• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.379-395
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• 2003

Regional foods is influenced by weather, local and social environment etc. The purpose of this study was to understand that regional foods in the middle of Chosun Dynasty through Domundaejac. Some of representative dishes of the Hansung and Kyonggi-do Area is duck(rice cake) of seasonally celebrated days, hangua(korea confectionary) and rice wine. Typical foods in Chungchong-do Area is included persimmon, jujube, watermelon and wax gourd. Some of the well-known food in Kangwon-do Area is pear, bangpungchuk(gruel), sukebyung(rice cake), woongjijunggua(korea confectionary) and sanat-kimchi(picked mustard leaves and stem) that is seemed characteristics of mountainous section. Some of the famous dishes in Cholla-do Area is backsanja(korea confectionary), tea, chuksun kimchi(bamboo shoot pickle), citrus fruits and ear shell. Kyongsan-do Area ia famous persimmon, bamboo fruit, dasik(korea confectionary) and yakban(glutinous rice cake). Hwanghae-do Area is famed pear and choshi as assumed the eatly form of gochujang(thick soypaste mixed with red pepper). Representative dishes are deljjuk(blue berry), herring, sangat-kimchi(picked mustard leaves and sterm) in Hamgyong-do Area and daemandu(big dumpling) in Pyongan-do Area. The coast area is famous for using lots of sea food. Fresh seafood is consumed raw, and clams, fish and seaweed are liberally added to soups and other dishes. The East coast is catched salmon, flatfish, codfish, sandfish and mackerel The West coast is catched yellow corvenia, lobster, tiny shrimp and large-eyed herring. The South coast is catched sea mussel, codfish and laver.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.317-330
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• 1990

The purpose of this study is (1) to develop native foods in the future continuosly, and (2) to provide basic information allowing college student's to correctly understand traditional culture, by investigating those college students' preference and understanding of the native foods in Cheju-do. To accomplish these purposes, the survey was carried out by use of questionaires for 344 residing in Cheju-do from 20th to 29th May, 1989. The statistical analysis including frequency, percentage, mean and standard deviation was performed by use of SAS program, while the significant difference between groups was examined by $x^2-test$. The results of this study are summarized as follows : 1. It was showed that college man had higher understanding and preference of those native foods than college women. 2. The result relating to age indicated that the more the age, higher understanding and preference. 3. The result by residing areas showed that the college students in the rural area showed higher understanding and preference than students in the urban area. 4. Based on the educational background of those subjects' mothers, it was shown that those college students of mothers having lower educational background had higher understanding and preference of native foods. 5. Those college students having good understanding of native foods accounted for 63.4 percent, while students requiring the continued development of those native foods for 91.0 percent. As a consequence, it is apparent that most subjects tended to show the positive responses to those native foods.

• Journal of the Korean Society of Food Culture
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• v.27 no.3
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• pp.233-239
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• 2012

The purpose of this study was to develop an evaluation indicator for the industrialization of local cuisine. We conducted a literature study, interviews with experts, and a Delphi survey. The resulting evaluation indicator was divided into four groups and nine sub-groups. The four groups were locality, taste and functionality, industrial base, and business value. The nine sub-groups were traditionality, regionality, eating quality, nutrition and functionality, condition of development, technological level, rights and policy, marketability, and ripple effects. Also 22 items were created as indicators for evaluating classes ; historicity, sustainability, rarity, awareness of local resident, the number of similar restaurant, appearance, taste, nutritional balance, health functionality, availability of raw materials, suitability of environmental exchange of market, standardization of recipe, simplification of recipe, storability, intellectual property rights, government's policy, appropriacy of price, popularization, possibility of franchise, globalization, improvement of local image, vitalization of local economy. The four most important classes corresponded to one of the four groups. These classes were sustainability, taste, state (local autonomy) policy, vitalization of local economy. The implications of this study are that the possibility of industrializing the local cuisine of each region can be evaluated and applied. Moreover, these indicators could promote the discovery of local cuisines, support planning for the commercialization of local cuisine.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.549-559
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• 2008

