Exploring the Application of the Buddhist Concept of the Six Tastes (六味) to Korean Oriental Medicine

Key Points

• The research aims to explore how the Buddhist concept of six tastes and Korean Oriental medicine's five flavors perceive differences in sensory and cognitive processes.
• Comparison of texts from Buddhist and Korean medicinal literature
• Analysis of the interpretations of taste and disease causation in both traditions
• Identification of conceptual differences in taste classification between the two systems.
• Different views on the taste 'astringent' were identified, with Buddhism classifying it as a superior remedy while Korean medicine sees it as a medicinal function.
• The understanding of disease causation varies; Buddhism attributes it to elemental disharmony, while Korean medicine connects it to the five elements' interactions.
• Korean medicine recognizes five primary flavors, whereas Buddhism adds 'bland' to this classification, indicating significant conceptual discrepancies.

Abstract