• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.884-892
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• 2008

The principal objective of this study was to assess the dimensions and pattern types for the perception of Korean traditional food of Uzbeki-Koreans and to find the determinants of the pattern types, taking food cultural backgrounds into account. Data were collected from 634 Koreans living in Uzbekistan and were factor- and cluster-analyzed. The results revealed three different dimensions and pattern types. Descriptive statistics demonstrated that perceptional pattern types, i.e., tradition recognized patterns, traditional living patterns, traditional modernized patterns, are likely to vary depending on socio-demographic and cultural background of Korean traditional food in Uzbekistan. Similarities and differences in perceptional pattern types are discussed, and implications for food and nutrition specialists and food-marketers are provided.

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.205-220
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• 2007

This study was conducted to examine the perceptions of residents in the Chungcheong area on the commercialization of traditional Korean foods as convenience foods. Data was gathered using a questionnaire designed to evaluate the concerns, satisfaction, and Knowledge of traditional Korean food as well as the perceptions on commercialization of Korean traditional foods as convenience foods. In order to measure traditional food recognition and interests related to health, a 5-point Likert scale was employed and 374 subjects were surveyed. The results are summarized as follows : Most of the respondents expressed concerns for traditional Korean foods. In the over 50 age group, degree of interest (p<0.01), knowledge (p<0.01), and satisfaction (p<0.01) with regards to traditional foods was higher than in other age groups. The professional group had higher degrees of interest, knowledge, and satisfaction about traditional foods than the general group. Based on monthly income, for respondents earning over 3,010,000 won/month, the knowledge rating for traditional foods was higher than in the under 3,000,000 won/month group. The professional group had a more positive view of the commercialization of traditional food as convenience food than the general group. Respondents deemed quality improvements and an increase in consumption as reasons for the commercialization of traditional foods. Those with a greater recognition of traditional foods also had a higher degree of interest for the foods. Efforts for the commercialization of traditional Korean foods will help with consumer menu choices menu development and systems management of Korean traditional foods.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.103-136
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• 1997

The purpose of this study was to investigate the kinds and way of using traditional foods for korean traditional days, and to identify prohibitive foods for pregnant and lactating women, and sick people taking into account the cultural aspects and the belief of korean housewives in Yanbian. The data were collected from August to December of 1995 in Yanbian area of China. The questionaire was designed to find traditional and prohibitive foods for them. The results provide some implications regarding the impact of cultures in understanding the perceptions to traditional foods as well as prohibitive foods. The perception on the development of traditional fast food and traditional food and menu is higher in Yanbian area than in korea but the frequency to use traditional fast food is similar in two areas.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.392-398
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• 2004

The purposes of this study were to: a) investigate how other countries brought up their traditional food into the commercial market for tourists b) analyze present marketing status of the Korean traditional food in dealing with foreign tourists as consumers. Present marketing status of the overseas and domestic tourism products focusing on traditional foods was investigated through literature reviews and face-to-face in-depth interviews conducted with professionals in tourism business. As a result, the foreign tourism products focusing on traditional foods were diverse and these products were representative of the regional heritage brought together in an effect to increase understanding of traditional foods. In case of the tourism products focusing on Korean traditional cuisine, the popular programs were 'Making Kimch', 'Making ricecake' and 'Making Bibimbap' in which tourists participated have expressed great satisfaction. The results of this study would be used as an important data in developing unique tourism programs focusing on Korean traditional cuisine attracting foreign tourists.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.399-410
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• 2002

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

• Journal of the Korean Home Economics Association
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• v.31 no.4
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• pp.183-191
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• 1993

This study was investigated the personal rating reason for preference, and opinion for improvement on the Korean traditional foods. Questionnaire were answered by male and female university students at 8 universities in Seoul and the results are summarized as follows. 1) General trend of subjects showed preference for traditional food in order of nutrition, appearance, taste, economics, and cooking method. While the value of food itself such as nutrition, appearance, taste was rated high, practical side such as economics, and cooking method was not so agreed. Especially female students set as lower value on cooking method. 2) As a reason for rating it low, male and female students answered without distinction that traditional food are laborious and much time is needed for cooking. 3) For the idea of improving traditional food, all students had same opinion that standardized cooking method should be developed for convenient use at home, and secondly, special salestore of traditional food should be promoted. Particularly more male students had the opinion that traditional cooking method should be succeeded to at home than female students. Summarizing some significant findings from the analysis of data, all students prefer traditional food itself relatiovely. But generally they rate it low because traditional food is difficult to cook and there are not so many chances of eating. Therefore, it is regarded that standardized cooking method and promoted special salestore for more chance of eating will activated the interest of young generation, and hence contribute to succession of tradition.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.155-163
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• 2009

