• 한국식생활문화학회지
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• 제17권4호
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• pp.399-410
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• 2002

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

• 농촌지도와개발
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• 제18권2호
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• pp.315-333
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• 2011

Korea and China have a similar agricultural background and they have an analogical culture and custom of food. In addition, they are located close. Thus, their agricultural sectors easily have effected each other. The purpose of this study is to review the history and situation of Chinese agribusiness, to analyze the status of Chinese investing policy which is varied after China joining in WTO, and to suggest the ways that Korean companies can successfully invest in the Chinese agribusiness sector. In addition, we explore the cases that foreign companies in Hongkong invest in the Chinese agribusiness sector. Korean companies must have a special knowledge about Chinese laws and custom of business. They also have to make a good partners who help their business. Second, before Korean companies investing in the Chinese agribusiness sector, they must carefully choice investing items. These items have to satisfy several conditions, accessing to international market as well as Chinese market and that politic assistance of Chines government is rendered. Third, when Korean companies invest in the Chinese agribusiness sector, the scale of invest would better not be large. In addition, Korean companies have to make a joint-venture company in China and build vertical integration.

• 한국식생활문화학회지
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• 제3권3호
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• pp.245-258
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• 1988

A food life style itself is substrative relations with culture, and is concerned with our daily life. Especially a food taboo comes from the intelligence which resulted from an ancestor's life experience. Accordingly, we can say a food taboo began with human appearance, settled in convention of folklore society, and forms it's own boundary todays. Since a practice of a food taboo is combinded firmly with various sociological factors such as religion, custom, and so on, it is very hard to change, even though the belife of a food taboo is not true. According to the result, first, significant factors effecting on a practice of a food taboo was a level of age, a level of education, religion, family pattern, behavior of subject and her mother for food life management, education of subject and her mother, and religion of subject and her mother. Second, in analysis of factors according to classification of food taboo a practice of a food taboo which classified to food of animal, food of plant and the other food showed significant differences, comparing religion of subject with her mother. Third, a result examined practice frequency and review of science, non science indicated that foods such as Egg of Globefish, Lettuce, Coffee, Persimmon, dried Persimmon, Soybean and Sugar are tabooed on the basis of science, and foods such as Vinegary food, Thieved food, Soup of Tangle and Dogmeat tabooed on the basis of non science. But in the case of Puja, it's basis of science is not identified. These food taboos are tabooed by more then 50% of subjects including who answerd 'there is some case to practice it' Therefore, we should continue analysis of science for the reason of a food taboo, at the same time, provide the origin and try to have a rational food life.

• 농촌의학ㆍ지역보건
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• 제31권1호
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• pp.63-79
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• 2006

Korea's self-sufficient food ratio on a quantity basis remained a low 27.6 per cent for cereals in year 2004. Even the public auction of imported rice from the United States kicked off a couple of days ago to allow foreign rice to be sold directly to consumers on the Korea market for the first time. Therefore the safety of imported food must be a great concern of Korean consumers. All imported agricultural products are supposed to be quarantined for controlling the insect and inspected for the potent risk like residual pesticides, aflatoxin, sulfur dioxide and genetically modified. agricultural products. The 12 percent of agricultural products contained the insects detected by National Plant Quarantine was fumigated with methyl bromide or aluminum phosphide and entered the custom. The most large portion of violated agricultural products (24 cases in 2004) inspected by Korea Food and Drug Administration was dried herbal medicinal foods contaminated by sulfur dioxide which must be treated when they were dried in China. The second factor made the imported agricultural products to be criminals (19 cases in 2004) was residual pesticides. Genetically modified agricultural products like soybean and corn are under control by labelling in Korea. Genetically modified soybean and corn have been used for oil expression mostly. It is the time to set up realistic risk assessment system for our consumer with the pouring imported agricultural products.

