• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.543-550
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• 2002

The purpose of this study is to provide basic materials for food service consumption culture by proving the problem with food service purchase and its improvements. For this purpose, it was attempted to grasp university students' food service purchase behavior and level of satisfaction with it and to investigate the factors influencing their level of satisfaction with food service purchase. The questionnaire research was conducted for university students living in Seoul and Chungcheong provinces. 453 questionnaires obtained from them were used for final analysis. As a results, the following finding were obtained: 1. In case of university students, their level of consumer satisfaction with food service purchase was shown to be the score of 37.99(63.06/on the basis of 100 points). They showed the highest level of satisfaction with quality, followed by facility and atmosphere, service, price and the like. 2. The factor having the greatest influence on university students' level of satisfaction with food service purchase was shown to be gender(female), followed by food service place(Korean food restaurant, Chinese food restaurant, Western food restaurant, flour-based meals restaurant), consumer attitude, average monthly food service cost.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.158-169
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• 2015

Tean Mado Shipwreck No. 3 is presumed to have been shipwrecked between 1260 and 1268. It departed from a Southern costal area of Yeosu in Jeonnam Province to Ganghwa Island, its final destination at which the temporal regime of Koryo Dynasty was located. In the shipwreck, a total of 35 wooden tablets were found, and forwarding places, senders, receivers, descriptions, and quantities of freight were written on the wooden tablets. The names of receivers included Kim Jun, who was influential in the late Musin Era of the Koryo Dynasty, and key institutions such as Junmin and Sambyulcho of the Musin force. Twenty wooden tables had lists of food items such as barley, abalone, salted-fermented abalone, mussel, dried mussel, salted fermented mussel, dried shark meat, fish oil, pheasant, and dried dog meat. The food items in the late 13th century were systematically examined using scientifically determined food organic remains and records of wooden tablets among the marine relics of Mado Shipwreck No. 3.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.457-466
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• 2009

The purpose of this study was to identify and compare the dimensions and patterns of the perception of traditional food for Koreans living in Yanbian, Mongolia and Uzbekistan. Items representing the perception of traditional food were combined into a dimension and a pattern based on underlying perception of the Koreans living in the area. Any difference in the perception of the Koreans living in these areas likely reflects their different dimensions and patterns. Thus, it is important to determine if Koreans living in Yanbian, Mongolia and Uzbekistan should be treated as a homogeneous group when defining their perceptional structure of traditional food. Factor and cluster analysis of the data generated in this study revealed two different dimensions and patterns for each group of Koreans living in Yanbian, Mongolia and Uzbekistan. However, the structure of the dimensions and patterns of the perception of traditional food differed, indicating that Koreans within and between the countries are not a homogeneous group. Similarities and differences in perceptional dimensions and patterns among Yanbian, Mongolian and Uzbekistan-Koreans are also discussed. Moreover, future implications for food and nutrition specialists, especially for those who have an interest in Korean traditional food in Asia and those who have an interest in globalization of Korean traditional food are provided.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.553-587
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• 2012

In this study, the Korean cookbook, Jusiksiui, which was published in the late 1800s, was investigated. The results revealed that Jusiksiui contained more than 100 foods. Specifically, 12 staple foods were foods recorded including five types of porridge, three types of noodles, and four kinds of dumplings. Moreover, 49 side dishes were present, among which Jjim (steamed food) was most common, being recorded ten times. Additionally, seven types of Jeon (pancake) & Gui (roasted food) and Kimchi & Jangajji (pickled vegetables), four kinds of soup and Jeongol (stew), stir-fry, Sukyuk (boiled beef), and three types of Sukchae and Sashimi were found. Moreover, 14 recipes for rice cakes, two recipes for Korean cookies and three recipes for drinks were found. Seven recipes for wine, including plain rice wine, medicated wine and flavored wine, were also found. Finally, four different soy sauces Jibjang (a kind of soy sauce paste), hot pepper paste, Cheonggukjang (fast-fermented been paste), and Jeupjihi and roasting hot pepper paste were observed.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.235-239
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• 1995

After 1960, staple food consumption pattern of Korea underwent a significant change from the former rice-barley pattern to the present rice-wheat pattern. Therefore the present staple food consumption pattern of Korea may be defined as a mixture of grain and flour consumption.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.479-492
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• 2009

