• Culinary science and hospitality research
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• v.9 no.1
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• pp.22-38
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• 2003

This study divided all cooking-related employees into hotel organization and family restaurant organization, and analyzed the present duties´ characteristics along with an analysis on population statistics. Also, the study examined each employee´s recognition degree of his/her duty in each group and investigated which knowledge and skill they thought as important parts for their developing ability and attaining duties in the future. The collected data tell the followings; with respect to the characteristics of the employees´ duties, the characteristics of hotel employees were different from those of family restaurant employees; in case of hotel employees, the characteristic items recognized at a high level were the importance of duty, independence, self-reliance, the knowledge degree, career, controlling-ship, and development-ship. On the contrary, in case of family restaurant employees, the highly recognized items were complexity of duty, stagnation-ship, and human relationship. Generally, it was clear that family restaurant employees showed more complaints than hotel employees did in the section of recognition degree on the present duties. The imperfect matter is that this study could not specify particulars or details of knowledge and skills that are necessary to make a perfect food-service company. However, this study will become a basis to develop further research on a perfect supposition and detailed particulars by detailed variables in a demonstrative way.

• Journal of the Korean Academy of Esthetic Dentistry
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• v.22 no.1
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• pp.67-73
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• 2013

The word 'aesthetic', one of three functions of the teeth - mastication, pronunciation, and aesthetic - does not simply mean beauty. Aesthetic missing harmony cannot be called aesthetic. It is true aesthetic when the harmony with surrounding teeth and environment such as lips, midline, and facial form is achieved. In order to produce a harmonious prosthesis, sufficient information must be passed on to a technician, and also the technician should request necessary information to the dental office. Good food cannot be made without fresh ingredients. Although fresh ingredients are supplied, delicious food is also not possible without a chef's cooking skills. The first-class dish is made only under the circumstances that a skilled chef can do his best with fresh ingredients. In this study, the teamwork to be shared between dental practitioners and technicians for harmonious aesthetic prosthesis is discussed.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.7-12
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• 1996

The 18th Winter Universiade will be held in Muju in 1997. It is a good opportunity to inform the local foods of Muju to the inside and outside of Korea. First of all, we carefully investigated the quantity of all kinds of food material, their circulation ability, and cookery per year in Muju. We found about sixty kinds of food as many as restaurant. We presented how to improve such kinds of food as O-Chunk (fish porridge), Minmulmaeuntang, Kochunaengi chungsik, etc. and how to use the special products of Muju such as yam, kochunaengi, wasabi and wild herb. The many kinds of cookery were specialized to cooks through manual and actual skills. And then we held a food contest that twenty-two cooks took part in the contest and there were exhibitted forty-two kinds of foods. Finally, through discussion and food contest, Muju Sanchae Bibimbap (meal which mixed rice with wild plants), Muju Sanchae chungsik (meal which has various wild plants with rice), Muju Kochunaengi Chungsik (meal which has various wild plants and wasabi with rice), Ma Naengmyun (cold yam noodle) and Muju Minmulmaeuntang (hot fish porridge) were recommended.

• Journal of Nutrition and Health
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• v.52 no.5
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• pp.475-487
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• 2019

Purpose: With the increase of going out to eat, reducing the sodium in restaurant foods has a crucial impact on reducing sodium intake. This study aimed to assess the current status and perceptions of restaurant staffs related to reducing sodium use in restaurants. Methods: Restaurant managers and chefs (n = 312) in Seongnam area completed a questionnaire on the current status related to sodium use, the barriers to practice for reducing sodium use, support needs, and the practicability of methods for reducing sodium use in restaurants. Results: The percentage of restaurants in the preaction stage (including the precontemplation, contemplation, and preparation stages) for reducing sodium use was 79.7%. Logistic regression analysis showed that measuring salinity while cooking was associated with measuring seasoning (OR, 4.761; 95% CI, 2.325 ~ 9.751), action/maintenance stages of behavior change (OR, 2.829; 95% CI, 1.449 ~ 5.525) and providing salinity information of restaurant foods (OR, 6.314; 95% CI, 2.964 ~ 13.45). Maintaining taste and hindering the cooking process were the main barriers to reduce sodium use. The total practicability of actions for reducing sodium was higher in staffs who worked in restaurants that measured seasoning and salinity while cooking (p < 0.05 and p < 0.01, respectively). The hardest item to practice was 'purchase foods after comparing sodium content in the nutrition labeling'. 'Avoid serving salt-fermented foods as side dishes', 'serve small portions of kimchi and less salty kimchi', and 'put up promotional materials for reducing sodium intake' were selected as easy items to perform. The majority (82%) was willing to reduce sodium in restaurant foods under the support of local government and they desired the promotion of participating restaurants and education on cooking skills to reduce sodium. Conclusion: Measuring seasoning and salinity while cooking is a meaningful practice that is associated with stages of behavior change and the practicability of actions for reducing sodium. It is necessary to provide support and education with a gradual approach to staffs for reducing sodium in restaurant foods.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.351-366
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• 2010

