• 식품산업과 영양
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• 제11권1호
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• pp.42-48
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• 2006

• 한국식생활문화학회지
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• 제2권2호
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• pp.169-179
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• 1987

In the life style of the neolithic age, cooking and sleeping space was in one room dugout without differentiation of spaces, so to say one room system. Ro(a kind of primitive fire place) was used for both cooking and heating. However, in the early part of the Iron Age, the uses of Ro were separated into two major uses of cooking and heating. Especially, L-shaped Kudle(an unique under floor heating structure of Korea) was invented for the new system of heating, extending to Koguryo Period. The life style of Koguryo Dynasty could be seen through the mural paintings of tombs. For these mural paintings contain of cooking space(Kitchen), meat storage, and mill house drawing, we can recognize that houses were specialized many quaters according to their function. Also a kitchen fuel hole for preparing food was built without relation to L-shaped Kudle. But during Koryo Period, Kudle could be set up all over the room, the so-called Ondol(the unique Korean panel heating system) settled down. From this development of heating system, room could be adjacent to kitchen, and kitchen fuel hole and heating fuel hole be onething. This system was developed with variety, extending to Chosun Dynasty. In the period of Chosun Dynasty, a kitchen was made close to an Anbang(Woman's living room), and Anbangs Ondol was heated by the warmth of a cooking fireplace. Therefore Handae Puok, outer kitchen was used in summer. As for its storage space, it was seen that there were a pantry near the kitchen and a store house constructed as an independant building. In the latter, it was devided into a firewood storage, a Kimchi storage, and a rice storage, etc. Especially it is a unique feature that 'Handae-Duyju', an outer rice chest which keeps rice, was constructed as an isolated small building.

• 한국조리학회지
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• 제16권1호
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• pp.50-60
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• 2010

본 연구에서는 조리 관련 전문계 고등학교에서의 한식조리전공에 대한 만족도를 통하여 전공에 대한 진로 결정을 하는데 있어서 어떠한 영향을 미치는지를 보고 학생들 개인별 직업 세계에 대한 정확하고 올바른 가치관을 인식시켜 학생들에게 한국음식의 우수성과 경쟁 전략 및 한국음식의 무한 가능성을 제시하고자 한다. 본 연구는 문헌연구와 실증연구를 병행하였는데, 실증연구에서는 전문계 고등학생을 대상으로 현재 전공에 대한 만족도가 한식조리사의 진로 결정에 유의적인 영향을 미치는지에 대해 조사하기로 하였다. 이러한 연구를 위해 3개의 가설을 설정하였다. 연구가설 1은 조리전공 고등학생의 교과과정의 만족도(전공의 만족도, 전공의 전망성)는 진로 결정의 불안감에 유의적인 영향을 미칠 것이다. 연구가설2는 조리전공 고등학생의 교과과정의 만족도(전공의 만족도, 전공의 전망성)는 진로 결정의 갈등에 유의적인 영향을 미칠 것이다. 연구가설 3은 조리전공 고등학생의 교과과정의 만족도(전공의 만족도, 전공의 전망성)는 진로 결정의 안정감에 유의적인 영향을 미칠 것이다. 그 결과, 고등학생의 대부분이 전공과정에 대해서 비교적 만족도가 높은 것으로 나타났다. 또한 불안감을 크게 겪고 있지는 않지만 아직까지 진로 결정에 대한 갈등을 겪고 있는 것으로 나타났다. 이에 대해 교육과정을 통해 학생들에게 한식조리사에 대한 명확한 비전을 제시하고, 취업에 대한 길을 제시하여 주는 것이 교육과정에 중요한 과제라고 보여 진다.

• 대한가정학회지
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• 제28권3호
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• pp.67-85
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• 1990

The purpose of this study was (1) to investigate changes in house and kitchen forms and behaviors in the kitchen area of Korean family houses from the Yi-dynasty to the present, and (2) to develop a housing conceptual framework on the basis of the ecosystem approach through analysis of changes in Korean family houses. The documentary research method wad used fro this study. The major findings were that the traditional Korean houses were composed of separate buildings and had various floor levels with the maru(a wooden floor) as the center of the open plan. The introduction of foreign style house forms from the era of enlightenment, in the year 1876 to the Korean war in 1950 changed traditional Korean houses into Korean-western style houses. More recent increased population and urbanization accelerated to change from the traditional Korean house form to an apartment style. At the present time, however, many kinds of house forms, from a highly modernized style with convenient facilities to a primitive style, which cannot even meet the basis needs of daily life, coexist together. The Kitchens in traditional Korean houses had no plumbing, drainage, or work centers. They had simple adobe furnaces which were used for cooking and for heating the ondol, a kind of panel heated floor by which the heat and smoke run under the floor to the chimney. This made the kitchen floor level lower than the floors of other spaces. The residents entered the kitchen through the madang(atrium). The influence of the western style kitchen, the development of technology, and improvements of nation-wide economic status have made today's kitchen space covenient and hygienic. The floor level of the kitchen was raised to the same level of other spaces. Formerly the major function of the kitchen was raised to the same level of other spaces. Formerly the major function of the kitchen space was cooking and heating floors. This had changed, and the kitchen is now, the place for family and social interaction. A housing conceptual framework was developed on the basis of these findings.

