아유르베다와 현대 음식의 맛 고찰 및 미각교육 연구 = A Study on the Taste and Taste Education of Ayurveda and Modern Food

다국어 초록 (Multilingual Abstract)

The purpose of this study was to find a way to incorporate taste-oriented dietary education based on Ayurveda, which is a sister study of yoga and can be called life science, preventive medicine, integrated medicine, and somatic medicine. For the understanding of Ayurveda's body, first, we looked at the unique concepts of 3-dosha (Vata, Pitta, Kapha), 7-dhātu, a concept that includes function, structure, and matter, and 3-malā, a concept of matter. Second, we considered the meaning of the six flavors of Ayurveda (sweet, sour, bitter, salty, spicy, and astringent) and the taste of modern food. Third, among the five senses, the literature was reviewed focusing on the taste power deeply related to the taste of food. In addition, a unique food combination that enhances the taste power of modern people in daily life was presented along with a simple taste test that is easy to apply in taste education. In the conclusion, while summarizing the taste of Ayurveda and the meaning of modern food, it was suggested that modern people living in the homo hundred era should recommend Ayurvedic eating methods and lead a healthier life by finding the taste that suits their body.