著者

佐藤 幸子 渡邉 菜月 浜守 杏奈 松岡 康浩

出版者

実践女子大学

雑誌

実践女子大学生活科学部紀要 = Bulletin of Jissen Women's University Faculty of Human Life Sciences (ISSN:24336645)

巻号頁・発行日

no.56, pp.9-22, 2019-03-09

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The principle of cosmic dualism (yin and yang) and the Five Elements (Wu-Xing), based on the philosophy of "food as medicine," serve as the basis of Korean food culture. Korean cuisine features rice, soup, and kimchi along with various side dishes. As soup is treated as one of its main dishes, Korean daily meals generally contain more water than Japanese cuisine. Earlier, traditional tea culture in Korea was enjoyed only by people of specific privileged classes, and consequently, the tea-drinking custom faded during the Joseon dynasty. Currently, "traditional tea, " made from ingredients including wild herbs, fruits, and grains used in Chinese medicine , is widely accepted in the everyday lives of Korean people. This traditional tea is made by blending and brewing ingredients such as fruits, flowers, grains, and leaves used in traditional medicine, and is based on the philosophy of "food as medicine." It is then mixed with, for example, honey to make it drinkable. Thus, many varieties of traditional tea are available. The results of a survey revealed that the reasons for drinking traditional tea vary from those related to health, such as cold prevention, fever suppression, and recovery from fatigue, to taking "coffee breaks." From this, it was inferred that traditional tea in Korea is used in everyday lives by people with hopes to advance their health based on the claimed functions of its ingredients.