• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.218-227
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• 2016

This study was undertaken to examine the knowledge about food culture and intakes of traditional food in Korean and Japanese elementary school students. In 2012 and 2013, a total of 265 students were surveyed, consisting of 73 Korean fifth graders and 192 Japanese sixth graders. The questionnaire comprised of queries on general items, the recognition and sampling of traditional and celebration foods, the knowledge about the partner country's food culture, and the frequency of consuming the partner country's foods. As a result of this study, the frequency of consuming their own country's traditional foods for Korean children (3.1 out of 5.0 points) and Japanese children (3.2 out of 5.0 points) was similar to each other. Japanese children reported to eat Korean foods (2.9 points) more frequently than those of Korean children to eat Japanese foods (2.4 out of 5.0 points) (p<0.001). However, the Korean children reported to have more experience on given typical Japanese foods than Japanese children reported about Korean foods. Further studies are needed for the perception on traditional foods in Korean and Japanese children. The results of this study can be used as a basic data to succeed and develop traditional food cultures.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.583-598
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• 2011

This study was intended to outline the characteristics of the food culture in the area of Kyungsangnamdo and its modernization by interpretation and analysis of the novel Toji, which was set in Hadong, Jinjoo in the area of Kyungsangnamdo in the early 20th century. The characteristics of the Kyungsangnamdo area's native dish during the Japanese ruling era in the latter half of the Choson dynasty are as follows. In the first part of the novel, which spans from 1897 to 1908, vegetable and grain food development can be seen in the area of Hadong, the interior plains of Kyungsangnamdo, where there is a typical farming village in the mountains. The second part of the novel, which spans from 1911 through 1917, includes some mentions of the properties of Kyungsangnamdo area's native dishes through the lens of emigrated Koreans living on Gando island. Gando island is in China, and is where Seohee, the heroine, escapes from her homeland and remains for a period of years. There is a unique type of seafood in the Gando area using fresh marine products, exactly the same as in the Kyungsangnamdo area. The third part of the novel spans 1919 through 1929, after Seohee returns to her own country and regains her house. There is a noticeable description of food culture in the area of Jinjoo in Kyungsangnamdo through the description of Seohee focusing on the education of her children. The well-described features of Jinjoo are boiled rice with soup of beef leg bones and Jinjoo bibimbob, with vegetables and a variety of foods using cod. Cod are caught in large quantities in Kyunjgsangnamdo, and cities in the area grow to medium size as the area became traffic-based. The fourth part of the novel spans from 1929 through 1938, and includes very detailed descriptions of characters and background locations. Salted fish combined with the wild ingredients of Mt. Jiri feature prominently in the Kyungsangnamdo's area descriptions. The fifth part spans from 1940 through 1945, and as the Japanese colonization era ends, the foods described in Kyungsangnamdo seem to develop the usage of soybean paste. With abundant fish and shellfish Kyungsangnamdo, the dishes that evolve to use soybean paste include mussel soybean paste soup, picked bean leaves in soybean paste, chaitgook - cold soup from soybean paste, and seolchigook used with seaweed and sea laver.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.345-353
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• 2018

This study examined how the consumers' perception of GM food affects their purchasing behavior. In addition, this study investigated how the amount of knowledge a consumer has regarding GM food affects their perception of this type of food. The quantitative research method was used to collect data. The data from a self-administered survey, which was conducted in South Korea, was analyzed using descriptive analysis, ANOVA, factor analysis, and multiple regression analysis methods. The results of the survey indicate that most respondents may have unknowingly purchased GM food. Further, the respondents reported that they likely had known about or had heard of GM food. In addition, the survey indicated that the amount of knowledge possessed by the respondents regarding GM food greatly affected their perceptions of this type of food. These findings will contribute to the current GM food market by providing the food market with additional information relating to the consumers' perceptions of GM food.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.131-141
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• 1996

Food consumption patterns are predictors of nutritional status at all age levels and vary among and between different age groups. This study was designed to asses food habits and fast food eating patterns of college students in Ulsan area through questionnaries. Data from 330 useable forms was analyzed for percent differences, frequency of consumption, and statistical significance of differences between male and female students (T-test and chi square methods were utilized). Food habit score of female students was significantly higher than of male students. The reason for using fast food chain was 'convenience' or 'good taste'. The most preferred food by subjects was noodle or dumpling and least preferred food was pizza. In general, they had a higher satisfaction scores in taste and service of fast food and lower scores in amount and price of it. From this results it appears there is a need for developing domestic brand fast food to lower the price of fast food and giving the nutrition education for proper food selections and eating patterns.

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.23-27
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• 1988

The author scheduled to prepare a multilingual (Japanese-Korean-Chinese) vocabulary of dietary culture. In the preliminary stage, the words of taste perceptions were compiled and examined; thereafter, the relevant terms were defined, and a model of the trilingual vocabulary of taste perceptions was prepared.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.466-469
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• 1999

Cladocera are important food organism for seed production of finfishes. freshwater cladocera such as Daphnia and Moina are well known food organisms for the larval rearing of freshwater fishes and are easy for mass culture. However, mass culture technique for marine cladocera are not yet developed, The only mass produced food organisms available these days for the larval production of marine finfishes are rotifer and Artemia. An estuarine cladoceran, Diaphanosoma celebensis, has a high possibility of being used as a food organism for the larval rearing of marine finfishes because this species is much easier to mass culture than marine ones. Therefore many studies are needed for this species. In this study, the effects of the volumes of culture container, 40, 1,500 and 15,000 ml, on the stable production of this species were tested and results are as follow: The maximum densities of this species in each of the culture volumes were reached after 14 days in 40 ml, 12 days in 1,500 ml, and 21 days in 15,000 ml with values of 3.4 $\pm$ 0.4, 14.2 $\pm$ 2.1 and 2.5 $\pm$ 1.6 per ml, respectively. The relative population growth index (RPGI) was stable in the culture volume of 1,500 ml. Moreover, possible harvesting number(individual/ml/day) was much higher in the 1,500 ml container than the other culture volumes. Therefore, optimum culture volume among the tested volumes for mass production of this species was 1,500 ml.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.369-378
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• 1994

