonSipYukJi, JungIlDangJabJi, SulBitNeunBeop, SiUiJeonSeo, and BuInPilJi from the 15th to the 19th centuries of the Joseon Dynasty. Based on this research, a classification of materials used in vinegar, knowledge on treatment, preparation of ingredients, capturing flavor, storage of vinegar, as well as the favorable days that vinegar can be manufactured were studied and analyzed based on the different aspect of vinegar. Vinegar is a wellknown condiment throughout the world and has the potential of becoming a luxurious food. Replication and further analysis to expand the properties of vinegar is necessary using old literature, together with the literature identified above. Based on ongoing research, it is foreseeable that the development of a vinegar with unique characteristics and improved standards will be the foundation for the globalization of Korean cuisine, which is our current focus.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.5
• /
• pp.639-654
• /
• 2010

This study attempted to research the local food of various regions at a personal level by discovering how food has developed das part of a region's culture base. Discovery of the characteristic story behind the making of a region's characteristic food as local delicacies can inspire self-esteem in the culture, and enhance the real-life image as appropriate to a region, and thereby be made a part of local tourism and thus contributing to the local economy. For this reason, the native foods of the region of Chungcheongnam-do were researched in terms of the cultural sensibilities that inform the unique history of that region. The study was designed so as to aid in understanding food's characteristic value in Chungcheongnam-do and to give a historical representation of Chungcheongnam-do's image by means of storytelling techniques; thus, the local food's character can be presented alongside a story that appeals to the five senses. For this purpose, Chungcheongnam-do's representative native rice table was cast as the 'Hyunchoong rice meal table' - after the figure of admiral Yi Sun Shin of Asan area region, a representative image of Chungcheongnam-do - and 'Choosa rice meal table', after the figure of 'Choosa' Kim Jeong Hee of Yesan region, of which various literary works form a representative image of Chungcheongnam-do. 'Hyunchoong rice meal table' was composed of a health food centered menu which could supply sufficient nutrition as a food ration in times of war or winter shortage, thus providing an image of nutrition and power as appropriate to these situations. Also, to assess the health effectiveness of each rice table, the functionality of the ingredients were investigated as reported in 'Sik-ryo-chan-yo : a dietary treatment' which was published by Soon-Ui Cheon in the Chosun era and by which the foods of the early Chosun era won recognition as being both healthy profitable.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.3
• /
• pp.270-284
• /
• 2010

The objective of this study was to familiarize people with the native local food of Chungnam Province by developing its regional food as a culture resource. Native Local Food Search and luxury itemization based on regionally-characterized stories enhances self-perception of the national culture, promotes appropriate local images to the public, and contributes to the local economy by increasing regional tourism. Therefore, this study researched local stories of cultural significance, that is, those connected to the history and originality of Chungnam Province, and developed contents related to Chungnam native local food. Features of the native local food were introduced by a story telling method in order to appeal to the five senses. The story was composed for easy understanding of the value of food, and the brand image of Chungnam was developed based on representative historical stories of the region. In this study, the following were developed as representative images of Chungnam: 'Royal meal table of King Moo-ryung' in Kongju was presented by recomposing the story of King Moo-ryung, a famouns king of the Baekje era; 'Mong-yoo-do-won's rice meal table' was introduced via Mongyoo-do-won's painting by Kyeon An, a famous painter of the Chosun era who was born in Seosan. The 'Royal meal table of King Moo-ryung' was set with food made from local farm products, demonstrating the flavor and elegance of the Baekje era. 'Mong-yoo-do-won's rice meal table' resembled Kyeon An's Mong-yoo-do-won-do, which has a background featuring early spring. The rice table was designed to remind people of a flamboyant painting like a scattered peach blossom leaf in the early spring. To verify the health effectiveness of each rice table, the function of each ingredient was investigated through 'Sik-ryo-chan-yo:a dietary treatment', which was published by Soon-Ui Cheon during the Chosan era. According to the results, most of ingredients are certainly beneficial to health, as was recognized in the early Choson era.