• Culinary science and hospitality research
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• v.15 no.4
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• pp.56-72
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• 2009

The purpose of this research is to get basic information needed for the development of special kimchi for the elementary school students. A questionnaire was used to investigate the consumption and attitude of the students when they having kimchi in the school meal service. The subjects consisted of 426 elementary school students(212 boys and 214 girls) in Seongnam. The collected data were analyzed by SAS package. The frequency of having kimchi was as follows. 52.1% of the students eat kimchi in every meal time, and 97.4% eat more than once a day. However, 54.0% of the students consume more than 5 pieces($2.5\times3.0 cm$) of kimchi per meal while 17.6% 1~2 pieces. They eat more kimchi at home than at school, and the main reason is that kimchi at home is 'more tasty'(79.1%), 'more safety'(29.1%) and 'less hot and salty'(19.2%). Baechu kimchi was found to be the most favorite one in the school meal service, followed by kkakdugi, yoelmu kimchi, chonggak kimchi, oi kimchi and nabak kimchi in order. Students wanted to added apples, pineapples, pears, oranges, shrimps, cucumbers and crab flavored fish paste to kimchi. Students' most favorite foods made with kimchi in the school meal service were Kimchi bokgumbab, Kimchi mandu, Kimchi jjigae, Kimchi jumukbab, Kimchi gimbab, Kimchi bokgum, Kimchi bibimbab, Kimchi hamburger and Kimchi dongas in order. Higher grade students and boys showed higher preference for the variation foods than lower grade students and girls.

• Journal of the Korean earth science society
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• v.22 no.1
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• pp.1-9
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• 2001

Composition of the major and trace elements, Rb-Sr isochron age Sr-Nd isotope composition were determined for foliated in the Jeonju area, in the middle part of the Ogcheon Fold Bet, Korea. The geochemical characteristics of the Jeonju foliated granite indicate that the granite had been crystallized from a calc-alkaline series, and formed in a volcanic are environment. The isotopic compositions of the Jeonju foliated granite give Rb-Sr whole rock errorchron age of 168.2${\pm}$8 Ma(2${\sigma}$), corresponding to the middle Jurassic period, with the Sr initial ratio of 0.71354${\pm}$0.00031. $^{143}$Nd/$^{144}$Nd ratios, ${\varepsilon}$Nd and ${\varepsilon}$Sr values range from 0.511477 to 0.511744, -15.4${\sim}$-21.2, and +108.8${\sim}$+l42.6, respectively. Model ages were caculated to be 1.82${\sim}$2.89Ga. The isotopic data of Jeonju foliated granite indicate that the source material may have been derived from partial melting of continental crust materials.

• Journal of the Korean Society of Food Culture
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• v.8 no.2
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• pp.139-146
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• 1993

The predeccessor of Danjanjinja was Myorak temple which is built in the 7th century. At that age, the Buddhist culture of Japan had highly prospected by transmitting Buddhism to Japan from Han peninsular On the other hand, the private god of Fujiwara family in Danjanjinja is Uchigami which is one of typical Japanese popular belief like Dangshin of Korean's. Through these historical background, it could by presumed that the Kakitsisai might be the original form of Korean Buddhist sacrificial offerings from ancient age. So this study on Kakitsisai what had handed down from generation to generation about for 1300 years help us to study and estimate the ancient dietary culture of Korean and Japanese. 1. Kakitsisai performed high filling method in the sacrificial offerings like Kasuga, Horyuji and Korea. 2. The patterns and colors of high filling offerings are various in Korea and Japan. 3. They used unpolished rice by ancient rice, and called red and black one. We can guess both of countries ate unpolished rice at that age. 4. They used many kind of ancient wild fruits and vegetables. We could recognize what the ancients had eaten the foods.