• 한국식생활문화학회지
• /
• 제19권3호
• /
• pp.295-312
• /
• 2004

This study is to investigate the trend of researches on food and culture from 1990 to 2003. With a literary approach, this paper analyzes how many papers were published and what was the major research subject. We classified the journals published during this time into 10 different categories and we are to grasp a research trend. 1) Historical approach on the traditional food and food habit; 2) Globalization of Koran food; 3) Use and preparation for traditional food; 4) Table setting and table manner; 5) Provincial cuisine; 6) Traditional festive food or celebratory meal; 7) Religious food; 8) Fusion food; 9) Food and culture in foreign countries and food habit of Korean people living abroad; 10) Studies related with satins out. It was revealed that 268 papers(=ps) were published. Eating out was the most frequently reported subject(100 ps), followed by provincial cuisine(54 ps), use and preparation for traditional food(49 ps), food habit for foreign people and Korean people living abroad(22 ps). Researches on these 4 topics have been accelerated since the late half of 1990s. This reflects the social factors such as rapid growth of food service industry, settlement of local autonomy, popularization of leisure activities and accelerated introduction of foreign food and culture. Half of the studies on the eating out dealt with eating out behavior. And 30 papers were reports on the food service industry situations. More than half of the studies on the provincial cuisine(26 ps) were concentrated on digging out recipes. Studies on the use and preparation for traditional food were mainly about what kind of food and how often the food is used(17 ps). Kimchi was the most frequently studied food. There were 11 papers regarding food and culture in foreign countries. Most of the authors were historians or linguists. Food habit of Korean people living abroad were investigated in 7 papers. There was few studies on fusion food, table setting and table manner. This doesn't meet with increasing demand for specialized information in then fields. Researches on the traditional festive food or celebratory meal(5 ps) and religious food(9 ps) were negligible. Papers on the historical approach to the traditional food and food habit were limited(12 ps). Moreover, most of them were patchwork of existing literatures. Continuous researches to exploit the historical facts based on literary proof should be tried with patience. Otherwise, the papers will copy the hackneyed knowledge repeatedly. Globalization of Korean food means the development of Korean food for foreign people and export of them worldwide. Only 16 papers were reported on this subject, 14 of them were published after 2000, 8 of them were surveys on the foreigners' food preference. In order to get practical informations on what we develope and how we sell for the foreign customers, profound research on their food habit should be done.

• 한국조리학회지
• /
• 제23권6호
• /
• pp.70-77
• /
• 2017

The purpose of this study was to examine tourist satisfaction towards Hanoi local food image as well as examine the relationship between those two variables with tourist destination loyalty intention. A self-administered survey was carried out in Hanoi, Vietnam. Of the distributed 400 questionnaires, a total 393 respondents of foreign tourists were used to data analysis by a convenience sampling method. Factor analysis was performed to identify underlying dimensions of what foreign tourists expect most from Hanoi local food image. The results showed that foreign tourist perceived Hanoi local food image as, food quality, food culture, contexture features and atmospheric. The finding showed that Hanoi local food image had a direct effect on foreign tourist's satisfaction and destination loyalty intention. In addition, tourist satisfaction had a positive influence on destination loyalty intention. At last, considering the results from this study, it is suggested that it is necessary to create and maintain the identity of image by formulating appropriate strategies and it is instrumental to promote local food image based on its distinctiveness and diversity which stands for the unique native culture.

• 한국식품영양학회지
• /
• 제23권4호
• /
• pp.649-658
• /
• 2010

This study was performed to develop a nutrition education program model for foreign worker patients. Questionnaire and interview were carried out for collecting quantitative and qualitative information from subjects, respectively. All subjects were foreign worker patients who could speak Korean, composed of 75 Chinese, 4 Mongolians and 1 American, aged from 22 to 73 years old. Among the subjects, 36 subjects had gastrointestinal disease(GD), 16 had coronary heart disease(CHD), 6 had diabetes, 6 had liver disease(LD) and the others had various different diseases. List of recommended and restricted foods for foreign workers to prevent GD and CHD were obtained from interviews with the subjects. A nutrition education program model for foreign worker patients having GD and CHD were developed, and small group education method was recommended. The contents of the program include cause and common symptom and basic nutrition care for the patients, choice of foods and cooking methods, behavioral modification, importance of medication and list of foods recommended and restricted for the patients.

