• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.508-533
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• 2019

This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.1-9
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• 2007

This paper is intended to study what kinds of the vegetables are mentioned in the Bible and how they were used in those days. While one hundred and twenty-eight different plants are mentioned in the Bible, there are today 2,384 plant species in modem Israel, most of which have been introduced in recent centuries. These plants obviously did not exist there in biblical times and were only recently introduced from Australia and South America, respectively. This article will study only the vegetables mentioned in the Bible and known to have existed in the old and new testament times. Since the first book devoted exclusively to biblical botany was that of Levinus Lemmens in 1566, the modem systematic study of biblical plants, began with F. Hasselquist, a student of Linnaeus, the founder of modem botany. In 1928, Immanuel Loew approached the subject differently, reviewing all known data pertaining to biblical plants. His work not only discussed biblical plants, but also plants in later Jewish literature, particularly the Talmud. The British scholar G. E. Post provided a broad field study of modem plants in Palestine, Syria, Lebanon, and Jordan. More recent major treatments of the subject include those of A. and H. Moldenke (1952), M. Zohary (1982), N. Hareuveni (1984), and Y. J. Choi(1996). Today, articles on specific biblical plants listed in the Bible can be found in any number of encyclopedias. This study attempts to provide a synthesis of the work of a number of scholars who studied the vegetables and plants mentioned in the Bible. As a preliminary study on the culture of food in the biblical period, this study has focused on the identity and features of the vegetables of the Bible. In only a limited number of instances, because of the paucity of the informations and the broad and generic descriptions of the plants, we can't be certain about the identification of the vegetables named in the Bible. In many instances the traditions established by the Greek, Aramaic, and English translations are helpful, although sometimes they are misleading. This paper subdivides the vegetables into broad areas, the general vegetables and the flavoring herbs. Vegetables formed very important part of the diet in the biblical times. Two main types were used: those whose nutritious seeds could be easily stored and those which were eaten freshly gathered from gardens. Pulse seeds provided a useful source of vegetable protein, while fresh green vegetables were vitamin rich. Pulses could be eaten boiled, or their dried seeds could be ground up into flour and then made into nutritious soups. Fresh vegetables were eaten either raw or lightly cooked, usually by boiling in water. The general vegetables in the Bible are herbs(garden rocket), cucumber(snake cucumber), watermelon, leeks, chicory, and onions. Also the flavoring herbs in the Bible are rue, dill, cummin, black cummin, frankincense, cinnamon, cassia, myrrh, black mustard, coriander, mint, saffron, ginger grass, syrian hyssop, aloes(eagle wood), manna which have the flavor, aroma, and medical values.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.631-640
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• 2009

This study aim to identify preference of main and side dishes of 681 children who lived in Seoul and Gyoung-gi (Incheon) in 2007. To accomplish this, we divided the children into three age groups, an infancy group (below 6 years of age), a middle years group (between 7 and 12 years of age) and a juvenile group (above 12 years of age). Specifically, 145 children were in the infancy group (boys 68, girls 77), 300 children were in middle years group (boys 138, girls 162) and 236 children were in juveniles group (boys 131, girls 105). The average body mass index (BMI) of the parents of the respondents appeared to be normal, and the majority of the parents had bachelor degrees. Across all age groups, most fathers were office workers and most mothers were housewives. The preference for staple foods showed that the infancy group and the middle years group preferred rice the most, while the juvenile group preferred stir-fried rice the most out of 5 grain items. Evaluation of the preference for different types of noodles showed that both boys and girls from the infancy group preferred jajangmyun, while those in the middle years group and the juvenile group preferred spaghetti. For breads, both boys and girls from the infancy group had the highest preference for cake, while boys and girls in the middle years group and boys in the juvenile group preferred pizza the most, and girls from juvenile group preferred cake the most. Evaluation of the preference for soups and pot stew revealed that both boys and girls in the infancy group preferred seaweed soup, while boys from middle years group preferred seol-long-tang and girls from middle years group preferred seaweed soup. Boys and girls from the juvenile group preferred seol-long-tang the most. For hard-boiled foods and stir-fried foods, members of all age groups preferred beef boiled in soy sauce the most and hard-boiled peppers the least. Finally, comparison of the preference for roasted foods, seasoned vegetables and kimchi revealed that the infancy group preferred roasted seaweed the most and that both the middle years and juvenile group had the greatest preference for roasted galbi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.757-764
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• 2016

The purpose of this study was to investigate the salt and sodium content of lunch meals served at middle schools in Gyeongsangbuk-do. Four middle schools were investigated for their salt and sodium content and salt content contributing rate per meal. Average salt content of every lunch meal was 4.41 g, and average sodium content was 1,736.02 mg. During the investigation period, the lowest sodium content was 943.19 mg while the highest was 2,827.56 mg. Samples were classified into 16 food items and investigated for salt and sodium content. Total average salinity was 1.06%. Kimchi was the saltiest, followed by fresh-vegetables, boiled-vegetables, stir-fried foods, pan-fried foods, and hard-boiled foods. Total average salt content was 0.74 g, and most salty dishes were single dish rice noodles, followed by stews, steamed foods, broths, soups, kimchies, stir-fried foods, roasted foods, and hard-boiled foods. Samples were classified into seven menu groups, including cooked rice, single dish rice noodles, soup stew, main dish, side dish, kimchi, and desserts. Contributing rate of total average salt content was high in single dish rice noodles (40.56%), soup stew (23.23%), kimchies (20.30%), and main dish (18.13%). These results can be useful for establishing a database for sodium contents of meals in middle schools. 'SamSam foodservice' should be initiated in school foodservice to reduce sodium intake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1660-1666
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• 2008

