Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on the Recognition and Preference of Korean Traditional Rice Cake According to Age in Capital area

수도권 지역의 연령에 따른 전통 떡류에 대한 인지도 및 기호도

  • 김옥선 (경희대학교 조리과학과) ;
  • 신민자 (경희대학교 조리과학과)
  • Published : 2004.10.01
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Abstract

The purpose of this study was to investigate the perception and preference of the general public about Korean traditional rice cakes. Self-administered questionnaires were collected from 511 residents in Seoul and its vicinities. Data was analysed by t-test and one-way ANOVA. The recognition of Korean traditional rice cake was generally low except for the items that could be easily seen as either seasonable or festive foods. There was a significant difference in the average score of recognition and preference for each kind of Korean traditional rice cake according to gender and age. Injulmi, Yaksik, Songpyun, Baiksulgi and Garaeduk are highly preferred Korean traditional rice cakes, whereas Suktanbyung, Dootupduk, Soemuriduk and Daechoodanja are poorly considered among the general public.

Keywords

References

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