• 한국조리학회지
• /
• 제1권
• /
• pp.25-55
• /
• 1995

The Korea food service industry, in its external shape, is growing explosively, along with the foreign brand's great influx. The domestic food service industry is loosing the competition against the foreign due to its poor development in human resources, marketing techniques and the menu. To actively compete with the foreign brands that runs with the developed management skills and enough fund, the domestic should classify the customers first and develop the menu. Also classified customers need diverse atmospheres to be satisfied. In addition to improve and specialize the quality of the service, there must be enough education for sure. Introducing foreign brands toward the domestic market doesn't help. In here, it is too crowded. We must try the international market with revised traditional and even foreign foods. The government needs to develop more effective and material polices, at the same time they abolish legal and systematic regulation.

• 한국식생활문화학회지
• /
• 제3권1호
• /
• pp.79-87
• /
• 1988

The purpose of this study was to investigate preferences of foreign athletes staying in the Athletic Village for '86 Asian Olympic Games for Korean traditional foods as served in the restaurant. A survey was conducted to 762 foreign athletes that selected Korean traditional foods in Athletic Village restaurants, from September 16 to 24, 1986. Most people preferred Korean traditional foods for its taste. Yachae Bokkum (Sauted Vegetable), Jonbok Juk (Rice Porridge of Abalone), Kimchi, Usol Chim (Tongue Stew), Dak Juk (Rice Porridge of Chicken) were preferred by most foreign athletes. Chongpo Muk (Mung Bean Starch Jelly), Toran Guk (Taro Soup) were not preferred. They proposed improvement of salty, hot and strong spicy taste in Korean traditional foods.

• 대한기관식도과학회:학술대회논문집
• /
• 대한기관식도과학회 1977년도 제11차 학술대회연제 순서 및 초록
• /
• pp.9.2-9
• /
• 1977

1971년 1월부터 1976년 12월까지 만 6년간 본원 이비인후과를 찾은 식도 및 기도이물 환자 64례의 임상적 통계적 고찰을 하여 다음과 같은 결과를 얻었다. 1. 식도 및 기도의 이물 환자는 64례로서 총 외래 신환자 수의 약 0.69%를 차지하며, 식도이물이 55례 기도이물이 9례로서 그 비는 약 6.1 : 1이었다. 2. 성별 빈도는 전 이물 환자 64례중 남자 33례, 여자 31례 (식도 : 28례, 27례, 기도 : 5례, 4례)로 큰 차이는 없으나 남자에게 조금 많았다. 3. 연령적 빈도는 5세 이하에서 전이물 64례중 35례(45.7%)로 가량 많았으며, 식도이물은 55례중 27례(49.1%), 기도이물은 9례중 8례(88.9%), 특히 주화에 있어서는 26례중 25례(96.2%)가 5세 이하였다. 4. 종류별 빈도는 식도이물에서는 주화가 26례(47.3%)로 제일 많았고 다음은 골류 13례(23.6%), 육류 8례(14.5%)의 순이었으며, 기도이물에서는 두류가 5례(55.6%)로 제일 많았다. 5. 개재부위별 빈도는 식도이물은 제 1협착부에서 38례(69.1%)로 제일 많았고, 기도이물은 기관지 4례, 후두 4례로서 많았다. 6. 체류기간은 식도이물 환자중에는 1일 이내에 내원한 환자가 38례(69.1%)였고, 3일 이내가 50례(80.9%)로 거의 대부분이었다. 기도이물은 1일 이내가 5례(53.6%)이었다. 최장기간은 후두이물로 90일 경과된 례가 있었다.

