• Food Science and Industry
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• v.49 no.3
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• pp.97-102
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• 2016

It is important to encourage the restoration of the production of traditional Korean liquors, which is being undertaken by individuals, companies, and the government. The flavours of traditional liquors differ and depend on the environment and raw materials. This study on the traditional Gangwondo liquor is based on literature review and oral tradition. The history of and the scientific rationale behind the use of malt, which is a characteristic feature of the traditional Gangwondo liquor manufacturing process, must be systematically researched. It is important that independent two-step fermentation is used in Gangwondo, while in other regions simultaneous two-step fermentation is used. We expect that the current research on fermentation will be useful for the production of various traditional liquors. The total production of traditional liquors will need to be increased to meet the needs of the world festival, 2018 Olympic Winter Games in Pyeongchang.

• 한국약용작물학회:학술대회논문집
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• 2012.05a
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• pp.125-126
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• 2012

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.205-220
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• 2007

This study was conducted to examine the perceptions of residents in the Chungcheong area on the commercialization of traditional Korean foods as convenience foods. Data was gathered using a questionnaire designed to evaluate the concerns, satisfaction, and Knowledge of traditional Korean food as well as the perceptions on commercialization of Korean traditional foods as convenience foods. In order to measure traditional food recognition and interests related to health, a 5-point Likert scale was employed and 374 subjects were surveyed. The results are summarized as follows : Most of the respondents expressed concerns for traditional Korean foods. In the over 50 age group, degree of interest (p<0.01), knowledge (p<0.01), and satisfaction (p<0.01) with regards to traditional foods was higher than in other age groups. The professional group had higher degrees of interest, knowledge, and satisfaction about traditional foods than the general group. Based on monthly income, for respondents earning over 3,010,000 won/month, the knowledge rating for traditional foods was higher than in the under 3,000,000 won/month group. The professional group had a more positive view of the commercialization of traditional food as convenience food than the general group. Respondents deemed quality improvements and an increase in consumption as reasons for the commercialization of traditional foods. Those with a greater recognition of traditional foods also had a higher degree of interest for the foods. Efforts for the commercialization of traditional Korean foods will help with consumer menu choices menu development and systems management of Korean traditional foods.

• Journal of the Korean Society of Food Culture
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• v.28 no.2
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• pp.167-176
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• 2013

The objective of this study was to analyze the awareness and satisfaction regarding Korean traditional foods in elementary, middle, and high school students. In a survey of 1,030 students, 55.9% of the total respondents stated that traditional Korean food is 'Korean food that uses unique Korean recipes' (p<0.001). In terms of awareness of traditional food, most middle and high school students responded that the mass media was the biggest influence, while elementary students said that their parents were the most pervasive influence. In terms of satisfaction with traditional food served in school, 13 menus had the highest popularity among elementary school students. Most elementary school students preferred Korean traditional foods compared to middle and high school students. The awareness and satisfaction regarding Korean traditional food in elementary, middle and high school students.

• Journal of the Korean Society of Physical Medicine
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• v.1 no.1
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• pp.155-159
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• 2006

Purpose : The purpose of this study investigate method and effect of traditional hydrotherapy and therapeutic hydrotherapy. Methods : This is a literature study with books, seminar note and study for traditional hydrotherapy and therapeutic hydrotherapy. Results : Traditional hydrotherapy in Korea include balneotherapy, medicine herbs bathing therapy, hand and foot hot bath therapy, contrast bath. Therapeutic hydrotherapy include whilpool bath, Hubbard bath, contrast bath, pool bath using mechanical stimulation. Conclusion : Traditional hydrotherapy was static approach method with using water in motion, thermodynamics and water at rest. Therefore in modem hydrotherapy need more dynamic activities in the water. We need scientific research to prove effectiveness of physical therapy and traditional therapy which are known to everybody recently.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.280-290
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• 1996