The purpose of the study was to investigate the basic data that could make out a menu reflected by students' preference to increase the intake of vegetable food through the cooking method of favorite vegetables. For the investigation, 585 middle school students in Seoul and Ansan area were surveyed. In the preference of food items, the meat food was more preferred to the vegetable food. Also, the reasons that students do not eat vegetable provided were 'bad taste' and 'unfavorite vegetable'. The preference analysis for vegetable showed that stem and leaf vegetables, root vegetables and fruits & vegetables were in the order of perilla leaver, celery and cabbage, sweet potato, potato, and dried radish cube and tomato, sweet pumpkin and cucumber, respectively. The preference was three kinds of vegetables that were more delicious than frequently eaten in home. The preference analysis for cooking method of vegetables showed that stem and leaf vegetables, root vegetables and fruits & vegetables were in the order of boiled rice, soup/stew, and salads, boiled rice, fried food and salads, salad, soups/stew and raw seasoned vegetables, respectively. Therefore, this study was conducted in order to increase the vegetable intake. According to the results of this study, it should be needed to develop menus integrating vegetables and its cooking methods that students preferred and disliked are needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1362-1372
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• 2009

This study was carried out to broadly profile the dietary pattern of elderly who consumed a higher amount of sodium compared to lesser sodium consumers. Na index 14, an instant food frequency questionnaire (IFFQ) of 40 items characterizing a high amount of sodium and a food frequency questionnaire of 63 food items that were used in nationwide surveys were adopted for the assessment of dietary characteristics of the subjects. The Na index 14 consisted of food items such as kimchi stew, bean paste stew, cooked spinach dish, seaweed soup, fish stew, roasted anchovy, and seasoned vegetables. Also, the survey constructs included nutritional knowledge and anthropometric measurements of the subjects. Out a total of 135 participants, 58 elderly were determined as the high sodium intake group (HSIG) and the other 77 were the control group, via a formerly validated Na index and sodium-associated dietary habits scale (SDH). Dietary habits of "add salt or soy sauce to foods", "drink up the broth of soups and stews", and "brined fishes and vegetables daily" were among the most significant differences between HSIG and control group in SDH assessment. In addition, the HSIG were less likely to have regular meals, adequate amount of meals, and nutritionally balanced meals than the control, with the differences manifesting more in females than males. Additional findings included that the HSIG possessed a poorer nutritional knowledge and obtained much higher scores on the IFFQ. Taken together, the study urges the needs of nutrition education for the elderly who habitually salt their foods and maintain a less desirable dietary style.

• Journal of the Korean Society of Food Culture
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• v.6 no.2
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• pp.175-184
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• 1991

To identify the eating behaviour of customers at a hotel buffet styled restaurant, a survey was conducted. The age range of the respondents was 6 through 70, but consisted mainly people in their twenties, thirties, and forties of the respondents, 65.1% were female. The occupation ranged from student 30.3%, housewife 27.2%, office worker 19.3%, professional 17.3%. 43.9% of respondents visited buffet styled restaurant 1 to 2 times every three or four months. Some respondents had a positive opinions: they had many choices in food selection, they could take and choose as much as they wanted, the appearance and the arrangement of the food was great, etc. But some also had negative attitudes(i.e. unhappy with self service and expensive prices). Of the respondents, 31.1% said they visited the buffet styled restaurant was for family parties and the average number of the party member was $9.3{\pm}4.3$. The average time period of eating was 1 hour $32{\pm}26$ minutes. The average frequency of taking food was $3.7{\pm}1.2$. The average frequency of taking food after satiety was $1.2{\pm}0.8$. The first selection of the buffet service food was soup 23.9% of the respondents and salad 23.9%. Females chose more of the soups and salads the males chose more of the meats and seafoods. The standard of food selection was 70.7% of 'my favorite'. This tells customers' low cognition level of desirable food selection and the order of a meal. 64.0% of the respondents responded overeating, from mild and extreme. We think that information on nutrition education and health problems are necessary. For better service, 82.9% wanted to lower the price by decreasing similar items. Respondent wanted; one, to increase more Korean food items and make a traditional Korean buffet styled restaurant, two, to use more seasonal food and decrease the redundant food items to reduce the price, and three, to have different price rates according to the age or gender of the grown ups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.85-91
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• 2010

