日本综合食物本草学专著《庖厨备用倭名本草》  

Research on Japanese monograph of comprehensive dietetic materia medica, the Pao chu bei yong wo ming ben cao （Japanese Materia Medica Prepared for Kitchen ）

作　　者：周敏 叶进 

机构地区：[1]上海中医药大学科技人文研究院,201203

出　　处：《中华医史杂志》2017年第6期373-376,F0004,共5页Chinese Journal of Medical History

基　　金：上海中医药大学新进青年教师培养资助计划（A1U17205010471）

摘　　要：日本江户时代（1603-1867）的医家在借鉴中国食疗知识体系（内容及编撰形式）和汲取食疗思想的同时，还结合日本本土情况，撰写了诸多食疗类医著。其中，江户早期医家向井元升所撰《庖厨备用倭名本草》是日本最早的综合食物本草学著作。书中对日本食物本草的选择与使用带有明显本土化的色彩，涵盖食物本草的名称、形态、栽培、采摘、鉴别、性味、主治等诸多方面，体现出江户之初药食兼用思想的萌芽，同时反映了日本医家对于中国食疗思想的汲取特点，是了解江户早期日本食物本草学发展及其食疗文化的一手史料。Japanese physicians of Edo Period （1603-1867） wrote many dietetic books, by combi- ning the knowledge system （content and compiling style） and thoughts of diet therapy from China with local condition in Japan. Among them, the Pao chu bei yong wo rning ben cao （Japanese Materia Medica Prepared for Kitchen）, written hy Mukai Genshou, a physician in the early Edo, is the earliest comprehensive work of dietetic materia medica. In this book, the choice and usage of Japanese dietetic materia medica reveals ob- vious Japanese local color, including the name, morphology, cultivation, collection, identification, nature and flavor, and indication etc. , reflecting the sprouting idea of edible herbal plant at the beginning of Edo period and the characteristic of absorbing Chinese diet thoughts by Japanese physician. This is the important first-hand historical material to understand the development of Japanese dietetic herbalism in early Edo and its dietotherapy cuhure.

关 键 词：《庖厨备用倭名本草》 向井元升 江户 食物本草 

分 类 号：R281.3[医药卫生—中药学]