• 한국식생활문화학회지
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• 제20권2호
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• pp.152-171
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• 2005

This study was to investigate the perception of Korean traditional festival/holiday foods among the housewives in their 20's, 30's, 40's, and 50's residing in Seoul. Out of 350 questionnaires, 282 respondents were results The results were summarized as fellows: The most familial traditional holiday was Seollal on the New Year's Day(100%), and the most favored foods for respective traditional holidays are as fellows: tteokguk, rice paste soup, (98.23%) for Seollal on the New Year's Day; ogokbap, cooked rice mixed with five cereals (98.23%) for Daeboreum on the New Moon's Day of January 15; neuttitteok, zelkova ricecake, (20.64%) for Chopail on Buddha's Birthday; charyunbyeong cake (20.21%) for Dano on May 5; gyesamttang, chicken broth with ginseng, (89.72%) for Sambok, the hottest period of summer; songpyeon, pine cake, (96.45%) for Chuseok on August Moon Festival; patjuk, redbean stew, (98.94%) for Dongji on the winter solstice; and mandu, bun, (16.37%) for Seotdalgeumeum on the year-end day. Most of the respondents said that they ate traditional festival foods in compliance with the traditional manners and customs and that they made such traditional foods at home. They added that they wanted to team more about various recipes of the traditional foods and pointed out that traditional holiday foods had to be modernized in some way.

• 한국식생활문화학회지
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• 제17권4호
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• pp.399-410
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• 2002

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

• 한국가정과교육학회지
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• 제20권3호
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• pp.17-30
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• 2008

본 연구는 학교급식 영양사들의 한국의 전통음식과 절식에 대한 인식을 파악하여 전통음식과 절식을 학교급식에 적극적으로 활용하기 위한 기초자료를 제공하고자 하였다. 조사 대상자는 전남지역 초등학교 영양사 239명이었고, 수집된 자료는 SAS program을 이용하여 빈도, 백분율, 평균, 표준편차를 산출하였다. 주요 연구 결과는 다음과 같다. 전통음식과 절식에 대한 선호도는 영양사의 경력이 많을수록 높았다. 학생들에게 실시하는 전통음식과 절식에 대한 교육은 매월 또는 6개월마다 실시하였고, 교육방법은 학교 홈페이지 활용, 학교급식 게시판을 활용하였으며, 교육 장소는 학교와 가정에서 우선되어져야 한다고 하였다. 영양사의 대부분이 전통음식과 절식을 학교급식에 활용하여 계승발전 시켜야 한다고 긍정적인 반응을 보였으며, 전통음식과 절식의 전통을 계승발전 시켜야 하는 이유는 "우리의 미풍양속이므로'에서만 학교급식 유형에 따라 유의한 차이를 나타내었다.

• 동아시아식생활학회지
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• 제18권4호
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• pp.473-488
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• 2008

This study was conducted to analyze the perception and observance of traditional Korean holidays and preparation of traditional Korean holiday foods among university students in Seoul and the Gyeonggi area in order to further develop modernize and globalize the foods. The analysis revealed that the traditional Korean holidays with the highest perception and observance was Seollal, followed by Chuseok, Jeongwaldaeboreum, Dongji, Dano and Sambok. Traditional Korean festival foods such as Ddukgook, Mandoogook, Sikhye, Injeolmi, Yookgeijang, Kalgooksoo, Songpyon, Galbizzim, Soondubu and Samgyetang also scored high in perception and preparation. Schools were the most frequent route of introduction to Korean traditional festival foods at a rate of 41.6%. Special educational institutions and schools were also high at introduction rates of 38.3% and 19.5% respectively. The results of this study show that traditional Korean festival foods need to be further developed, as the succession of traditional food culture was the highest among 61.4% and 41.3% of the respondents who answered that the 'standardization of flavor, nutrition and cookery' is the most necessary action to popularize seasonal specialty foods.

• 한국식생활문화학회지
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• 제32권3호
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• pp.215-226
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• 2017

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean-Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

• 한국식품영양과학회지
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• 제46권8호
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• pp.944-951
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• 2017

국내 다소비 명절 및 제사음식 31종에 함유된 비타민 $B_1$, $B_2$ 및 $B_3$ 함량을 형광검출기(HPLC/FLD) 및 자외부 흡광검출기(HPLC/DAD)를 사용하여 분석하였다. 주기적으로 내부 분석품질 관리를 실시하여 분석 결과가 신뢰성 있는 데이터임을 확인하였고, 국제 정도 관리에 참여하여 정밀한 분석능력을 검증받았다. 명절 및 제사음식 31종에 함유된 비타민 $B_1$, $B_2$ 및 $B_3$ 함량을 정량적으로 평가한 결과 비타민 $B_1$의 경우 나물류 중 가지나물(0.130 mg/100 g), 전류 중 육원전(0.973 mg/100 g), 찜류 중 병어찜(0.082 mg/100 g), 참꼬막(0.079 mg/100 g), 낙지숙회(0.079 mg/100 g)가 높은 함량을 나타내었다. 비타민 $B_2$의 경우에는 나물류 중 시금치나물(0.140 mg/100 g), 전류 중 동태전(0.264 mg/100 g), 찜류 중 도미찜(0.256 mg/100 g), 전어찜(0.246 mg/100 g)이 가장 높았다. 한편 비타민 $B_3$는 나물류 중 무나물(0.245 mg/100 g), 전류 중 육원전(0.1.223 mg/100 g), 찜류 중 전어찜(0.982 mg/100 g)이 가장 높은 함량을 나타내는 것으로 조사되었다. 수용성 비타민 중 비타민 $B_1$의 경우 비타민 $B_2$ 및 $B_3$에 비해 전혀 검출되지 않은 식품이 많았으며, 특히 나물류 11종 중 9종에서 비타민 $B_1$ 성분이 검출되지 않았다. 이상 본 연구의 결과는 향후 식품 영양성분 데이터베이스 구축의 기초자료로 활용될 것이며, 이를 통해 국민 식생활 건강 증진에 기여할 수 있을 것으로 생각된다.

