• 대한가정학회지
• /
• 제34권2호
• /
• pp.283-302
• /
• 1996

The Umsikbup is a book of Korean woman's life in the Yi-dynasty which published in middle of nineteenth century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in umsikbup as followings ; The stape foods are Bab (boiled cooked rice) 1, Myons (noodles) 4 and Mandu 5 kinds. The side dishes are Guk (soup) 3, Sinsollo 1, Jim 9, Jijim 1, Nooruemi 6, Sun 2, Po 3, Muchim 1, Jabans 3, Jockpyuns 2, Pyunyuk 1, Chae 2, and Kimchi 1 kinds. Thare are D'ock 22, Kwajung 46, Beverages 9 and alcohol are 4 kinds. There are many kinds of Dasikk of the Kwajung in the Umsikbup than no other cooking books. The seasonings are soybean sauce 5, honey 6, oil 4 and sesame seeds 3, ect. There are the description of food types in the seasonal variation and also there are the wisdom of life and avoiding food ; toxic meats, fishes, vegetables and fruits in the taboo food. There are most of Kwajung in the Chanhap (food packed in nest of boxes) in addition to beverages, D'ock, Mandu, decoration methods in the seasonal variation. There are many food making terms which are 163 kinds of prepared cooking term 27 kinds of cutting terms and 17 kinds of boiling terms. And 18 kinds of expression of taste can be seen in this book. There are 24 kinds of table were and cooking kitchen utensils, but many of them came to usefulness 12 kinds of measuring units are very non-scientific because that is not by weight but by bulk or volume.

• 대한지역사회영양학회지
• /
• 제13권6호
• /
• pp.829-839
• /
• 2008

The purpose of this study was to investigate the relation of the fast food and beverage intake on sociality and anger expression of adolescents. Questionnaires were distributed to the adolescents of 599 middle and high school students in Busan. According to the results, the preference-intake frequency analysis (PEA) on fast food grid, high preference and high intake frequency were 'dukbokki', 'chicken' and 'mandu' and low preference and high intake frequency were 'ramyon', 'gimbab. PEA on beverage grid, high preference and high intake frequency were 'milk-dairy product', 'fruit juice', 'isotonic beverage' and low preference and high intake frequency were 'carbonate drink'. The intake frequency of 'pizza', 'sandwich', 'udong', and 'dukbokki' had a positive relationship with sociality. 'Hamburger', 'chicken', 'french fry', 'gimbab', 'mandu', and 'ramyon' showed a positive relationship with anger-out. The intake frequency of 'carbonated drink' had a negative relationship with anger-control, but 'green tea' showed a positive relation with it. 'Carbonate drink', 'isotonic beverage', 'coffee', and 'milkshake' had a negative relationship with anger-out. The explanation power ($R^2$) of intake of fast food and beverage on sociality was $0.019{\sim}0.038$, and 'carbonated drink' and 'coffee' had a negative influence on sociality. The explanation power ($R^2$) of intake of fast food and beverage on anger expression was $0.011{\sim}0.041$, and 'carbonated drink' had a negative influence on angercontrol. 'Hamburger', 'carbonated drink', and 'coffee' showed a positive influence on anger-out. From these results, it was necessary to develop the practical eating-out habits program on proper fast food and beverage choice for adolescents.

• 대한가정학회지
• /
• 제19권2호
• /
• pp.189-198
• /
• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• 동아시아식생활학회지
• /
• 제18권5호
• /
• pp.739-745
• /
• 2008

This study was conducted to determine the salt-intake from meals that were served by an institutional foodservice establishment for a month. Meals (176) were classified into 12 food groups by CAN Pro 3.0. These consisted of bap 6, mandu 5, guk 29, jjigae 9, jjim 4, gui 8, jeon 5, bokeum 25, jorim 16, fried 7, namul 49, pickled 12. The average salt content of 100 g of each menu item was significantly higher in the order of pickled>jorim>bokeum>gui>namul>jeon>jjigae>jjim>fried. The average salt and sodium contents of 1 potion of menu item was significantly higher in the order of jjigae>mandu>guk>bap>jorim>pickled>bokeum>gui>fried>jjim>gimchi>namul>jeon. The average salt contents of kim-chijjigae (6.05 g), eggjorim (7.01 g), cooked namul (2.78 g) and salted pepperleaves (4.67 g) was higher than that of the other menu items served frequently in the establishment. The average intake of salt and sodium was 23.48 g (sodium 9,310 mg) a day, 7.35 g (sodium 2,960 mg) with breakfast, 7.55 g (sodium 2,990 mg) with lunch and 8.33 g (sodium 3,300 mg) with dinner. The daily salt intake was slightly higher than that of DRIs (Dietary Reference Intakes).