• 한국식생활문화학회지
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• 제22권6호
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• pp.783-793
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• 2007

The purpose of this research was to investigate consumers' awareness and perception of the noble family food to popularize it. A total of 1,100 subjects lived in Seoul area participated in Web-based survey. Thirty eight percents of the participants were not even aware that there exists the noble family food and overall 63% of the participants merely have the idea of what the noble family food is. The impressions of the noble family food varied widely. Some of them were positive as the noble family food seems good for health and some were negative as it is not easy to cook. The results showed that many people are not interested in noble family food, however, there was a high behavioral intention to have it in their future meal plan. Participants responded that noble family food had not fully developed yet (mean=4.08), but it had potential to be world-wide excellent (mean=3.95). There was significantly high scored response that the noble family food should contain sanitary cooking process to popularize it (mean=4.16). Also participants addressed that it was necessary to use public relations through mass media (mean=4.02), and it required appropriate educational approach to the noble family food (mean=4.02). In addition, people perceived that traditional custom and the noble family foods were jointly connected by cultural events. On the other hand, there were low scored responses on developing of noble family food as a processed food to be generally accessible in daily life. In conclusion, the importance of public relations should be emphasized to popularize the noble family food. Also, increasing the number of places that sell noble family food would help to popularize it.

• 한국식생활문화학회지
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• 제20권6호
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• pp.683-687
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• 2005

This study examined food sharing characteristics revealed in the modern Korean society by both interpreting phenomena and analyzing literature. Diet was said to be the least influenced by western modernization in Korea. Concerning this matter, one of the important explanations to be considered would be a strong influence of 'the first settlement effect' in culture, as reviewed elsewhere. Sharing food means not only sharing food itself but also sharing communal solidarity. The latter was strongly emphasized in Korean food culture due to his own historical grounding. Some examples revealed in current Korea included sometimes too much generous treat when eating out, even saliva allowed food sharing, too much food provision, and too many restaurants. 'Dutch treat' observed in many occasions of food sharing in Korea was also viewed as a product of historical experience, which was related to the degree of traits of feudalism in modern societies as feudalism was based on a sort of a give and take contract. The association of the degree of traits of feudalism and communal solidarity was explored by comparing so called different meal treat manners between Koreans and Japanese, that is, more generous attitude among the former. The concept of communal solidarity was also examined with respect to Koreans' side dish sharing behaviors which sometimes accompanied seemingly insanitary saliva sharing. In addition, provision of too much food was analyzed by relating this manner to a traditional 'hand over dining table' custom. Traditionally, food on a dining table was not supposed to be only for those sitting on the table. Even though the 'hand over dining table' was no longer well preserved at present time, its cultural traits appeared to be well prevailed in the modern Korean society. Finally, an increase of restaurants as well as an increase of eating out occasions were postulated with respect to the notion that restaurants were the places for ascertaining communal solidarity while sharing foods. The above analyses suggest the importance of the influence of sharing originated from his/her own historical grounding for better understanding of modern Korean food culture.

• 한국식품영양학회지
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• 제25권1호
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• pp.32-49
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• 2012

This paper reviews 14 studies of the Joseon Dynasty(1392~1909) to examine the traditional Korean foods in Korean festivals. A total of 12 studies mentioned Seollal, Daeboreum, Dongji, Nappyeng as festivals involving. Traditional foods 10, Yudu, 9, Sambok and Junggujeol, 8, Chuseok and Seotdalgeummeum, 7, Samjinnal, Chopail, and Dano, 5, Jungwon, and 4, Hansik. In terms of the types of traditional foods, 13 studies mentioned red bean gruel, 12, Yaksik, 11, Tteokguk, 10, sudan and dog meat, 8, the custom of cracking the outer shell of different types of nuts, 7, Guibagisul(an ear-quickening wine), rice cakes(azalea hwajeon, zelkova rice cake, bean and turnip rice cake), 6, a chrysanthemum cakes, 5, Songpyeon, charunbeung(wagon-wheel rice cake), chrysanthemum wine, and sparrow meat, 4, Gangjeong, red bean grue, wine and snack, Jeonyak, 3, rice cakes, the making of soy sauce, Nabyak, roasted hare meat, foods for guests during, New Year festivities and rice cakes. The most frequently recorded festival foods were rice cakes and wine in various forms. This paper's review of ancient documents from the Joseon Dynasty provides a better understanding of Korea's folk customs, particularly traditional foods. In addition, this paper's findings are expected to help sustain Korea's traditional customs and foods and facilitrate the spread of Korea's food culture worldwide.

