• Korean journal of food and cookery science
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• v.15 no.2
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• pp.146-157
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• 1999

The knowledge on Korean traditional ceremony foods was evaluated from 271 Korean American housewives residing in the New York and New Jersey metropolitan area. A questionnaire was designed to collect information on demographic background of the subject and their knowledge on ceremonial foods and table settings. Over half of the respondents considered table settings for ceremonial foods are important and most of them knew and learned Korean ceremonial foods from either their own mothers or mother-in-laws. About three-quarters responded that traditional table settings need to be simplified and half of them stated that family education is the best way of proceeding knowledge on ceremonial foods. Most of them have knowledge of table settings for a child's birthday, a baby's first birthday, a baby's hundredth day after birth, New Year's and full moon days. However, few respondents were knowledgable about other ceremonial foods. Practically, they are more likely to simplify the table setting for Korean traditional ceremonies, such as child's birthday, 60th birthday, wedding, and memorial days. The results of this study could be used to plan traditional cultural education programs for Korean immigrants in the U.S. so that they can make informed decisions in building cultural identities in the new environment.

• Proceedings of the Korea Association of Information Systems Conference
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• 2000.11a
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• pp.24-35
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• 2000

• 한국식생활문화학회:학술대회논문집
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• 2007.03a
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• pp.91-94
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• 2007

• 한국식생활문화학회:학술대회논문집
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• 2007.03a
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• pp.119-120
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• 2007

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2005.10a
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• pp.103-103
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• 2005

• THE HEALTH and ORGANIC FARMING
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• no.238
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• pp.1-12
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• 2007

'유기농회관' 준공식 성료/남해 보물섬 친환경농업 지킴이 발대식 개최/유기농회관 건립 경과보고/'유기농회관' 모금운동 전개에 즈음하여/"친환경유기농업 육성정책"의 성공조건/포도 잿빛곰팡이병 발병 생태와 병관리/미생물을 이용한 질병의 방제/작물건전생육에 토양개량이 무엇보다 중요/<암을 이기는 음식>(3) 면역 상차림/일본후생성, 로얄젤리제품서 항생제 성분 검출/농산물 안전성 조사 및 연구대폭 강화/유기자연농업의 원조를 찾아서/유기농회관 준공 "공로.감사패" 증정/우리의 산야초-물푸레나무/탄질률과 영양주기 이론의 이해/유용미생물의 개발

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.21 no.1
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• pp.43-57
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• 2010

The purposes of this study are to examine how food and culture and Korean foods are reflected in the classification systems and to propose improvements of DDC to classify various subjects related to the materials of food and culture. For the study, six classification systems - DDC(Dewey Decimal Classification), UDC(Universal Decimal Classification), LCC(Library of Congress Classification), KDC(Korean Decimal Classification), NDC (Nippon Decimal Classification), China Library Classification - were analyzed in aspects of eating and drinking customs, eating etiquette, nutrition and diet, food and drink, meal and table service, beverage technology, and food technology. As a result, there were few headings about Korean food in six classification systems and it was necessary for DDC to have new headings for classifying Korean and Asian traditional foods and table services. Due to the literary warrant in classification systems, it is required to publish and disseminate various Korean food recipes and publications to add new headings or notes in future classification systems.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.43-52
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• 2010

In the following studies, a detailed research of commercialization of native foods around Boseong area had taken place. The objective for the studies is to increase the value of traditional cooking by creating a unique course-meal. Statistical methods of demographic characteristics, frequency analysis on farmhouse restaurants, dish frequency analysis were used. The studies were carried out with total of 27 experts, and carried out between June and Angust 2009. Surveys were used, and all 27 survey results were used in the final analysis. With the results, the team has come up with unique Boseong course meal for every season.

• Korean Journal of Agricultural and Forest Meteorology
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• v.6 no.1
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• pp.1-10
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• 2004

The climate of Minamiakikawa forest in Japan is similar to that of Mt. Jiri in South Korea. There is a large development plan for Minamiakikawa forest, and a change in the species composition is expected. This study was initiated to compare forest transition caused by artificial perturbations in Korea and Japan. Long-term field observations on species composition are reported. We found 98 families, 231 genera, 315 species, 29 varieties, and 8 races, making a total of 352 classification groups of higher plants in the Minamiakikawa forest area. Among them, 11 families, 12 species and 2 varieties are rare or endangered. The study area is dominated by Cryptomerica japonica and Chamaecyparis obtusa. The time and restoration effects on secondary and latent forestation consider the development of the Quercus mongolica community, the Quercus serrata community, and deciduous-broadleaved tree ascension. This indicates that the forest has been restored to Abies firma, Pinus densiflora or Cryptomeria japonica and Fagus japonica, which is considered latent natural forestation of the area in a natural transfer.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.549-560
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• 1997

The purpose of this study was to understand the arrangement of the religious food and religious diet in Kang-Rung region which was recogniged as cultural region. Investtigation was done by interview person to person, and the results are as follows. 1. The arrangement of religious food and regious diet in Kang-neung region were differed from home to home. 2. In Kang-neung region, Chu-suk religious ceremonies and religious diet were setted much religious diet than memorial service which was held on an anniversary of their's death. 3. At first line, they have arranged Hynbab and Kuk, or Papbaab and Miyegkuk or Paogikuk. On the other hand, Songpyen was placed in traditional standard setting. At second line, they have arranged Songpyen, Kijung, Aegeok, Yukgeok, Nurumgeok, DonBaegigeok, Memilgeok, and cooked octopus(muneo) on the Aegeok. They have also arranged fishes which were the cooked Alaska pollack(rnyongtai), codfish(daeku), flatfish (kajami), yellowtail(bangeo), salmon(yeoneo), trout(songeo) and Saegsunjeon, Dubujeon, Wanjajeon, Kokumajeon. At third line, they have arranged Yuktang, Sotang, Eotang, Altang which is boiled eggs. Altang was arranged instead of steamed chicken. At fourth line, they have arranged Bukeopo, Cuttlefish(dried Ojingeo), Gajamisikhe, Myungtaeposikhe. On the other hand, Sikhe was necessarily placed on the setting of traditional standard service for the ancestor. They have arranged also Chinese bellflower(Doragi), Fernbrake(Kosali), Spinach, Osmund (Kobi), Greenbean Sprouts, Leopard plant(Komchwi), Gourd(Pak), and Lentinus edodes (Pyokjo), but Kimchi was omitted. At fifth line, they have arranged Date, Chestnut, Persimmon, the fruit of Actinidia arguta(Dare), Heron, Banana, Kwajeul and Kangiung were considered as dishes. Dasik and biscut were also used for setting dishes.