• 한국식생활문화학회지
• /
• 제11권1호
• /
• pp.131-141
• /
• 1996

Food consumption patterns are predictors of nutritional status at all age levels and vary among and between different age groups. This study was designed to asses food habits and fast food eating patterns of college students in Ulsan area through questionnaries. Data from 330 useable forms was analyzed for percent differences, frequency of consumption, and statistical significance of differences between male and female students (T-test and chi square methods were utilized). Food habit score of female students was significantly higher than of male students. The reason for using fast food chain was 'convenience' or 'good taste'. The most preferred food by subjects was noodle or dumpling and least preferred food was pizza. In general, they had a higher satisfaction scores in taste and service of fast food and lower scores in amount and price of it. From this results it appears there is a need for developing domestic brand fast food to lower the price of fast food and giving the nutrition education for proper food selections and eating patterns.

• 한국식생활문화학회지
• /
• 제21권1호
• /
• pp.76-80
• /
• 2006

This study investigated the quality characteristics of demi-glace sauce that is used widely in western cuisine depending on adding volume of basil which has a specific aroma, taste and some functional ability. Analysis of color differences of demi-glace sauce was showed that a-value of demi-glace sauce decreased with adding basil, whereas viscosity of the demi-glace sauce was decreased. There were no significant differences in color, aroma, taste, appearance, viscosity, feel in mouse and general acceptability with sex and age of subjects. Demi-glace sauce with 2% basil showed best score in sensory evaluation. From theabove results, our data suggest that addition of 2% basil to demi-glace sauce is recommend for commercial use.

• 벤처혁신연구
• /
• 제1권2호
• /
• pp.123-139
• /
• 2018

본 연구와 실험은 막걸리의 양조 과정에서 1단계·2단계 담금으로 밑술을 만들고, 3단계 담금으로 막걸리를 만들고, 누룩의 물리·화학적 특성에 따른 막걸리의 최적 조건을 위하여 설정하였으며, 물리·화학적 특성의 변화를 확인하고 누룩 입력 시점을 기준으로 전통적 막걸리의 특성 검사를 시행하였다. 1단계·2단계 밑술의 물리·화학적 특성을 시험한 결과, pH와 산도는 step-1 담금으로 배양 한 날에 크게 감소하였고 배양 2 일까지는 추세가 지속되었다. 또한 아로마, 산도, 단맛 및 입안에서의 감촉 정도를 분석하기 위하여 관능검사를 실시하였으며, 그 결과로서 아로마는 M3단계에서 4.47로 가장 높았고, 산도는 M3단계에서 3.65로 가장 높았으며, 단맛은 M1단계에서 3.88, 입안에서의 감촉으로는 M1단계에서 3.59으로 가장 높았으며. 아로마와 맛을 포함한 전반적인 선호도는 M3에서 3.71로 가장 높게 나타났다.

• 한국식생활문화학회지
• /
• 제24권2호
• /
• pp.181-190
• /
• 2009

The purpose of this study was to investigate individuals' perceptions toward green tea and green tea cafes according to their usage of green tea cafes, gender, and marital status. The survey was conducted online and completed by 200 respondents who had been to green tea cafes and by 200 respondents who had not. The visitors of green tea cafes had more positive perceptions regarding the atmosphere, familiar taste, good quality of raw foods, freshness of foods, good service, excellent taste, and menu variety of green tea cafes. Males perceived green tea as 'good for health' more than the females. There was no difference in the perception of green tea cafes by marital status. Regarding a popularization plan for green tea cafes, the customers felt more need for a tea sommelier than the non-customers, and females versus males felt stronger about having a tea sommelier that would provide opportunities to taste various tea products and develop a green tea menu that considered nutrition and health. Unmarried respondents felt a greater necessity for having a place with a comfortable environment, tasting a variety of tea products, and having a chance to experience tea culture. When selecting a green tea cafe, the quality of the food and cleanliness of the cafe were considered to be most important. The implications of the data are discussed.

• 한국의류학회지
• /
• 제24권4호
• /
• pp.538-548
• /
• 2000

A study analyzes the eclectic trend shown in Andy Warhol look to explain the pluralistic aspect which is expressed in the late 20th century's fashion. Eclecticism is a trial to dismantle the barriers between pure art and popular art, high culture and low culture. This pursues harmonious accommodation and coexistence of all areas without being confined in the conventional lofty taste or high art. This thesis studies the characteristic aspects of the eclectic trend by classifying this trend into sell culture, mass media and fashion around the Andy Warhol look. The sexual eclectic trend in Warhol look is bisexual one shown in clubland and the world of modeling and supplies fashion with abundant expression and ambiguity. Warhol established cultural eclecticism by compounding high cultural factors and low cultural factors. broke up the boundary between street fashion and high fashion and escaped from the fixed idea on materials and design. Also he generalized and democratized specialty or nobility conventional paintings had possessed through introducing repetition and mediocrity and fully utilized every kind of mass media, Hollywood movie stars and daily necessaries in producing works. Andy Warhol who asserted‘Business Art’that was the mixed form of artistry and commercialism had creative and futuristic taste and proposed the direction to develop current fashion and art where the concept of economy is importantly brought into relief.

