• 한국조리학회지
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• 제16권2호
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• pp.170-184
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• 2010

한국음식은 우리의 문화 자산 중의 하나이며, 세계화 될 수 있는 잠재력을 가지고 있기 때문에 지금보다 더 시장화 되고 알려져야 한다. 그렇지만 지금까지 한식의 세계화에서 무엇을 그리고 어떻게 세계화해야 하는지에 관한 실제적인 연구가 부족한 실정이다. 따라서 본 연구는 다문화주의적 관점에서 한식을 세계화 할 수 있는 근본적인 이유와 방법을 제시하고자 한다. 본 연구의 목적상, 전문가 집단의 의견을 수렴하는 델파이 기법을 사용하였으며, 패널은 한국인 패널과 외국인 패널을 선정하였다. 제 1차와 2차 조사에서는 다문화적 조리 관점에서의 한식의 특성과 한식 조리방법의 특성, 그리고 서양식재료의 추가에 관한 의견을 수렴하였다. 그리고 제 3차 조사에서 2차에서 나온 결론을 바탕으로 다문화 조리를 통한 한식의 세계화에 대한 방안을 제시하도록 하였다. 23명의 전문가 중 18명은 우선적으로 한식의 인지도를 증가시키는 것이 중요하다고 하였으며, 23명 중 17명은 한국의 전형성을 나타내는 음식을 세계화할 수 있는 조리법을 개발해야 한다고 하였다. 그 밖에도 한식의 조리법이 서양 주방에서 사용될 수 있도록 해야 한다고 하였으며, 한국인과 서양인이 느끼는 맛과 질감의 차이를 고려해야 한다고 하였다.

• 한국조리학회지
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• 제15권4호
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• pp.245-258
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• 2009

본 연구는 선행 연구의 고찰을 통하여 호텔과 외식업체에 종사하는 조리 종사원의 직무 만족과 이직 의도의 구성차원과 측정방법을 이론적으로 정립하고 실증적으로 연구하여, 조리 종사원의 직무 만족과 이직 의도의 관계규명을 통하여 조리 종사원의 합리적이고 효율적인 인사 관리에 관한 시사점을 제시하고자 한다. 실증분석은 대구 지역 호텔과 레스토랑에 근무하는 조리 종사원을 대상으로 하였으며, SPSS/WIN 12.0을 이용하여 254부의 설문 중 239부를 분석에 사용되었다. 그 결과, 호텔과 외식업체 조리직 종사원의 직무 만족은 이직 의도를 감소시키는 것으로 나타났다. 이러한 결과를 바탕으로 경영자는 비용을 감소시키고 경영 성과를 제고하기 위하여 직무 만족을 향상시킬 수 있는 방안을 모색하여야 하며, 종사원의 직무 만족이 경영 성과에 직 간접적으로 영향을 미치며 이직 의도를 감소시킴으로 인하여 양호한 팀웍을 형성할 수 있음을 인식하여야 할 것이다.

• 한국식품조리과학회지
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• 제32권6호
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• pp.734-744
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• 2016

Purpose: This study investigated the preference and awareness of consumers residing in the capital area with respect to South and North Korean regional cuisine to provide baseline data for developing effective commercialization strategies. Methods: This survey was conducted among adults over the age of 19 years who were residing in Seoul and Gyeonggi province area, and data analysis was performed using SPSS WIN 18.0. Results: Analysis of the survey participants' preference for South and North Korean regional cuisine showed that Hwanghae province had the highest preference by $4.35{\pm}1.72$ points, whereas Gangwon province had the lowest preference by $3.75{\pm}0.66$ points. Factorial analysis on general characteristics of Korean regional cuisine resulted in 2 factors - 'locality' and 'health'. Cluster analysis showed that participants could be sorted into two clusters by their awareness of Korean regional cuisine - 'the lower cognitive group' and 'the higher cognitive group'. Cluster analysis on the tourism commercialization strategy for Korean regional cuisines showed that 'the higher cognitive group' had significantly higher awareness regarding the following 3 items: 'merchandising strategy', 'popularization strategy' and 'marketing strategy' (p<0.001). Cluster analysis of the world commercialization strategy showed that 'the higher cognitive group' had significantly higher awareness regarding all items of the 'R&D support strategy' and 'Food culture promotion strategy' categories than the 'the lower cognitive group' (p<0.01). Conclusion: Popularization strategies such as value perception based on the well-being concept, and standardization of recipes; merchandising strategies based on storytelling; and food and culture promotional strategies such as Korean cooking classes and food tasting events, were rated as effective commercialization strategies to increase the popularity of Korean regional cuisine.

• 한국조리학회지
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• 제12권1호
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• pp.68-81
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• 2006

The purpose of this paper is to explore the possibility that green tourism involving traditional local foods could help reinvigorate local economy. The author examines some examples of developed countries to develop tour programs of the rural community and systematizes the local cuisine of Gwangju and Chonnam provinces. The source materials for this research include the data from the Office of Rural Development and interviews with the people concerned in June to July, 2005. The author starts with the literature review of written documents from various sources including the government, the Chonnam local government, periodicals and the internet. It seems necessary that we develop green tours involving unique local cuisines. To that purpose, the author claims that a variety of programs should be developed; (i) a public demonstration of traditional local foods, (ii) a hands-on experience program in which people can learn and cook by themselves, (iii) a tasting program of organic food and chemical-free produce, (iv) a program developing well-being food, and (v) lectures on healthy foods. The development of such green tours connected with the local cuisine will help vitalize the local economy and maintain tradition of the local cuisine.

