Literature Health Preservation Seasons Flavors

The four seasons-five flavors theory (referred to as "the season flavor theory") is a common one in the area of TCM season diet regimen. This theory has many different models in ancient times, and modern professional teaching materials and the popular science books also don’t get the same view, so there will be some obstacles in the application of the theory. Therefore, it is necessary to conduct systematic research to clearance the status of its complexity and ascertain the reasonable mode and exact value in the season diet regimen.This paper, based on the analysis of ancient literature, has five parts:Part1is the literature review, which explores the modern research status. Modern scholars have discussed some classic literature about the theory and explore its theoretical source and philosophical foundation. But the researches mainly stay on the theoretical description level and lack of comprehensive arrangement.Part2is the documented study.445ancient books has been retrieved,51of which relate to the season flavor theory (41are incumbents and the rest10are lost or untraceable).13representative views have been found.The type of these books mentioned include health books, medical books, Taoist, Confucian books and other books. Authorship involves scholars, doctors and priests, etc.Part3is the research of evolution about the theory. According to the13representative views,51books involved the theory has been systematically arranged, the research and analysis of the era and features and historical impact of the theory has also been carried out. The historical development of the theory has been summarized to three major phases:first, the initial stage (in the pre-Qin period), is represented by the theory in zhouli. In this period the corresponding mode between the four seasons and five flavors is relatively simple but its influence spreads to the Ming and Qing. Second, the divergence stage (during the Han and Tang),involvingHuangDiNeiJingSuWen,CuiYuXiShiJing,BeiJiQianJinYaoFang,BaoShengYao Lu, etc. In this period the season mode and flavor theory has matured, but the specific patterns between the perspectives have some differences.Third, the mainstream stage (after the Tang dynasty), is represented by the theory in BeiJiQianJinYaoFang. In this period the season mode has a tendency to return to the traditional four seasons, but the generation-inhibition in five elements mode is the same.Part4is the research of ideological connotations about the theory, from the perspective of five elements, four seasons and five flavors. About five elements, five flavors and four seasons divided into five parts generate from the five elements classification theory, flavor theory is mainly based on the theory of the generation-inhibition in five elements. About four seasons, the thought of conforming to the seasons is discussed,4kinds of season mode are analyzed and the drawbacks of four seasons divided into five parts are demonstrated from the perspective of five elements, ancient calendars, medicine Pitu and others. About five flavors, the thought of five flavors emphasized in the diet, flavor function mode and the limitations in real-world applications are discussed.Part5is the epilogue. The overall evaluation of the season flavor theory is given. The mode represented by BeiJiQianJinYaoFang is not a relatively scientific and reasonable dietary pattern, lacking of practical significance. Relatively speaking, the mode represented by SuWen is more reasonable and effective and has the value of exploring. However, it also has some limitations.