• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1175-1181
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• 2014

This study was conducted to develop for the elderly food that is safe, well-shaped, and easy to chew and swallow, using gelification. Gelatin, which has low adhesiveness, thereby lowering the possibility of being swallowed wrongly into the respiratory track, was used as a viscosity agent for the gelification. Water and gelatin amounts were adjusted to facilitate breaking the food with the tongue. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in appearance (p<0.05), saltiness (p<0.05), sweetness (p<0.01), and overall quality (p<0.05). The optimum formulation of the Korean barbecue beef calculated by numerical and graphical method was 3.71 g of sugar and 19.53 g of soy sauce. Moisture content, hardness and adhesiveness of the Korean barbecue beef were 78.85%, 2.40, -1.87, respectively. The result shows that food for the elderly, which is easy to chew and swallow, using gelification will have sufficient competitiveness in terms of safety, taste, and preference. The development of food for the elderly that take into account the difficulties in chewing and swallowing among the elderly, reflects their preference, and has sufficient nutrients, is important to enable the elderly to enjoy their meals. Also, as the Korean society is getting older, it remains one of the biggest social challenges.

• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.589-597
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• 2019

In this study, 70 kinds of nutritional composition for five bokkeumbap products(spicy chicken, shrimp(saeu), haemul, nakji, and barbecue bokkeumbap) in high-frequency processed foods were analyzed. Raw data of intake amounts were collected from the 7th Korea National Health and Nutrition Examination Survey. Regarding proximate composition, spicy chicken bokkeumbap had lower water content and higher carbohydrate content than other bokkeumbaps, resulting in the highest total calories. The proximate composition of other bokkeumbaps were all distributed within a similar range. Vitamin content differed according to ingredients added to the bokkeumbaps. Haemul bokkeumbap had high content of vitamins B₁ and B₂, nakji bokkeumbap had high content of vitamin C and β-carotene, and barbecue bokkeumbap had high content of total niacin, folic acid, and vitamin A. For mineral content, barbecue bokkeumbap showed the highest content distribution, while nakji bokkeumbap showed the lowest content distribution. Regarding fatty acid and fat content, the highest content of fatty acids, saturated fats, and trans fats was detected in shrimp(saeu) bokkeumbap. For amino acid content, barbecue bokkeumbap showed highest content distribution. These results can be used as salient basic data for a food nutrient composition database and to significantly contribute to consumers' health.

• Korean Journal of Agricultural Science
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• v.39 no.3
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• pp.341-347
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• 2012

The objective of this study was to investigate the combined effect of electron beam irradiation (EB) and onion peel extracts and selected flavorings on microbiological and sensory quality of pork jerky. Total aerobic bacteria were detected in the range of $3.87{\pm}0.30{\sim}4.60{\pm}0.12$ log CFU/g in all samples. Addition of both onion peel extract and flavoring showed the decrease of total aerobic bacterial count in pork jerky. No viable cells were observed after EB at 4 kGy. Sensory evaluation indicated that the EB-treated pork jerky with 0.5% barbecue flavoring did not show any difference in overall acceptability compared with the control. Therefore, combined use of EB with onion peel extracts and barbecue flavoring may enhance the safety of pork jerky with proper sensory quality.

• Journal of Animal Science and Technology
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• v.64 no.6
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• pp.1245-1258
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• 2022

This study was conducted to determine the effect of natural ingredient seasoning on the reduction of heterocyclic amine (HCA) production that may occur when pork belly is cooked at a very high temperature for a long time. Pork belly seasoned with natural ingredients, such as natural spices, blackcurrant, and gochujang, was cooked using the most common cooking methods, such as boiling, pan fry, and barbecue. HCAs in pork belly were extracted through solid-phase extraction and analyzed via high-performance liquid chromatography. For short-term toxicity, a mouse model was used to analyze weight, feed intake, organ weight, and length; hematology and serology analysis were also performed. Results revealed that HCAs formed only when heating was performed at a very high temperature for a long time, not under general cooking conditions. Although the toxicity levels were not dangerous, the method showing the relatively highest toxicity among various cooking methods was barbecue, and the natural material with the highest toxicity reduction effect was blackcurrant. Furthermore, seasoning pork belly with natural materials containing a large amount of antioxidants, such as vitamin C, can reduce the production of toxic substances, such as HCAs, even if pork belly is heated to high temperatures.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.562-573
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• 2011

The purpose of this paper was to research the history of Korean restaurants in Manhattan, NY in the 1960's-1970's. These Korean restaurants were the pioneers in the globalization of Korean food. It is assumed that 'Mi Cin' was the first Korean restaurant in Manhattan and opened on March $1^{st}$, 1960. In the 1960's, it is estimated that there were four Korean restaurants in Manhattan. In the 1970's, the number of Korean restaurants increased to more than 18, and their main menu items were divided into three types: Korean fusion menu such as 'Lunch Special' for American customers, beef barbecue menu for American and Korean customers, and Korean traditional menu for increasing Korean immigrants.

