전통 약선음식의 문헌적 근거에 대한 연구:동의보감 탕액(湯液)편에 나타난 원리와 재료를 중심으로 (A Study on the Literature Basis of Traditional Yaksun Cuisine:Focused on the Principles and Ingredients Specified in the Decoction(湯液) Chapter of Donguibogam)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 26권 / 8호 / 215 ~ 226페이지
· 저자명 : 복혜자

초록

This research aims at analyzing the principles of Yaksun presented in Donguibogam and the respective basis thereof. The research method was based on literature research, and the cost of previous research and literature was compared and considered. The result of the research showed that the decoction chapter included the principles of color, taste, and energy. In addition, each section of the decoction chapter presented the ingredients for each detailed subsection and medicinal properties and effects of medicinal herbs by including 170 types in grain section, poultry section, meat section, fish section, insect section, fruit section, and vegetable section. As such, as the food ingredients of broad characteristics are presented in the form of medicinal herbs in the decoction chapter, the material is valuable for the development of Korean food and Yaksun. Accordingly, the analysis and research on the decoction chapter of Donguibogam should be continued as a basic material of Yaksun, and there is a necessity for consilience research that connects actual and specific Yaksun food and medical theories of Donguibogam.

영어초록

This research aims at analyzing the principles of Yaksun presented in Donguibogam and the respective basis thereof. The research method was based on literature research, and the cost of previous research and literature was compared and considered. The result of the research showed that the decoction chapter included the principles of color, taste, and energy. In addition, each section of the decoction chapter presented the ingredients for each detailed subsection and medicinal properties and effects of medicinal herbs by including 170 types in grain section, poultry section, meat section, fish section, insect section, fruit section, and vegetable section. As such, as the food ingredients of broad characteristics are presented in the form of medicinal herbs in the decoction chapter, the material is valuable for the development of Korean food and Yaksun. Accordingly, the analysis and research on the decoction chapter of Donguibogam should be continued as a basic material of Yaksun, and there is a necessity for consilience research that connects actual and specific Yaksun food and medical theories of Donguibogam.

참고자료

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