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

• Food Quality and Culture
• /
• 제3권2호
• /
• pp.59-63
• /
• 2009

As one of study efforts to develop a food product that can satisfy the taste of modern people and increase the usage of the popular local product of walnut in the region of Chunan, the current study developed a no sugar added functional walnut-sulgi. The walnut-sulgi was manufactured by adding walnut powder into typical sulgi rice cake. While manufacturing the walnut-sulgi rice cake, the health beneficial sugar alcohol ingredient of sorbitol was added instead of commonly used sugar to specialize the walnut-sulgi as a functional rice cake. As the result of such effort, a soft and moist walnut-sulgi was produced. The color of the newly developed walnut-sulgi is white and has a pleasing taste, and its consumer acceptability was higher than the sugar added walnut-sulgi by showing much soft sweetness and textural properties. Considering the facts that sorbitol has a lower glycemic index (GI) than sugar and the content of unsaturated fatty acids that are insufficient in rice cake could be increased, the newly developed sorbitol added walnut-sulgi is thought to be an appropriate functional rice cake that can attractively appeal to obesity and diabetes concerning modern people.

• 한국식생활문화학회지
• /
• 제14권2호
• /
• pp.139-146
• /
• 1999

This study was to investigate the consumption patterns of fast food in small city. The survey was conducted by questionnaires from March to April in 1997. The object was 500 men and women who were in their teens through fifties and living in Kimchen and Sangju city. A total of 444 subjects(88.8%) excluding incomplete answer were analyzed, all statistical data analysis were conducted using the $SAS/PC^+$. 1. The reason why people go to fast food restaurants are quickness, a convenient place, good taste, low prices, good service, and good atmosphere. There was significant correlation with each element with one exception between taste and prices. 2. On the question about the fast food which was eaten most frequently, responded hamburger to 39.86%, noodles to 29.50%, chicken to 16.67%, pizza to 10.36% and the others to 3.60%. And female, teens and twenties ate hamburger more often and another groups ate noodles more often. 3. The standard of choosing fast food restaurants was taste, prices, sanitation, atmosphere and service. There was significant correlation with exception between taste and prices, sanitation and service, atmosphere and service. 4. About propriety of fast food serving size as one meal, it was not enough portion for female and 40s. 5. The awareness that eating foreign-made food was not right, was significant difference among age groups, but not sex. 6. Customers was discontented with sanitation, price and service. There was also significant correlation with each element. 7. The frequency of eating fast food was 1-2 times/a month(35.36%), 3-5 times/a month(31.31%), 5-10 times/a month(18.24%), hardly using(11.04%), 10-20 times/a month(2.70%), over 20 times/a month(1.35%). There was significant difference among sex and age groups.

• 한국식생활문화학회지
• /
• 제27권6호
• /
• pp.659-665
• /
• 2012

This study investigated the effect of salt preference on dietary habits and the body composition of university students. The subjects were divided into two groups: 85 students who dislike salt (salt-dislike (SD) group) and 104 students who like salt (salt-like (SL) group). We found that the SL group showed a higher preference for sweet, sour, spicy, and bitter flavors compared to the SD group. There was no significant difference in the frequency of eating breakfast according to the salt taste preference. The meal speed of the SL group was significantly higher than the SD group (p<0.01) and the body mass index of the SL group ($22.59kg/m^2$) was higher than SD group ($21.04kg/m^2$). The fat mass of the SL group (15.30 kg) was higher than the SD group (12.80 kg) (p<0.01). Salt preference and snack intake frequency had a significant and positive correlation with fat mass. The frequency of eating breakfast, and meal speed also showed a significant and positive correlation with subcutaneous fat. In conclusion, the SL group eats relatively more, speedily and frequently intakes snacks and carbonated drinks, likely resulting in higher body and subcutaneous fat. These results suggest salt preference is related to food choice, influences unreasonable eating habits, and possibly changes body composition. Taste preferences should therefore be considered for dietary consulting and nutritional education.

• 한국콘텐츠학회논문지
• /
• 제10권2호
• /
• pp.165-175
• /
• 2010

본고에서는 부르디외의 이론을 바탕으로 취향(또는 기호)이 개인에게 내재되어 있는 것의 발현이 아니라 살아온 환경 및 아비투스에 의해 결정지어지며, 이러한 취향(또는 기호)은 모방과 동조의 자연스러운 흐름으로 이어진다고 본다. 이 흐름이 바로 다수의 승인으로부터 정당성을 확보한 유행이라 할 수 있다. 그러나 유행의 본질은 헤게모니적 역학 관계 안에 존재하며, 서로의 (계급 문화적) 동질성과 차이점을 결정짓는 데에 있다. 이러한 점에서 유행이 유통되는 창구로서의 대중문화 역시 기득권에 정당성을 부여한다는 비판에서 자유로울 수 없다. 따라서 본고에서는 유행과 대중문화를 통한 지배 전략에 대한 경계를 늦추지 말아야 할 것과 이를 위한 인식의 전환을 요구한다. 이 과정에서 최근 디지털 첨단 기술의 발전에 따른 팬덤문화 및 대안문화는 대중의 상호간 소통을 통한 대중문화 형성의 주체성과 역동성을 기대하게 한다.