This study was conducted to examine the superior factors and the perception of Korean traditional foods by college students studying in food related industries. The subject group consisted of 65.0% of the students majoring in food service & culinary arts, 12.9% of the students majoring in food & nutrition, and 7.3% of the students majoring in baking & pastry. The nutritional value was evaluated as the top superior factor of Korean traditional foods by the study subjects. In addition, 92.4% of reported that they had eaten Korean traditional foods in the past, 76.8% of whom responded that the reason for having Korean traditional foods was its time-honored tradition. 'Cooking for oneself' was considered to be the most popular way (78.2%) of obtaining Korean traditional foods, while the traditional market (58.6%) was the most popular place to purchase the foods. 'Not having enough time' (47.2%) was the primary reason for not having Korean traditional foods, although 72.9% of the subjects reported that they wanted to learn about Korean foods. 'Standardization of taste, nutritional value, and recipes' was found to be the most important factor (41.3%) required to increase the consumption of Korean traditional foods. Additionally, 56.1% of the subjects responded that they feel there is a need for modernization of the cuisine to meet the taste of the general public. However, 61.4% of the subjects responded that the succession of traditional dietary culture was the primary reason for developing traditional cuisine, which indicates that there is a bright future for Korean traditional foods.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.668-680
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• 2009

The purpose of this study was conducted to evaluate the relationship between the perception of Korean traditional food and the national identity of Uzbekistan-Koreans. National identity was characterized into 4 dimensions, i.e., psychological identity, national independence, compatriot affection, and continuance of national culture. Data were collected from 634 Koreans living in Uzbekistan and were analyzed by chi-square and ANOVA. The results showed that the perception of Korean traditional food is significantly correlated with the national identity of Uzbekistan-Koreans, and that the dimensions of national identity are likely to vary depending on generation, educational level, and hometown of Uzbekistan-Koreans. Similarities and differences in the perception of traditional food by national identity are discussed, and the implications for food and nutrition specialists, especially for those who have an interest in traditional food in connection with the folk culture in Asian areas, are provided.

• 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.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.45-53
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• 2017

Purpose: Physicochemical and microbiological qualities were investigated to compare quality characteristics of traditional with commercial soy sauce (Ganjang). Methods: Nineteen traditional products were collected from six provinces and three commercial products were purchased in domestic markets. The proximate composition, inorganic substance contents, viable bacteria, and chromaticity of the soy sauces were measured. Results: Although concentrations of crude fat and protein were not significantly different between traditional and commercial Ganjang, the moisture concentration of commercial soy sauce was significantly higher than in traditional Ganjang (p<0.05). However, the amount of ash in commercial soy sauce was significantly lower than in traditional Ganjang (p<0.05). Total nitrogen concentrations of traditional and commercial Ganjang were 0.50-1.59% and 0.86-1.26%, respectively. Concentrations of Na, Mg, K, Ca, Li, B, Fe, and Sr in traditional Ganjang were significantly higher than in the commercial products (p<0.05). The number of total bacteria in traditional and commercial Ganjang were $3.3{\times}10^1-6.4{\times}10^7CFU/mL$ and $5.5{\times}10^1-2.0{\times}10^3CFU/mL$, respectively. Bacillus cereus were below 10,000 CFU/mL in all samples, and Staphylococcus aureus was not detected. Fungi was not detected in 13 samples of traditional Ganjang and the three samples of commercial soy sauce. Although lightness, redness, and yellowness were not significantly different among the Ganjang, G10 was had the highest values (p<0.05). Conclusion: This research provided information about the quality characteristics of traditional and commercial Ganjang.