Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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The Korean Americans’ Knowledge on Korean Traditional Foods (I) -Actual State of Utilization and Improvement Measures-

미국 거주 한인들의 전통음식에 관한 인식조사(I);이용실태와 개선방안을 중심으로

  • 변재옥 (영남대학교 생활과학대학 가정관리학과) ;
  • 한재숙 (영남대학교 생활과학대학 가정관리학과) ;
  • 박경숙 (대구공업대학 식품영양과)
  • Published : 2001.02.01
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Abstract

This study was conducted to investigate the actual state of utilization of Korean traditional foods by Korean Americans residing in L.A. area and to provide come policies, to improve their attitudes for Korean traditional foods. The proper period preparing traditional foods was the occasion of family events(47.0% )and Korean festivals(40.8%). Festival foods were prepared in Sulnal( =New Year's Day), Chusok( =the Korean Thanksgiving Day), Daeborum( =the 15th of January by the lunar calendar), Dongji( =the winter solstice) and Tano( =the 5th day of the 5th by lunar month), respectively. Sixty five percent of all the respondents expressed their wish to hand down the cooking methods of traditional foods. However, only28.6% of the respondents at their twenties replied positively on this matter. To maintain and develop traditional foods abroad, it is necessary that older generations sometimes offer opportunities to meet with them to the coming korean generations to taste traditional foods and that Korean food companies establish special selling agencies abroad and export standardized traditional foods. And furthermore, if tourism corporations and cooking schools hold a food exhibition and or a food-tasting party, occasionally, in conjunction with the embassies and legations abroad, the utilization of traditional foods will increase.

Keywords

References

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