• Journal of Korean Medical classics
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• v.26 no.1
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• pp.99-129
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• 2013

Objective : Most disease of the aged comprise chronic illness, hence the diet is important. Yet, the study on diet methodology for the remedy of the aged folks' aliments is scarce. The diet for the aged must be easy to digest- in regard to the physiological features of the aged, delightfully chewable, while meeting the expectation and guaranteeing nutrition-supply and remedial efficacy. Material and Method : This study is designed to accomplish following things with the Yang-lo-bong-chin-seo, a text on maintaining and upbringing the health for the aged: (1) classify the food recorded in the text in terms of cooking methods, (2) then sort the main ingredients in remedial herbal rice porridge(Yak-sun-jook) in food material science manner, (3) evaluate the cooking methods of the porridge for each and various symptoms, and (4) assess the features of each ingredient of the porridge, the value of it both in oriental medicine's and nutrition's scope. Results : 1) Among 64 main dishes recorded in Yang-lo-bong-chin-seo, rice porridge composes the majority, which is 64%. Stew and soup account for 60% of side dishes. 2) In 15 food cures, 43 remedial herbal rice porridges(Yak-sun-jook) were recorded. 3) Yak-sun-jook utilizes most chinese herbs as its food material. 4) Yak-sun-jook is made more with vegetable ingredients than animal ingredients and consist highly of chinese herbs. 5) Main ingredients in the porridges are effective in disease cure in addition to sufficient, well-balanced nutrition. 6) Cooking method of the porridge is grinding chinese herbs into powder or boiling them for a long time. Conclusion: All forementioned steps build the informational foundation - for this purpose the information be utilized - for making possible the development and the devising of pragmatic and feasible Remedial herbal rice porridge(Yak-sun-jook).

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.312-321
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• 2007

The purpose of this study was to investigate the preferences, consumption, and eating frequencies of housewives for commercialized traditional basic side dishes. The investigators visited 18 food markets and questionnaires were distributed to 464 housewives in the Busan area. The number of basic side dishes being sold at the markets were in the order of seasoned dried radish (17 markets; mk), salted garlic stalk (15 mk), braised black soy beans (14 mk), braised peppers and dried anchovies (13 mk), and braised lotus roots (12 mk). The housewives' order of preferences was for stir-fried dried anchovies, braised peppers and dried anchovies, braised seasoned beef, salted perilla leaf, and perilla leaf kimchi equal to seasoned sea lettuce, respectively. The order for eating frequency was stir-fried dried anchovies, braised peppers and dried anchovies, salted perilla leaf, and perilla leaf kimchi, respectively. Salted perilla leaf, perilla leaf kimchi, braised crab preserved in soy sauce, salted bean leaves, seasoned dried radish, and seasoned crab were either occasionally or frequently purchased by over 40% of the women. However, the reasons they did not purchase these products included: the excess use of chemical seasonings, unsanitary, unreliable cooking process, unreliable the origin, and high price, in the respective order. If the commercialized traditional basic side dishes were improved to eliminate these problems, 52.2% of the housewives would buy the products, and 65.6% anticipated increasing their use of these products in the future.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.554-572
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• 2016

This study is a comparative study on a cookbook published in 1900s titled "Jusikbangmun", one of collections of the National Central Library, along with other cookery books in Joseon Dynasty in the late 1800s to early 1900s. "Jusikbangmun" consists of 51 recipes, including 45 kinds of staple foods and six kinds of brews. More than 60% of the recipes deal with staple dishes and side-dishes, whereas the rest deal with ceremonial dishes and drinking. The "Jusikbangmun" applies a composite method of cooking from boiling and steaming to seasoning with oil spices. The ingredients are largely meats rather than vegetables, which is distinguished other cookery books in the Joseon Dynasty. Only "Jusikbangmun" deals with such peculiar recipes as 'Kanmagitang', 'Bookyengsumyentang', 'Jeryukpyen', 'Yangsopyen', and 'Dalgihye'. It is estimated that "Jusikbangmun" was published around the 1900s based on findings that "Jusikbangmun" is more similar with "Buinpilgi" and "Joseonyorijebeop" in the early 1900s than with "Kyuhapchongseo", "Siyijenseo" and "Jusiksieui" in 1800s. Therefore, "Jusikbangmun" is a valuable resource, we can use understand the food culture of the late Joseon period.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.259-266
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• 2004

