• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.428-435
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• 2008

This study was conducted to provide the information necessary for the development of native local foods associated with the "2008 World Insect Festival in Hampyeong" and to contribute to the efforts to market the festival as tourist attraction and increase the income of the local community. To assess the local foods and restaurants, we investigated the principal products, inclination for sightseeing and recognition of the "Butterfly festival" by distributing questionnaires to local restaurant operators, employees and general tourists. The result was as follows: 1. The general tourists chose scenery as the most important factor in a sightseeing tour, followed by food, lodging, and transportation. 2. The tourists enjoyed eating native local foods, and they indicated that the taste was important. 3. Regarding the cost of food, 53.6% of the respondents answer that 10 to 20 thousand won was a resonable price, and they also reported wanting to eat seafood in Hampyeong. Thus the Menu of seafood to be served at the Hampyeong festival needs to be developed first followed by that of the healthy food. This result showed that individuals prefer fish to meat and healthy food to high-calorie foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.275-280
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• 2015

This study investigated intake frequency and opinions regarding native local foods in school foodservice and compared eating status between students in Gyeongsang-do and Jeolla-do. Questionnaires were distributed to 300 students at elementary schools located in Gyeongsang-do and Jeolla-do. The results of this study were as follows. First, intake frequencies of Gyeongsang-do-native local foods by students in Gyeongsang-do was significantly higher than compared to students in Jeolla-do (P<0.01). Second, there was no significant difference in concern for native local foods between students in Gyeongsang-do and students in Jeolla-do, although opinions regarding native local foods in school foodservice by students in Gyeongsang-do were higher compared to students in Jeolla-do (P<0.01). In conclusion, there was a regional difference in terms of intake frequency of Gyeongsang-do-native local foods, whereas there was no regional difference in terms of intake frequency of Jeolla-do-native local food. Students in Gyeongsang-do showed more positive attitudes regarding native local foods in school foodservice than students in Jeolla-do. This result implies that regional differences between Gyeongsang-do and Jeolla-do regarding native local foods should be removed. In order to develop native local foods, it will be necessary to develop a program to actively apply native local foods in school foodservice and provide more chances for elementary school students to experience various native local foods.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.385-390
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• 2009

This study was conducted to develop the unique native local foods of Namwon and to provide basic data needed to reinvigoratethe tourist industry and local economy. Perception and satisfaction with native local foods of Namwon were surveyed in 483 tourists (246 men and 237 women 53% visiting Namwon for the first time). Of the participants, 41.2% did not stay or eat in Namwon. Most tourists visited with other family members and spent approximately 20,000 won per capita on food. Of the foods sampled for the first time, preferred foods were (in order of preference and intention to order again) Chueo-tang, Hanjeongsik, wild edible greens-jeongsik, and black pork. The degree of food satisfaction was relatively favorable (3.54${\pm}$0.08 points on a 5-point satisfaction scale), with taste being the most important factor affecting the degree of satisfaction for 92.9% of the subjects. However, willingness to revisit Namwon on the basis of the local foods was not as high as the degree of satisfaction with the foods. Insufficient information and publicity concerning Namwon local foods were cited as impediments, and suggested improvements included taste, sanitation and food-based tourism. The degree of satisfaction was higher in men than in women. Age, residence, and occupation were not related to the degree of satisfaction. But, the willingness to revisit Namwon to sample local foods was related with gender (men more willing) and occupation (public service personnel, business owners, salaried employees, professionals, and housewives more willing, in order). Women in general and housewives in particular were most critical in food assessment.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.577-588
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• 2006

