• Journal of the Korean Society of Food Culture
• /
• v.19 no.2
• /
• pp.193-199
• /
• 2004

The purpose of this study was to determine the organoleptic charateristics of cauliflower pickles made in various compounding ratio according to central conposite design for optimum organoleptic characteristics of the cauliflower pickles. The optimum mixing condition of cauliflower pickles were optimized, using central composite design with 3 variables and 3 levels, by response surface methodology. The various kinds of cauliflower pickle were made in various compounding ratio of vinegar, salt and sucrose - critical ingredients of pickle recipe - and were presented to reliable panels, who graded the subjects in 7 degrees for 4 items : color, flavor, hardness and overall quality. The optimum mixing conditions of cauliflower pickle were 603.50g of vinegar, 80.13g of salt and 251.07g of sucrose in the maximum point of overall quality.

• Culinary science and hospitality research
• /
• v.7 no.3
• /
• pp.163-178
• /
• 2001

The purpose of this study is analysis of fusion cuisine recipe a gathering datum and informations for development of the fusion cuisine. The fusion cuisine is a new creative cuisine that come from a mixing between different cuisine recipe especially eastern cuisine wi th western cuisine. The fusion food is becoming a world popular food since 1980's. In Korea, the fusion food is favorite food is needed for development of the fusion cuisine, and we are able to get the datum and informations from mass media such as cuisine journals, newspapers and internet web site. Results of the analysis are as follows : 1. The fusion cuisine that core stuff is the grain have features that make a use of a spice and fat such as butter and olive oil. Boiling is used most frequently as a way of cooking among the grain centred fusion cuisine. Spagetti is used very after as a stuff for the fusion food. 2. The fusion cuisine that core stuff is meat make use of unusual meat such as the pigeons and spicery, and its popular cooking way is a baking. 3, The fusion cuisine that core stuff is a fish make use of herbs and alchole to get rid of a fishy smell, and various sauces are used for promoting taste and styling. 4. The fusion cuisine that core stuff is fruit and vegetables make use of boiling as cooking ways most frequently, but in the case that cook try to keep nutritive qualities, baking is used most frequently. 5. In beverage centred fusion cuisine, mixing of alchole with juice is most popular, its taste and color is unusually gorgeous.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.2
• /
• pp.184-196
• /
• 2013

To investigate the image, preference, importance and satisfaction of foreign visitors to Korean foods, 220 visitors (male 104, female 115) were surveyed with questionnaires in English and Japanese. To achieve this research purpose, frequency analysis, exploratory factor analysis, t-test, and one way ANOVA was performed using the SPSS 15.0 program. Subjects had various nationality such as Europe/Oceania (24.7%/), Asia (23.3%), Africa (12.8), and North America (39.3). The representative food was kimchi > bibimbop > bulgogi but the most favorite food was bibimbop > kalbi > bulgogi in order. Like this, there are some discrepancies among the food choice, especially in kimchi, so the taste of kimchi should be improved according to the foreigners' taste. The results of the preference about the image get the high grade from those factors; the resonable price of Korean food, the spicy taste, various kinds of food according to the settings of the table, good for the health with excellent taste. Foreigners consider that the cleanliness of food and tableware, the sanitation of the restaurants, the taste of the food and freshness of ingredients are the important factors in Korean food and Korean restaurants. According to these factors, the satisfaction is affected by the attitude of servers > the taste of the food > the freshness of the ingredients > the amount of the food > the atmosphere of the restaurants > the cleanliness of the tableware in order. From the relationship between the importance and the satisfaction, the low grade food should improve the color and styling of the food and be served the appropriate amount of the food. Moreover, it is needed to improve the combining the spices and the ingredients to maintain a balance between strong and delicate flavors and with this, Korean food should be more globalized to promote the development of Korea tourism.

• Korean Institute of Interior Design Journal
• /
• v.18 no.1
• /
• pp.54-63
• /
• 2009

The present study is a basic research for promoting the globalization of Korean food, aiming to analyze Japanese restaurants in Hong Kong, an international city successful in globalization, focused on their spatial characteristics and food related characteristics and to use the results as basic materials. The results of this study are as follows. As to the characteristics of indoor spaces and food of Japanese restaurants in Hong Kong, first, the locations of Japanese restaurants were mostly easily accessible luxury hotels, office buildings or shopping malls. They displayed Japanese styles well and used conspicuous signs. Their trade names were given after traditional place names, food names, greetings, etc. Second, the spaces of Japanese restaurants expressed contemporary and, at the same time, traditional styles moderately and elegantly by applying emphatic articles such as traditional furniture, tools and folk paintings to contemporary spaces with traditional air, and by doing so, they showed various possibilities. Third, as to the characteristics of food culture, menus were diversified from traditional menus such as kaiseki to everyday menus such as vinegared rice, ramen, skewered roast meat and fusion dish, and at the same time, differentiated by concept. In addition, some restaurants succeeded in globalization and modernization with chains throughout the world. Furthermore, while table setting, food dishing and tableware image were harmonized with the concept of the restaurant space, if tradition needed to be displayed it was used at a minimum, showing the Japanese aesthetic sense through the restaurant space and food. In globalizing Korean restaurants based on the results of this study, we need to link trade name, facade, sign, menu and space with served food, and to plan a consistent story so that Korean culture and images are expressed. In addition, if a manual is made by benchmarking the Japanese government's support policies and relevant businesses' efforts and ideas and provided to Korean restaurants, it will be helpful for Korean restaurants, which spread Korean food culture, to be more competitive and graceful.

