• 한국식생활문화학회지
• /
• 제32권2호
• /
• pp.75-88
• /
• 2017

The purpose of this study was to systematically analyze relevant research and examine research trends through metaanalysis of 154 theses related to native local foods published in a representative food and nutrition journal. As subject regions, Gyeongsang-do was the most common (70), and especially, Andong had 19 theses. Regarding the research topic, until the early 2000s, most research focused on 'native local foods itself'. After 2005, there was a remarkable increase in research on people's 'perception/use' of native local foods as well as on 'development/application' based on native local foods since 2010. Among theses on native local foods, there was a lot of research on 'quality characteristics' mainly using the quantitative research method, and most research was on desserts. Among theses on perception/use, there were lots of theses on 'awareness, satisfaction, and preference' focusing on questionnaires targeting local residents. Among theses on development/application, the noticeable research trend of 'tourism commercialization of native local foods' was the active development of food and menus using storytelling.

• 한국식품영양학회지
• /
• 제14권5호
• /
• pp.479-484
• /
• 2001

Gyong-gi province has been the political, social, economical center of Korea since the three Kingdom period, Koryo, Chosun dynasty. As a result, the area enjoys abundant local food culture. However, due to the truce line going through the province, it was divided into northern and southern region. Development of the northern Gyong-gi province has been restricted because of security and defence reasons. So, even though it has kept abundant local food heritage compared to other regions. local food products have not been fully developed. Furthermore, as bed towns of Seoul and new towns are constructed in this region, traditional and local culture has been vanished gradually and the regional uniqueness is disappearing. This report focuses on identifying unique local foods of northern Gyong-gj province where tourist site development is limited and finding out how to utilize these as international tourism resource in the 21$\^$th/ century, the era of reunified Korea. Now, we need to seek ways to overcome the current difficulties and utilize the heritage of food culture and develop It in a form that suits the taste of modern consumers.

• 한국콘텐츠학회논문지
• /
• 제12권7호
• /
• pp.76-85
• /
• 2012

대구 경북 지역의 초기 사진역사에서 최계복은 1930년대에 뛰어난 사진실력으로 수십 여회에 달하는 공모전 입상으로 전국적인 명성과 한국사진계에 '살롱'형식의 사진을 정착시키는데 큰 역할을 하였다. 또한 그의 1940년대 백두산과 독도 기록사진들은 자의식에서 나온 소중한 결과물이다. 구왕삼은 1930년대 중반부터 자신만의 세계관으로 독자적인 사진세계를 구축한 사진가였으며, 한국전쟁이후 사진에서 '리얼리즘'적 사진 표현론을 제시해 전국적인 명성을 구축하였다. 이들의 작업과 이론은 각자 다른 스타일이나 1940년대 격동기 한국 사진계에 독자적인 사진미학을 이룩하여 20세기 초 영남지역의 민족정신과 맥을 같이하는 특성을 갖고 있다.

• 복식
• /
• 제56권9호
• /
• pp.112-126
• /
• 2006

In this study, to study the aesthetic properties of the Italy fashion, the internal fashion contents are defined according to the cultural characteristics of Italy and based on the definition, the external features are investigated. The cultural characteristic was analyzed based on the reference literatures on the Italy culture. The aesthetical properties of the contemporary Italy fashion can be analyzed as follows: ${\cdot}$ Functionalism is a feature showing the Italian cultural environment where the genuine humanism is retained. It enables the practical designs by applying details and materials that wouldn't put a limit to the movement of the human body. ${\cdot}$ Naturalism focuses on the natural beauty of the human body without any artificial forms or exaggerated ornaments. Natural texture or materials are used to express the human body itself, or to emphasize the natural aesthetic effects flowing with the human body. ${\cdot}$ Localism is the expression of folk spirit affected by the natural environment. It expresses local atmosphere by unique craftsmanship in material, pattern, color and details. Based on this result, the aesthetic properties of the contemporary France fashion, examined through ${\Iceil}$A Cultural Approach to the Aesthetic Characteristic of the 20th Century French Fashion${\rfloor}$ and those of the contemporary Italy fashion are compared.

• 동아시아식생활학회지
• /
• 제15권5
• /
• pp.504-515
• /
• 2005

The purpose of this study was to have a proper understanding and a concern about native local food in Jecheon area. The data was obtained by use of questionnaires to residents in Jecheon and statistical analysis was performed The results were as follows: 1. Deodeokgui got the highest score in perception, preference, and possibility of development as a native local food in Jecheon. 2. Hyangeobaeksuk and Memiljeonbyung are significantly different in perception by gender. Perception scores of native local food were not significantly different by increase of age and resident period The perception scores of Dotorichaemuk and Minmulbibimhoe by nuclear family member were significantly high compared with that by extended family members. The perception score of Deodeokgui increased as the monthly income increased 3. Female subjects liked Gondeurebap and Memiljeonbyung whereas male ones liked Hyangeobaeksuk and Minmulbibimhoe. Preferences of Torimyun, Dotorichaemuk, Kongtang, Hyangeobaeksuk, Chikyori, Gobonju Seungumchotteok were increased as the age increased 4. According to this study, modernization was required for development of native local food.