This study was performed by questionnaire to investigate current use of native local foods of adults in Gyeongju classified by age. The subjects were consisted of 421 citizens(217 males and 204 females) living in Gyeongju. The findings are summarized as follows: 'Institute' scored high as 30.6% in the main responsible body for the succession of local foods. The most emphasized points to popularize the local foods was to 'taste'(36.4%). a point to be considered to develop tourism product of the local foods was to 'development of recipes acceptable to the people of today'(24.6%). The recognition rate score of native local foods of Gyeonngju area was 'Hwangnamppang', 'Hanjeongsik', 'Ssambap', 'Haejangguk', 'Hoe(Gampo)', 'Memilmukmuchim', 'Gyodongbeopju', and 'Yugoa' in the order. On the other hand, the recognition rate score for 'Ssukgulrei', 'Borisudan', 'Dalraikkakdugi', 'Hwanggeumju', 'Baesuk', 'Gyeojachae', 'Gungjungjeongol' was very low. The preferred and intake native local foods of Gyeongju area was 'Hanjeongsik', 'Ssambap', 'Hoe(Gampo)', 'Haejangguk', 'memilmukmuchim' in that other. On the other hand, the preference for 'Ssukgulrei' 'Borisudan', 'Hwanggeumju', 'Baesuk' and 'Dalraikkakdugi' was very low.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.61-72
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• 2008

The purpose of this study was to analyze the difference in preference and property of native local foods among students living in Busan. It concentrated on the students who were majored in food service in five universities in Busan. From September 1st to 30th, 2007, 300 copies of questionnaire were distributed and 260 returned were included in the statistics. The statistics was conducted by frequency analysis, T-test(average deviation verification), technical analysis and one way ANOVA for an accurate result of the study. As a result, it was found that Gayamilmyeon(M=4.42) showed the most preference for 25 native local foods of Busan(sansungmakgeoli, dongraepajeon, steamed carp, catfish soup, corbicula soup, roasted eel, gijang raw hairtail, dongrae mugwort cake, sansung roasted goat, gijangkkomjangeo, steamed frogfish, duck dish, guponoodles, gayamilmyeon, sliced raw fish, molsim hot-pepper fish stew, hairtail stew, anchovy stew, miyeoksulchi, gompi salted dish, salted raw anchovy dish, roasted kkomjaneo, salted sliced persimmon dish, salted bean leave dish, kkasiri soup). On the other hand, it was found that Miyeoksulchi(M=2.66) showed the least preference among them. As a result of the analysis of the difference in demographic characteristics and property of native local foods, it was presented that there was no difference in the statistical analysis by sex but significant difference in taste, quantity, service, price, freshness, sanitation, packing condition and originality, etc by age, department, academic year, type of residence, family member, living period in Busan and monthly spending. It was considered to conduct a more in-depth study to promote native local foods and interest in the food of Busan in university students.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.446-455
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• 2006

This study was performed by questionnaire to investigate the dietary attitude and preference of native local foods for Ulsan citizens. The subjects were consisted of 500 citizens living in Ulsan area. The results of the survey are summarized as follows: On frequency of eating of local foods, 'one time per year' scored high as 40.8%. 'Labor-intensive' scored high as 35.6% in cooking methods. 'Rarely' scored high as 43.2% in frequency of cooking at home. A criteria of selection of Ulsan local foods was 57.2% in taste. The recognition score of native local foods was 'healthful food' (3.96 points), 'should be handed down to next generation' (3.94 points), and 'a lot of natural food ingredients' (3.88 points) and 'nutritious food' (3.87 points) in the order. The preferred native local foods of Ulsan area was 'Ulsa pear' (3.97 points), 'Eonyang, Bonggye Hanoobulgogi' (3.86 pionts), 'Raw Fish', 'Haemuljeongol', ‘Gangodeungojjim', 'Suknamsa SanchaeBibimbab' 'Gangdon Natural Brown Seaweed' in that other. On the other hand, the preference for 'Myeoljang', 'Whale Meat', 'Oksamju', 'Meonggejeon', 'Jepyipjangajji' and 'Kimchigam' was very low. Males liked 'Whale Meat', 'Raw Fish', Oksamju' and 'Dombaegi(Shark Meat)', while females liked 'Gandong Naural Brown Seaweed'. The most effectual food for developing tourism merchandising of Ulsan local foods was 'Eonyang, Bonggye hanoobulgogi' and the next is 'Eonyang Dropwort', 'Gangdong Natural Brown Seaweed', 'Myeoljang', 'Ulsan Pear', and 'Oksamju' in the order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1439-1446
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• 2014

