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

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Regional Characteristics in Consumption of Home-cooked Kimchi and Jangajji Varieties: Using KNHANES III Data

가정 조리 전통 침채류의 지역별 섭취 실태 및 향토성 평가 : 국민건강영양조사 제3기 자료를 이용하여

  • Choi, Mi-Kyung (Dept. of Food Science & Nutrition, Keimyung University)
  • 최미경 (계명대학교 식품영양학과)
  • Received : 2009.03.02
  • Accepted : 2009.03.25
  • Published : 2009.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The principal objective of this study was to investigate regional characteristics in the consumption of home-cooked varieties of kimchi and jangajji. Data obtained from the third Korea National Health and Nutrition Examination Survey III(KNHANES Ⅲ), which was conducted in 2005, were utilized in this study. A total of 7,810 data were included in our statistical analyses, which were conducted using SPSS 14.0. The total number of home-cooked kimchi and jangajji were 22 and 11, respectively, and Korean cabbage kimchi, young radish kimchi, and kkakdugi were the top 3 varieties of kimchi. Leaf jangajji, green pepper jangajji, and garlic jangajji were most frequently consumed. Additionally, the results of this study revealed significant correlations between neighboring areas in the ranking of consumption of kimchi varieties, whereas the jangajji varieties did not evidence results as distinct as were noted with kimchi. Different kimchi and jangajji variety consumption patterns were noted between the Middle West and South areas, coastal and inland areas, and cities and provinces. Spicy kimchi varieties, in particular, were enjoyed more frequently by households in the South than those in the Middle West. Further analysis using PROXSCAL multidimensional scaling demonstrated the proximity between areas in terms of kimchi and jangajji consumption patterns. In conclusion, more effort should be extended to encourage the consumption of home-cooked regional foods.