This study was conducted to develop a cookbook for children as a nutritional education material considering the dietary behaviors of elementary school students. Dietary behaviors were surveyed in 5th and 6th grade students(male 45, female 45) in Gangwon-do. 48.9% of the children ate breakfast every day, and 67.8% ate Korean food such as cooked rice, soup, and side dishes for breakfast. The reason for skipping the breakfast was 'have no time'. 42.2% of the children answered 'cook the foods that they want to eat' about the question how to eat when they are alone at home. 52.2% of the children ate snacks 1~2 times a day, and such snacks included fruits(46.6%), ice cream(22.2%), bread or cookies(21.1%), and instant foods(11.1%). Children preferred meats to vegetables and preferred Bokeum(27.8%), Twigim(25.6%), Guk Jjigae(21.1%) to other cooking methods. 96.7% of the children have cooked at least 1 time. 64.4% of the children have cooked because they 'just want to cook.' The kinds of the foods that they have cooked were Ramen(68.8%), fried eggs(53.3%), Bokeumbap(37.8%), and sandwiches(18.9%). Considering these results, cookbooks were categorized by 'cook by myself', 'cook snacks speedily', and 'show off my cooking skills' with 5~6 dishes in each. They have pictures of a cooking process about all dishes and provide information on the contents of protein, fat, calcium, sodium as well as energy, the method to plan balanced diet by using the food pyramid and the portion size for children. This cookbook gives basic knowledge about cooking such as measuring, sanitation, and the separation of food garbage. I expect that the cookbook can be used as a nutritional education material to improve the dietary behaviors of children.

• Journal of the Korean Geographical Society
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• v.50 no.2
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• pp.185-201
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• 2015

This paper suggests how Korean housemaids, called Sikmo, and Korean-Chinese migrant domestic workers have similar class positions and therefore form a dual identity in their interactions with female employers. rough spoken stories of the experiences of 27 females from Seoul, including Korean-Chinese domestic workers, Korean housemaids, and their employers, this research effectively overcomes the dichotomous discourse of natives versus foreigners. Instead it suggests the new interpretation that it is not foreignness but class inferiority of the domestic workers that plays a key role in establishing relationships with employers. Korean housemaids and Korean-Chinese domestic workers, both groups of whom are migrant workers, have developed coping strategies to enhance their labor value by spatially relocating themselves from their home society to a new society. They possess a similar labor status in women's history, being of low income, low education, and rural births. Consequently, these women experience 'translocal anchoring,' meaning their identities are intertwined with that of their home societies, and employers perceive them based on the characteristics of these places. The Korean employers perceive that the domestic workers' morality and intellectuality are inferior based on their class differences. This stigmatizing process leads employers to regard domestic workers as ambivalent people, not only threatening outsiders but also objects of pity, needing love and protection of their employers. The employers educate them culturally, teaching them skills to survive in the urban environment. These skills include cooking and language, in addition to advice on long-term plans to blend into society.

• Journal of Families and Better Life
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• v.28 no.4
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• pp.1-13
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• 2010

The purpose of this study is to conduct base line research, which is based on requestion of international married immigrant women, for developing social adaptation and family enrichment program for those population who reside in Korea. The survey questionnaire was distributed to 142 international married immigrant women who reside in Seoul to research program participate satisfaction and requestion. Analyze the study results, frequency, percentage, t-test, ANOVA and Duncan-post test were utilized. As a result, overall satisfaction toward program that offered by organization was highly ranked. Visiting service showed high score of satisfaction but mentor service that strongly possess sacrifice showed lower score of satisfaction. Vocational and job-related skill improvement education presented less satisfied degree of satisfaction but cooking class, computer class, training education for native-speaking instructor present high level of satisfaction. Second, the requisition of target population, who did not participate program, presented lower than the satisfaction, still present high demand of variety area of program. Among them, assist child nurturing and vocational and job- related skill improvement education showed high demand. It enable to predict that they are eager to get support toward parent role and self-realization. Third, when the difference were analyzed to compare the subjective judgement toward life adaptation in Korea and the satisfaction for program user and the requisition of non-user, the meaningful differences were founded; especially, individuals who possess confident degree of computer skills and Korean(reading, speaking, and listening) showed higher degree of satisfaction to vocation and job-skill related improvement education. This study has a practical implication, which is based on the study results, on developing a program to support international married immigrant women and multicultural families to satisfactory settlement in Korea life and to maintain healthy families.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.536-553
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• 1998