A study on the recognition on the mushrooms by elementary school pupils, middle school students and school dietitians were-carried out. The ways of cooking mushrooms by school dietitians were also investigated. Most students and dietitians highly recognized mushrooms as good food. The most favorite mushroom was Flammulina velutipes, the cooking of mushrooms with meat and the hot mushroom soup with meat(Jungol) being the most preferred cooking methods. School ditetitians like to use mushrooms in school lunch and generally use medium or high duality mushrooms. Students, however, do not tend to prefer mushrooms compared to other vegetables. Mushroom dishes that can promote the consumption by students are mushroom bulgogi, mushroom pizza, sweet and sour mushroom in the order.

• Journal of the Korean Home Economics Association
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• v.34 no.2
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• pp.283-302
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• 1996

The Umsikbup is a book of Korean woman's life in the Yi-dynasty which published in middle of nineteenth century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in umsikbup as followings ; The stape foods are Bab (boiled cooked rice) 1, Myons (noodles) 4 and Mandu 5 kinds. The side dishes are Guk (soup) 3, Sinsollo 1, Jim 9, Jijim 1, Nooruemi 6, Sun 2, Po 3, Muchim 1, Jabans 3, Jockpyuns 2, Pyunyuk 1, Chae 2, and Kimchi 1 kinds. Thare are D'ock 22, Kwajung 46, Beverages 9 and alcohol are 4 kinds. There are many kinds of Dasikk of the Kwajung in the Umsikbup than no other cooking books. The seasonings are soybean sauce 5, honey 6, oil 4 and sesame seeds 3, ect. There are the description of food types in the seasonal variation and also there are the wisdom of life and avoiding food ; toxic meats, fishes, vegetables and fruits in the taboo food. There are most of Kwajung in the Chanhap (food packed in nest of boxes) in addition to beverages, D'ock, Mandu, decoration methods in the seasonal variation. There are many food making terms which are 163 kinds of prepared cooking term 27 kinds of cutting terms and 17 kinds of boiling terms. And 18 kinds of expression of taste can be seen in this book. There are 24 kinds of table were and cooking kitchen utensils, but many of them came to usefulness 12 kinds of measuring units are very non-scientific because that is not by weight but by bulk or volume.

• Journal of Society of Preventive Korean Medicine
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• v.23 no.3
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• pp.59-70
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• 2019

Objectives : The aim of the research is to study the edible parts and cooking methods for the Korean medicinal plants using documents of Japanese occupation era. Through this study, we expect that it will be used as a basis data on further Korean traditional edible herb. Methods : The research analyze the usage of 74 species of medicinal plants that are listed in the 『Wild Food Plants of Chosen(Korea)』 along with analyzing 8 extra documents about famine relief plants and cooking method written during Japanese occupation. Results : The result shows that the sprouts and buds are the most popular for the edible purposes but they are never used for medical reason. Roots and fruits take the highest percentage when it comes to medical purposes. Types of medicinal plants that were used a lot of cooking methods were side dishes such as 'Namul, Saengchae, Jangajji'. Conclusions : Using medicinal plants for edible and medical purposes were traditionally familiar with Korean culture but the changes provoked by industrialization forbid the knowledge to pass through. However, recently, the trend of having a healthy life interests people to backtrack this traditional way of using medicinal plants with new purposes. To inherit traditional knowledge and for the future development of Korean traditional ingredients, further research should be conducted.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.75-85
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• 2009

In this study, a total of 70 seaweed names among various kinds of seaweeds, including dried and powdered foods, were investigated by examining Korean foods literature published during 1450${\sim}$1950. There were 14 kinds of sea mustard, 13 kinds of laver, 3 kinds of kerp, 6 kinds of sea staghorn, 15 kinds of green laver, 1 kind of Ecklonia cava, 11 kinds of agar and 7 seaweeds classified as other. It was also found that seaweed was used as a main ingredient, secondary ingredient, or a garnish in a total of 74 traditional Korean foods. The seaweed foods appearing in the literature were classified by a traditional Korean food classification system according to cooking method. These traditional seaweed foods were placed into 6 categories including main dishes, side dishes, tteok lyou and hangwa lyou. Finally, a database was established in order to provide a research basis for traditional Korean seaweed foods.