The purpose of this study was to identify the impact of generation on the traditional food culture of Uzbekistan-Koreans. The generation of Uzbekistan-Koreans was divided into two groups i.e., the second and third generation. The second generation suffered from the compulsory emigration during 1930s because of the minority racial breakup policy by the Soviet Russia. The third generation was born after the compulsory emigration and the economic condition was much better for them. In terms of identifying traditional food culture, generation was an important factor because each generation had different social environments and different life styles. Data were collected from 634 Koreans living in Uzbekistan and analyzed by chi-square and correlation analysis. The results of this study revealed that the impact of generation was an important factor regarding the traditional food culture. Chi-square analysis showed that factors related to making a menu, food priority, and consideration of the person preparing the food were likely to vary depending on the generation. Also, reasons for preferring traditional food and preparing foods for family events as well as national holidays were different between the second and the third generation. The second generation preferred traditional food because of flavor, while the third generation preferred traditional food because of nutrition. For family events and national holidays such as New Year's Day, the second generation was more likely to prepare traditional foods than the third generation. The correlation analysis indicated that the relationship between preference and intake frequency of traditional foods was positively related, and the degree of correlation was higher for the second than the third generation. Similarities and differences between generations were discussed, and implications for food and nutrition specialists and food marketers were provided.

• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.640-651
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• 2004

The purpose of this research was to investigate the satisfaction of visitors of Kimchi food festival in 1999, 2000, and 2003. This is the longitudinal study on the cultural festival which used Kimchi as the main resource. This study also investigated the possibility of Kimchi festival as a foreign tour product. This study has several important findings including as follows; First, the satisfaction of residents was higher than domestic visitors in most programs. Second, there were many foreign visitors to the festival and the satisfaction of foreign tourists was higher than residents and domestic tourists. More programs for the foreign visitors are recommended to be an international food festival. Third, experience based food tour events were popular. Introducing more experience oriented programs are recommended for this festival Fourth, There should be more improvement on food price and parking.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.1-13
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• 2011

The number of North Korean refugees residing in the Republic of Korea (South) has reached 17,000, and this number is expected to exceed 20,000 (North Korean Supporter's Association, 2009). Refugees have developed improper dietary habits while hiding and escaping North Korea. They have also developed preferences for exotic food. This thesis attempts determine the changes in Korean food. This study also describes the view on South Korean food by North Korean refugees. According to our survey, women refugees had better dietary habits than men. Moreover, women and those in their 40's showed a tendency to choose food based on quality over quantity. Both men and women refugees responded that they cook food based on North Korean recipes. Those who view their current financial status as average or higher stated that South Korean food is tastier than North Korean food. Those whose financial status among North Koreans was average or higher when they lived in North Korea appreciated the splendor and beauty of South Korean food more. The results of this study are expected to assist in determining the differences in dietary habits between those from the North compared to Koreans living in the Republic of Korea. Therefore, studies between South and North Korean food should continue.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.429-436
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• 2011

An individual's food-related personal traits play an important role in influencing personal food choice and habits. According to culture, their influence can manifest differently. To ascertain personal traits about food, FNS (food neophobia scale) and FIS (food involvement scale) were employed in recent studies. This study aimed to understand the food culture and food choices of East-South Asians who live or stay in Korea through comparison of FNS and FIS. Eighty Koreans and 233 East-south Asians (Indonesians, Filipinos, Malaysians, Vietnamese, Thai, Singaporeans, and Bangladeshi) completed a questionnaire to measure FNS (10 questions), FIS (12 questions), and sociodemographic conditions (9 questions). ANOVA was conducted to ascertain FNS and FIS between the groups, and regression analysis was carried out to determine which sociodemographic factors had an effect. The items were analyzed to determine the differences according to gender, age, marital status, nationality, religion, occupation, educational background, monthly income, and length of residence in Korea. FNS showed significant differences between the groups with regard to sociodemographic characteristics, except gender, age, and marital status, whereas FIS showed significant differences in gender, nationality, religion, occupation, educational background, monthly income, and length of residence in Korea. The results of the regression analysis suggest that nationality strongly affected FNS and FIS, and FIS was also affected by gender.

• Journal of the Korean Society of Food Culture
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• v.36 no.4
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• pp.333-340
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• 2021

This study was performed to improve the effectiveness of dietary education using a food ethics approach. Dietary education is a way of practicing food ethics based on Korean culture. The core values of dietary education and the keywords related to food ethics can be combined into environment·life, health·wisdom, and consideration·happiness. Sustainable dietary life comprises the value system of dietary education based on core values. To reach the ultimate goal of food ethics-sustaining the survival of the human race, the coexistence of humans and nature, the coexistence of humans and humans, and the fulfillment of food requirements are needed. These needs yield certain core principles, including respect for life, environmental preservation, justice, the priority of consumers, dynamic equilibrium, and the priority of safety. The extended ethical matrix with six core principles and three interest groups can be used for an ethical analysis either qualitative or quantitative. It is believed that if food ethics are introduced into dietary education programs, the effectiveness of education can be improved.