• 한국식품조리과학회지
• /
• 제6권3호통권12호
• /
• pp.67-83
• /
• 1990

Currentry, the originality of traditional soups in Kyoung-Nam province is vanishing by the inflex of processed and instant food, food industrial development. Especially, such factors as the influence of alien cooked, the develoment of transportation, the movement of population have made it hard to preserve the traditionnal food preparations. The purpose of this thesis was to seek out the various kinds of Kyoung-Nam province soups preparation. To do this, about 60 kinds of soups recipe were reviewed and charactered into several categories. The findings of the study are as follows. 1) Soup is made by fish or shellfish, freshwater fish. Meat and fowls is rarely used in Kyoung-Nam province (coastal region). 2) Soups of inland area is made by most vegetables and these soup were always harmonized with soybean powder or perilla powder. 3) Various soup season with the mag-jang, mul-jang sauce, hab-ja-jang sauce. 4) These soups were in general to make much red pepper and much salt.

• 한국식품조리과학회지
• /
• 제11권2호
• /
• pp.145-152
• /
• 1995

The purpose of this study was to investigate the conciousness of college students about Korean folk foods. Questionnaires were distributed to 400 students and answered by 289 in the college in Kyung-gi Do and Je-ju Do. The results were as follows: 1. 49.8% of the students had little knowledge about Korean folk foods, 36.7%, 12.8% and 0.7% of the subjects were answered'know little','know somewhat', and'know well', respectively. 2. This study revealed that 25.6% of students ate folk foods'on a journey', 21.1% of subjects did'normal times', and 20.4% of them did'festival days'. 3. Students answered that they ate folk foods 3 or 4 times in a year mostly at home. 4. 96.5% of the subjects thought that Korean folk foods had to be succeeded, but 64.0% of the students knew about Kang-won Do folk foods, 34.3% of them answered correctly about Seoul folk foods, and 40.1% of them did Che-ju Do folk foods, and only less than 20% of them had an expert knowledge on the other folk foods. 5. The percentage of getting a correct solution was higher in men than women, majoring in foods than non- food relation, and taking a lesson in Korean folk foods than no lessons.

• 한국조리학회지
• /
• 제13권4호
• /
• pp.19-30
• /
• 2007

The purpose of this study was to gather useful information for establishing an efficient marketing direction by investigating the flavor, serving patterns, price and cooking method of Dong-rae Pajeon which is a native local food of Pusan area. A questionnaire was answered by 226 citizens who experienced Dong-Lae Phajeon. The study data were analyzed by frequency analysis, t-test, ANOVA, and multiple regression analysis. The findings are summarized as follows: The flavor, presentation, types of oil, and price of Dong-rae Pajeon had influence on the satisfaction of respondents. To globalize Dong-rae Pajeon, 'developing its cooking method', 'decreasing its price', and 'developing its serving patterns' should be considered.

• 한국조리학회지
• /
• 제13권4호
• /
• pp.220-231
• /
• 2007

This study was designed to standardize the recipes of native local foods in Gijang region such as 'Miyeokseolchi', 'Molseolchi', 'Gijangumuk' and 'Seokbakji' and analyze their nutrients. The test recipe for each food was prepared according to the information obtained from the personal interview of Gijang natives and then applied to sensory evaluation. After that, CAN pro 3.0 was used for the nutritional evaluation. The results are as follows: Both Miyeokseolchi and Molseolchi were preferred with soybean sprouts added but Miyeokseolchi with fermented red pepper paste added. Gijangumuk was preferred with dissolved ceylon moss added, not filtered. Seokbakji was preferred with salt-fermented gizzard shad added. Nutrient analysis was performed according to the established standard recipe. In general, it appeared that energy content was low and amino acid contents such as glutamate, aspartic acid, leuicine and arginine were high. Major fatty acids in Miyeokseolchi and Molseolchi were a linoleic acid and Seokbakji has a palmitic acid and EPA.

• 동아시아식생활학회지
• /
• 제17권1호
• /
• pp.20-26
• /
• 2007

'Local food' is defined as food that has been cooked using local specialities or food prepared with the application of special cooking method associated with a particular locale. In Korea, much of what is considered 'traditional food' is derived from local foods. Therefore, much attention has recently been focused on the role of local foods in terms of the development of Korean traditional foods. The primary objective of this study was to characterize the perception concerns regrading Jeollabuk-do local foods held by university students in Jeollabuk-do, a province which is famous for its delicious local foods. The majority of students felt sympathy toward the succession and development of Jeollabuk-do local foods and generally appeared to feel that Jeollabuk-do local food was representative of a vital cultural heritage. Summing up answers to questions regarding the reasons for the succession and development of local food in Jeollabuk-do, it seems clear that in order to augment the popularity of Jeollabuk-do local foods, a variety of schemes should be implemented rather than any specific strategy.