• Korean Institute of Interior Design Journal
• /
• v.16 no.2 s.61
• /
• pp.192-200
• /
• 2007

The purpose of this study is to examine expression characteristics of Koreanity of indoor spaces and food-related elements in Korean restaurants that preserve Korean cultural identity and to acquire basic datas for total design planning that integrates not only spaces but also food-related design elements including food, tableware, table setting and food styling. For these purposes, we selected 18 Korean restaurants showing Koreanity based on related magazines issued during the period from 2000 to 2005 and Internet sites related food. The survey method is to investigate the selected restaurants visited in person, and the intangible and tangible characteristics of their indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows: First, among intangible elements, the most frequent one in space was formative aesthetic characteristic(60%), and that in food is socio-cultural characteristic(60%). Second, as to Koreanity expression methods through tangible elements, the most frequent method for space was the use of contemporary elements as mains and traditional elements as supplements (11cases) and that in food is compromise between traditional food and contemporary recomposition (16cases). In order to develop competitive Korean restaurants in the global age, we need to create stories based on various intangible elements found in our indigenous culture beyond fixed traditional designs from the past and to produce total designs of food space design and table settings through consistent concepts.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.3
• /
• pp.445-455
• /
• 2007

This study surveyed university students in the Seoul area regarding their awareness of family restaurants and visiting experiences. Frequency analysis was used to study the data. Most of the repliers (92.0%) had visiting experiences and visited on weekends (72.4%), paying \$10,000{\sim}15,000$ for meals. In correlation analysis of the general characteristics and reasons for visiting, there were significant differences according to gender (p<0.01) and major study area (p<0.005). During visits the factor considered most important relative to the surroundings was food styling. The factors valued most highly when selecting a family restaurant were "good taste" (43.5%) and "good discounts" (26.3%) respectively. The favorite family restaurant was Outback Steakhouse (34.7%), and 86.4% of repliers had used a membership card, with 46.9% being satisfied with using the membership card. The conditions for using a family restaurant and satisfaction differences in each category, included: the amount of food (p<0.1) for the number of visits, taste (p<0.01), food shape and styling (p<0.05), surroundings (p<0.1), and interior (p<0.05): and for the meal fee per person, price (p<0.05) and sanitation (p<0.05), all showing significant differences as reasons for using the restaurants. In the factor analysis of nine categories, three factors: service, food, and economics were acquired, and their Cronbach's ${\alpha}$ values were 0.778, 0.671, and 0.587. Satisfaction toward food and service had a positive correlation of 0.457. Satisfaction toward food and economics increased a family restaurant's overall satisfaction score, and satisfaction toward service did not have a significant influence.

• Culinary science and hospitality research
• /
• v.16 no.3
• /
• pp.218-236
• /
• 2010

The concept of food coordination was introduced at the end of the 1990s and has generated a great deal of interest until now. However, no standard for the classification of such studies has been established yet. This study was conducted to examine the trends in food coordination studies published from 2000 to 2008. To accomplish this, approximately 335 food coordination articles were reviewed. Classification based on content analysis and the document review were conducted based on study themes(subjects), study forms, study designs, places of application, survey area and sample types. The most important type of study identified in this review was study themes. The themes of the study were divided into the following 10 subjects: 1) studies on the definition and recognition of food coordination, 2) studies on the environment, 3) studies on colors and package designs, 4) studies on table setting, table manner and etiquette, 5) studies on photography, editorial design, identity design and menu, 6) studies on components of dining atmosphere display and table/glass ware, 7) studies on emotions and sensibility, the five senses and food coordination, 8) studies on human resources, 9) studies on reviews, food & culture and education, 10) studies on purchasing, consumer behavior and marketing. The most common subjects were the components of dining atmosphere display and table/glass ware(23.6%). In addition, 17% of the articles reviewed were conducted to study colors and package designs, 14.6% to evaluate purchasing and consumer behavior and marketing, 13.4% to evaluate the environment, and 9.6% to study food & culture and education. Overall, these five subjects accounted for more than 75% of the articles reviewed.