Korea supposed the place of origin of soybean. Although it is speculated that it was edible in the era of the Three Kingdoms(A.D. 5-9C), there is no documentary evidence. The first record about the edibility of tofu was written down in the Goryeo dynasty, and there was several documents that tofu was exported to China and Japan in the Chosun dynasty due to excellent manufacture skills for tofu. Tofu has been a good source of protein as a food for the common people, though there were not many traditional kinds. Especially, tofu has been an important vegetarian foodstuff in a Buddist temple, and has been used for vegetable soup and skewered greens necessary for the sacrificial rites of the humbler class as well as of the royal court. We frequently made sliced raw tofu and fried tofu, and it was used for broil, stew, and casserole as well as stuffing. In addition, tofu and its bean-curd dregs were applied of making soy. In China it is assumed that tofu has been eatable since the time of the Han(AD. 1C). Chinese tofu and its products are various and generally 20 different varieties are used. There are many dishes applied of tofu. salted and plain tofu were used as Chinese appetizer dishes. Plain, salted, skinned or deep-fried tofu was stir-fried in an hot oiled pan with vegetables, meats and fishes. Additionally, there are a variety of tofu dishes utilized stewing, frying, steaming, and soup cookeries. Tofu first appeared in the era of the Nara(8C) of Japan and was come into wide use in the era of the Aedo(Tokyo). In Japan tofu and its products are various and introduced in Shojin cookeries prevalent in the Buddist temples. It is especially noticeable that frozen or skinned tofu was used for these. Japanese tofu cooking is more delicate than Korean and Chinese ones, and Japanese people do not use oil. Instead, they in general utilize steaming and broiling cookeries. In the western countries the history of tofu edibility is short. However, their practical application of tofu in the dietary life is very positive.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.489-498
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• 2010

The purpose of the study was to investigate the perceptions and opinions of culinary art high school and undergraduate students on the curriculum for Korean culinary arts education. The results of the research were as follows. High school students were found to be more satisfied regarding their culinary arts curriculum than college and university students (p<0.001). In addition, high school students gave a significantly higher score for the 'need for Korean culinary arts major' than college and university students' (p<0.001). University students placed more emphasis on the current policies and business projects of the government for globalization of Korean cuisine as compared to high school and college students (p<0.001). A high percentage of respondents perceived Korean cuisine to be 'old fashioned(44.6%), followed by 'difficulty in finding a good job(40.1%)'. Forty five% of the students responded that the important factor for Korean culinary arts education was the 'curriculum'. More than half of the students perceived 'ability to adapt traditional cuisine style to foreigners and modern customers' as a very important area. In terms of areas required to be included in Korean culinary arts curriculum, ‘basic cooking skills(4.49)' received the highest perceived need score, followed by 'languages(4.46)', 'traditional Korean food(4.33)' and ‘Korean food culture(4.21)'. The findings of the study can be used to develop a curriculum for Korean culinary arts major.

• Journal of Korean Home Economics Education Association
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• v.3 no.1
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• pp.95-112
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• 1991

This study was conducted to identify a problem of Industrial Arts$.$Home Economics subjects, and to improve its curriculum contents. In order to have accomplished the above objectives, the experts were gained about ideas and methods about organization of the curriculum contents of Industrial Arts$.$Home Economics subjects. In second questionnaire, based on the curriculum contents of Industriasl Arts$.$Home Economics subjects draw from the above review of literatures, the opinions of the experts were investigated about review of literatures, the opinions of the experts were investigated about the selection of the contents of Home Economics, Industrial Arts, respectively. The selected data in first questionnaire was manipulated by the frequency and percent. The curriculum contents in second questionnaire was selected above the sum total 80 in Home Economics subjects and above the sum total 61 in Industrial Arts subjects. The distinction of curriculum contents selected by the each domain were as follows. (1) The daily life as a consumer and the importance of home management were emphasized in the curriculum contents selected in the domains of consuming and management. (2) The vocational investigation, the course education, and the development of the young generation were emphasized in the curriculum contents selected in the domains of the family living and human development. (3) The basic Knowledge of nutrition and cooking and the contents related to the food choice were emphasized in the curriculum selected in the nutrition and food. (4) The choice and care of clothing a proper personal appearance, and the contents related to the machinery and tools were emphasized in the curriculum contents selected in the clothing and textiles. (5) The economical aspects of housing, the contents of the reasonable housing choics, and the contents for vital skills were emphasized in the housing and instruments.