『내경(內經)』과 『의학입문(醫學入門)』, 『동의보감(東醫寶鑑)』 에 나타난 식이(食餌)의 오미(五味)비교 = The Comparison between the Tastes of Food in 『Naekyeong(內經)』 and them in 『Euhakibmun(醫學入門)』,『Dongeuibogam(東醫寶鑑)』

다국어 초록 (Multilingual Abstract)

In order to setup the diet guideline of five grains, five meats, five fruits, and five vegetables for the diseases of five organs, I reviewed the their tastes by comparing 『Naekyeong』 with 『Euhakibmun』, 『Dongeuibogam』. ``Ma(麻)`` in 『Naekyeong』 means not a hemp, a ramie or a jute, but a sesame(胡麻;참깨). ``Maik(麥)`` in it means both a barley(大麥;보리) and a wheat(小麥;밀). ``Guak(藿)`` in it means bean leaves(콩잎), leaves of a red-bean(팥잎) or brown seaweed(海藻;미역). ``Gyu(葵)`` in 『Euhakibmun·Jangbujobun(臟腑條分)』 is a miswritten word for ``Welsh onion(蔥)`` caused by similarity of shape of word. Food of a salty taste according to five elemental arrangement in 『Naekyeong』 is really salty according to 『Euhakibmun』 and 『Dongeuibogam』. But a barley(大麥) and a wheat(小麥) of sour taste are bitter, a chicken of sour taste or hot taste is sweet, nonglutinous millet of sour taste is sweet, an apricot of bitter taste is hot, a sesame seed of sweet taste is sour, a nonglutinous rice of hot taste is sweet, and a horsemeat of hot taste is bitter according to them. There are two ways to recommend the food for diseases of five organs. One way is to promote or control the Qi(氣) of five organs according to 『Somun(素問)』 and 『Euhakibmun · Jangbujobun』, the other way is to build up the Yin(陰血) of five organs according to 『Yungchu(靈樞) · five tastes(五味)』. The two different ways are not contradictory to each other, but complement on the view point of their substances(體) or actions(用).