• Korean journal of food and cookery science
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• v.32 no.2
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• pp.157-167
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.1
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• pp.71-81
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• 2001

The Purpose of this study was to identify the dimensions and pattern types for the perception of Korean traditional food and to find the determinants of the pattern types, taking food cultural background into account. Data were factor and cluster analyzed, and the results revealed two different dimensions and pattern types. Descriptive statistics showed that perceptional pattern types, i.e., traditional-modern pattern and tradition-oriented pattern, are likely to vary depending on socio-demographic and cultural background of Korean traditional food in Korea. Similarities and differences in perceptional pattern types are discussed, and future implications for food and nutrition specialists and food marketers are provided.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.607-626
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• 2012

This study examined the historical changes in Jeon. The Korean dictionary was analyzed to analyze the modern definition of Jeon. To investigate the change in the type and cooking methods of Jeon, 36 cookbooks from the late 1800s to 1999 were analyzed. The cooking method for Jeon, such as the ingredient, quantity and how to cooking were presented systematically since 1935. The main ingredients of jeon in modern cookbooks are seafood 36.0%, vegetables 30.2% and meat 20.3%. Jeon made with seafood or vegetables, chopped meat put in each main ingredient or meatballs with minced meat, etc. meat was used to make Jeon in a variety of ways. The cooking method for Jeon in a frying pan is the most basic method. After trimmed materials, adding flour, eggs and oil are the most common way. Making dough with grain flour or ground potatoes, green beans, legumes, etc., and mixing the ingredients in a pan-frying methods appeared to be under the influence of other countries recipes. Modern food culture, introducing new ingredients and cookware, has changed. As a result, jeon cooking methods and the application of the material have varied. The type of jeon and cooking methods are expected to increase further and become more diverse.

• Journal of Korean Medical classics
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• v.29 no.2
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• pp.1-12
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• 2016

Objectives : This study selected the food ingredients mainly appearing in the stomach-disease-related articles from Eumsunjungyo Singnyojaebyeong and Singnyochanyo, and investigated their effects to turn these data into references for modern people, use the food therapy of ancestors for modern life, and prevent and cure stomach diseases of modern people due to unhealthy lifestyle. Methods : This study selected the stomach-related food therapies from Eumsunjungyo and Singnyochanyo, and organized the therapies by chief virtue, effect, ingredient, and recipe. Also, this study analyzed and investigated characteristics, tastes, and target organs of the food ingredients in the recipes. Results : There are 8 stomach-related recipes among 61 recipes in Eumsunjungyo Singnyojaebyeong, and there are total 34 types of stomach-related recipes in Singnyochanyo including 27 types of BiwiBuBanui Five and 7 types of GutoBuHaeyeokByeonggyeonBiwi fifteen. Both Eumsunjungyo Singnyojaebyeong and Singnyochanyo contains food therapies for diseases due to week stomach. Most recipes in Singnyochanyo uses only food ingredients, whereas most recipes in Eumsunjungyo Singnyojaebyeong uses ingredients which can be used as medicine. Conclusions : The food therapies in Eumsunjungyo Singnyojaebyeong and Singnyochanyo proves that people in all regions have used food to cure diseases from old times. On the other words, people have clinically used the characteristics, tastes, and cooking forms of food ingredients for a long time. Thus, this study can be a reference for creating another food therapy.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.25-53
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• 2003

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.147-154
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• 1996

This study examined 'traditional' and 'modern' food use in Korean adults. Using a 24 hour recall method, trained interviewers assessed dietary intakes of 240 subjects aged 20's to 50's living in Seoul. Depending on the cultural characteristics of foods, 495 different kinds of foods eaten by the subjects were classified into 6 (Korean, Western, Eastern, modified Korean, modofied Western, modified Eeatern) types. The foods were also divided into 3 ('main dish', 'side dish', 'others') categories. Based on these categories, the dietary intakes of the subjects were analyzed in terms of proportionate frequencies of individual food items. The most frequenctly eaten food was the Korean food (67.68%), followed by the Western (22.61%), modified Eatern (2.31%), modified Western (1.65%), and modified Korean (1.36%) foods. Regarding the main dish category, the Korean food received the highest proportion due to the Korean's frequent intake of rice. Korean style foods were the most frequenctly consumed side dish (43.97% of total food consumption). In particular, kimchi consisted of 27.4% of the foods consumed as a side dish. In the 'others' category, Western style foods obtained the highest proportion owing to coffee consumption. The results of the study indicates some methodological problems and suggests a need for further studies.

