• Journal of Digital Convergence
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• v.16 no.7
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• pp.117-122
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• 2018

The purpose of this study is to investigate the relationship between perception, perception, and relationship quality through technical analysis of perception of southern food among college students of Namdo area. Through the analysis and empirical analysis, we tried to provide an understanding of local traditional foods and provide them as a basic data for local traditional food as a tourism resource. It directly or indirectly supports the results of previous studies. It directly or indirectly supports the results of previous studies. Therefore, the perception that can be expressed by knowing the characteristics of the local food is expressed by the continuous relationship and maintenance of the local food, so that the trust, the commitment, and the satisfaction expressed as the quality of the relationship can be expressed as the continuing relationship, maintenance and interest. If the meaning of local food and storytelling are given in order to induce growth and development of food tourism as a local food, it will be very helpful for building image of local traditional food. If local food is perceived as a favorable or unattractive attitude, it will be related to meaning and continuous interest and food and beverage behavior as local people such as active interest and pride in local food, It is believed that food will play a big role in the growth and development of tourism resources.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.81-88
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• 2001

This study is to investigate attitude by college students toward transformation of traditional food into fast food style. Data were collected from a convenient sample of 340 students who were enrolled in colleges in Busan metropolitan area. Bivariate analyses with sociodemographic characteristics were made on attitude including evaluation on effects of western fast food taking on eating practice, comparison of willingness to take western-brand fast food with traditional food in fast food style, evaluation of domestic-brand fast food, need and probability of success of operation of fast food restaurant serving only traditional food, list of kinds of traditional food could be in fast food, perceived obstacles to develop traditional food in fast food style and intention to utilize fast food restaurant serving only traditional food if available.

• 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.

• The Science & Technology
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• v.34 no.11 s.390
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• pp.50-52
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• 2001

[전통음식/장류(된장,간장,고추장 등] 된장ㆍ간장ㆍ고추장 한국 1천5백년 전 첫 이용 폐경기 여성 노화예방 크고 항암효과도

• The Science & Technology
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• v.34 no.11 s.390
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• pp.53-57
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• 2001

[전통음식 젓갈류] 필수아미노산, 칼슘 등 각종 미네랄 풍부 조개ㆍ오징어ㆍ새우ㆍ게젓 혈압조절기능도

• The Science & Technology
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• v.34 no.11 s.390
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• pp.47-49
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• 2001

[전통음식] 김치 - 젖산, 유해균 죽이고, 식이섬유, 변비예방 소화촉진과 항암 등 효능갖는 건강식품

• Journal of the East Asian Society of Dietary Life
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• v.13 no.5
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• pp.353-361
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• 2003

This study was performed by questionnaire to investigate the recognition and prospect for Korean traditional Pyebaeck Foods. The subjects of this study consisted of 621 housewives in Daegu area. The results were summarized as follows: The most people(94.2%) had ever seen Pyebaeck refreshments before, and most had seen them in wedding halls(62.5%). The reason they do prepare Paebaek refreshments was “it's tradition”(44.9%), and they considered this tradition as a public moral. The peoples who had prepared Pyebaeck refreshments at home consisted 51.0% and those who had purchased at caterer was 59.5%. The reason for preparing the refreshments at home was usually “it's true-hearted”(48.8%) and the reason for hiring specialists was “it's more convenient”(38.7%). Opinions about cooking method were mostly “complicated”(79.8%), and the knowledge score for cooking methods was low in 2.80. 31.3% of respondents reported inheriting their recipes from their mother. 43.3% of the respondents thought it would be “transmitted only a part” on prospects for Pyebaeck refreshments. 31.5% of the respondents said the improvement plan should be “focused on development of various Pyebaeck refreshments with modern senses” and 30.4% that the industralization should be effected through “publicity activities and education about its excellence”. People had to experience the Pyebaeck in the right way and to understand its real meaning better in order not to consider it as an evil custom, empty formality and vanity.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2000.05a
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• pp.279-284
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• 2000

• 식품문화 한맛한얼
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• v.2 no.2
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• pp.38-49
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• 2009

• 식품문화 한맛한얼
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• v.4 no.1
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• pp.21-29
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• 2011