• 한국식품조리과학회지
• /
• 제25권4호
• /
• pp.452-466
• /
• 2009

The aim of this study was to investigate the dietary attitude, popularization and merchandising intention of native local foods in the Yeongcheon area using a questionnaire. The questionnaire was answered by 322 citizens living in Yeongcheon. The findings are summarized as follows: 25.8% of the respondents stated that 'familiarity in taste' was the reason that they like local foods. 32.0% of the subjects said 'mass media' was the reason they knew about local foods. The most important aspect of local foods for tourism was 'taste' (44.7%). One of the main conditions for the popularization of local foods was 'holding various kinds of cultural events' (25.2%). The most recognized native local food in the Yeongcheon area was 'Ukhoe' (3.60 points), followed by 'Samsong-gun-mandu' (3.58 points), 'Dotorimuk-muchim', 'Hanu-sutbul-gui' and 'Chueotang'. On the other hand, the recognition score for 'Gompi-namul' (2.63 points), 'Piramijorim' (2.77 points), 'Sangeo-pipyeon', 'Muneochae-sukhoe' was very low. The most effective local food in developing tourism in Yeongcheon was 'Ukhoe' (3.70 points), followed by 'Hanu-sutbul-gui' (3.69 points), 'Dombaegi-gui-jjim', 'Samsong-gun-mandu', 'Someri-suyuk'. The results of this study indicate that the tourism commercialization intention of Yeongcheon local foods was significantly dependent on demographic factors (gender, age, education, dwelling period). Males had a high tourism product intention for 'Ukhoe', while female was high intention for 'Sogogi-jeongol' and 'Kongnip-kimchi'. The tourism commercialization intention for most Yeongcheon local foods increased as the dwelling period increased.

• 한국식생활문화학회지
• /
• 제11권1호
• /
• pp.83-96
• /
• 1996

The purpose of this paper is to examine the various kinds of recipes of pheasant through classical cookbooks written from 1670 to 1943 which are the basic materials to the meat cooking. The recipes of pheasant are found 39 times in the literature, which can be classified into eleven groups. Chronologically, the recipe of mandu (ravioli) was first appeared, and guk, tang (soup), kui (roasted), jang (salted meat), chim (steamed), po (dried meat), whe (raw meat), gijim (boiled in soy sauce), cho (sparkly heated in soy sauce and sugar), jolim (hard boiled in soy sauce), and jungol (meat with vegetable cooked in pan) followed in the records. Kui was the most popular one with the frequency of 43.6%, which proves that kui is the most suitable one for pheasant among all of recipes. Mandu and guk, tang were 10.2%, chim and po were found with the same rate of 7.7% and the next ones were jang, gijim, cho, and jungol with the rate of 2.6%. The recipes of pheasant were recorded much less than those of beef, chicken, pork, lamb, and dog meat. Particularly, in comparison with chicken belonging to fowls, the frequency of pheasant cooking did not reach even to one third of that. The Korean recipes of pheasant have been independently developed with originality, having nothing to do with the Chinese ones. The recipes of pheasant before the late 1800s have based on the strict recipe principles along with the spirit of art and sincerity, but they were deteriorated to simple and easy ones discarding principles. The main ingredient was the flesh of pheasant and the sub-ingredients such as flour, pinenut, buckwheat powder, and mushroom were included in common. In additon, oil, soy sauce, black pepper, and stone leek were frequently used as main seasonings.

• 동아시아식생활학회지
• /
• 제11권5호
• /
• pp.325-335
• /
• 2001

The pharmaceutical effects of Korean traditional foods made in ${\ulcorner$Eumsikdimibang${\lrcorner}$ were studied. Eumsikdimibangis a representative ancient book of cooking, which was published in 1653 by Mme. Jang. The type of food in Eumsikdimibang were Guksu(wheat vermicelli as like western noodles) Mandu(bun stuffed with seasoned meat and vegetables), Guk(soup), J'IM(steam meat or fish). Chae, Noorumi, Hyae(sliced raw fish), Jockpyun(jellied beef soup), Jockgall(salted seafood), Kimchi, Juk(skewer or broach) Jhee. Sun(steaming of stuffed vegetable), Bockuem, Jeon(pan fried fish), Gui(meat or fish grilled with seasoning), Dock(Korean rice cake), Jabgwa, Beverage and Junggwa. Each Korean foods has a phamarceutical action; enhancement of physical activity, thirst elimination, detoxication and treatment disease.

