• Journal of Community Nutrition
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• 제5권4호
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• pp.246-253
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• 2003

With globalization taking place at a rapid speed, more and more people move from one place to another and more people with diverse cultural backgrounds are now living together than ever before. As a result, more people go through the process of acculturation. Dietary acculturation, a part of overall acculturation, is a series of changes that occur in food and nutrient consumption and dietary behaviors. This paper examined dietary acculturation in Korean Americans through a critical literature review. The current diet quality of Korean Americans is fair, and the areas in need of improvement include sodium, calcium, and fiber intakes. Korean Americans had different diet profiles by acculturation status； however, whether dietary acculturation leads to a lower diet quality is not conclusive at this time. This paper also suggests areas that warrant consideration in future research： 1) acculturation measures, 2) dietary measures, 3) possible factors affecting dietary acculturation, 4) health consequences of dietary acculturation, and 5) study design issues. Studying dietary acculturation among immigrants and their offspring is important because it will provide useful insights for designing health and nutrition interventions in both original and new countries. Quality research in dietary acculturation requires collaborations among researchers from different nations because it deals with diverse cultures.

• 한국식품영양학회지
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• 제30권3호
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• pp.440-453
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• 2017

In this study, we conducted an empirical analysis using structural equation modeling (SEM) by distributing questionnaires to 208 Chinese tourists who constitute the largest proportion of foreign tourists visiting South Korea. The survey was conducted in a face to face (FTF) manner with the aim to contribute to globalization of Korean cuisine through comprehensive analysis of the effects of preference characteristics of Korean wave dramas on the relationship among images, attitudes, and purchase intentions for Korean cuisine. The main actor characteristics among the preference characteristics of Korean wave dramas had a significant effect on the attitudes and purchase intentions for Korean cuisine. However, the thematic characteristics among the preference characteristics of Korean wave dramas did not have a significant effect on the purchase intentions for Korean cuisine; in addition, the production characteristics did not have a significant effect on the attitudes and purchase intentions for Korean cuisine. The eco-friendly and health images of Korean cuisine had a significant effect on the purchase intentions for Korean cuisine, and the attitudes toward Korean cuisine significantly affected the purchase intentions for Korean cuisine. Based on the results of this study, it is considered necessary to continuously publicize Korean cuisine through Korean wave dramas to build positive attitudes toward Korean cuisine through enhanced images of Korean cuisine.

• 복식
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• 제56권4호
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• pp.134-147
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• 2006

As modern society set in, lifestyle has been changing largely; leisure activity has been expanded and family activity became important. Changes in the lifestyle caused big changes even in fashion industry. Instead of suits, coordination using clothes easy to wear was extended and the need of family look was also raised. Despite the need and marketability of family look, however, family look style clothes depend on the manufacture by orders on the Internet and few brands have been developed unlike the activation of family restaurants or family fast-food restaurants. Thus, this study examined design of family look style T-shirts applying Korean image as one of measures to activate fashion brands of family look. This study purposed to find out self-conceit and identification of our culture by recreating family look as cultural tourism products applying Korean traditional patchwork wrapping-clothes and natural dying techniques and to globalize the products as high value-added ones containing differentiated Korea-style originality. In particular, as Interest in natural dying has been raised because of serious environmental problems and extension of wellbeing culture, products applying natural dying have been developed actively. At this point of time, the development of family look style T-shirts applying natural dying will contribute largely to planning globalization of our brands by developing products with more polished and globalized design.

• 산업식품공학
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• 제14권4호
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• pp.346-353
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• 2010

전통식품에 대한 관심이 증가되고 있는 현재 최근 막걸리에 대한 개발이 지속적으로 이루어지고 있다. 특히, 막걸리의 경우 유통 중 발효현상에 따른 저장 안정성이 중요하게 대두되고 있는 실정이다. 따라서 본 연구에서는 막걸리 저장을 위한 안정성에 대한 실험을 수행하였다. 저장 시료로는 대조구 및 원심분리를 하여 얻은 상층액(SS), 침전물(SD)로 하였다. 저장 실험은 $10^{\circ}C$에서 30일 동안 시행하였으며, 저장기간에 따라 취한 시료에 대해 이화학 분석 및 미생물 실험을 하였다. 그 결과 모든 시료군에 대해서 환원당은 10일째부터 감소하는 경향을 나타내었으며, 산도 및 색도 경우 저장기간에 따라 지속적으로 증가하는 경향을 나타내었다. 특히, 침전물 부분은 yellowness value가 저장 초기보다 2배 정도 증가하였다. 미생물의 경우 유산균은 저장기간이 증가할수록 감소하는 경향을 나타내었으며, 효모는 저장 15일 이후 감소하는 경향을 나타내었으나 그 유의차는 크지 않았다. 이러한 변화는 원심분리한 후 저장한 시료군에 대하여 비교적 적게 나타났다. 따라서 분리저장 방법이 저장 유통 중 막걸리의 품질변화 개선 효과에 대해 영향을 미치는 것으로 나타났으며, 향후 막걸리 제품에 대해 분리형 포장 기법이 막걸리 유통 안정성에 영향을 미칠 것으로 판단된다.

