• Monthly Korean Chicken
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• v.18 no.8
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• pp.106-109
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• 2012

농촌진흥청은 여름철 보양식으로 알려진 삼계탕의 수출확대 방안으로 미국, 일본, 중국 등 각 나라의 기호도를 고려한 삼계탕의 다양한 요리법을 신안산대 정재홍 교수팀과 공동으로 개발했다. 각 나라에서 선호하는 음식재료와 다양한 조리방법을 이용한 삼계탕 요리법에 대해 알아보자.

• The Journal of the Convergence on Culture Technology
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• v.7 no.1
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• pp.272-283
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• 2021

The purpose of research is to suggest the direction of rural tourism and food products by looking at the relevance of the intrinsic motivation and food preference. Through the analysis, factors of 'leisure oriented', 'family oriented', 'relationship oriented', 'health oriented', and food preference 'cooking health', 'material function', 'local resource' and 'consume experience' were extracted. Through the correlation analysis, 'leisure and health oriented' was found to be significant with cooking health, 'relationship and health oriented' was significant with material function, 'leisure, family and relationship oriented' was significant with local resource and 'relationship oriented' was significant with consume experience. Therefore, tourists who want rest, healing and health need to provide healthy dishes, tourists who want family and leisure provide local or special dishes, and tourists who want to have a relationship with people need to provide functional foods or herbal medicine dishes. Food products that meet the needs of tourists will induce revisit by increasing tourist satisfaction and bring economic revitalization of the region through the expansion of rural tourism.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.327-335
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.489-497
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Monthly Korean Chicken
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• v.19 no.12
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• pp.83-85
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• 2013

• Monthly Korean Chicken
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• v.18 no.11
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• pp.89-91
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• 2012

• Korean Journal of Poultry Science
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• v.35 no.2
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• pp.197-203
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• 2008

A total of one hundred and ninety five nutritionists selected based on population scale in high schools in Gyunggi Province were questioned about utilization of eggs in school meals. Almost half of those nutritionists have utilized eggs in school meals $3{\sim}5$ times per month. Most frequent cooking methods of eggs were boiled eggs. Eggs obtained from food distributors and egg distributors were 80.8% and 13.2%, respectively. Also, the nutritionists in middle population area prefer to purchase graded eggs. The most frequently occurring problems in cooking eggs were egg shell braking and related food safety. The present study revealed that egg is good for school meals, but various menus for easy cooking are yet to be developed.

• Journal of the Korean Academy of Esthetic Dentistry
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• v.22 no.1
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• pp.67-73
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• 2013

The word 'aesthetic', one of three functions of the teeth - mastication, pronunciation, and aesthetic - does not simply mean beauty. Aesthetic missing harmony cannot be called aesthetic. It is true aesthetic when the harmony with surrounding teeth and environment such as lips, midline, and facial form is achieved. In order to produce a harmonious prosthesis, sufficient information must be passed on to a technician, and also the technician should request necessary information to the dental office. Good food cannot be made without fresh ingredients. Although fresh ingredients are supplied, delicious food is also not possible without a chef's cooking skills. The first-class dish is made only under the circumstances that a skilled chef can do his best with fresh ingredients. In this study, the teamwork to be shared between dental practitioners and technicians for harmonious aesthetic prosthesis is discussed.

• Proceedings of the Korean Society of Computer Information Conference
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• 2023.07a
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• pp.491-492
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• 2023

본 논문에서는 일상생활의 편의성을 높이기 위한 새로운 AI 애플리케이션 'Chat Chef'를 제안 한다. 이 앱은 사용자의 냉장고 속 재료 정보를 바탕으로 ChatGPT를 이용하여 요리 레시피를 추천하는 기능을 제공한다. 사용자는 앱을 통해 냉장고 내의 재료들을 사진으로 촬영하면, 이미지 인식을 위해 YOLOv7를 이용하여 감자, 당근, 양파 등과 같은 식료품들을 약 3,000장의 이미지 데이터를 학습하여 인식하며, 바코드를 인식하여 제품들 목록을 데이터베이스에 저장한다. 제안한 'Chat Chef' 앱은 재료 목록과 ChatGPT API를 이용하여 사용자에게 개인화된 레시피를 제공하며, 요리 과정에 대한 정보를 제공한다. 이와 같이 ChatGPT와 같은 AI 기술을 활용하여 실생활에 적용할 수 있는 활용 방안을 제시한다.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.167-172
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• 2002

음식의 재료를 얻는 데 있어 그 편리함은 사람들의 음식습관에 영향을 주기 때문에, 본 논문에서는 먼저 대만 고추재배의 품종개량과 생산현황으로부터 전반적인 이해를 하고자 하며 나아가 신선한 생 고추 및 고추관련 가공식품, 예를 들어 고추장, 고추콩짜개된장(랄두판장. 두판: 콩짜개, 물에 불리거나 싹튼 콩), 고추기름, 말린고추 등을 전통 요리 속에서 응용하는 방법에 대해 조사하였다. 또한 식생활 속에서 고추가 끼친 영향을 연구하고 나아가 대만 음식 문화의 변화와 발전에 대해 탐구하였다. 음식문화의 발전은 분명 음식 재료의 생산과 사회.경제적 배경의 영향을 받는다.