• Journal of the Korean Home Economics Association
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• v.24 no.2
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• pp.63-73
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• 1986

The purpose of this study was to investigate foreigners' preferences in Korean foods as served in Korean restaurants. A questionnaire was constructed for this study and sent to foreigners residing in the Seoul area. The study showed that when they have a chance to choose a restaurant for eating out, the decision to choose a Korean-Style restaurant is made on the basis of the special flavor of Korean food as well as the desire to experience Korean traditional food culture. Korean style barbecue, mixed vegetables, and dumplings are preferred by most foreigners. Beef rib stew and pibimbab were also selected frequently. Muk, maeuntang, rice cakes, cold noodles and sea weeds were not preferred.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.126-133
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• 2010

The purpose of this research was to reveal how Korean food is currently perceived by the "foodies" of New York City and to determine what social status Korean food has in the city that is deemed the "Restaurant Capital of the World." In-depth personal interviews were performed to provide a deeper insight into the comments and subject matters. Most foodies selected kimchi and Korean barbecue as the most distinctive foods in Korean dining. Korean food's distinguishing traits were extracted in four areas: specific ingredients and tools, preparation procedures, and rules. Sensory characteristics, local adaptation, service, side dishes, and the main strengths and short-comings of Korean foods were investigated. Perception toward the taste of Korean food was generally positive, but poor quality of service and lack of organization in establishments were found to be negative factors.

• The Korean Journal of Community Living Science
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• v.20 no.1
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• pp.33-49
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• 2009

Community gardens with log house in rural areas as a rural growth tool are able to promote rural-urban exchange and adapt to current market mechanisms by means of communication and promotion techniques. It is important to know that what community garden's users seek for their benefits and demand for well-established and settled down. The primary purpose of this study was to examine the needs of dwellers to live their community gardens so as to provide a better understanding of community gardens in Korea. An open-ended questionnaire survey was obtained from ten householders on community gardens in the study area. The results show that there needs to establish facilities such as small storehouse for farming appliances and barbecue area, and to set up the regulation to control a loud talking and sing until late night. We suggest that the government supports to help dwellers consider their needs to be comfortable on their gardening plots.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2004.11a
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• pp.135-140
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• 2004

The purpose of this research is to investigate the characteristics of Jeju recreational pension. This research is carried out by on site inspection and the survey on management of the recreation facilities. A target of research is sixteen facilities of recreation pension in Jeju-do. Recreational pension was created by Jeju Free International City of special law in 2000. Jeju Recreational pension has characteristics as follows : The land area of that is $1300m^{2}{\sim}6300m^{2}$, the number of guest rooms are 10, and the area of guest rooms are $29m^{2}{\sim}100m^{2}$. Especially most of them are in Namjeju-gun. Also, they mostly have R.C. structure, and materials of exterior are artificiality stone. The color of an outer walls are mostly white and light-beige and that of the roofs are mainly dark-brown. On plot plan, it has 4type of prototype; type of outbuilding, arranging in a row, corridor, hall and composition of three types with public area. The outside facilities are equipped by handy golf courses and outdoor barbecue cooking sites. Unfortunately, most of pensions don't reflect the characteristics of architecture factors in Jeju.

• The Journal of Art Theory & Practice
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• no.15
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• pp.31-49
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• 2013

This paper delves into the recent 'paintings' of African-American artist David Hammons, which combine rubbish-like plastic wraps with the abstract-expressionist style paintings. In straddling between rubbish and art object, his works tend to blur the boundary drawn between two opposite categories in value, art and garbage, provoking the sophisticated taste of Upper-East-side white community in Manhattan, New York. Choosing the venue of his exhibition at a commercial gallery, Hammons's creative efforts is also a critique of what can be seen as the dominance of abstract expressionism and white elitism in American art history. The artist is known for his use of unconventional materials in art making such as black hair, barbecue bones, and elephant droppings, ones that are often associated with African-American experiences in all different levels. Since his debut in the art scene in the 1970s, Hammons has pursued the view of art-making as a medium for provoking contentious issues of racial relations in the States. On the other hand, the reception of Hammons's work as African-American art can be potentially quite limiting, overlooking as it does multi-faceted meanings of his art practice. His unconventional approach to art often took him outside art galleries and museums, where he was seen using a variety of common materials for site-specific installations and performances. Staged in different parts of Manhattan, these acts of art making traverse seemingly opposite communities and cultures, often blurring their boundaries. Hammons's artistic practice can label him what Abdul Jan Mohamed calls "specular border intellectual", revealing as it does the symbiosis of binary oppositions that is basic to the experience of communnal living.