• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.930-939
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• 2006

Classifying Fruits recorded in Tangaekpyeon of Donguibogam and Sikgamchalyo of Jeongjoji of Limwonsibyukji and comparing the types, features, efficacy and side effects based on Kimi Theory(氣味), we found forty one fruits in Donguibogam and forty eight in Limwonsibyukji. As well as fresh fruits, soup, gruel, dry fruit, and powder, peel, stem, leaf, and root were also used. According to the literature, Fruits are classified by five conditions(五氣) and five tastes(五味) and many are mild with sweet taste or warm with sweet and sour taste. They are efficacious in protecting the five viscera, building up energy, controlling heat, calming febrile diseases, promoting urination and excretion, antidiarrhetic, calming cholera morbus, improving skin condition calming the stomach, neutralizing poisonous effects and improving eyesight. To help prevent and cure diseases, those with cold physical constitution must take warm Fruits to vitalize their physiology and those with hot physical constitution cold Fruits for balance. To improve their physical health, our ancestors tried to control their bio rhythm with food and medicinal material and promoted health and prevented diseases by taking such food. We therefore expect that we can have a healthy dietary life by taking advantage of the five conditions and five tastes of Fruits and continuing the spirit of Korea traditional food culture.

• 한국도서관정보학회지
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• 제37권1호
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• pp.375-403
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• 2006

이 연구는 임원십육지(林園十六志) 가운데 농학분야(農學分野)에 속하는 6개 (지)志의 인용문헌(引用文獻)을 분석한 논문이다. 분석결과, 인용문헌(引用文獻)의 표기상 오류(誤謬)로 확인된 문헌은 20종이며, 약서명(略書名) 또는 이서명(異書名)은 53증으로 확인되었다. 서명(書名)의 오기(誤記)와 약서명(略書名) 또는 이서명(異書名)을 정리하여 본 결과, 농학분야(農學分野)의 인용문헌(引用文獻)은 총 357종, 인용회수는 총 5349회로 밝혀졌다. 그리고 임원십육지(林園十六志)의 농학분야(農學分野) 편찬에 인용회수가 100회 이상인 핵심문헌은 군방보(群芳譜)(667회), 농서(왕정)(農書(王禎))(299회), 농정전서(農政全書)(296회), 본초강목(本草綱目)(268회), 재민요술(齋民要術)(264회), 증보산림경제(增補山林經濟)(251회), 난호어목지(蘭湖漁牧志)(250회), 행포지(杏蒲志)(213회), 화한삼재도회(和漢三才圖會)(137회), 호주목단사(毫州牧丹史)(107회) 등 10종으로 밝혀졌고, 농학분야(農學分野)인 6개 (지)志는 원문(1차 자료)의 직접인용을 통한 편찬 작업이 주류를 이루고 있음이 확인되었다.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.690-701
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• 2006

Classifying vegetables recorded in Sikgamchalyo of Jeongjoji of Limwonsibyukji and Tangaekpyeon of Donguibogam and comparing the types features, efficacy and side effects based on Kimi Theory(氣味), we found forty one leafy vegetables, six root vegetables, nine fruit vegetables, nine mushrooms, seven seaweeds and two other vegetables in Limwonsibyukji and thirty five leafy vegetables, eight root vegetables, eight fruit vegetables, one mushroom, two seaweeds and one another vegetable in Donguibogam. According to the literature, vegetables are classified by five conditions(五氣) and five tastes(五味) and many are cold with sweet and bitter taste or warm with hot taste. They are efficacious in protecting the five viscera, building up energy, controlling heat, calming febrile diseases, promoting urination and excretion, calming cholera morbus, improving skin condition, calming the stomach, neutralizing poisonous effects and improving eyesight. To help prevent and cure diseases, those with cold physical constitution must take warm vegetables to vitalize their physiology and those with hot physical constitution cold vegetables for balance. To improve their physical health, our ancestors tried to control their bio rhythm with food and medicinal material and promoted health and prevented diseases by taking such food. We therefore expect that we can have a healthy dietary life by taking advantage of the five conditions and five tastes of vegetables and continuing the spirit of Yacksikdongwon(藥食同源).