This study was performed by questionnaire to investigate viewpoints regarding menu excavation and development of native local foods of adults in the Gyeongju area, classified by gender and age. The subject population consisted of 253 citizens(108 males and 145 females) living in Gyeongju. The findings are summarized as follows: The residents highly desired the 'enrichment of service and clean hygiene of local food restaurants', 'active marketing', 'necessity of excavation and development at the present time', and 'development with regional unique characteristics' with regard to the development of the local food choices in Gyeongju, whereas they did not particularly desire 'excavation development of cooking that often is served at family event(birth, marriage, death etc..)', nor 'guidance and enlightenment for many citizens'. The most influential obstacle hindering the development of Gyeongju local food was 'administration support deficiency of connection group agency', followed by 'interest deficiency about local food of restaurant business managers and citizens, different taste of each restaurant', and 'tradition cooking itself is insufficient in Gyeongju'. The most reasonable development menu for native local foods of the Gyeongju area was 'mushroom & beef hot pot(beoseothanu-jeongol)', 'glutinous barley bread(chalborippang)', 'mushroom & bulgogi hot pot(beoseot-bulgogi-jeongol)', 'grilled beef(hanu-sutbul-gui)', and 'grilled minced beef ribs(hanu-tteok-galbi)' in that order. On the other hand, the excavation and development validity scores for 'black goat soup(heukyeomso-tang)', 'gulfweed soup(mojaban-guk)', and 'parboiled octopus(muneo-sukhoe)' were very low.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.61-72
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• 2008

The purpose of this study was to analyze the difference in preference and property of native local foods among students living in Busan. It concentrated on the students who were majored in food service in five universities in Busan. From September 1st to 30th, 2007, 300 copies of questionnaire were distributed and 260 returned were included in the statistics. The statistics was conducted by frequency analysis, T-test(average deviation verification), technical analysis and one way ANOVA for an accurate result of the study. As a result, it was found that Gayamilmyeon(M=4.42) showed the most preference for 25 native local foods of Busan(sansungmakgeoli, dongraepajeon, steamed carp, catfish soup, corbicula soup, roasted eel, gijang raw hairtail, dongrae mugwort cake, sansung roasted goat, gijangkkomjangeo, steamed frogfish, duck dish, guponoodles, gayamilmyeon, sliced raw fish, molsim hot-pepper fish stew, hairtail stew, anchovy stew, miyeoksulchi, gompi salted dish, salted raw anchovy dish, roasted kkomjaneo, salted sliced persimmon dish, salted bean leave dish, kkasiri soup). On the other hand, it was found that Miyeoksulchi(M=2.66) showed the least preference among them. As a result of the analysis of the difference in demographic characteristics and property of native local foods, it was presented that there was no difference in the statistical analysis by sex but significant difference in taste, quantity, service, price, freshness, sanitation, packing condition and originality, etc by age, department, academic year, type of residence, family member, living period in Busan and monthly spending. It was considered to conduct a more in-depth study to promote native local foods and interest in the food of Busan in university students.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.316-326
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• 2009

Recently, local foods have drawn significant attention due to their intrinsic merits. Such foods not only have commercial potential, but also cultural value. Therefore, local foods must be well-maintained and fostered, and a comprehensive plan to develop them must be devised. In this aspect, various factors such as dietary attitudes, perceptions and concerns affecting their development should be considered. The present study was designed to investigate via survey the dietary attitudes, perceptions and concerns towards local foods among married women in Jeollabuk-do. The number of subjects was 434. According to the results, the highest frequency for consuming local foods was '1~3 times/month' for all ages. For the number of local foods subjects had ever tried, '7~8' was the highest overall with 36.8%, followed by '5~6', '3~4', '9~10', and '0~2' with 27.4%, 17.9%, 10.3% and 7.6%, respectively. However, there was a statistically significant difference according to age. The higher the person’s age, the higher the number of local foods they had tried. A similar pattern was shown in the number of local foods subjects had ever cooked. For those in their 20s and 30s, the highest number was '0~2', with 70.8% and 53.0%, respectively, while for those in their 40s the highest number was '3~4' with 38.5%, and for those above 50s it was '5~6' with 31.4%. Most of the subjects realized the need to advance the development of local foods. There were differences among the subjects for certain aspects concerning progression and development, opinions on the major drawbacks of local food development items served more often at home, and different views by age on taste modifications according to modern concepts. From this study, it can be concluded that the utilization of local foods increases with age, and the view that local food development should be based on the recovery and/or maintenance of original tastes becomes more prevalent with age.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.434-440
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• 2010

