• 식품문화 한맛한얼
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• v.2 no.3
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• pp.69-76
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• 2009

한국인에게 떡볶이는 가장 친근한 군것질거리 중 하나다. 초등학교 시절, 배가 출출한 하굣길에 떡볶이 집을 들락거리지 않은 사람은 드물 것이다. 떡볶이는 매콤하면서 달다. 쫀득하게 씹히는 떡의 고소한 맛은 오후 4시쯤의 간식으로 안성맞춤인 음식이다.

• The Korean Journal of Archival Studies
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• no.60
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• pp.195-237
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• 2019

The food culture reflects the unique characteristics of the locality and the lifestyle and values of its members. So It is one of the most revealing elements of local identity. Such a food culture has an intangible form, such as memories and customs related to food, and is an area that is likely to disappear if not recorded and preserved. Based on the study of domestic and foreign cases, documentation was carried out in this study. In addition, we sought ways to manage and utilize the collected and produced records. Therefore, we suggested the method of documenting the local food culture, along with proposed managing the cultural resources of the recorded region and utilizing it in the academic and cultural aspects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1375-1384
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• 2016

The purpose of this study was to examine the current state of consumption of medicinal food and the intent to participate in medicinal food education by food-related lifestyle. A total of 264 samples were conveniently selected from students enrolled in culinary education at the Seoul Institute of Technology and Education from September 5, 2014 to September 20, 2014. The results were as follows. Factor analysis showed five factors in food-related lifestyle named as adventure-seeking factor, taste-seeking factor, health-seeking factor, convenience-seeking factor, and safety seeking factor. There were three factors in awareness of medicinal food named as health characteristic, negative perception, and intent to purchase. The cluster analysis showed five dimensions for food-related lifestyle named as convenience-seeking group, safety-seeking group, health & safety-seeking group, health-seeking group, and taste-seeking group. Among the demographic characteristics, there was a significant difference in age, cooking career, and households by food-related lifestyle group. Among intent to participate in education regarding medicinal food, there was a significant difference in medicinal food educational institution preferences by food-related lifestyle group. Among medicinal food awareness, there was a significant difference in negative perception by food-related lifestyle group.

• The Critical Review of Religion and Culture
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• no.32
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• pp.186-218
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• 2017

The ritual food is one of the indispensable elements in rituals of Korean folk beliefs. This is ascertained by the fact that a very simple ritual cannot be practiced and performed even without offering a bowl of water. In this regard, it is properly claimed that food is an essential medium of communications between man and gods if they spiritually meet and communicate each other by way of various rituals in Korean folk beliefs. It is possible to point out Gut, the typical ritual of Korean Shamanism as an example of serving the ritual foods among Korean folk beliefs. One of the striking phenomena in Gut(Korean Shamanism's rituals) is various ritual foods on the tables for Gut. There is no Gut performances without offering ritual foods, and the ritual food in Gut practices is more than just food offering to the gods. Moreover the ritual food tells that what kind of Gut it is and for what purpose it is performed, for whom it is set up. And even the invited gods of Musok are disclosed according to the ritual food in Gut. Also some parts of Musok's worldview are appeared and actualized through the ritual food in Gut. In this sense the ritual food in Gut is one of the important channels for understanding Gut and Musok, and one of the explanation systems about Musok. Even if recognized the importance of the ritual food in Gut, it still has not been draw proper attentions to deserving its importance in the researches on Musok and Gut. Upon the critical reviews on such tendencies of the previous studies this paper tries to clarify the characteristics and significances of the ritual food in Gut by examining the Jinjuk Gut in Seoul area as an case study. On the basis of this examination, the ritual food in Gut comes up to be one of the important paths to understanding Gut and Musok as an explanatory system on Musok in general.

• 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.

• CRM연구
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• v.2 no.2
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• pp.1-19
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• 2009