• 동의생리병리학회지
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• 제20권3호
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• pp.753-758
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• 2006

This study was performed to provide basic ideas as understanding and application for oriental medicinal cuisine (Yak-Sun). We investigated background, history of Yak-Sun in China. Also we conducted to investigated how to apply the theories of oriental medicine appropriately, which direction should be taken, and how it should be developed. To develop medicinal cuisine, it is necessary to grasp the theoretical system. And to develop medicinal cuisine for health enhancement, it is also required not only to consider constitutions but also to suggest the need of knowledge for moderation in terms of regimen along with the theory of oriental medicine. Also to develop medicinal cuisine according to the perspective of oriental medicinal theory, what should be taken into account is not only the understanding of the characteristics of food materials, but also the properties of them that the theory of oriental medicine. Lastly the scientific effect of the medicinal cuisine which is developed according to the oriental medicinal theory. And it is believed to be essential for the government to make effects to set a standard and laws to validate the medicinal effects and the process of assessment so that the systematic development can be encouraged, and to prepare guidance to food development for national health improvement.

• 한국식생활문화학회지
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• 제31권4호
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• pp.300-324
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• 2016

This paper investigated monthly meal composition and type of foods prepared for Dalye (ancestor rituals) over a period of 1 year based on the records in Sakmangdalye-deungnok and reviewed the ingredients for Dalye foods. From the results of our survey, 19 to 20 dishes were served in Sakmangdalye. 24 to 25 different foods were served in Sakdalye. Foods for Sakdalye consisted of Silkwa, Jogwa-Gwapyun, Jeongkwa or Suksilkwa, Hwachae-Sujeonggwa, Tteok, Cho, Jeonyueo, Sugyuk, Jjim, Hwe, Po, Sikhye, Tang, main dish-Guksu or Mandu, and Jang. Ingredients used in Sakmangdalye were recorded in a very integrated and simple manner in Sakmangdalye-deungnok. All ingredients were categorized into three groups: Kwasil (Fruits), Byeongmisikseung (Rice cakes etc.), and Muyeok (purchases). Sakmangdalye-deungnok was helpful in consulting dishes and ordering ingredients when a table for Dalye was set. Moreover, it was written simply enough so those who were in charge of preparing food could easily understand. This paper establishes Sakmangdalye-deungnok as one of the key materials for Royal Cuisine.

• 동아시아식생활학회지
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• 제18권5호
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• pp.684-691
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• 2008

The purpose of this study was to analyse the recognition and preference level associated with the preservation of Korean traditional health food. Self-administered questionnaires were collected from 289 individuals. The data was statistically analysed using I-test as well as the one-way analysis of variance (ANOVA). We studied whether or not respondents had the constitutional cuisine before Ed-comments : Please complete the sentence. Before what?. Twenty-two kinds of Korean traditional foods were randomly selected based on old cookbooks, and then recognition and preference of Korea traditional constitutional cuisine were asked. The tasting experience in the constitutional cuisine affected recognition and preference significantly. The coefficients of recognition and preference were the highest in Junbokjoog ($4.20{\pm}1.00$), Yookgejang ($4.18{\pm}1.03$), Jangagui ($4.05{\pm}1.17$), Origui ($3.97{\pm}1.19$) and Samgeitang ($3.94{\pm}1.15$). Ed-comment : Please check if this value is correct. There are two decimal points. Bosintang ($1.81{\pm}1.60$) showed a low preference compared to high recognition, and was therefore considered to be enthusiasts' cuisine only. It is believed that promoting the greater awareness of Korean traditional constitutional cuisine through the mass media would result in a higher recognition and preference of the same.

• 한국식품조리과학회:학술대회논문집
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• 한국식품조리과학회 2004년도 학술대회
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• pp.17-27
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• 2004

Traditional Chinese cuisine, which is highly evaluated with respect of taste and techniques, is built based on a sound healthy philosophy and distinct dietary culture, with emphasis on the unity of human beings and nature. The traditional cuisine utilized food materials according to the physical status and seasons, which is still a valuable principle in the modem diet. According to relevant research, the nutrient retention in Chinese cooking is acceptable. However, following the rapid growth of domestic economy, the Chinese diet is in danger of losing its original merits, especially when eating out. The excessive desire for food enjoyment leads to a rapid increase in the prevalence of obesity and chronic disease. It is a critical point to review the characteristic of traditional Chinese cuisine and lead the trend to a healthy direction.

• 한국식생활문화학회지
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• 제29권2호
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• pp.178-186
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• 2014

This study sought to prove the validity of Hansik Yangnyomjang classification Korean culinary education. survey was conducted among Korean Cuisine professionals, culinary instructors, culinary professionals and potential students from various backgrounds. ata were collected by self-administered questionnaires and analyzed by reliability analysis, frequency analysis and t-test. any differences in terms of the validity of Hansik Yangnyomjang classification between groups based on their majors, teaching experiences, and knowledge of sauce classification. First, the result showed that fermented Jang is core element Korean cuisine. Second, Hansik Yangnyomjang classification needs to be organized around Balhyojang. Third, Hansik Yangnyomjang classification for beginners and foreigners who want to learn Korean Cuisine relatively easily. Finally, the term 'sauce' is not suitable for replacing Yangnyomjang.

• 한국식생활문화학회지
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• 제22권6호
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• pp.682-689
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• 2007

The purpose of this study is to recognize the Brand chef(Star chef) in Korean society to globalize the Korean cuisine. There have been so many famous chefs in Europe, USA and Japan such as Auguste Escoffier, Paul Bocus, Pierre Gagnaire, Ferran Adria, Thomas Keller, David Bouley, Alain Ducasee and Nobu Matsuhisa. They have developed their own cuisine and food culture and delivered their food culture to the other countries. We must educate the Korean brand chefs to inform our Korean food and Korean culture to the foreign country. The school, the government and the industry must recognize the power of the Korean brand chefs.