Keywords

References

  1. 강인희, 조후종, 신현희, 김진원, 윤숙자, 이말순, 이지호, 박혜원, 허채옥, 이춘자, 김귀영, 김명순 (1999) 한국의 상차림. 효일문화사, 서울. pp 92-97.
  2. 김옥선, 김형렬, 박영희, 변평화, 양미옥, 유진현, 이미정, 정재홍, 정현숙, 허훈 (2008) 아름다운 우리 향토 음식. 형설출판사, 서울.
  3. 농촌진흥청 농업과학기술원 농촌자원개발연구소 (2008) 전통향토 음식 1 - 상용음식. 교문사, 서울. pp 2-13.
  4. 정낙원, 차경희 (2007) 향토 음식. 교문사, 서울.
  5. 최홍식, 김재이 (2007) 김치 관련 연구문헌의 분류분석 및 김 치연구의 동향(II). 김치의 과학과 기술 3: 107-121.
  6. 한복려, 정길자 (2007) 조선왕조궁중음식. 궁중음식연구원, 서울.
  7. 한억 (1994) 향토 음식의 개발과 보급. 식품과학과 산업 27: 15-37.
  8. 허명회 (2008) SPSS 척도화 분석과 비모수적 방법. (주)데이타솔루션, 서울. pp 17-93.
  9. Ahn YG (2006) A study on the selection of Cheongju city's local food. The Korean J Food & Nutr 19: 143-152.
  10. Bedford CB (2006) Meeting the challenge of local food. In Business Jan/Feb 2006: 17-20.
  11. Cha GH (2003) A study on regional foods in the middle of Chosun Dynasty through Domundaejac. J Korean Soc Dietary Cult 18: 379-395.
  12. Cha SB, Lim JW, Lee AJ (2000) A study on the development of the local traditional menu in Chonan area. J Foodservice Mang 3: 211-229.
  13. Cha SB, Park GT (2003) The development of traditional local menus using medicinal cooked food in Chonan area. Tourism Leisure Res 15: 9-22.
  14. Cho YB, Jung JW, Yoon TH, Kim SM, Park KT, Choi HM, Kim KM (2007) Research on development plan of native local food in Busan area: Focused on Dongrae-Pajeon, panfried green onion pancake. Korean J Culinary Res 13: 19-30.
  15. Cho YD, Kim JA, Oh SH (2000) The study of the taste and the intake - frequency for Kwamaegi: Centering around Kyungbuk regions. The Korean J Food & Nutr 13: 585-594.
  16. Choi QS, Lee YH (2004) A study on the strategies to modernize local dishes in Kyung-Buk for hotel menu: Based on analysis of menus. J Tourism Inf 16: 45-69.
  17. Choi SK, Ha MO, Lee YJ, Byun GI (2006) A comparison of the importance and satisfaction for the popularization and merchandising of local foods in the Ulsan area. Korean J Food Cookery Sci 22: 346-354.
  18. Choi SK, Hwang SY, Jo JS (1997) Standardization of Kimchi and related products. Korean J Dietary Culture 12: 531-548.
  19. Choi SK, Lee YJ, Park SS (2004) A verification study on the strengthening of recognition of native cuisine: With respect to Hadong-Gun area, Kyungsangnam-Do. J Korean Soc Dietary Cult 19: 285-294.
  20. Choo JJ (2007) Perception and concerns regarding Jeollabukdo local foods among university students in Jeollabuk-do. J East Asian Soc Dietary Life 17: 20-26.
  21. Choo JJ, Chin MK, Kwon KS, Yoon GS (1998) Recipe standardization and nutrient analysis of local foods of Cheollabuk- do province (the first report). Korean J Community Nutr 3: 630-641.
  22. Choo JJ, Shin MK, Kwon KS, Yoon GS (2001) Recipe standardization and nutrient analysis of local foods of Cheollabuk- do province(the second report). Korean J Community Nutr 6: 250-258.
  23. Commandeur JJF, Heiser WJ (1993) Mathematical derivations in the proximity scaling(PROXCAL) of symmetric data matrics. Technical Report # RR-93-03. Dept of Data Theory, Leiden University.
  24. Han GS, Song BC (2003) A study on discover and perception of the native local foods in Wonju region: Comparison between residents and cooks. J Korean Soc Dietary Cult 18: 365-378.
  25. Jang JO, Yoon HK, Lee YM, Jung JH, Yang MO (2008) Development of native local foods associated with regional festival: Focused on Hampyeong "Butterfly festival". J East Asian Soc Dietary Life 18: 428-435.
  26. Joung KH, Shin SM (2006) A study on the recognition and preference of hometown foods given to university students in the northwest area of Chungnam Korea. J East Asian Soc Dietary Life 16: 227-241.
  27. Kim DM, Lee JH (2001) Current status of Korean kimchi industry and R & D trends. Food Industry and Nutr 6: 52-59.
  28. Kim EM, Kim YM, Jo JH, Woo SJ (1998) A study on the housewives recognition and preference of seafoods and fermented seafoods add kimchi. Korean J Dietary Culture 13: 19-26.
  29. Kim IS, Choi OB, Yu HH, Shin MK (2007a) Recognition of native local foods in the Jeonju area of Korea by adults. J East Asian Soc Dietary Life 17: 765-799.
  30. Kim JH, Jin YH (2008) A study on the excavation of reputable family foods of Gwangju and Jeollanam-do, and tourism commercialization based on historic storytelling. J Foodservice Mang 11: 25-47.
  31. Kim JS, Kim SA (2007) A study on excavation and transmission of native local foods in the Namhae region: Recipes and nutrients of various fish soups. Korean J Culinary Res 13: 47-58.
  32. Kim SA (2002) The recipe standardization and nutrient analysis of Aguyjjim (local foods in Busan). J Korean Soc Food Sci Nutr 31: 1142-1149. https://doi.org/10.3746/jkfn.2002.31.6.1142