• Culinary science and hospitality research
• /
• v.16 no.4
• /
• pp.28-42
• /
• 2010

The purpose of this study is to examine consumers' recognition, purchase intention, price acceptability of carving decoration, which can be said to be one part of food-space presentation, food styling, and table decoration. For this, a survey was carried out to target adults in over 20 years old who use a bus and a subway during morning and evening time in Daegu area from May 18, 2009 to May 22, 2009, and 296 copies were used for the final analysis. As a result of the research, over 50% of the consumers know about carving, saying they have come to mow it mostly through TV. Carving was mentioned to be probably used the most in buffet restaurants and other types of restaurants, and to be likely to be used the most in buffet restaurants and Japanese-style food Also, they responded that flower-butterfly carving & Japanese-style food, animal-form carving & Chinese-style food, and watermelon carving & buffet are harmonized the most. In addition, consumers with high recognition of carving decoration were indicated to be high in purchase intention and price acceptability. Also, Consumers with low recognition of carving decoration perceive very low price acceptability even if being high in purchase intention. However, when purchase intention of consumers with high recognition of carving decoration was high, price acceptability was indicted very highly.

• Culinary science and hospitality research
• /
• v.12 no.4 s.31
• /
• pp.213-224
• /
• 2006

This study was to investigate the factors affecting drinking Korean traditional beverages and the drinking habits of college students in Seoul. The research was carried out by asking them to drink 10 kinds of traditional drinks. They were composed of 45.5% of boys and 54.5% of girls who were $18\sim21$ years old, studying food related science (63.9%), and mostly (86.6%) living in a nuclear family in collective residents (60.4%) like an apartment. The number of students whose family's monthly incomes were over 3 million won was the largest as 37.1%. Their mothers were housewives (58.4%) mostly aged $46\sim50$ as 47.0%. In the research on the preference of students for the traditional drinks, most of them, 78.7%, showed their liking for the drinks because of their good taste (61.%). The number of students who answered they got the drinks by homemaking was the largest as 39.6%. Most of them, 66.3%, preferred fruit drinks, 19.8% soda drinks, 11.4% traditional drinks and 2.5% functional drinks. 31.2% of the drinks mostly taken at home was green tea, followed by sweet rice drink, Shik-hae. Among the drinks coming into the market, sweet rice drink was preferred in general as 25.7%, and the next was green tea 16.8%, ume drink (Maesil tea) 14.9%, rice tea 13.9%, fruit punch (Sujeonggwa) 11.4%, black tea 7.9%, honey tea 4.5%, ginseng tea 2.5% and jujube tea 2.5%. In the research on 'whether the students had experience preparing the traditional drinks or not', many of them, 62.4%, answered "No". And in the questionnaire asking on 'whether they liked to receive a training on making traditional drinks or not', 87.6% of them showed their wish to get the training. In the question on the reason why the students did not like to take the training on traditional drinks, the number of students who answered that it was complicated and hard to prepare was the largest as 53.0%.

• Korean Institute of Interior Design Journal
• /
• v.16 no.6
• /
• pp.152-160
• /
• 2007

The purpose of this study is to compare conditions of Korean Restaurants in Hong Kong with those of Thai ones, which have already succeeded in globalization, by investigating and analyzing the characteristics of the two parties in Hong Kong, a world-wide international city. For these purposes, we selected 10 Korean restaurants & 10 Thai restaurants in Hong Kong, and visited the selected restaurants during the period from 2007.7.9 to 2007.7.14, to examine indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows ; we have first found that Korean restaurants did not show any humane properties linked to restaurant concepts and indoor space, did link Korean images through their trade names, and showed decorative culture based on traditional house and dietary-life cultural properties based on traditional Korean Bansang table setting at large. On the other hand, 4 (22.5%) out of the entire cases in Thai restaurants showed religious characteristics with strong Buddhist colors revealed, and all cases showed traditional Thai food cultures, from which we could find out dietary-life cultural properties. Second, whereas there were one case of Korean restaurants in which tradition was main and modernity was assistant, five cases in which tradition and modernity were paralleled in value, and two cases in which modernity was main and tradition was assistant, Thai restaurants had one case where tradition was main and modernity was associative, four cases in which tradition and modernity were paralleled in value, and four cases where modernity was main and tradition was assistant. This means that the Thai restaurants did not insist only on tradition, but showed efforts to transmit luxurious and refined Thai images to people from the world. Third, whereas Korean restaurants had to do with all kinds of menu, were equipped with brazierson their tables uniformly, and showed any differences because they did not use different tableware in accordance with foods, Thai restaurants divided the dinner into the hors d'oeuvre, the main, and the dessert or systemized menu structure by categories in accordance with cooking styles, and tableware selection in accordance with menus, table setting, food materials, and food styling using flowers were consistently expressed.