The purposes of this study were to analyze recognition and preference of native local foods in elementary school students in Gyeongsang-do and Jeolla-do, as well as compare regional differences in recognition and preference of native local foods between students in Gyeongsang-do and Jeolla-do. A survey was conducted on 300 elementary school students located in Gyeongsang-do and Jeolla-do. The results of this study were as follows. First, there was no significant difference in terms of recognition score of overall native local food between students in Gyeongsang (9.43 out of 20 dishes for 254 students) and students in Jeolla (9.13 out of 20 dishes for 261 students). The recognition levels (4.88 out of 10 dishes) of native local foods in students in Gyeongsang-do were significantly higher than those (4.40 out of 10 dishes) in Jeolla-do (P<0.001). Second, the preference level (2.91 points) for native local food in students in Gyeongsang-do was significantly higher than that (2.72 points) in students Jeolla-do (P<0.001) based on a 5-point Likert scale. The preference level (3.03 points) of students in Gyeongsang-do for native local food was significantly higher than that (2.80 points) of students in Jeolla-do (P<0.001) based on a 5-point Likert scale. In conclusion, students in Jeolla-do perceived native local foods in Jeolla-do and Gyeongsang-do impartially, whereas students in Gyeongsang-do perceived native local foods better. The overall sample of elementary school students preferred native local food in Gyeongsang-do to native local food in Jeolla-do. Thus, there were regional differences in terms of recognition and preference of native local foods in elementary school students. To enhance the recognition and preference of native local foods in Jeolla-do, food culture and dietary education should be carried out.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.452-466
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• 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.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.365-378
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• 2003

The purpose of this research was to have a proper understanding, to have a concern about native local foods and to discover unknown them in Wonju. The data was obtained by use of questionaries to residents(1977 persons) and cook(172 persons) in Wonju and statistical analysis was performed. Frequency and percentage were acquired using SPSS program. To turn out the significant difference between general conditions and each groups t-test and F-test were used. The results of this survey had briefly summarized as follows 1. The results were total 99 kinds of food revealed as a native local foods and 9 kinds of the special products of Wonju. 2. The main materials were potato, com, buckwheat, acorn, pheasant, mushroom, arrowroot, and wild edible greens. 3. The local foods in Wonju were formed with it's own natural material and cooked by original cooking method. 4. The highest perceptional score items were the hot Tang(Hwangtaehaejangguk, Chueotang, Oritang, Gamjatang, Minmulmaeuntang, Tojongdakbaeksuk, Hwanggibaeksuk, Eomnamusamgyetang), and the Bap(Bibimbap, Ssambap, Sanchae-jeongsik) and the noodles(Potato sujebi, Dongchimimakhukso, Olchaengiguksu, Jangsujebi, arrowroot noodle,Gamjaongsimi).

• Culinary science and hospitality research
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• v.13 no.3
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• pp.68-79
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• 2007

The purpose of this study was to contribute to merchandising of native local foods. This study was designed to standardize the recipes and to analyze the nutrients of native local foods in Gijang region such as 'Myeolchijjigae', 'Galchijjigae' and 'Maejipjjim'. The test recipe for each food was prepared according to the information obtained from the personal interview of Gijang natives and then supplied for the sensory evaluation. After that, CAN Pro 2.0 was used for the nutritional evaluation. The results are as follows : Myeolchijjigae was preferred when radishes and traditional soybean paste were added. Galchijjigae was more liked when young pumpkins, mixed soy sauce and soybean paste were added. Maejipjjim was preferred with Aeji(Codium adhaerens), Warty sea squirt(Styela clava), soybean paste and powdered perilla seed(Perilla frutescens var. japonica) added. The analysis of nutrient composition revealed that in general energy content was low whereas protein content was as high as recommended requirement in Myeolchijjigae and Maejipjjim. Calcium and phosphorus were high in Myeol-chijjigae, vitamin A in Galchijjigae, and vitamin A, B_6$, folic acid, phosphorus and iron in Maejipjjim.