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Culture is referred to as the daily way of life, throughway and worldview. The Korean eating cultural institution was formed by the traditional Korean Yin-Yang ideology. And the Yin-Yang and Five-Element thought, originating from the understanding that the principle of nature as the orderly principle of all things in the universe is consonant with the principle of the human being, is applicable to the eating life. And the color system in our food has developed in the process of being symbolized and institutionalized in the norms of the Yin-Yang and Five-Element thought.
Farming consists in the ideology of Yin-Yang. Agricultural products obtained through the inherent coupling of heaven and earth are food materials. The earth, sea and mountain which become the source of all food materials, the foundations for the world of Yang and Yin, became the source of Taoism and the basis for Korean food culture.
And health is the concept opposed to disease and the basis for the vital existence of human beings to be comprehensively treated.
The desirable health status means being physically and mentally healthy, and further implies that man enjoys eternal youth in adaptation to changes in the natural and social environment. This is the manifestation of the eating philosophy containing the human desire across all ages and in all countries of the world. Like this, it is thought that the Yin-Yang and Five-Element thought started with the ideology of political, social and institutional enlightenment to educate and guide people on the eating philosophy of 'The source of drugstuffs and food materials consists in the natural system' Five tastes coexisting in the Five-Element principle are associated with the internal organs(five viscera) of the human body. Food materials for survival were institutionalized as the edibles composed of five colors. The edibles that five colors mean and symbolize are identical with five nutrients recommended to contemporary people in the experiment of food nutrition. Choice of food materials used for preparation according to the Yin-Yang and Five-Element thought, tabooed food starting with food sanitation, the concept of three meals per day and timed diet, abstemious diet, events by the ritual of passage and the like make use of the strict norms and eating utensils of food.
This eating thought deeply rooted in contemporary people's eating life acts as the cooking code presenting health and tastes.
Like this, investigation of the relationship between traditional colors proper to Koreans and food in this study rediscovered the aesthetic sense of applying our color of our native style to the eating life. It is expected that autonomy inherent in the concept of traditions coexisting in modern eating life will not be destroyed and modified but kept and revitalized. And it is hoped that further specific research will continue to be conducted.