Editing Chinese food therapy (section)

==Later history==
An abundant literature developed in China around the medicinal uses of food. A mid-ninth-century work, now lost, called ''Candid Views of a Nutritionist-Physician'' ({{zh|s=食医心鉴|t=食醫心鑑|shí yī xīn jiàn}}) discussed how food could treat various disorders, while several works from the [[Song dynasty]] (960–1279) explained how to feed the elderly to extend their life.{{sfn|Huang|2000|p=137}}

In the early 14th century, [[Hu Sihui]], who served as Grand Dietician ({{zh|s=饮膳太医|t=飲膳太醫|p=yǐnshàn tàiyī}}) at the court of the Mongol [[Yuan dynasty]] (1260–1368), compiled a treatise called ''[[Yinshan zhengyao]]'', or ''Proper and Essential Things for the Emperor's Food and Drink'' ({{zh|c=饮膳正要|p=yǐnshàn zhèngyào}}), which is still recognized in China as a classic of both ''materia medica'' and ''materia dietetica''.{{sfn|Buell|Anderson|2010|pp=3 (date and translation) and 141 (later reception)}} Influenced by the culinary and medical traditions of the Turko-Islamic world and integrating Mongol food stuffs like mutton into its recipes, Hu's treatise interpreted the effects of food according to the scheme of correspondences between the [[five phases]] that had recently been systematized by northern Chinese medical writers of the [[Jin dynasty (1115–1234)]] and Yuan eras.{{sfn|Buell|Anderson|2010|pp=113–46}} Before that period, food materials had not yet been comprehensively assigned to the five flavors systematically correlated with specific internal organs and therapeutic effects.{{sfnm|Lo|2005|1p=164 ("it wasn't until the late medieval herbals and dietaries that we have good evidence that individual foods and medicines were comprehensively assigned medical properties")|2a1=Buell|2a2=Anderson|2y=2010|2p=139}}

Chinese understandings of the therapeutic effects of food were influential in East Asia. Cited in Japanese works as early as the 10th century, Chinese dietary works shaped Korean literature on food well into the [[Joseon period]] (1392–1897).{{sfn|Ro|2016|pp=133 and 137–38}} In the late 17th and early 18th centuries, the imperial court of the [[Qing dynasty]] (1644–1912) ordered several works on Chinese food therapy translated into [[Manchu language|Manchu]].{{sfn|Hanson|2003|p=114–15}}

The concept entered Japan in 1972 as ''ishokudōgen''.<ref>{{Cite web |url=http://www.betterhome.jp/book/isyoku/interview.php |title=【特別インタビュー】「21世紀の医食同源」刊行にあたって |access-date=2022-11-19 |archive-date=2022-11-19 |archive-url=https://web.archive.org/web/20221119025941/https://www.betterhome.jp/book/isyoku/interview.php |url-status=live}} {{webarchive|url=https://web.archive.org/web/20221119025941/http://www.betterhome.jp/book/isyoku/interview.php}}</ref> By the late 1990s, the {{lang|ja|藥膳}} (''yakuzen'') diet evolved into a simplified version where herbs are added to relatively balanced meals.<ref> 
{{Cite journal 
 |author = 真柳誠 
 |title = 医食同源の思想-成立と展開|trans-title=Ishokudōgen the idea: its establishment and development
 |journal = しにか
 |volume = 9 
 |issue = 10 
 |publisher = 大修館書店
 |date =  October 1998
 |pages = 72-77
 |url=https://square.umin.ac.jp/mayanagi/paper04/sinica98_10.htm
}}</ref>