The purpose of this study was the development of traditional food recipes from local food contents related to the historicaland cultural heritage in the representative long-lived area Damyang. The information on digging ‘story’ was collectedthrough the region’s representative local native journal, searching for related websites, analyzing old literatures, andinterviewing traditional household; ‘telling’, the part of conveyance, was organized by reviewing the literatures, includinghistorical condition, regional food materials, cuisine, region symbolism, etc. After nutritional analysis, the prepared,balanced, and healthy Korean food dishes using the traditional food contents were displayed. In Damyang, the story wasextracted from Heuichoon Ryu (柳希春, 1543–1577) – figura of Damyang – and his collection, ‘Miam’s diary’, anddescribed about native food. The traditional history of many foods that were used mainly as rewarding during one’s trouble,showing good faith, and delivering gratitude is recorded in Miam diary. A little effort has been made to express the classicalscholar’s clean and neat dining table which was the mixed Damyang’s clean image and nobleman’s straight integrity in themiddle of the Choson Dynasty. Nutrition fact of ‘Miam’s table’ was based on the Daily Reference Values of Koreans aged65 or older.