• Journal of Korean Medical classics
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• v.7
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• pp.113-160
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• 1994

The Sa-Ahm monk, who was believed to have existed in the middle of Cho-Seon Dynasty in Korea, have created an original Sa-Ahm's acupuncture method and written down, "Book of Sa-Ahm's 5 Element Acupuncture Method" using not only laws of creation and suppression in 5 element theory but also its main and other connected meridians according to the daignosis of visceras and bowels. Also the written time and background of its theory have not been known, and after obtaining Ji-San's book on Sa-Ahm's acupuncture method, I studied on them. The results are as follows : 1) The treatment chapter of Book of Sa-Ahm's 5 Element Acupuncture Method was written down by Sa-Ahm himself, and the chapter for Medical Experience was found to be written down by Ji-San. 2) It seemed that Sa-Ahm adopted the main ideas of "Eui Hak Jeong Jon(醫學正傳)" for the section of physiology, pathology and classification of disease symptoms the contents of which covered 40 of 43 parts, and the ideas of "Dong Eui Bo Gam(東醫寶鑑)" for YunGi treatise(運氣篇), and SangHan part(傷寒門) in classification of diease symptoms was intensified by the ideas of "Eui Hak Ip Moon(醫學入門)", and the contents of apoplexy, diseases characterized by acute diarrhea and vomiting, beriberi, diseases of oral cavity were intensified by the ideas of "Chim Ku Kyeong Hearn Bang(鍼灸經驗方)". 3) The written date of the Book of Sa-Ahm's 5 Element Acupuncture Method has been established as 1644 AD(22nd year of In Jo king of Cho-Seon Dynasty) after studying preface, contents and acknowledgement of Heo Im's "Chim Ku Kyeong Hearn Bang(鍼灸經驗方)". 4) The philosophic background of "Sa-Am Acupuncture Method(舍巖鍼法)" seems to be derived from the theories of "I Ching(周易)" and Yin Yang 5 Element Theory(陰陽五行學說), and to be influenced by such medical scholars as Tan Ke(丹溪), Woo Bak(虞搏), and Heo Im(許任).

• Journal of the Korean Society of Food Culture
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• v.1 no.2
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• pp.127-141
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• 1986

This paper attempts to study the court food based on the historic ceremony book, Jung Ri Eui Gwiea which describes the king's visit to the royal tomb, 'Hyun Neung Won', during the rein of Chung Jo, the 22th King of Yi Dynasty. According to this book, the foods used for the ceremony of the court and the courtesy of dinner party appears as follows. 1. At the birthday party of Bong-su Dang, the main table with 70 dishes and the side table of extraodinary flavor with 12 dishes were served to Mrs. Hong of Hea Kyung Kung, the mother of Chung Jo. As soon as they were served, the napkins, menu card, flowers and soups followed them, and a cup (Jack) of wine (with soup) was served to her seven times. This party was held by Sang Chim, Sang Kung, Sang Eui, Jun Chan, Chan Chang, Jun Eui, In Eui, Sa Chan and Jun Bin. 2. At the birthday party of Yun-hee Dang;the main table with 82 dishes and the side table of extraodinary flavor with 40 dishes were served to her. And the napkins and menu cards followed them and a cup(Jack) of wine was served to her four times. The courtesy of this party was held by Sang Chim, Sang Kung, Sang Eui, Jun Sun and Yeo Jeo Jip Sa. 3. At the party of Yak No Yun for the oldman, there were some soups (Doo Po Tang), cooked sliced meats (Penn Yeuk), steamed legumes (Heuk Tea Zeung), and some fruits on the main table. The napkins, menu cards and flowers followed them, and wine was served on the table for the king. The feast was held by Chan Eui, In Eui, and Tong Rea. 4. Foods used in these parties were classified into 9 groups such as Rice cakes, Rice and Noodles, Dessert Cakes, Sugars, Fruits, Side Dishes, Beverages, Sauces and Wine. 5. The units of height, amount, weight, and number measured for cooking were used variously. 6. The foods accumulated highly on the dishes were decorated with paper and silk flowers. 7. The containers for cooking and the utensils for the feast were used variously.

