• Culinary science and hospitality research
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• v.22 no.5
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• pp.200-213
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• 2016

This study is to compare the differences in food quality between traditional Korean restaurants and Western-style restaurants, and then to identify the shortcomings as traditional Korean food prefered than western food. The object of this study is not only to provide the basic data of the domestic food service industry to enable the traditional food ingredients but also increase the sales produced in the farm and fishing economy. Western-style and traditional Korean restaurant food quality were subjected to an IPA analysis to understand the importance and satisfaction with each of them. The IPA analysis of Western-style restaurants and traditional Korean restaurants showed that using regional specialties ingredients, healthy food, and the number of dishes in a set menu were commonly included in the first quadrant. Menu planners of Korean restaurants in should consider the need to develop traditional food using regional ingredients prepared by a reputable chef from the region, and develop delicious healthy food using local specialties without artificial flavors. In addition, considering the demographic characteristics, the ideal food should target visitors in their 40s who with 300~400,000 to spend with friends or colleagues.

• 식품문화 한맛한얼
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• v.6 no.1
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• pp.54-60
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• 2013

지난 호(한맛한얼 제5권 2호, 2012)에는 한국 식생활 문화의 기본 형성기에 전통음식 조리법의 시작이라고 할 수 있는 구이(적(炙))와 찌기(증(蒸)), 끓이기(자(煮))와 이에 관련된 조리기기인 질그릇, 시루, 항아리, 용수, 석쇠, 솥뚜껑(소댕), 번철, 나무그릇, 구리그릇, 철기, 도금제품, 은 제품, 유리제품 등의 변천을 살펴보았다. 이번 호는 한국 식생활의 구조 성립기(고려시대), 한국 식생활의 규범 정립기(조선시대)를 중심으로 전통음식의 조리법과 조리기기를 살펴보고자 한다.

• The Journal of the Korea Contents Association
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• v.10 no.12
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• pp.415-424
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• 2010

Recently the development if traditional food local food affects regional and national tourism industry. Traditional food has to be renewed by emphasizing regional tradition, historicity, and characteristic and be regarded as cultural element. The purpose of this study was to development tourism resources focused on traditional food. This analysed traditional food related study published from 1985 to 2009(n=129). Content analysis was conducted with regard to such perspectives as study field, methodology, statistical analysis etc. The findings are as followings. Frist, 40.3% of articles was written by one author, and slightly more then 59.7% was written by co-author. Seconds, 39% articles was focus on preferences and awareness so, need to study on menu development, research on the actual condition for tourism resources and commercialization. Academician should continue to conduct research in these fields in an effort to provide practitioners informations.

• The Science & Technology
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• v.34 no.11 s.390
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• pp.61-63
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• 2001

[전통음식 전통술] 전통곡주 삼한시대 정착 현재 3백60여종 제조방법ㆍ원료따라 맛ㆍ향기ㆍ기능 다양

• Journal of Korean Home Economics Education Association
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• v.18 no.4 s.42
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• pp.157-172
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• 2006

This study was designed to make an analysis of the content related with Korean traditional food culture covered in the section of Food and Nutrition of Home Economics textbooks based on the current 7th curriculum and to investigate the recognition and needs for education on Korean traditional food culture among high school students. Through this, we tried to present basic data contributing to the construction of practical educational content and educational method in relation to Korean traditional food culture. The results of this study are as follows. The content of Korean traditional food culture in the section of Food and Nutrition covered by Home Economics textbooks consisted of 'Setting the Table and Table Manners' for the third graders of middle school, 'Planning and Preparing Invitation and Events' for the freshman of high school, and 'Food Culture and Preparation of Food' for the second and third graders of high school. High school students were proud of themselves on Korean traditional food culture, but fail to apply their knowledge to real household life. In particular, it was proved they didn't understand' Korean Festival Holidays and Annual Customs: The need on the content of Korean traditional food culture showed significant difference in accordance with pride on traditional food culture, its succession in the families and one's recognition. And it was highly correlated with the subordinate variables such as demands, interest, utilization. These results showed that the education of Korean traditional food culture is an area that is demanded and how to cook Korean traditional food should be included in the content for education and practice of cooking and experience of food culture should be dealt with as the educational methods.

• 식품문화 한맛한얼
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• v.3 no.2
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• pp.143-160
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• 2010

• The Science & Technology
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• v.34 no.11 s.390
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• pp.58-60
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• 2001

[전통음식 떡(전병 등)] 주ㆍ부재료 혼합 맛ㆍ5대 영양소 고루 갖춰

• The Science & Technology
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• v.34 no.11 s.390
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• pp.64-66
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• 2001

[전통음식 음료(식혜 등)] 삼국시대 문헌등장 다ㆍ탕류 등 현 2백여종

• 한국IT서비스학회:학술대회논문집
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• 2008.11a
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• pp.571-574
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• 2008

• 식품문화 한맛한얼
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• v.3 no.4
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• pp.378-394
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• 2010