• Journal of information and communication convergence engineering
• /
• 제16권1호
• /
• pp.17-22
• /
• 2018

In massive multiple-input multiple-output (MIMO) systems, linear channel estimation algorithms are widely applied owing to their simple structures. However, they may cause pilot contamination, which affects the subsequent data detection performance. Therefore, herein, for an uplink multicell massive multiuser MIMO system, we consider using an alternating projection (AP) for channel estimation to eliminate the effect of pilot contamination and improve the performance of data detection in terms of the bit error rates as well. Even though the AP is nonlinear, it iteratively searches the best solution in only one dimension, and the computational complexity is thus modest. We have analyzed the mean square error with respect to the signal-to-interference ratios for both the cooperative and non-cooperative multicell scenarios. From the simulation results, we observed that the channel estimation results via the AP benefit the following signal detection more than that via the least squares for both the cooperative and non-cooperative multicell scenarios.

• 한국식생활문화학회지
• /
• 제29권4호
• /
• pp.307-313
• /
• 2014

In 2013, for the 130th anniversary of the establishment of diplomatic relations between Korea and Germany as well as the 50th anniversary of the dispatch of Korean workers to Germany, a survey on the recognition and preferences related to Bibimbab was carried out among students in Bayreuther, Germany majoring in hotel management who had not tried Korean food before. As part of the globalization of Korean food, 10 different foods that Germans might like were prepared, and the survey took place after food tasting. In the results, 44% of students noted that their first impression of Bibimbab was good, and impression was more favorable after tasting than before. The preference for nine foods other than Bibimbab was in order of Kimchi, Bulgogi, Mandu, Modum-jeon, Samgyetang, Gimbab, Japchae, Tteokbokki, and Sangchu-muchim. Students liked Bibimbab due to its healthiness, and most students showed interest in Korean food after tasting Bibimbab. To improve Bibimbab, most students answered diversifying sauces.

• 한국식품조리과학회지
• /
• 제21권6호통권90호
• /
• pp.800-812
• /
• 2005

This study selected and classified the representative foods for diversifying Korean traditional foods in the globa1 market and derived the superior factor of each food by consumer survey (n=744). The superiority of Korean traditional foods was generally recognized as being in the order of 'Nutritional value' > 'Dietary culture' > 'Material' > 'Taste.' Kimchi, Tteok/Hangwa, and grilled foods were regarded as potent Korean traditional foods for global consumers. The survey about the superior factors of representative Korean traditional foods produced the following results. The superior factor of Bibimbap, Mandu, Jangachi, Joeotgal, Namul muchim Salad, Naengchae, and Ganjang was 'Variety of material or cuisine', that of Bap, Jut Samguetang, Seolleongtang, Kimchi, Doenjang, and Sikcho was 'Nutritional value', that of Naengmyeon, Kalguksu, Bulgogi, Pyeonyuk, Jeongol, Gochujang, Tteot and Sjkhae/Sujeonggwa was Taste', and that of Hangwa, Hwachae, Gujulpan, and Sinsunro was 'Appearance'. The superior factors of representative Korean traditional foods showed the following differences by age and gender, The superior factor in Mandu was 'Taste' by the subjects aged below 30 but 'Variety' by the subjects aged above 30; that in Pyeonyuk and Jeongol was 'Variety' in 31-40 year olds and those aged above 51, while it was 'Taste' in others. The superior factor of Kimchi was 'Nutritional value' by the subjects aged below 40,'Taste'in 41-50 year. olds, and 'Variety' by the subjects aged above 50, that of Namul muchim was 'Nutritional value' by the subjects aged below 20 and 'Variety'by the subjects aged above 20, and that of Naengchae was' Taste'by the subjects aged below 20 and 'Variety' by the subjects aged above 20. The superior factor of Gochujang was 'Taste' by the subjects aged below 50 and 'Variety 'by the subjects aged above 50, that of Ganjang was 'Variety' by the subjects aged below 30 and 'Taste' by the subjects aged above 30, that of Sikcho was 'Variety' by the subjects aged below 30 and 'Nutritional value' by the sutjects aged above 30. The superior factor of Doenjang was 'Nuttritional value' in all ages. The superior factors of Hangwa and Sikhae/Sujeonggwa were 'Appearance' and 'Taste' in all ages, and that of Hwachae was 'Taste' by the subjects aged below 30 and' Appearance' by the subjects aged above 30. The perception by gender was statistically differed for traditional foods such as Bap, Bibimbap, Kalguksu, Bulgogi, Pyeonyuk Jangachi, Gochujang, Ganjang, Sikhae/Sujeonggwa, Hwachae, and Gujulpan.