• 동아시아식생활학회지
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• 제25권4호
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• pp.565-573
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• 2015

The study interviewed 102 North Korean defectors residing in South Korea after completing the Hanawon program through face-to-face interviews. The most celebrated holiday in South Korea was found to be Seollal at 65.7%, followed by Chuseok at 23.2%, Christmas at 7.8%, and Hansik at 1%. With respect to the question of wheather or not North Korea creates a more festive mood compared to South Korea, 33.3% of respondents answered that they felt similar in both countries 2.6% said "yes", they were in a more festive mood in North Korea, whereas 21.6% said "no", and 18.6% said they felt "very different". The most representative traditional food was ranked in the order of rice dishes with kimchi (19.6%), rice cake (11.8%) and boiled rice (8.9%) on National Liberation Day of Korea; rice dishes (17.6%), rice cake (7.8%) and boiled rice (4.9%) on North Korea Constitution Day; and rice cake (57.8%), noodles (9.8%), dumplings (9.8%) and boiled rice (8.8%) on Lunar New Year's Day. In regard to positive recognition about festival foods, "festival food of South Korea has diverse recipes" showed the highest positively in South Korea. The respondents positively recognized that festival foods of North Korea are not sweet, have a unique taste are traditional and have a table setting.

• 한국식생활문화학회지
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• 제6권2호
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• pp.155-173
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• 1991

This study was conducted to research on the observing state of Korean traditional holidays and the traditional foods related to those days through the questionnaires completed by 578 housewives who live in Kangreung, Daejeon, Jeonju, and Daegu area. For data processing, SAS program was employed, and all data was analyzed by frequency, percentage, and $x^2-square$. The results are as follows; 1. In observing the traditional holidays, more than 90% of housewives who answered the inquiry keep up SEOLNAL, DAEBOREUM, and CHUSEOK, whithout regarding regions. There are larger number of people who keep up IPCHUN, JUNGWHAJEAL, and DANOH in Kangreung and SAMBOK in Daegu than that of other regions (p<.001). Compared to general circumstances, CHOPAIL is more commonly celebrated by older class as well as lower educated class (p<.001) Also, the consequence shows that Buddhists observe IPCHUN, SAMJITANL, CHOPAIL, DANOH, SAMBOK, and DONGJI more commonly compared with other classes (p<.001), IPCHUN, SAMJITNAL, (p<.01). DAEBOREUM, YUDU, SAMBOK, JUNGYANGJEOL, OHIL, and DONGJI (p<.001) are celebrated more generally among extended. 2. On inheritance of the traditional holidays, most of the housewives answered that the SEOLNAL, DAEBOREUM, CHUSSEOK, and DONGJI are to be inherited. Compared to general circumstance CHOPAIL is suggested to be inherited by older people (p<.001). The IPCHUN, CHOPAIL, SAMBOK (p<.001), and DANCH (p<.01) are suggested by Buddhists that YUDU and SAMBOK are by nuclear. 3. In preparaing festive foods, DEOKGUK on SEOLNAL, OHKOKBAP and MUKEUNNAMUL on DAEBOREUM, SONGPYEON and GATEUNNAMUL on CHUSEOK, and PATJUK on DONGJI are being made very generally. KANGJEONG on SEOLNAL, BUREUM on DAEBOREUM, KALGUKSU and SAMGYAETANG on SAMBOK, DARKJIM on CHUSEOK, SUJEONGGWA and DONGCHIMI on DONGJI appeared comparatively high rated of making. 4. In normal times, DEOKGUK, MANDU, INJEOLMI, SIKHYAE, SUJEEONGGWA, PYEONYUK, JEONYUEO, SIRUDDEOK, BOKSSAM, MUKEUNNAMUL, SONGPYUN, MINARINAMUL, YUKGAEJANGGUK, KALGUKSU, SAMGYAETANG, HOBAKJIJIM, TORANTANG, GATEUNNAMUL, NUREUMJEOK, DAKJIM, KALBIJIM, PATJJUK, and DONGCHIMI is usully made. 5. The source to learn about traditional foods is mostly by her mother and the rest orders are husband's mother, cooking books, mass media (including T.V), school education, and cooking instituse, etc.