Medicinal food understanding in Korean gastronomic culture

• Published in: Journal of Ethnic Foods 2019, 6(0), , pp.1-11
• Main Authors: Oktay, Serdar, Ekinci, Erhun Kemal
• Format: Article
• Language: English
• Subjects: Ceramics; Culture; Economic conditions; Education; Food; Gallbladder; Gastronomy; Geography; Healthy food; Korean cuisine; Korean culture; Korean gastronomic culture; Korean healthy foods; Medical treatment; Metabolism; Metals; Natural resources; Neolithic; Philosophy; Society; Traditions; Unemployment; 식품과학
• ISSN: 2352-619X; 2352-6181; 2352-619X; 2352-6181
• DOI: 10.1186/s42779-019-0003-9

Korean food has countless health benefits and has been used for centuries to keep the body in balance. Food and medicine are usually considered as one and the same thing. The idea that health starts with food means that medical treatment should be tried if any effect is not seen after trying to treat all diseases first with food. In order to help balance the body energies, there are five elements in these foods, namely fire, wood, water, metal, and earth. The dishes of the Korean people are synonymous with being healthy and delicious. Over the years, they have evolved from the culture, country’s geography, and traditions of the people of the Korean peninsula under various effects. To keep the body warm and healthy, the Koreans have developed fermented foods that improve metabolism. Korean gastronomy has been established on healthy food. The Koreans do not eat food to become full. Foods are prepared and consumed to be healthy, healthy food is consumed in order to prevent diseases, and individuals who get sick aim to heal with foods and refer to using medications in case these methods are insufficient.