• 한국정보통신학회논문지
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• 제9권4호
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• pp.698-702
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• 2005

시장의 세계화와 실시간화가 급속히 진행되면서 우리나라의 정보기술(IT) 은 세계시장을 겨냥하여 발전하고 있고, 아시아 지역에서는 문화컨텐츠(CT)를 통한 문화의 전파가 자연스럽게 이루어지고 있다. 한류는 90년대말 중국의 동북 3성에서 형성되어 그 열풍이 동남아로 확산되었고, 드라마 $\cdot$ 대중음악 중심에서 최근에는 게임$\cdot$ 음식 $\cdot$ 패션 등 대중문화 전반으로 확산되고 있다. 본 논문에서는 지식기반 경제 사회에서의 IT 혁신과 한류 열풍과 연계한 성과를 분석하였다. 또한 한류열풍과 IT가 접목되어 자원이 빈약하고 시장규모가 영세한 우리나라의 효과적인 세계시장 진출방안을 몇 가지 관점에서 고찰하였다.

• Journal of Microbiology and Biotechnology
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• 제19권6호
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• pp.588-595
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• 2009

A bacterial strain, YK-2, was isolated as a producer of trans glutaminase from a forest soil sample of Daegu, Korea. The isolate showed a G+C content of 72.7 mol%, contained meso-$A_2pm$ as the cell-wall amino acid, and possessed menaquinone MK-9 ($H_6$) and menaquinone MK-9 ($H_8$) at a ratio of 6:4. The chemotaxonomic analysis, as well as phylogenetic analysis based on the 16S rDNA sequence, identified the isolate as a member of Streptomyces platensis. For transglutaminase production, the optimum medium composition was determined to be 2% glucose, 1% polypeptone, 1% soy tone, and 0.1% $MnCl_2$. The transglutaminase was stable within the pH range of 5.0-9.0 and $30-45^{\circ}C$, and the optimum pH and temperature were pH 8.0 and $45^{\circ}C$, respectively, without any requirement for $Ca^{2+}$.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2022년도 추계학술대회
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• pp.48-48
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• 2022

Ethnobotany is an interdisciplinary science at the intersection of botany and ethnology. Currently, there is a sharply increasing need for the study and conservation of traditional knowledge about plants. The loss of traditional sources, knowledge, and practices in using plants is caused by the growth of technologies in all branches of production, widespread urbanization, and globalization of the economy. This study was been conducted to collect and analyze the Koryoins (Koryo saram) traditional ethnobotanical knowledge, living in Uzbekistan, whose number 174,200 people. They are the descendants of Korean immigrants to the Russian Far East, who ended up in Central Asia as a result of the forced resettlement in 1937. In the processing of collected data, four main categories of uses were defined - Alimentary, Medicinal, Household/Handicraft, and Others. For quantitative data analysis, synthetic indices were used - RFC (Relative Frequency of Citation) and CI (Cultural Importance Index), which are commonly applied to assess the importance of plants. The respondents mentioned 72 plants belonging to 28 botanical families. A significant part of them was cultivar plants. The category that had the largest number of plants mentioned by the respondents was the Alimentary use category (51). According to quantitative indices rates, the most important plants are traditionally used for food. A comparison of ethnobotanical knowledge was made with the collected data of this study and Korean traditional knowledge.

• 한국조리학회지
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• 제21권2호
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• pp.154-170
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• 2015

