• Journal of Oriental Neuropsychiatry
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• v.20 no.3
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• pp.15-33
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• 2009

Objectives : To study for classifying indications and procedure of historical changes, as a preliminary study, we collected and arranged prescriptions of headaches in medical documents after "Hwang-Je-Nae-Gyeong". Methods : 1. The researcher reviewed books, as a bibliography, recording to associate with a headaches in "UI-Bu-Jeon-Rok". 2. In reference books, we collected and arranged the herb medicines related to headaches in chapter of them. 3. In case of no chapter associated with headaches in books, we found prescriptions related to headaches and rearranged them. 4. Applied or added herb medicines were excluded, if the chief virtue was not primarily for headaches. 5. Prescriptions for signs to headaches related to dizziness were excluded. 6. Prescriptions for signs to associated with tremor were excluded. 7. We excluded prescriptions of headaches for dermatological disease. Results and conclusions : 1. Thirty seven documents were referred to the section of a headche in "UI-Bu-Jeon-Rok". 2. Prescriptions of "Sang-Han-Ron", which were related to headaches, were repeatedly quoted in chinese medical publications. 3. Nameless prescriptions of headaches were recorded from earlier books to later publications. 4. It started to record prescriptions of headaches separately from "Hawl-In-Seo" in 1107. 5. Described how to discriminate Naesang from Oegam, but prescriptions of headache were not listed in Dongwon Yi's "Nae-Oe-Sang-Byeon-Hok-Ron" which was published in 1247.

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