• Journal of Korean Medical classics
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• v.28 no.4
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• pp.155-177
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• 2015

Objectives : This study examined the food cures in Eumsunjungyo Singnyojaebyeong. The diseases described in Singnyojaebyeong still occur frequently in modern times. This study also investigated the recipe of food cures for applying to the modern time treatment. Methods : I categorized the major symptoms of the sixty-one food therapies in Singnyojaebyeong, and sorted the main ingredients of each symptoms, and organized the efficacies of food sources based on third book of Eumsunjungyo. Results : Singnyojaebyeong, which organized the treatment methods curing diseases with foods, provided information about the foods that are good for twenty diseases, such as Heoro, Shinheo, Pung, Yotong, Heoyak, Biwui Heoyak, Seupbi, Sujong, Sogal, Sobyeonbultong, Gakgi, and Chijil. The food therapy methods were used to cure diseases using the food sources suitable for each major symptom. Conclusions : The food therapies in Eumsunjungyo Singnyojaebyeong proves that people in all regions have used food to cure diseases from old times. And to cure diseases, people have used the characteristics, tastes, and cooking forms of food ingredients for a long time. Thus, this study can be a reference for creating another food therapy.

• Journal of Korean Society of Rural Planning
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• v.23 no.1
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• pp.113-133
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• 2017

The modern agriculture has been damaged through the rapid changes due to the policy of the plundering of food during the Japanese colonial era, the Korean War, the industrialization, etc. The purpose of this research is to define the scope and the concepts of the modern agricultural heritages and to establish utilization standards of the modern agricultural heritages. With such a purpose, this research proceeds with three phases. First, the definitions the systems of the organizations the modern age and the modern agricultural heritages. Second, the analyses of the patterns and the special characteristics through the general investigation. Third, the regeneration through the comparative examinations of the case examples of the conflicts between the modern agricultural heritages. And the new attempts through the drawing of the new discussion points and the advanced tendencies are proposed. It is judged that this research will provide the point of the aim when looking at the modern agricultural heritages as the historical and cultural assets, and that it will provide the several principles when formulating the plans for the invigoration of the farm villages and the plans for the developments of the agricultural regions and provide the bases for the practical formulations.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.739-747
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• 2019

This study investigated the effect of offering eco-friendly fashion items on consumers' perceived image of stores and their intention to purchase food in a hybrid cafe setting. The data were collected using an online survey of 465 adults aged 20 to 49 years. In order to compare 'a general cafe' where only food is sold and 'a hybrid cafe' which offers eco-friendly fashion items as well as food, we developed two store types (general×hybrid) with two store designs (modern×eco-friendly) as stimuli, resulting in four scenarios. The results indicated that offering eco-friendly fashion items at a cafe did not significantly affect consumers' perceived eco-friendly image of the store. Further, this negatively affected consumers' perceived healthy and tasty images of the store and intention to purchase food. Such negative effects on the healthy and tasty images of the store increased in the store with a modern design. In conclusion, offering eco-friendly fashion items at cafes may not contribute to enhancing the stores' images or sales.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.3
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• pp.179-189
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• 2000

Changes in eating culture patterns has been observed among modern Koreans from seeking out traditional types of eating out restaurant to the modern, luxurious, and hybrid food. This study aimed to investigate the patterns of eating out and preference of food in Pusan National University (PNU) area, representing typical Patterns of eating out in Pusan. Data revealed that the most popular places in which the subjects visited were Korean traditional restaurants and snack bars. The names of the places were in trendy style of Korean connotation, with Intention to appeal to the new generation. The interviewee reported that decision making on choice of plates were made by taste, price, and service in that order. The frequency of eating out was once In two or three days, Korean traditional restaurants, noodle shops, and restaurants of offering fusion food being the Place of choice. Preferred reasons for the PNU area were reported to be low price, followed by variety of food offered and geographical accessibility to the places. Most of the interviewees in the area were satisfied with the taste of food and service quality. A list of food they were willing to introduce to oversea foreigners included raw fish, Dongrae Pajon, Pulgoki, Kimchi and dog soup in that sequence. The results of survey indicator that changes in the eating out environment in Pusan were improvement of service quality, development of new recipes, improvement of hygiene standards and development of area-specific food. The results may also act as a guide in changing the eating out environment and developing tourism in Pusan.