• Korean Journal of Human Ecology
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• v.9 no.1
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• pp.13-19
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• 2000

The purpose of this study is to investigate the differences between generation in awareness and preference of the commercial Korean traditional desserts. The survey was conducted using questionnaire. The subjects were 316 middle school students and 299 parents of the other students in the same schools in Chongju area. Five middle schools in Chongju were included and followings are the results : In the Korean traditional beverages, there was no significant difference between generations in the awareness of Soojungkwa and Yulmoo-tea and adults showed higher awareness than students for the other beverages. Difference between generations existed in the acceptance for most of beverages. Students showed higher acceptance than adults for Sikhyae, Yooja-tea and Yulmoo-tea, whereas adults showed higher acceptance than students for the others. There was no difference between generations in the awareness of Yakkwa and Gangjung, whereas difference between generations appeared in the awareness of Sanja and Dasik. Students showed higher acceptance than the adults for the Korean traditional cookies.

• 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).