• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.714-725
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• 2015

This research investigated changes in Joseon food culture mainly focusing on acceptance of Western food in the enlightenment period. Joseon intended to learn the advanced technology of the West. Through an exchange with various Western countries, the royal family and upper class of Joseon rapidly accepted foreign food and food culture. As hotels were built in Incheon and Seoul, foreign food became more widely provided, which spread to the public, accordingly, and Western style restaurants were built and spread to the Busan area besides Seoul. As Western food rapidly spread, concerns arose. Particularly, after an attempt to assassinate Gojong by inserting poison into his coffee in 1898, appeals were made concerning Western food "that should not be consumed, because it is not proper for Korean people's intestines and stomach".

• Food Science and Industry
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• v.54 no.3
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• pp.196-209
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• 2021

The origines of the Western roasting culture and East Asian boiling culture were studied and the importance of primitive pottery culture (8000-5000 BCE) in the Korea Strait coastal region was discussed. The primitive pottery culture probably initiated the Jjigae (stew) culture and the production of salt. It can be also postulated that fish fermentation, kimchi fermentation, and cereal alcohol fermentation originated during this period. Soybean culture emerged ca. 2,000 BCE in South Manchuria and the Korean Peninsula. This paper focuses on the role of Korean foodways in the food science and technology development for the sustainable and resilient food systems. We are facing a global food crisis caused by population growth, climate change, and high animal food consumption. Studies on the meat analog and cultured meat are the new trend in Food Science and Technology. The importance of the wisdom learned through the Northeast Asian traditional foods, for example, soybean curd (tofu) and meaty flavor production by fermentation for the research on the novel sustainable and resilient food systems are discussed.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.199-210
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• 2011

In this study, we compared the differences and similarities between the Korean food culture and the Vietnamese food culture by surveying food resources and researching the process of Korean food being accepted into Vietnam. We suggest countermeasures for advancing Korean food into Vietnam. We conducted in-depth interviews regarding Korean food with Vietnamese food specialists who ate Korean food. As a result, Vietnamese foodies eagerly recognized that the most representative thing about Korean food was the special properties of its various and affluent side dishes. They were also aware of kimchi, made of various vegetables and condiments, as an excellent side dish compared to the Vietnamese who's staple is boiled rice. Furthermore, the flavor of Korean food was preferred by the Vietnamese who were familiar with foods such as Neue-ok-mom or fermented seafood. It was thought that the new food could be eaten with many vegetables. The specialists replied that the most typical functional property of Korean food was health. The acceptance process of Korean food into Vietnam was based on the acculturation theory. That made the Vietnamese easily experienced strange culture in the case of propagation by whom have already experienced, through the selective filter steps by various images of Korea, and made them accept the Korean food through temporary choose and acceptance step such as recommendations by friends. Globalization strategies for Korean food proposed by the Vietnamese foodies were public relations marketing in voluntary contact environments, distinguishing traditional Korean foods through research and development, and globalization by diversifying the Korean restaurant concept.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.446-455
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• 2002

The purpose of this study was to identify the dimensions and patterns of the perception of Korean traditional food and to find the determinants of the patterns between Korean and Yanbian housewives, taking food culture into account. Data were factor and cluster analyzed, and the results revealed two and three different dimensions and patterns for Yanbian and Korean housewives respectively. Descriptive statistics showed that perceptional patterns are likely to vary depending on cultural background of Korean traditional food. Similarities and differences in perceptional patterns between Yanbian and Korean housewives are discussed, and future implications for food as well as nutrition specialists and food marketers are provided.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.639-651
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• 2010

This study investigated women's magazines and women's food consumption stories of the 1950/s. That is, it attempted to comprehend the connection between the public and private aspects of food consumption as discussed in the 1950's. The public aspect of culture was investigated using the women's magazine "Yeo-won" which reflected the social and intellectual hegemony of the time. The private aspects of culture were investigated by reviewing the daily life of women though in-depth interviews. Mass media reflected the social and intellectual hegemony and indicated that a cultivated woman who supported western food was a wise mother and a good wife, and that a woman who consumed flour-based food was a reasonable and modern consumer, ahead of her time The admiration for the U.S. and its advanced civilization through free handouts of flour and powdered milk accelerated the consumption of industrialized flour-based foods such as noodles, hardtack, and steamed bread. This lead to the rigid traditional food-eating habits of boiled rice, and side dishes changed to flour-based and processed foods. That is, food represented a cultural identity.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.556-565
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• 2004