• 한국조리학회지
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• 제19권3호
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• pp.234-247
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• 2013

본 연구는 약 3440년 전인 B.C 1446-1406년에 기록 되었을 것으로 보고 있는 구약성경의 Pentateuch시대의 음식문화를 통해 사라졌던 나라가 2천 년 만에 어떻게 다시 살아날 수 있었는지에 대해 살펴보았다. 모세5경 시대의 음식문화의 특징은 식품재료에 있어 먹을 수 있는 정한 음식과 먹을 수 없는 부정한 음식으로 엄격하게 구분하며 피는 절대 먹어서는 안 되는 음식으로 분류하여 오늘날까지 강력한 영향력을 미치고 있음을 확인 할 수 있었다. 제사에 있어서는 burnt offering, grain offering, peace offering, sin offering, guilt offering 5가지, 절기에 있어서는 Passover, Festival of Unleavened bread, Festival of First-fruits, Festival of Harvest, Festival of Trumpets, Day of Atonement, Festival of Shelters 7절기가 각각 의의와 제사 방법까지 엄격하게 구분 되어 있었다. 관습과 전통으로만 이어지는 일반적인 음식문화와 달리 음식문화가 율법에 의해 식품위생법처럼 이미 오래 전부터 문자로 규정 하고 있는 특징을 지니고 있었다. 이러한 율법은 지켰을 때 얻을 수 있는 결과와 지키지 않았을 때 처하게 될 결과까지 명확하고 엄격하게 구분하고 있음을 알 수 있었다.

• 한국식생활문화학회지
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• 제29권3호
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• pp.240-249
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• 2014

In terms of awareness of Korean traditional food, elementary students are most affected by their parents. The objective of this study was to analyze upper grade elementary students' parental awareness and preference of Korean traditional foods in the Chungnam Area. In a survey of 126 parents, 58% of subjects were interested in Korean traditional foods, but there was no significant difference according to age. About 87% of parents thought that inheritance of knowledge on Korean traditional foods was needed. The reasons for inheritance of knowledge on Korean traditional foods were 'To stick to style of Korean traditional foods' (68.2%), 'Palatable' (21.8%), 'Education for children' (6.4%), and 'Beautiful and fine custom' (3.6%). The awareness point of 'Korean traditional foods are easy for cooking' increased with increasing age (p<0.01). In all age groups, subjects highly recognized that Korean traditional foods are good for health. There were significant correlations between overall preferences for Tteok and Hankwa (r=0.351, p=0.001), Hankwa and Korean traditional drink (r=0.374, p=0.001), and Korean traditional drink and Tteok (r=0.406, p=0.001). As a result, preferences for other items also increased when preference for one of the three traditional foods increased. Therefore, education on Korean traditional foods is necessary in order to satisfy parental preferences.

• 한국콘텐츠학회논문지
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• 제10권7호
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• pp.98-106
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• 2010

본 연구에서는 PC 웹상에서만 제공되던 음식정보를 모바일에서도 동일하게 서비스가 가능한 콘텐츠를 설계하였다. PC와 모바일에서 동시에 서비스되는 웹 사이트는 회원 정보를 통해 각 개인에게 맞는 음식정보를 중심으로 콘텐츠를 서비스가 가능하도록 설계하였다. 이 콘텐츠를 통해 제공된 정보를 모바일 사용자가 실제 적용할 수 있도록 함으로써 각 개인의 건강관리에 도움을 줄 수 있도록 하였다. 이 시스템에서는 무선 인터넷이 가능한 모바일을 사용하는 사람들을 대상으로 하며, 여러 음식 메뉴 중에서도 비빔밥과 관련된 식자재 정보와 각 개인에게 맞는 레시피 그리고 조리 동영상을 제공할 수 있도록 하였다. 한국전통 음식 중 하나인 비빔밥은 여러 가지 생채류와 나물들로 구성되어 영양적으로도 균형 있는 음식으로도 잘 알려져 있다. 이는 유 무선 인터넷 서비스가 가능한 웹 사이트 설계로 어느 곳에서든지 사용자들이 모바일의 무선인터넷을 이용하여 몸에 좋은 식품 정보, 건강을 위한 메뉴와 같은 콘텐츠를 제공받을 수 있도록 하는 것이다.