@article{ART001929745},
author={Hong Jinim and Yoon,Chang-Yeol},
title={A Study on Composition and Contents in 『Junsaengpaljeon (遵生八牋)･ 「Eumchanboksikjeon (飮饌服食牋)』},
journal={The Journal Of Korean Medical Classics},
issn={1229-8328},
year={2014},
volume={27},
number={4},
pages={85-99},
doi={10.14369/skmc.2014.27.4.085}
TY - JOUR
AU - Hong Jinim
AU - Yoon,Chang-Yeol
TI - A Study on Composition and Contents in 『Junsaengpaljeon (遵生八牋)･ 「Eumchanboksikjeon (飮饌服食牋)』
JO - The Journal Of Korean Medical Classics
PY - 2014
VL - 27
IS - 4
PB - 대한한의학원전학회
SP - 85
EP - 99
SN - 1229-8328
AB - 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.
KW - Junsaengpaljeon (遵生八牋);Eumchanboksikjeon (飮饌服食牋);Food cure (食治);Tangpoomyu (湯品類);Jukmiryu (粥糜類)
DO - 10.14369/skmc.2014.27.4.085
ER -
Hong Jinim and Yoon,Chang-Yeol. (2014). A Study on Composition and Contents in 『Junsaengpaljeon (遵生八牋)･ 「Eumchanboksikjeon (飮饌服食牋)』. The Journal Of Korean Medical Classics, 27(4), 85-99.
Hong Jinim and Yoon,Chang-Yeol. 2014, "A Study on Composition and Contents in 『Junsaengpaljeon (遵生八牋)･ 「Eumchanboksikjeon (飮饌服食牋)』", The Journal Of Korean Medical Classics, vol.27, no.4 pp.85-99. Available from: doi:10.14369/skmc.2014.27.4.085
Hong Jinim, Yoon,Chang-Yeol "A Study on Composition and Contents in 『Junsaengpaljeon (遵生八牋)･ 「Eumchanboksikjeon (飮饌服食牋)』" The Journal Of Korean Medical Classics 27.4 pp.85-99 (2014) : 85.
Hong Jinim, Yoon,Chang-Yeol. A Study on Composition and Contents in 『Junsaengpaljeon (遵生八牋)･ 「Eumchanboksikjeon (飮饌服食牋)』. 2014; 27(4), 85-99. Available from: doi:10.14369/skmc.2014.27.4.085
Hong Jinim and Yoon,Chang-Yeol. "A Study on Composition and Contents in 『Junsaengpaljeon (遵生八牋)･ 「Eumchanboksikjeon (飮饌服食牋)』" The Journal Of Korean Medical Classics 27, no.4 (2014) : 85-99.doi: 10.14369/skmc.2014.27.4.085
Hong Jinim; Yoon,Chang-Yeol. A Study on Composition and Contents in 『Junsaengpaljeon (遵生八牋)･ 「Eumchanboksikjeon (飮饌服食牋)』. The Journal Of Korean Medical Classics, 27(4), 85-99. doi: 10.14369/skmc.2014.27.4.085
Hong Jinim; Yoon,Chang-Yeol. A Study on Composition and Contents in 『Junsaengpaljeon (遵生八牋)･ 「Eumchanboksikjeon (飮饌服食牋)』. The Journal Of Korean Medical Classics. 2014; 27(4) 85-99. doi: 10.14369/skmc.2014.27.4.085
Hong Jinim, Yoon,Chang-Yeol. A Study on Composition and Contents in 『Junsaengpaljeon (遵生八牋)･ 「Eumchanboksikjeon (飮饌服食牋)』. 2014; 27(4), 85-99. Available from: doi:10.14369/skmc.2014.27.4.085
Hong Jinim and Yoon,Chang-Yeol. "A Study on Composition and Contents in 『Junsaengpaljeon (遵生八牋)･ 「Eumchanboksikjeon (飮饌服食牋)』" The Journal Of Korean Medical Classics 27, no.4 (2014) : 85-99.doi: 10.14369/skmc.2014.27.4.085