  33. Kim SA, Kwon SJ (2004) Recipe standardization and Nutrient analysis of native local foods in Gyeongsangnamdo region. J Korean Soc Food Sci Nutr 33: 405-411. https://doi.org/10.3746/jkfn.2004.33.2.405
  34. Kim SC (2000) A study of traditional cuisine as commercial scale in regional festive events. Korean J Culinary Res 6: 193-223.
  35. Kim SM, Kim HS, Lim JA (2007b) Recipe standardization of native local foods in Gijang region(The first report): Myeolchijjigae, Galchijjigae, Maejipjjim. Korean J Culinary Res 13: 68-79.
  36. Kim SM, Lim JA (2007) Recipe standardization of native local foods in Gijang region(The second report): Miyeokseolchi, Molseolchi, Gijangumuk, Seokbakji. Korean J Culinary Res 13: 220-231.
  37. Ko BS, Kang SW (2004) A study on the perception for regional food in Dae-gu area. Korean J Culinary Res 10: 15-30
  38. Kwon SJ, Lee JH (2004) Development of native local foods of the northern part of Gyongsang-Bukdo and their commercialization. Tourism Res 19: 49-60.
  39. Lee JC, Nam TY (2006) A study on recognition & preference of traditional foods. J Tourism Inf 24: 1-22.
  40. Lee JJ (2001) Research on development plan of native local food in the city of Mun-gyung. Korean J Culinary Res 7: 111-127l.
  41. Lee SH, Park YB (2002) Tour experience program development a utilizable cooking peculiar of an Andong locality. Korean J Culinary Res 8: 147-168.
  42. Lee YJ (2006) Analysis of current use of local food of adults in Gyeongju classified by age. J Korean Soc Dietary Cult 21: 577-588.
  43. Lee YJ (2006) The impact of recognition for local food on the frequency of visiting for local food restaurants: Focusing on residents in Kyungsangdo areas. Korean J Food Cookery Sci 22: 840-848.
  44. Lee YJ, Choe SG (2004) A study on the recognition and preference of university students for native foods in Gyeongju area. J Foodservice Mang 7: 157-174.
  45. Lee YJ, Ha MO, Choi SK (2006) A study on the dietary attitude and preference of native local foods in Ulsan area. J Korean Soc Dietary Cult 21: 446-455.
  46. Lee YJ, Kim SC (2008) A study of residents consciousness of local food menus excavation and development in Gyeongju areas. Korean J Food Cookery Sci 24: 549-559.
  47. Min GH (2003) A study on the recognition and preference for traditional foods of university student in Jeonla-Buk area. Korean J Culinary Res 9: 127-147.
  48. Min KH (2006) Menu evaluation for native foods in Jeonju area. Korean J Food Cookery Sci 22: 96-104.
  49. Min KH (2008) Awareness of local foods among the visitors of local foods restaurants and development of local menu. Korean J Culinary Res 14: 67-78.
  50. Oh HS (1999) A study on cooking characteristics of Cheju's local food. Korean J Culinary Res 5: 129-148.
  51. Oh YJ, Kim BI (1998) A study on traditional foods in Kwangju and Chunnam areas. J Tourism Inf 2: 195-226.
  52. Park JW, Lee DW (2008) Awareness of local food menus development in Gangwon-do. Korea J Tourism & Hospitality Res 22: 179-190.
  53. Park KT, Baek JO (2008) A study on the difference in preference and property of native local foods: Focusing on university students in Busan area. Korean J Culinary Res 14: 61-72.
  54. Rhie S, Ahn HS, Oh HS (1984) A survey on Kimchi variety and its intake of farming households in Korea. J Korean Home Econ Assoc 22: 45-54.
  55. Shin AS (2000) A rsearch of traditional & native local foods in Busan. Korean J Culinary Res 6: 67-78.
  56. Shin DH, Park YJ, Kwon KS (1996) The research and development for an excavation and settlement of a native local foods in Muju area. J Korean Soc Dietary Cult 11: 7-12.
  57. Shin GM, Hong CH (2000) A study on the redeveloping traditional foods with bamboo in Damyang. Korean J Culinary Res 6: 243-261.
  58. Shin SM, Joung KH (2008) A study on the Korean local foods for the construction of a traditional Korean food data integration system. The Korean J Food & Nutr 21: 227-242.
  59. Son YJ (2005) A study on the consumers' recognition of regional cuisine in Kyonggi province. Korean J Culinary Res 11: 1-14.
  60. Son YJ (2005) A study on the need of development for tourism merchandising of regional cuisine in Kyonggi province. Tourism Res 21: 211-226.
  61. Wahlqvist ML, Lee MS (2007) Regional food culture and development. Asia Pac J Clin Nutr 16(Suppl 1): 2-7.
  62. Yang HS, Rho JO (2005) Recognition and preference of native local foods by university students in Chonbuk area. J Korean Home Econ Assoc 43: 49-58.
  63. Yang LS, Hwang CS (1990) A study on college students understanding and preference of native foods in Cheju-Do, Korea. J Korean Soc Dietary Cult 5: 317-330.
  64. Yoon US, Song TH (1995) A study on the conciousness on the Korean folk foods. Korean J Food Cookery Sci 11: 145-152.