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약선이란 음식이 가져야할 색, 향, 맛, 형 4가지 외에 효능을 겸한 음식을 말한다. 혹자들은 한약재를 배합하면 약선이라고 생각하지만 그건 잘못된 생각이다. “약식동원”이란 말의 의미도 음식이 곧 약이라는 뜻이다. 따라서 우리가 섭생하는 모든 식품에 영양소가 존재하듯 그 식품이 가지고 있는 특성이 있으며 그 특성이 인체에 어떤 영향을 끼쳐 효능으로 작용한다.


머리말 ‣ 3
제1장 약선의 이해 15
1. 약선의 개념 ···························································································· 18
2. 약선의 특징 ···························································································· 19
3. 한국요리와 약선 ····················································································· 20
4. 식물의 효능 ···························································································· 25
5. 약선의 제작방법 ····················································································· 26
6. 동양의학기초이론 ··················································································· 28
제2장 약선의 역사 35
1. 진나라 이전의 식료서적 ········································································ 37
2. 진·한( · )시대의 식료서적 ······························································ 40
3. 진( )~당( )시대의 식료서적 ································································ 43
4. 송( )~원( )시대의 식료서적 ································································ 51
5. 명( )·청( )시대의 식료서적 ································································ 57

제3장 음양학설陰陽學說65
1. 음양( )학설의 기본개념 ······································································ 65
2. 음양학설의 기본내용 ·············································································· 67
3. 음양학설의 동양의학상의 응용 ······························································ 71
제4장 오행학설五行學說79
1. 오행( )학설의 기본개념과 형성 ························································· 79
2. 오행( )의 특성 ···················································································· 79
3. 사물과 현상의 오행귀납 ········································································ 81
4. 오행학설의 기본내용 ·············································································· 82
5. 오행의 응용 ···························································································· 84
제5장 정精, 기氣, 혈血, 진액津液의 개념 95
Ⅰ. 정(精) ···································································································· 95
1. 인체 정( )의 개념 ················································································· 95
2. 인체 정( )의 대사 ················································································· 96
3. 정( )의 기능 ·························································································· 98
Ⅱ. 기(氣) ···································································································· 99
1. 인체 기의 생성 ···················································································· 100
2. 장부와의 관계 ······················································································ 100
3. 인체 기의 운동과 기화 ········································································ 101
4. 인체 기의 작용 ···················································································· 103
5. 기의 분류 ····························································································· 106
Ⅲ. 혈(血) ·································································································· 111
1. 혈의 기본개념 ······················································································ 111
2. 혈액의 생성 ·························································································· 111

3. 혈액의 운행 ·························································································· 113
4. 혈의 기능 ····························································································· 115
Ⅳ. 진액(津液) ··························································································· 116
1. 진액의 기본개념 ··················································································· 116
2. 진액의 대사 ·························································································· 116
3. 진액의 기능 ·························································································· 120
제6장 장상학설臟象學說123
Ⅰ. 오장(五臟) ··························································································· 124
1. 심( ) ····································································································· 124
2. 폐( ) ····································································································· 127
3. 비( ) ····································································································· 133
4. 간( ) ····································································································· 138
5. 신( ) ····································································································· 144
Ⅱ. 육부(六腑) ··························································································· 152
1. 담( ) ····································································································· 152
2. 위( ) ····································································································· 153
3. 소장( ) ······························································································ 154
4. 대장( ) ······························································································ 155
5. 방광( ) ······························································································ 156
6. 삼초( ) ······························································································ 156
Ⅲ. 기항지부(奇恒之腑) ·············································································· 158
1. 뇌( ) ····································································································· 158
2. 여자포( ) ······················································································· 160
Ⅳ. 장부와 장부 간의 관계 ····································································· 161
1. 심장과 간 ····························································································· 161
2. 심장과 폐 ····························································································· 162

