咳嗽에 활용된 食治方에 대한 문헌적 硏究
Review on Literature Dealing with Food Cure for Cough
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초록
Objective : 본 연구에서는 가벼운 증상인 기침이 곧 심각한 질병으로 발전되는 고리가 될 수 있음을 인식하고, 처음 기침이 발생했을 때 어떻게 이를 가벼운 증상에서 멈추게 할 수 있는지에 대해 서양의학이 보급되기 이전의 사람들은 어떻게 이 문제를 해결했는가에 대해 고찰하였다. Method : 중국의 『飮膳正要』, 『食鑑本草』와 조선의 『食療纂要』, 『東醫寶鑑』을 중심으로 해수와 관련된 식치방을 분석하여 어떤 재료를 활용하고, 어떤 제형의 음식을 만들었는지, 어떻게 복용하였는지에 대해 분석하고, 어떤 식치방들이 있었고, 어떻게 활용되어 왔는지에 대해 고찰하였다. Result : 연구에 활용된 4가지 서적에서 공통적으로 모두 사용된 재료는 없었다. 『飮膳正要』의 경우 羊과 관련된 재료를 활용하였고, 『食療纂要』와 『東醫寶鑑』의 경우 우리나라의 서적이라는 공통점이 있긴 하지만 중국의 서적을 참고하여 책을 편찬하였기 때문에 유사한 식치방도 있었다. 生薑, 桃仁, 杏仁, 蜜, 梨, 鯉魚, 猪肺 등의 식재료가 2가지 이상의 서적에서 활용되었다. Conclusion : 민간요법으로 내려오는 방법 중에서 배와 꿀을 함께 끓여 먹거나, 배에 후추를 박아서 끓여 먹는 방법 등은 전통 음료로써의 자리를 잡기도 하였고, 生薑과 엿을 고아 먹는 방법은 생강정과나 편강의 방법으로 변형되어 전해 내려오기도 하였다. 한의학적 식치방은 전통음식이라는 방식으로 藥食同源을 음식철학의 기본으로 하여 민간요법으로 전해지고 있다.
Abstract
Objectives : This study first acknowledges that cough, which is a light symptom, can act as a link that leads to more serious disease. With this acknowledgement, the study ponders upon how the people of the past, before the introduction of western medicine, attempted to cure the first sign of cough and how to stop it from developing. Methods : China's Eumsunjungyo and Sikgamboncho, and Chosun's Singnyochanyo and Donguibogam are used mainly to analyze the food cure that were used in relation to sea water, and to discover what types of ingredients and preparation forms were used, how they were taken, what types of food cure there were, and how they were used. Results : There was no ingredient used commonly in all of the four literatures. Eumsunjungyo utilized ingredients related to lamb. Singnyochanyo and Donguibogam were both used in Chosun, but some similarities with the Chinese literatures were discovered in terms of food cure since they were put together with their Chinese counterparts as references. Ingredients that were used commonly in two or more of the literatures were ginger, taoren, xingren, honey, pear, liyu, and pig lung. Conclusions : Some staple folk remedies that later becamce cultural cuisines included drinking the water from boiling pear and honey and boiling and eating pears with peppers stuck in them. The eating of ginger together with korean traditional taffy have taken its own form and became saenggang jeonggwa and pyeongang. The oriental food cure method has been continuing among the folk people in the form of traditional food with the food philosophy of edible homologous as its basis.
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