Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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The Effect of the Next Generation's Recognition of Traditional Food on the Popularization of Foodservice Industry

전통음식에 대한 신세대의 인지도가 대중화에 미치는 영향

  • Jin, Yang-Ho (Dept. of Foodservice Management, Kyonggi University) ;
  • Cho, Jung-Ok (Dept. of Foodservice Management, Graduate of Kyonggi University)
  • 진양호 (경기대학교 관광학부 외식조리) ;
  • 조정옥 (경기대학교 대학원 외식조리관리)
  • Published : 2007.09.30
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Abstract

This study aims at inquiring into new generations' recognition of traditional foods to present the alternatives and suggestions of simplification, popularization and processed food for popularizing the foods suited to them. The findings on survey showed that they had a preference for development of simple food-oriented menu suited to new generation's way of thinking, under the maintenance of flavor and nutrition so that they can simply eat traditional foods through the simplification of cooking and the development of processed food. The result of this study showed significant influences that the first result is the knowledge on the cooking method in simplification, the second result is the knowledge on the flavor and nutrition in popularization of traditional food, and the third is the knowledge on the cooking method, the flavor and nutrition in the processed food.

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