This study examined dietary culture in Korea regarding collectivism through literature review. Based on the evidence from the origin of lineage and traditional customs, the Koreans' traditional collectivity appeared to have been grounded upon the northen nomadic culture emphasizing sentimental collectivity and harmonized with the characteristics of southern agrarian society related to mutual support and sociability. The inseparable relationship between collectivity and food was well revealed in the occasions such as rice-planting, kimchi and jang makings in which pooled labor was common as well as the gathering of mutual aid association. In these occasions, foods were offered and shared among members. Food sharing was a main activity and almost play a central role regarding the promotion of friendly relations among each other. In sacrificial memorials, food sharing was extended not only to the live persons but also to the passing spirits. Collectivity was also disclosed in the eating or table manners of Koreans. Koreans quite literally share food at every meal since the side dishes placed centrally on the table. The taste of Korean foods is completed inside the mouth by mixing foods with various combination, which let people create their own choice of taste. Therefore, the collectivity manners at the table appeared to be harmonized with individual freedom of creating his/her own taste of foods. The collectivity is still a very important concept in modem Korean dietary culture, as reflected by an increase of restaurants sewed shared dishes.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.539-553
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• 2011

This study was intended to examine the continuance and transformation of food culture during the enlightenment and Japanese ruling era by analyzing the novel of "Toji". In the novel "Toji", the chaotic political and economic situation is reflected, along with the peoples' hard lives in the latter era of the Choson Dynasty. After the full-fledged invasion of China by the Japanese, the shift to a wartime posture was accompanied by an increased need for food. This led to a rationing and delivery system for rice in the late 1930s. While it was hard for people to obtain even brewer's grains and bean-curd dregs, food distribution officers were well off. Another distinctive feature of the food culture during the enlightenment and Japanese ruling era was that foreign food and recipes were introduced naturally to Korea through the influx of various foreigners. The industry of Choson was held by Japanese monopolistic capital, as a result, Choson had equal to the role as a spending site and was only gradually left destitute. In the Japanese ruling era, there were new type of business including such as patisserie of the types of civilization in the town, and those tempted Korean people. However, the Japanese and pro-Japan collaborators dominated commercial business. Being urbanization through the modernization, it was became patronized fast food in the populous downtown, and the change of industry structure and life style greatly influenced into our food culture. Acceptance the convenient Japanese style fast food such as Udong, pickled radish made was actively accepted with a longing for the advancement civilization. After the enlightenment, many Japanese exchange students went to Tokyo to get advanced civilization and provided urban mood according to their consumption of bread, coffee, Western food, which were considered a part of the elite culture.

• Proceedings of the EASDL Conference
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• 2003.06a
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• pp.252-256
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• 2003

As one of the typical Chinese food, rice gruel endows rich culture images. Gruel-eating can be concluded to 6 aspects: the food fur the old, the food fur the weak and the ill, the food for good health and longevity, the food for the hermits and monks; the food far the poor, and the food for enjoyment. In a modem society, the health implication of gruel eating gives many inspirations to medical workers, nutritionist and food manufacturers. People expect the gruels make more contributions to a balanced, diversified, convenient and healthy modem diet.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.33-38
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• 2009

Alcoholic beverages can be viewed as repositories of historical information reflecting agricultural environment, economic and scientific level, religion, literature and art of their country. Korean Alcoholic beverages are based largely on rice, which have been developed in the following order: Takju, Cheongju and distilled spirits, Soju. They are closely related with the development of agriculture and historical levels of science and technology, and thus can be seen as symbolizing economic and political changes as well as rises and declines throughout the culture's history. The present review assessed the past and present flows of Korean alcoholic beverage culture, which has had a significant influence on the mental world of Korean people, based on literature concerning the history of food in Korea. Another focus of the study was a discussion on the future transmission and refining of Korean alcoholic beverage culture, which is undeniably informed by the Korean people's unique imagination and cultural sense.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.203-220
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• 2003

A history of Italian food and culture is very magnificent In particular, Italian food has abundant materials with the different environment and climate conditions and it's well known that its culture has been developed by each local group accordingly. Recently Italian food has been in the spotlight as health foods and macrobiosis foods and it will have sufficient potential to respond a desire.