This study was conducted among university students living in the Daegu-Gyeongbuk region to determine the perception, Preference, and improved consciousness of Gyeongbuk local foods classified by the Yugyo, Silla, Ocean, and Gaya cultures. In the Andong area, subjects demonstrated outstanding, high rates of perception of and preference for local foods. The perception of and preference for foods from the Yugyo and Silla cultures were relatively high compared to those of others. The degree of perception of Gwamegi foods was high, but the degree of preference was rather low. It is believed that establishing new counterplans is necessary to obtain higincrease preference for foods from the Ocean culture. Sigeumjang foods of the Ocean culture showed alow degree of both perception and preference. The analysis showed that there was a discrepancy between the perception of and preference for foods in the Gaya culture. To improve the relationship between awareness of and preference for foods in the same culture we determined that menu strategy, development strategy and sales strategy were important factors. The results of the survey investigating the correlation between improved awareness of and perception of foods showed menu strategy and development strategy had meaningful effects. According to the survey, the factors that influenced choices of foods local to Yugyo were classified into categores-: menu strategy, development strategy, product strategy, and sales strategy.

• 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.

• Journal of the Korean association of regional geographers
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• v.8 no.3
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• pp.364-379
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• 2002

The purpose of this study is to search for a rationale of world geography curriculum. Elementary school children tend to get impressionistic and distorted information about other countries through snapshot TV programs. But they need to get more balanced understanding about them from the perspective of each country. Children's judgment about other countries, favorable or unfavorable, tends to be emotional, based on the first-order conditions of life in those regions, such as atmosphere, food, and habitat, and the symbolics of the place. But their systematic understanding about the relationship between their own life and the life of other locations or countries tends to be meager. It seems to be partly due to the practice of co-centric curricular construction. The geography curriculum may have to be in relation to other countries, from the regional geography of the third grade on.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.765-779
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• 2007

The objective of this study was to examine Jeonju residents' recognition towards their native local foods. The results indicate that their degree of interest in the native foods was above average. As age and education increased, the degree of interest was also increased. Also, married people showed greater interest as compared to single people (p<$0.05{\sim}0.001$). There were more people who said they preferred native foods than people who said they didn't, where 213 people (41.3%) answered that they preferred the native foods. Of the people who said they like native foods, their main reason was because the native foods taste good. The main reason for the people who said they disliked native foods was that they didn't have many opportunities to try native foods. TV and radio were the first means, among others, from which people learned about native foods. The place where people ate native foods most often was native food restaurants (242 people, 46.95%). A frequency of a native food intake (including home and dining-out) of $1{\sim}2$ times/year was most prominent, with 137 people (26.6%). Also, a cooking frequency of "hardly ever cooks" was most prominent with 163 people (31.6%). The most prominent reason for the low cooking frequency at home was because they didn't know the recipes. Among 5 basic recipe characteristics for native foods (easy preparation of ingredients, simple recipe procedures, quick preparation, reasonable recipe procedures, sanitation), "sanitation" had the highest average score of 3.54, and "simple recipe procedure" had the lowest score of 2.44. To summarize, in order to develop Jeonju native local foods, it is necessary to implement various strategies such as frequently holding events where people can experience their native foods, running a native food training center, advertising through TV and radio, developing easy home recipes, and simplifying recipes.