• Korean Journal of Acupuncture
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• v.27 no.2
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• pp.35-47
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• 2010

Objectives : Chim-Gu-Kyung-Heom-Bang(CGKHB; 鍼灸經驗方) is the needle and moxa specialized document written by the doctor specialized in needle and moxa treatment of Joseon(朝鮮), Heo Im(1570-1647). The document was published in April 1644(22nd year of King Injo). CGKHB contains the needle and moxa treatment techniques accumulated by the Joseon Dynasty as well as the personal experience of Heo Im. The aim of this study is to restore the past treatment method as a method of Needle Insertion Method at CV12(NIM-CV12, needle to penetrate blood vessel technique) in CGKHB.. Methods : Through Dong-Yi-Bao-Gam(DYBG; 東醫寶鑑), the implication of Korean medicine study of the Jungwan(CV12) has been studied. Next is the contemplation of the NIM-CV12 of CGKHB with the Acupuncture Treatment Using Jungwan(中脘鍼法) of Park Tae-won and Acupuncture Treatment for Byeokjeok(癖積鍼法) of "Geup Yubang". Results and Conclusions : 1. CV12 is one of the acupuncture points representing stomach(脾胃), middle energizer(中焦), phlegm-fluid retention(痰飮) and greater yin(太陰). 2. NIM-CV12 of CGKHB is the technique to penetrate the needle into the CV12 strictly relying on tactile sense of a person who give the penetration. This CV12 administration was carried out at intervals of every 7 or 8 day. During the administration period, the patient was not allowed to intake excessive amount of food. 3. The Acupuncture Treatment Using Jungwan(中脘鍼法) of Park Tae-won and Acupuncture Treatment for Byeokjeok(癖積鍼法) of "GeupYubang", existed in the same era of the NIM-CV12 of CGKHB, have similar linkage to the NIM-CV12 of Heo Im.

• Journal of the Korean Institute of Landscape Architecture
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• v.28 no.3
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• pp.25-38
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• 2000

The research follows several steps. First, the chinese 'WangSung' and 'KungSi' System are verified positively. Next, the structure of palace in Choson Dynasty is deduced based on those chinese systems. Finally, the common system that is also applied in other government-operated spaces is found. The result can be summarized as follows. It is clarified from reviewing the chinese 'WangSung' and 'KungSil' Systems that the 'OyoiCho' is located in 'WhangSung(the imperial city) but out of' KungSung(the palace). Therefore, the research points out that all sort of theories explaining the 'OyoiCho' of Choson Dynasty is a space of 'in-place' are false. The palace system of Choson dynasty seeks the substantiality grounded on the substantial function of 'SamCho(three spaces)' rather than its strict principle dividing main spaces by several doors-'KungMoon' Moreover, it is also certified that the 'ChonChoHooChim' system, literally the political court is located at the front and the private section is at the other(back) side, is directly applied on the palace of Choson Dynasty. This idea has been developed into 'inner and outer' concept and repressed in palace as the 'OyoiChon(outer palace) and NaeChon(inner palace)' concept. conclusion, the research suggests that the dual concept in space such as 'ChonHoo(front and back) and 'NaeOyoi(inner and outer)' basically comes from 'Eum Yang' theory and influences in building other government-operated spaces: for example 'ChongMyo(the royal ancestors shrine)', 'SoWon(a private school of Choson dynasty), 'HyangKyo(a local school annexed to the Confucian shrine)' and 'KwanAh(a governmet agency)'

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.2
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• pp.295-303
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• 2005

YangDongChangHwaHuRok(兩東唱和後錄)is a book that organized the conversation between Joseon physician Ki-DuMun(奇斗文) and Japanese Acupuncture specialist Murakami Tanio(村上溪南) and others when they visited the quarters where the Choson Delegation(朝鮮通信使) were staying in, while the Choson Delegation party were visiting Japan in 1711. YangDongChangHwaHuRok(兩東唱和後錄) was discovered in the process of gathering medicine-related historical documents of the Choson Dynasty that is spread out all over the Japanese region, with the help from Japanese and Chinese scholars. This was part of the Co-Examination-Research-Process of korean medical documents that are located in the East Asia traditional medical region, which was promoted by the Korean Institute of Oriental Medicine in 2003. This paper has analyzed in-depth, with an inner-medical view, the academic exchange content of YangDongChangHwaHuRok(兩東唱和後錄) by following the order of the main text. With this examination, we were able discover new facts about the interest in Primary Symptom(是動病) and Secondary Symptom(所生病) of 17th century doctors, a new hypothesis on the diffusion of HeoYim(許任)'s ChimGuKyungHeomBang(鍼灸經驗方) in Japan, the existence of a new acupuncture tool called ChongChim(腫鍼), and the influence of the 18th comtemporay famous traditional medical books (it is called UiHakYipMun(醫學入門) and ShinEungKyung(神應經) on the 18th century East Asian medical circle. We were also able to ascertain the specific medical content that was diffused to the Japanese medical circle by the Korean medical circle.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.83-96
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• 1996