Sodium is a major component that maintains homeostasis and physiological state in body. It is an essential mineral that the body cannot produce for itself, so it must be supplied from food. On the other hand, overindulgence is one cause of hypertension, stroke, stomach cancer, osteoporosis and kidney disease. The purpose of this study was to monitor sodium content in meals of school foodservice. In this study, 801 samples (main/side dishes) were collected from 8 school foodservice in Busan and Gyeongsangbuk-do, Korea. Samples were classified into 21 food items, which were cooked rices, cooked rice with seasoning, noodles, cooked gruels, soups, stews, tang and chon-gol, stir-fried foods, fried foods, pan-fried foods, hard-boiled foods, roasted foods, steamed foods, seasoned vegetables, preserved foods, kimchis, sauces, fruits, breads and snacks, beverages, and dairy products. The samples were analyzed by AAS (atomic absorption spectrometry) after microwave digestion. The sodium content of sauces (1459 mg/100 g) and preserved foods (1165 mg/100 g) was higher than those of other dishes. Aside from them, sodium contents of roasted foods (894 mg/100 g), hard-boiled foods (786 mg/100 g) and kimchis (737 mg/100 g) were relatively higher than the others. Sodium intakes from meals of school foodservice were calculated by multiplying food intakes by sodium contents. The average sodium intakes from one serving of school foodservice were 605 mg for younger boys, 572 mg for younger girls, 774 mg for older boys, 730 mg for older girls in elementary school. Boys in middle school took in 1423 mg Na whereas girls consumed 1063 mg Na in middle school. Results from this study can be useful for establishing database of sodium contents and intake in meals of school foodservice. The database will be helpful for providing information on managing food for children.

• Microbiology and Biotechnology Letters
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• v.41 no.2
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• pp.228-235
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• 2013

Radish (Raphanus sativus) is a common cruciferous vegetable, and its aerial parts, called Mu-chung in Korean, have plentiful nutritional components such as vitamins, minerals and dietary fibers. Mu-chung has been used as a kimchi, a traditional Korean fermented dish, and dried Mu-chung is an important component of soups commonly consumed during winter in Korea. Since the advent of the mass production of radish in Korea, with the segregation of farm areas and towns and changing diets, Mu-chung has mostly been discarded instead of utilized. In addition, studies concerning the efficient utilization and useful bioactivities of Mu-chung are still lacking worldwide. In this study, we prepared the ethanol extract of Mu-chung and its subsequent solvent fractions. Antimicrobial, antioxidation, and anticoagulation activities were then evaluated in the hopes of developing a functional biomaterial from Korean radishes' aerial parts. The ethanol extraction yield for hot-air dried Mu-chung was 5.6%, and the fraction yields of n-hexane (H), ethylacetate (EA), butanol (B) and water residue were 25.3, 3.6, 19.4, and 51.7%, respectively. Analysis of total polyphenol and total flavonoid contents showed that the EA fraction had the highest content (97.57 and 152.91 mg/g) amongst the fractions. In antimicrobial activity assays, the H and EA fractions were effective against gram positive bacteria (Staphylococcus aureus, Listeria monocytogenes, and Bacillus subtilis), but not effective against gram negative bacteria (Escherichia coli and Pseudomonas aeruginosa). The B fraction also exhibited moderate antibacterial activity, suggesting that the extract of Mu-chung has various antibacterial components. In antioxidation activity assays, the EA fraction showed strong DPPH, ABTS and nitrite scavenging activities ($69-222{\mu}g/ml$ of $IC_{50}$), including reducing power. In anticoagulation activity assays, the EA fraction demonstrated strong inhibition activity against human thrombin and prothrombin. Prominent anticoagulation activity was found in aPTT assays; the aPTT of the EA fraction was extended 15-fold compared than that of the solvent control. Our results suggest that Mu-chung is an attractive nutritional food material possessing useful bioactivities, and the EA fraction of Mu-chung could be developed as a functional food ingredient.

• Journal of Nutrition and Health
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• v.39 no.7
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• pp.707-713
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• 2006

This study was conducted to investigate the side dishes preference of Korean food with 403 college students (197 males and 206 females) in Seoul using questionnaires. Regarding preference of soups, it was shown that male students liked $s{\breve{o}}ll{\breve{o}}ngt'$ang and beef soup and female students liked soybean paste soup. Male students had higher preferences for $s{\breve{o}}ll{\breve{o}}ngt'$ang, beef soup, dried pollack soup, and kimchi soup than female students (p<0.05). Both male and female students had the highest preferences for kimchi pot stew and soft-tofu pot stew, but the lowest preferences for fermented soybeans pot stew and frozen pollack pot stew (p<0.05). Stewed beef with soy sauce was preferred the most by both of them but female students had lower preferences for stewed bean with soy sauce and stewed pepper with soy sauce than male students (p<0.05). For the preference of panbroiled foods, stir-fried with marinated anchovy was disliked by both of them but stir-fried with marinated pork was shown to have high preference in male students and stir-fried with marinated kimchi was high in female students (p<0.05). Besides, roasted ribs, cucumber salad, and korean cabbage kimchi were preferred the most by both of them. But male students had higher preferences for roasted eel, grilled todok, roots of broad bellflower salad, mustard leaf kimchi, and white cabbage kimchi than female students (p<0.05).