• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.307-313
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• 2011

The main purpose of this study was to perform a literature review regarding bibimnaengmyeon (cold buckwheat noodles mixed with sauce)-related recipes. To conduct this research, we analyzed recipe data published in Korea from the 1800's to the 1980's. The research was conducted by content analysis and literature review. The documents used in the research were 30 books (dictionaries and recipe books). A total of 37 bibimnaengmyeon-related recipes were identified. The results of the analysis of documented data published within the last 200 years showed two different types of main ingredients for bibimnaengmyeon-related recipes; noodles based on buckwheat flour, and noodles based on wheat flour. Additionally, the bibimnaengmyeon-related recipes were divided according to the sauce; 1) noodles mixed with red pepper sauce and 2) noodles mixed with soy sauce.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.314-321
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• 2002

Women with the premenstrual dysphoric disorder (PMDD) report increased cravings for certain foods and altered taste preferences ding the premenstrual period. The objective of the present study was to investigate the association of PMDD with luteal phase food cravings, appetite, and taste preferences in 1,078 nurses. Among the 626 nurses who gave valid responses, the prevalence of PMDD and premenstrual syndrome (PMS) was 4.6% (N = 29) and 78.3% (N = 490), respectively. A highly significant increase was observed in the preference for sweet tasting foods during the luteal phase, compared to the follicular phase. Desire for sweet foods during the premenstrual period was significantly different among the three groups, being highest in the PMDD group, lower in the PMS group, and lowest in women with no symptoms. Both the PMDD and PMS groups showed significant increases in preferences for pungent tasting foods during the luteal phase. A repeated measures of analysis of variance on the taste preference data revealed that the desire for sweet tasting foods was significantly greater than for others such as salty, sour, and pungent tastes. A greater proportion of the subjects in the PMDD and PMS groups reported an increase in their total food intake during the luteal phase, compared to those women without premenstrual symptoms. Compared to the PMS group or the women with no symptoms, the PMDD group reported increased intakes of high carbohydrate foods during the luteal phase. The most commonly reported food cravings were for sauteed spicy rice cakes (ddukbokki), or for cold buckwheat noodles mixed in chili pepper sauce. These results indicate that the luteal phase food cravings, appetite and taste preferences change in accordance with the severity of the premenstrual symptoms.