경주에 거주하는 시민을 대상으로 향토음식에 대한 실태조사를 통하여 특색 있는 음식으로 발전시켜서, 문화적 우수성을 널리 알릴 필요성이 있으며 경주지역 향토음식의 조사 빛 발굴을 통해 정부가 추진하고 있는 한류열풍 및 세계화에 발맞추어 경주의 향토음식의 문화적 우수성을 널리 알리고, 우리의 소중한 자산을 계승 발전시켜 나가는 향토음식의 기초자료로 하고자 한다. 본 연구는 274명의 경주시민을 대상으로 설문조사를 실시하였으며, spss(21.0)을 이용하여 통계분석하였다. 조사대상자의 일반적인 환경요인은 빈도와 백분율, 평균분석을 실시하였으며, 인지도와 기호도는 평균 및 표준편차 등의 기술통계량분석, 교차분석을 실시하였고, 성별에 따른 유의검증은 t-test로 하였다. 경주향토음식에 대한 결혼 여부에 따른 인지도에서는 잔치국수가 가장 높은 인지도를 나타냈으며, 기호도에서는 전복죽이었다. 향토음식을 대중화하기 위해서는 모두 청결 및 위생상태의 개선이 가장 높게 나타났다. 향토음식의 대중화에 대한 만족도에서는 모두에서 전통적인 조리법의 전수에서 만족하는 것으로 나타났으며, 향토음식의 품질속성에 대하여 중요하게 생각하는 사항으로는 음식의 위생상태가 가장 높게 나타났다. 향토음식을 발굴 홍보하고 향토음식점을 개설하여 지역주민들이 이용할 수 있도록 하는 것이 필요하다고 제시하고자 한다. 또한, 향토음식을 계승발전시켜야 하는 이유로는 기혼, 미혼 모두 식생활문화계승이 높게 나타났으며, 향토음식을 세계적 음식으로 발전하기 위해서 중요한 사항으로는 맛이 좋아야 한다가 기혼이 맛이 가장 중요하다고 하였다. 향토음식을 대중화시키기 위한 필수사항으로는 기혼은 옛 맛을 재현하여야 한다가 높게 나타났다. 또한, 향토음식을 선택할 때 가장 중요한 기준으로는 미혼, 기혼 모두 맛이 가장 높게 나타났다.

• 한국지역사회생활과학회지
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• 제16권3호
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• pp.25-36
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• 2005

Recent trends in agricultural globalization have brought on a crisis to our already impoverished Korean farmers. This study was proposed to assist in comparing the health and dietary characteristics of farmer families that have chronic disease patients to farmer families that do not have chronic disease patients. For the study, 1870 families were selected from 9 rural Korean provinces. Trained evaluators interviewed farmer housewives to collect demographic, health behavior, and dietary relative information about family members. Statistical analyses were performed using SAS (ver 8.2). Chi-square tests and General Linear Models were also used. In general, patient family members were older than non-patient family members. For patient families, the mean age was 70.4 for husbands and 64.3 for wives. For non-patient families, the mean age was 64.2 for husbands and 57.3 for wives. Therefore we analyzed the data after we stratified the subjects based on the wife's age of 65. Patient families snacked less and 'dined out' less than non-patient families. However, they consumed cookies more frequently, and milk and fruits less frequently, when compared to non-patient families. There were no significant differences in nutrient supplementation, and/or instant food intake frequencies between patient families and non-patient families. Sixty-two percent of patient family members complained about health problems such arthritis, lumbago, numbness, shoulder pain, dizziness, and others, whereas 52olo of non-patient family members complained about Farmers' syndrome. Husband cigarette smoking was not significantly different among groups. However, the smoking patterns of the wives was significantly higher in patient families. Alcohol consumption was also higher in patient families. In summary, it was determined that rural patient families had poorer dietary behavior and poorer health in general, when compared to non-patient families, and accordingly, diverse community-level health and nutritional support are suggested to solve the farmers' health problems and to improve their quality of life.

• 통상정보연구
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• 제11권3호
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• pp.239-262
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• 2009

This study shed light on the status of Korean Kimchi industry in overseas markets and presented methods for promoting Kimchi industry of Gwangju Jeonnam metropolitan city and stimulating the export of Kimchi produced in Gwangju Jeonnam, a city that has come to the fore as the center of Kimchi industry, which aimed to explore the ways of ratcheting up competitiveness of Kimchi industry in the global market as Kimchi has become more likely to be globalized amid the recent "Korea Trend" boom and the growing consumption of fermented food. Therefore, methods for promoting Kimchi industry and stimulating the export of Kimchi should be explored to ensure the promotion of Kimchi industry and the stimulation of the export of Kimchi, ultimately restoring the status of Korea as the home of Kimchi, in consideration of the great spillover effect on the regional economy, through a series of measures such as the clusterization of Kimchi industry, expansion of cultural experience projects related to Kimchi for the globalization and the increased consumption of Kimchi, government support to increase Kimchi companies in size and achieve the modernization of Kimchi companies, introduction of Kimchi KS audit system and quality certification system, development of new product targeting global market and making Kimchi a high-end product, expansion of export, support of export market diversification, assurance of safety and price competitiveness of Kimchi, differentiated production and marketing strategy by means of technological research, and others.