In an attempt to explore the consumption behaviors of customers regarding ethnic food restaurants the present study examined the effects of consumer characteristics, accessibility of ethnic food restaurants, product characteristics, and social factors on the customer behavior towards ethnic food restaurants, and further investigated the causal relationship between the customer behavior and his or her intent to reuse. A questionnaire survey was conducted approximately for a month with domestic consumers who had tried foreign cuisines. A total of 230 questionnaires were distributed and 215 questionnaires were collected, of which 210 were used in the final analysis excluding five due to inadequate responses. The finding of the study were as follows. First, of the consumers' lifestyles category the gourmet oriented did not yield significant effect on subjective norm or other consumption behavior, whereas the trend oriented had noticeable influence on both factors. Second, while consumers' diversity-seeking characteristic did not affect subjective norm, it affected consumption behavior of ethic food restaurants. The results seem to indicate that the diversity-seeking characteristic is more to one's individual attributes, rather than being influenced by others. Third, ethnic food restaurant's consumption accessibilities strongly influenced the subjective norm, suggesting that in using the ethnic food restaurants, the more convenient the accessibility is, the higher the possibility of use from influenced reference group. However, when consumers previously had not been exposed to ethnic cuisines, convenient accessibility was not able to overcome the barriers of consumer reluctance, nor directly shape positive behaviors. Fourth, while national uniqueness of ethnic food did not affect subjective norm, the uniqueness did have positive impact on consumption behavior of foreign ethnic food restaurants. Fifth, consumer's subjective norm positively influenced both consumption behavior of ethnic food restaurants and their intent for future use. Lastly, consumption behavior toward foreign ethnic food restaurants positively influenced consumer's intent for future use, indicating that it would be most imperative and effective to first help reinforce positive attitude in oder to encourage a more use of ethnic food restaurants.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.134-150
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• 2016

The purpose of this study is to investigate the recognition and preference for temple food between Korea and foreign national temple-stay participants. In order to achieve the research purpose, 220 research questionnaires were distributed to Korean and foreigners who have participated in a temple-stay. T-test and ANOVA analyses were performed for this study. The findings are summarized as follows. The highest recognition item for Korean temple food that the subjects perceived was 'I think Korean temple food is a medicinal food.'(4.31 points). In the value recognition score for Korean temple food, Asians(4.58 points) are relatively higher than Korean (4.23 points), North American (4.13 points) and European (3.94 points) participants. Participants in Asia appeared relatively higher than the others in the preference score on Korean temple food. The higher globalization strategy items of Korean temple food that the subjects perceived were 'Korean temple food needs a storytelling marketing'(3.94 points) and 'Korean temple food needs a modernization of cookware'(3.90 points).

• KIPS Transactions on Software and Data Engineering
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• v.5 no.6
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• pp.289-294
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• 2016

In recent times, as most people develop keen interest in health management, the importance of cultivating dietary habits to prevent various chronic diseases is emphasized. Subsequently, dietary management systems using a variety of mobile and web application interfaces have emerged. However, these systems are difficult to apply in real world and also do not provide personalized information reflective of the user's situation. Hence it is necessary to develop a personalized dietary management and recommendation method that considers user's body state information, food analysis and other essential statistics. In this paper, we analyze nutrition using self-organizing map (SOM) and prepare data about nutrition using clustering. We provide a substitute food recommendation method and also give feedback about the food that user wants to eat based on personalized criteria. The experiment results show that the distance between input food and recommended food of the proposed method is short compared to the recommended food results using general methods and proved that nutritional similar food is recommended.

• The Journal of the Korea Contents Association
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• v.10 no.11
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• pp.162-168
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• 2010

Comic book has a different story structure from western movies, i.e. New Character->reaction->food->master mediation->effect of food->disappearance ->conclusion. Comic book is full of media traits. The master is like a shaman, who console people with food of memory. Food also is a media, which carries message of memory instead of savor itself. Restaurant is a media, in which many events occur and rhetoric of rumor pervade. Foods of memory massage our feeling sense, like a media. In conclusion, comic book has a analogous role to that of Marshal Mcluhan's Media theory.

• Annual Conference on Human and Language Technology
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• 2016.10a
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• pp.235-238
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• 2016

본 논문은 사기업들의 개방 데이터를 바탕으로 사용자의 과거 행동과 주변 상황정보를 토대로 사용자의 음식 기호를 맞추는 앱 어플리케이션 '눈치코칭_음식'의 설계 및 구현에 대하여 서술한다. '눈치코칭_음식'은 사용자가 쉽게 음식점을 추천 받을 수 있도록 만들어진 앱 어플리케이션으로 기존의 필터링 방식으로 사용자가 검색하는 방식의 유사한 어플리케이션들과 달리 사용자의 주변 상황과 사용자의 행동패턴 분석을 통해 문제해결에 대한 도움을 줌으로써 시간 절약을 할 수 있다. 사용자의 별도의 입력을 받지 않고 앱에서의 간단한 클릭과 나의 음식 저장과 같은 기능을 활용할 때의 주변 위치나 날씨와 같은 상황정보를 함께 저장한 후 다음 앱 사용 시기의 상황정보와 비교하여 기존 데이터를 바탕으로 사용자에게 다시금 피드백 되는 앱이다. 사용자의 행동패턴에 따라 알림 기능을 활용하기 위해서 사용자 식사 시간 설정 기능을 통해 매일 식사하는 시간에 알림 설정을 할 수 있도록 만들었다. 또한 사용자의 편의성을 위해서 음식선택 시간의 평균을 내서 해당 설정 식사시간을 추적할 수 있도록 구성하였다.