3. 심장과 비장 ·························································································· 162
4. 심장과 신장 ·························································································· 163
5. 폐와 비장 ····························································································· 163
6. 폐와 간 ································································································· 164
7. 폐와 신장 ····························································································· 164
8. 간과 비장 ····························································································· 165
9. 간과 신장 ····························································································· 165
10. 비장과 신장 ························································································ 166
제7장 진단診斷169
Ⅰ. 망진 ···································································································· 169
1. 망신( ) ······························································································ 169
2. 망색( ) ······························································································ 170
3. 망오관( ) ······················································································· 173
4. 망설( ) ······························································································ 178
Ⅱ. 문진(聞診) ··························································································· 182
1. 소리진단 ······························································································· 183
2. 냄새 ······································································································ 184
Ⅲ. 문진(問診) ··························································································· 185
1. 한열( )에 대해 묻는다 ····································································· 185
2. 땀에 관해 묻는다 ················································································· 187
3. 음식구미( )에 대해 묻는다 ······················································· 189
4. 소변, 대변에 대해 묻는다 ···································································· 191
5. 문통( ) ······························································································ 194
6. 부인과에 관한 질문( ) ·································································· 197
Ⅳ. 절진(切診) ··························································································· 199
1. 맥진( ) ······························································································ 199
2. 안진( ) ······························································································ 205

제8장 변증辨證209
1. 기본개념 ······························································································· 210
2. 변증( )의 종류와 내용 ····································································· 212
3. 변증시선( ) ················································································ 222
제9장 경락經絡237
1. 경락이란? ····························································································· 237
2. 경락의 작용 ·························································································· 237
3. 경락계통의 조성 ··················································································· 238
4. 경락의 생리기능과 응용 ······································································ 246
제10장 약선의 분류 253
1. 식품 형태에 의한 분류 ········································································ 253
2. 치료 작용의 의한 분류 ········································································ 254
3. 특징에 의한 분류 ················································································· 257
제11장 식물食物의 특성 261
1. 성질 : 4기( 气) ···················································································· 263
2. 맛 : 오미( ) ······················································································· 264
3. 귀경( ) ······························································································ 269
4. 승강부침( ) ················································································ 272
5. 오색( ) ······························································································ 273

제12장 식품의 작용과 치료법 281
1. 음식의 예방작용 ··················································································· 281
2. 음식의 자양작용 ··················································································· 282
3. 음식의 노화방지작용 ············································································ 285
4. 음식의 치료작용 ··················································································· 286
5. 약선의 치료법 ······················································································ 290
6. 이장보장( )설 ············································································· 296
제13장 식물食物의 배합 301
1. 군신좌사( , , , )에 의한 배합 ···················································· 302
2. 칠정( )에 의한 배합 ········································································ 303
3. 일반가정 또는 단체급식에서의 이상적인 배합 ··································· 306
제14장 식물食物의 금기 311
1. 발물( )금기설 ··················································································· 311
2. 음식금기 ······························································································· 314
3. 약선 배합금기 ······················································································ 318
제15장 약선의 포제와 조리법 325
Ⅰ. 약선의 포제 ······················································································· 325
1. 포제의 목적 ·························································································· 325
2. 포제의 방법 ·························································································· 327
3. 절제( ) ······························································································ 329
4. 포구(炮) ······························································································ 329

Ⅱ. 약액의 추출 ······················································································· 332
1. 약액추출의 원칙 ··················································································· 332
2. 자주 사용하는 용제 ············································································· 332
3. 추출방법 ······························································································· 333
4. 여과 ······································································································ 334
5. 농축 ······································································································ 335
6. 정제 ······································································································ 335
Ⅲ. 약선의 조리 ······················································································· 335
1. 약선조리의 특징 ··················································································· 335
2. 약선조리 시 조건 ················································································· 336
3. 약물과 식물의 결합 ············································································· 337
Ⅳ. 약선의 조리방법 ················································································ 340
1. 돈(炖) ····································································································· 340
2. 민(燜) ····································································································· 340
3. 외(煨) ····································································································· 341
4. 증( ) ····································································································· 341
5. 자( ) ····································································································· 342
6. 오( ) ····································································································· 343
7. 초( ) ····································································································· 343
8. 로( ) ····································································································· 344
9. 작( ) ····································································································· 344
10. 소( ) ·································································································· 345
11. 죽( ) ·································································································· 346
12. 약선 음료 ··························································································· 347

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