The purpose of this paper is to examine the various kinds of recipes of pheasant through classical cookbooks written from 1670 to 1943 which are the basic materials to the meat cooking. The recipes of pheasant are found 39 times in the literature, which can be classified into eleven groups. Chronologically, the recipe of mandu (ravioli) was first appeared, and guk, tang (soup), kui (roasted), jang (salted meat), chim (steamed), po (dried meat), whe (raw meat), gijim (boiled in soy sauce), cho (sparkly heated in soy sauce and sugar), jolim (hard boiled in soy sauce), and jungol (meat with vegetable cooked in pan) followed in the records. Kui was the most popular one with the frequency of 43.6%, which proves that kui is the most suitable one for pheasant among all of recipes. Mandu and guk, tang were 10.2%, chim and po were found with the same rate of 7.7% and the next ones were jang, gijim, cho, and jungol with the rate of 2.6%. The recipes of pheasant were recorded much less than those of beef, chicken, pork, lamb, and dog meat. Particularly, in comparison with chicken belonging to fowls, the frequency of pheasant cooking did not reach even to one third of that. The Korean recipes of pheasant have been independently developed with originality, having nothing to do with the Chinese ones. The recipes of pheasant before the late 1800s have based on the strict recipe principles along with the spirit of art and sincerity, but they were deteriorated to simple and easy ones discarding principles. The main ingredient was the flesh of pheasant and the sub-ingredients such as flour, pinenut, buckwheat powder, and mushroom were included in common. In additon, oil, soy sauce, black pepper, and stone leek were frequently used as main seasonings.

• Korean Journal of Acupuncture
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• v.35 no.4
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• pp.203-209
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• 2018

Objectives : The GB18 belongs to one of the 92 controversial points in the development of WHO standard of acupuncture point location. The number of Chon measurement of GB18 is described differently in the A-B Classic of Acupuncture and Moxibustion (ChimGuGakEulKyung; AB Classic) and the Complete Compendium of Acupuncture and Moxibustion(ChimGuDaeSeong; Complete Compendium). The aim of the study is to review the point location of GB18 and compare the relation of the location of BL7. In addition, I would like to propose new locating method of GB18. Methods : In order to review I examined the expressions of the location of GB18 and the mapping location on the acupuncture chart in the landmark classic acupuncture literatures. Results : In the most literatures, the location of GB18 was described by the distance from the GB17. The distance was 1.5 chon with one exception of 1 chon. The intervals from GB15 to GB18 was 1 chon or 1.5 chon. Although the distance from the anterior hairline is the same as 4 chon, mapping points of GB18 and BL7 on the acupuncture chart were different. Conclusions : Consequently, in the AB Classic, meaning of the location is the actual distance of scalp surface. In the Complete Compendium, however, meaning of the location is the hypothetical distance in the imaginary scalp surface. Therefore, it is safe to find the GB18 on the same level with GV20 on the connecting line of bilateral auricular apexes. The relation of GB18 and BL7 should be reconsidered.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

• Journal of Acupuncture Research
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• v.17 no.1
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• pp.13-25
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• 2000

According to development of acu-figure which has been existed in Korea, China and Japan through successive generation and conservation status, I classified the process of manufacture of Standard Acu-Figure that is the first manufactured form in Korea historically. And conclusion was as follows. In history, the first acu-figure was manufactured in Song(宋) Dynasty by Wang Yu Il(王維一). after that acu-figure had been made various type in the each countries. In japan, Cheon Seong Acu-Figure(天聖銅人) was imported and preserved and similar shape acu-figure was manufactured. In Korea, Chim Geum Acu-Statue(鍼金銅像) is unique acu-figure that is conservated and exhibited in museum. Standard Acu-Figure was manufactured after the model of standard human body. First step process of standard acu-figure manufacture undertook at my lab, next step, investigation, discussion, reform was proceeded along with other chief professors major in meridian and acupuncture point.

• Journal of Haehwa Medicine
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• v.15 no.1
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• pp.47-52
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• 2006

The purpose of this study was to show the effect of Umnungchon and Hyolhae about acupuncture side effects. 6 cases of patients treated in Hankyoreh Oriental madical clinic of Daejeon from Dec 1 2005 to Apr 15 2006 were survey. The side effect of acupunctur therapy is called neddling-shock(Chim-hun) and it happ. ened at to nervers, hungry, fatigue patient's condition. The side effect of acupuncture is paraesthesia, hypersensitivity, hematoma etc. But it was not mentioned in Oriental medical literature written in Chinese. I used Umlungchon and heulhe for The side effect of acupuncture and This point were effective treatment of paraesthesia, hypersensitivity, hematoma by acupuncture.