• 한국생활과학회지
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• 제4권1호
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• pp.105-111
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• 1995

This study was to investigate the trends of dietary life as based on the assumption that economic growth caused the change in dietary life. Newspaper articles on home cooking in Cho-Sun Daily Newspaper, published from 1961 to 1993, were analyzed, and the results are summerized as follows: (1) Total number of articles on home cooking was 817. Traditional Korean foods had been introduced more often than foreign foods, particularily after the third period($'79{\sim}'93$). In the first period($'61{\sim}'67$ serving size of 5 had been adapted mainly, whereas serving size of 4 had been adapted more frequently after third period. (2) Vegetable foods were the most frequently introduced item in home cooking articles as a whole. In the third and forth periods starch foods had been reduced, whereas vegetable and meat foods had been increased in home cooking articles. Use of foods of the season had been reduced thanks to spreading of greenhouse and to improvement of food storage technology. (3) Traditional Korean foods were largely composed of kimchi, boiled rice, Korean style soup and stew which are basic foods in Korea. Foreign foods introduced were mainly beverage, alcoholic drink and salad. Since 1980 meat, chicken and vegetable dishes had been frequently introduced. In conclusion, the daily newspaper articles on home cooking reflect the changes in Koreans' food consumption pattern and consciousness of dietary life.

• 대한가정학회지
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• 제43권1호
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• pp.145-165
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• 2005

In 1937, most Korean compatriot who lived in Yunhaeju moved to Kazakhstan and Uzbekistan in Central Asia following the deportation policy of Russia. Korean compatriot have kept their traditional life style for 140 years, without a deep relationship with Korea. This study examined the heating systems of Korean compatriot in Yunhaeju, Kazakhstan and Uzbekistan, Russia. A literature review and field research, based on Ethnography as a research method, was employed. The results of the research were as following: 1) Korean compatriot in Yunhaeju use a Pechika, which is a radiator that uses hot water, and a Gudul as the main heating systems, but the use of a Pechika was most common. A Pechika functions for cooking as well as for warming the house. The room with the Gudul was connected to the kitchen, so this space was used as a place for cooking and eating, for family members to meet. Many kinds of fuel, like gas and electricity, were used to power the heating systems. 2) Korean compatriot in Kazakhstan use radiators, with hot water as the main heating system, with ratio using Gudul used in this region being the highest of all the three areas. The most common fuels used for a Gudul were wood and coal, and gas was also used in cooking. The room with the Gudul was planned to be located beside the fireplace, without any walls. The people using a Gudul use that place for eating and meeting, as well as for family members to sleep. 3) The main heating system of Korean compatriot in Uzbekistan was a radiator using hot water, and those with pipes containing hot water buried under the floor were very common. The function is very similar to that of a Gudul, so most people using this type of radiator would sleep on the floor. Those people with a traditional Gudul not using them were mostly in Uzbekistan. The reason for this was that the family members had diminished, so it was hard work for elderly parents to manage an extra building containing a Gudul. Gas was the fuel generally used for heating and cooking in Uzbekistan. 4) Guduls were used in the Korean compatriot's houses in all three areas, even though they have changed in structure to adapt to the Russian life style. However, Guduls have still been functioning to maintain a traditional life style in Korean compatriot's houses for the gathering of family members.

• 기술사
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• 제45권6호
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• pp.44-51
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• 2012

Local functional, closed the hood and exhaust are classified as open-style hood. Around the closed hood contaminants prevent the spread of contaminants. Surrounded Some pollutants (open-style hood is used in cases where the odor, vapor diffusion, and inferior) of indoor allowed to Hood expressions, which are used for kitchen, laboratory, factory canopy is typical. Contamination that occurs during cooking, kitchen ventilation barrier materials are the biggest problem, its solution by introducing fresh outside air in the kitchen troubleshoot and. Study on the kitchen exhaust airflow for my kitchen, and perform a number of each Institute and at the University of hydrodynamic analysis is investigated.

• 한국식생활문화학회지
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• 제24권5호
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• 농촌지도와개발
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• 제13권1호
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• pp.185-193
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• 2006

The study is designed to understand on the farmer's life in Yanbian, China. The major findings are: 1) The people in farmhouse use wood as a fuel for cooking and the method of cooking is traditional style using their iron pots. The floor heating of the house and cooking food can be carried out simultaneously. Most of the farmer use pump system. 2) Korean traditional foods should be inherited and they usually eat rice. Kimchi, Soy-sauce, and Hot-pepper paste are mostly made at home. 3) Housewives do actively participate in income management. Results indicated that overall Korean immigrants in China maintain their ethnic identity, ethnic language and culture.

• 대한인간공학회지
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• 제25권3호
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• pp.105-111
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• 2006

This paper summarizes the ergonomic risk assessment of hotel chef. The cooking operations were observed in order to determine sources of ergonomic stress and make recommendations to reduce the risk of work-related musculoskeletal disorders in Korean, Japanese, and western style cooking. We used interviews, document analysis, video analysis, and risk assessment to identify and quantify ergonomic risk factors. The results indicate that the cooking operations have some ergonomic problems. These findings identified in this study can be used to reduce the risk of work-related musculoskeletal disorders in food service areas.