• 대한기관식도과학회:학술대회논문집
• /
• 대한기관식도과학회 1993년도 제27차 학술대회 초록집
• /
• pp.79-79
• /
• 1993

식도 및 기도이물은 이비인후과 영역에서 비교적 흔히 볼 수 있는 질환의 하나로 이물은 대부분 돌발적 사고와 부주의에 의해 발생하며, 이물의 종류, 빈도, 성격 등은 일상생활과 밀접한 관계를 가지고 연령, 성별, 민족 등에 따라 다양하다. 식도 및 기도이물은 내시경적 방법으로 쉽게 치유되지만 진단과 치료가 지연되거나 기도 이물인 경우 심각한 합병증을 일으킬 수 있으므로 응급을 요하는 경우가 많고 이물의 종류, 개재부위, 이물의 상태 등에 따라 수술적 방법이 요구되는 경우도 있어 이비인후과 영역에서 중요한 질환으로 여겨져 왔으므로 이에 관하여 많은 문헌이 발표되었다. 저자들은 1980년 11월부터 1992년 10월까지 만 12년간 강남성모병원 이비인후과에서 경험한 식도 및 기도이물 285례를 대상으로 임상적 통계적 고찰을 시행하였다.

• 한국식생활문화학회지
• /
• 제38권4호
• /
• pp.203-216
• /
• 2023

Kimchi, a centuries-old Korean fermented food, has gained global popularity due to increased interest in Korean cuisine. However, little is known about the actual status of kimchi information provided by major foreign online encyclopedias. In this study, we analyzed the content and quality of kimchi information in major foreign online encyclopedias, such as Baidu Baike, Encyclopædia Britannica, Citizendium, and Wikipedia. Our results revealed that the kimchi information provided by these encyclopedias was often inaccurate or inadequate, despite kimchi being a fundamental part of Korean cuisine. The most common inaccuracies were related to the definition and origins of kimchi and its ingredients and preparation methods. Our findings highlight the need for more accurate and reliable information about kimchi in major foreign online encyclopedias. This is particularly important in the context of promoting Korean food culture and increasing international awareness of kimchi. To achieve this, the collaborative efforts of Korean food experts and online encyclopedias are needed to ensure the accurate representation of kimchi in these resources. In conclusion, our study shows that foreign online encyclopedias often contain incomplete, inaccurate information about kimchi. This shortcoming must be addressed to promote a more accurate and comprehensive understanding of kimchi and Korean cuisine.

• 한국식품위생안전성학회지
• /
• 제19권3호
• /
• pp.140-150
• /
• 2004

It has been recognized that international food standards should be considered for a long time. The Codex Alimentarius programme initiated in the early 1960s has received valuable background documentation from the ICMSF (International Commission on Microbiological Specification for Foods) and also from ISO(the International Organization for Standardization). There has been a considerable move towards international harmonization of standards and methods of analysis. Many foreign countries recommend the guidelines for food microbiological standards quantitatively. To complement microbiological limits and tolerance levels for permissible number of defective samples, allowances should be made for sampling and other variations in laboratory methods. It may be necessary for guidelines of domestic food microbiological standards to be established so that the domestic food standards can be harmonized with foreign food standards. Food safety related microbiological guidelines of ICMSF, EU (European Union), UK (United Kingdom), China (Hong Kong) and Japan were reviewed and shown in examples.

• Journal of Community Nutrition
• /
• 제8권3호
• /
• pp.153-159
• /
• 2006

The current exploratory study investigates and compares the perceptions of the service quality of in-flight meals through the evaluation of recent consumers (within 2 weeks) of services provided by Korean and foreign-based airlines. Twenty (20) items for measuring service quality were categorized into three factor dimensions of 'food quality', 'employee service', and 'professionalism'. Among these, 'employee service' was rated highest by Korean and foreign-based airlines. When items representing each service quality dimension were analyzed and compared, only the 'food quality' dimension of Korean-based airlines was perceived higher than that of other foreign-based airlines. Findings also revealed a spectrum with some items with higher or lower mean values within each service quality dimension. Results of this study can expectedly be used to benefit both from a theoretical and practical point of view by providing empirical data that measure the service quality of in-flight meal service.