The suwey on the consumption pattern of Korean traditional soy sauce and commercial soy sauce was performed. 55.8 percentage of surveyed house makes Korean traditional soy sauce domestically, But its frequency in actual use is lower than commercial soy sauce. The use of Korean traditional soy sauce and commercial soy sauce was different depending on the kinds of food. Korean traditional soy sauce is mainly used for kinds of soup, and commercial soy sauce is predominantly used for hard-boiled foods and Chapchae. Korean traditional soy sauce is known as our typical fermented food and has special flavor. But its main factors of special flavor were not well established yet. So the authors have investigated the main components of Korean traditional soy sauce for its typical taste. Five samples o$.$ere selected from'Kyung-ln'area. The sensory charac teristics of Korean traditional soy sauce itself were very different with that of cooked food added with Korean traditional soy sauce. The hard-boiled mackerel cooked with commercial soy sauce was prefered than Korean traditional soy sauce. And soups and seasoned vegetables cooked with Korean traditional soy sauce were profered. By stepwiEe regression analysis and correlation analysis, sensory overall acceptability mainly depends on specific gravity, salt content and amino nitrogen content (R'=0.94). And total nitrogen content was highly coirelated with overall acceptability (r=0.91).

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.273-278
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• 1996

To investigate the main components of Korean traditional soy sauce for its typical taste, we compare the physicochemical properties of Korean traditional soy sauce and commercial soy sauce. The physicochemical analysis revealed that each components showed significant difference between Korean traditional soy sauce and commercial soy sauce. The significant characters for discrimination between Korean traditional soy sauce and commercial soy sauce were salt content, ammonia nitrogen content and total acidity (R$^2$=0.99). The components of Korean traditional soy sauce divided into 3 clusters, and each group is characterized as formol nitrogen, salt and total nitrogen content by cluster analysis. Main amino acids of Korean traditional soy sauce were alanine, glutamic acid, leucine and valine.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.80-87
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• 2006

The purpose of this study was to identify the perceptional patterns of Korean traditional food and to compare the preference and intake frequencies of daily traditional Korean food among the identified perceptional patterns in the Yuabian area. Data were collected from 261 Korean housewives in Yanbian and underwent cluster and group mean analysis. The results revealed two different patterns: tradition-oriented vs. modem-oriented. Descriptive statistics showed that perceptional patterns are likely to vary depending on socio-demographic background as well as the preference and intake frequencies of daily traditional food. Similarities and differences in these perceptional patterns, the preference and the intake frequencies of traditional daily food are discussed, and future implications for food nutritionists and Asia marketers are presented.

• Journal of The Korean Association For Science Education
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• v.40 no.6
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• pp.649-656
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• 2020

In this study, we analyzed the learning elements and achievement standards, and explored the appropriateness and hierarchy of content were analyzed related to the nine types of traditional astronomical instruments presented in the traditional science unit of the History of Science course to improve the problematic situation in which students show low selection rates for the History of Science, one of the elective courses in high school science. Based on the results of this analysis, we suggested ways to utilize each astronomical instrument for teaching and learning in science curriculum with different grade bands. Using the results of this study as a starting point, if a follow-up study that develops specific achievement standards or inquiry activities related to traditional astronomical instruments can be conducted, students' awareness of Korean traditional science culture can be improved, and furthermore it is expected to increase the student's selection rate for the History of Science course.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.415-421
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• 2012

This study summarized findings from an investigation into the awareness and evaluation of traditional foods among 197 male and female university students in the Chungnam area. The results were as follows. Regarding awareness of cooktable setting of traditional foods, 44.67% (88 students) of subjects answered that they had little knowledge. Female students showed a significantly high level of awareness of cooktable setting (p<0.05). Regarding the taste of traditional foods, 64.97% (128 students) of subjects responded appropriately. Regarding the necessity for partial development of traditional foods into a modern style, 61.90% (52 students) of male subjects and 84.96% (96 students) of female subjects were in agreement (p<0.01). Regarding the necessity for traditional food education, 77.16% (152 students) were in agreement, especially female students (86.73%, 98 students) showed considerably higher consent (p<0.05). For the assessment of traditional foods, nutrition (4.57 scores), taste (4.31 scores), and appearance (4.26 scores) were very highly assessed, whereas cookery (3.30 scores) and economic aspects (3.04 scores) scored relatively lower. Traditional desserts were recognized as routine and modern by male students. On the other hand, girls recognized desserts as traditional (p<0.05). Accordingly, we must preserve and pass down Korean traditional foods by increasing awareness through education or experience as well as through planning better cookery and economical aspects by applying certain standards for traditional foods.