This study was surveyed by 319 male and 336 female college students in Seoul for food behavior and effect of Western food on food life. The results were summarized as follows; 1. The recognition of Korean folk food was higher in female than male students. 2. Eating type of college students appeared that they prefered to cooked rice at breakfast, lunch, and dinner because of a general food type of their family. 3. The favorite food items in college students showed fruits in female and meat in male. 4. Eating out type with family appeared mainly Korean food, because of their preference. 5. The 29% of college students visited fast food restaurants more than $1{\sim}2$ times per week. 6. In compared to Western food, the Korean food were favored by college students but cooking process of food were complicated. 7. The preference of Korean food against Western food was mostly higher in male than female. 8. The standard of food choice were taste and convenience of food. 9. Main factor of food habit change appeared convenience of buying easily. 10. The influence of the Western food in our food behavior were easy to buying but not fit our preference. 11. Opinion of students in order to keep Korean food were follows; Various food development, enlargement of consumption market, correct education about Korean food and change of people consciousness through consumer campaign.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.499-507
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• 2005

The purpose of this study is to draw attention to the distinction of Korean food as well as to find ways to universalize Korean food. Not only does Korean food a big part of representing the Korean culture itself, the ingredients in the Korean food are extremely nutritious. The excellence in the ingredients has been verified through scientific studies over and over. Today, this is recognized widely by the food experts in the U.S. This study also points out some of the hurdles in universalizing Korean food. First of all, many people around the world are not aware of the positive aspects of the Korean food. There have been minimal efforts, if at all, to find ways to make fusion Korean food to be part of a world cuisine. The lack of research and development in the Korean food industry also does not help the situation much. Lastly, the limited knowledge of the actual people working in the food service sector regarding Korean food hinders the Korean food going universal. Currently, the food industry in the U.S. is quite favorable for Korean food to enter its markets to become part of the American cuisine. The Americans' appetite continues to change towards more healthy living leaning them naturally towards Asian food. For Korean food to become part of the American cuisine, the follow recommendations are given in the study: 1) Korean food must be localized, become a fusion cuisine; 2) standardize the cooking method; 3) change the focus to rice-centered trend food; 4) foster more Korean food experts; and, 5) promotion of strengthening food advertisements while increasing research and development. It is also important during this whole process, traditional Korean food be discovered and implemented to the overall food program in universalizing Korean food.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.26-43
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• 2014

This study is a literature review on berries and their cooking methods that appear in ancient and modern Korean literature. Due to recent reports on berries' excellent functionality and the public's growing interest in healthy living, berries have been attracted attention as promising forms of sustenance. By structuring and classifying the types of berries and their popularity as well as recipes using berries found in ancient and modern Korean literature, this review hopes to serve as an important source that reflects both the food culture and social aspects associated with the value of berries in the lives of Korean people as well as foster understanding of the superiority of Korean food culture. This study will also have implications on the possibility of integrating antioxidant-rich berries into the modern food landscape. The study results are summarized as follows. Types of berries were classified into six types (Korean cherry, Omija, Gugija, Bokbunja, Black cherry, Mulberry) while cooking methods were classified into five types (Korean traditional snack, Korean traditional beverage, Liquors, Porridge, Pilule) in the ancient and modern literature of Korea. The aim of this literature review is to highlight the value-creating aspect of berries as food materials that can yield high added-value products. Beyond their value as healthy fruits, this study will explore the features of berries that enhance their added value and brand marketing as well as their aspects suitable for application to the modern industry of berry product development.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.639-654
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• 2010

This study attempted to research the local food of various regions at a personal level by discovering how food has developed das part of a region's culture base. Discovery of the characteristic story behind the making of a region's characteristic food as local delicacies can inspire self-esteem in the culture, and enhance the real-life image as appropriate to a region, and thereby be made a part of local tourism and thus contributing to the local economy. For this reason, the native foods of the region of Chungcheongnam-do were researched in terms of the cultural sensibilities that inform the unique history of that region. The study was designed so as to aid in understanding food's characteristic value in Chungcheongnam-do and to give a historical representation of Chungcheongnam-do's image by means of storytelling techniques; thus, the local food's character can be presented alongside a story that appeals to the five senses. For this purpose, Chungcheongnam-do's representative native rice table was cast as the 'Hyunchoong rice meal table' - after the figure of admiral Yi Sun Shin of Asan area region, a representative image of Chungcheongnam-do - and 'Choosa rice meal table', after the figure of 'Choosa' Kim Jeong Hee of Yesan region, of which various literary works form a representative image of Chungcheongnam-do. 'Hyunchoong rice meal table' was composed of a health food centered menu which could supply sufficient nutrition as a food ration in times of war or winter shortage, thus providing an image of nutrition and power as appropriate to these situations. Also, to assess the health effectiveness of each rice table, the functionality of the ingredients were investigated as reported in 'Sik-ryo-chan-yo : a dietary treatment' which was published by Soon-Ui Cheon in the Chosun era and by which the foods of the early Chosun era won recognition as being both healthy profitable.