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.225-232
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• 2000

The Purpose of this study was to understand the China Yunnan Baizu food. This study was performed a visit market based on in- depth interview with food experts those who lived in Baizu province. The results were summarized as follows. The main food of Baizu were Bab, Dduk(BaBa), Nuddle(Mi xian) made from rice. They ate all kind of food from vegetables, fish, and pork, but the remarkable thing was that there were practical limit to select the ingredient. They would use some fermented products such as Pao-chai, Yan-chai, Zha. Pao-chai was fermented vegetables like Kimchi, Yan-chai was similar with Changachi in Korea, and Zha was prepared from meat and fish. Menus for Banquets were included 8 kinds of cold appetizer, 8 kinds of hot dishes, and 2 kinds of sweet desserts. The ingredients were local products and they considered hot, sour, cold taste importantly. The method of cooking was simple and Rusan, Sengpi was the most traditional Baizu food. Ru san is one of dishes prepared from the milk, and milk pedimented product. Sengpi was uncooked pork.

• Korean Journal of Human Ecology
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• v.19 no.1
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• pp.167-177
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• 2010

This study examined consumer perception and use on labeling of cooking utensils made of plastic and glass to get information about improving the labeling. The data were collected from 505 adults in Seoul, Busan, Daegu, Daejeon, Incheon, and Gwangju. The data were analyzed by SPSS Windows V.14.0. Frequencies, t tests, one-way analysis of variance, and Duncan's multiple range tests were carried out. Many respondents checked off 'precautions in use' more than any other notice when they purchased the cooking utensils made of plastic and glass. Respondents were dissatisfied with the letter size and intelligibility of foreign language on the labeling. Most respondents preferred 'tag' for most cooking utensils made of plastic and glass. In addition, on necessity of precautions for each category of plastic cooking utensils, frying pans, plastic baskets, plastic water buckets, plastic seasoning bottles, the frying pan showed the highest need for 'do not place close to the fire'. Plastic cups and plastic containers showed the highest in 'whether utensils could be used in the microwave oven and accompanying precautions', and plastic cutting board showed the highest in 'matters relating to washing before use.' In the case of cooking utensils made of glass, 'precaution on shock' was the highest for glass cups and mugs and 'whether utensils could be used in the microwave oven and accompanying precautions' was the highest for glass pans, dishes and containers.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.391-404
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• 1995

This study was carried out to investigate the differences of the dietary behavior of the college students by the type of the residence, that is, home-living, dormitory-living, and self-cooking. The responses of 307 students to the questionaire were analyzed. The average meal frequency of the students was 2.4 times a day. Breakfast was skipped most frequently, especially in dormitory-living and self-cooking students compared to home-living ones. Forty-three percent of the students were found to eat breakfast less than twice a week. Such a poor eating habit was mainly due to insufficient time or idleness. When the quality of the meal was evaluated, dormitory-living and self-cooking students had worse scores than home-living ones. The formers had poor dietary habit in terms of balanced breakfast and food diversity of each meal compared to the latter. Fast foods and coffee were consumed more frequently by dormitory-living and self-cooking students than home-living ones. The main food they eat was rice. However, female dormitory-living students had a higher tendency to enjoy bread for breakfast and noodle for dinner compared to the other groups. Home-living and self-cooking students had snack more frequently than dormitory-living ones, and female than male. In terms of snack time, most of the respondents had snack between lunch and dinner or after dinner. The percentage of those who had snack after dinner was greater in dormitory-living and self-cooking students than home-living students. Results of the food preference test showed that their favorite dishes were fruit salad, Bulgogi, uncurdled Tofu stew, Kimbab, and boiled rice. We observed that dormitory-living and self-cooking students had more problems in their dietary behavior. Therefore, they need to learn how to manage their own meals. This study might be helpful to develop nutrition education materials for the dietary improvement of the college students.