• Culinary science and hospitality research
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• v.14 no.2
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• pp.61-72
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• 2008

The purpose of this study was to analyze the difference in preference and property of native local foods among students living in Busan. It concentrated on the students who were majored in food service in five universities in Busan. From September 1st to 30th, 2007, 300 copies of questionnaire were distributed and 260 returned were included in the statistics. The statistics was conducted by frequency analysis, T-test(average deviation verification), technical analysis and one way ANOVA for an accurate result of the study. As a result, it was found that Gayamilmyeon(M=4.42) showed the most preference for 25 native local foods of Busan(sansungmakgeoli, dongraepajeon, steamed carp, catfish soup, corbicula soup, roasted eel, gijang raw hairtail, dongrae mugwort cake, sansung roasted goat, gijangkkomjangeo, steamed frogfish, duck dish, guponoodles, gayamilmyeon, sliced raw fish, molsim hot-pepper fish stew, hairtail stew, anchovy stew, miyeoksulchi, gompi salted dish, salted raw anchovy dish, roasted kkomjaneo, salted sliced persimmon dish, salted bean leave dish, kkasiri soup). On the other hand, it was found that Miyeoksulchi(M=2.66) showed the least preference among them. As a result of the analysis of the difference in demographic characteristics and property of native local foods, it was presented that there was no difference in the statistical analysis by sex but significant difference in taste, quantity, service, price, freshness, sanitation, packing condition and originality, etc by age, department, academic year, type of residence, family member, living period in Busan and monthly spending. It was considered to conduct a more in-depth study to promote native local foods and interest in the food of Busan in university students.

• Korean Journal of Community Nutrition
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• v.22 no.1
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• pp.53-62
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• 2017

Objectives: This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food. Methods: A self-administered questionnaire was applied to 304 temple food restaurant visitors, including 232 local and 72 foreign individuals. The questionnaire was designed to investigate recognition, consumption, preference and popularization of temple food among restaurant visitors. Results: The study population consisted of 30.6% men, 69.4% women. 76.3% were Korean while 23.7% were foreigners. The responses on their impression on temple food contained the words, "vegetarian" (4.64), "plain and familiar" (4.19), and "good for dieting" (4.16). The most commont reason to favor temple food was its "mild taste" (63.0%) in the local group while foreigners preferred it because it is "good for health" (35.8%). The preferred kind of side dish of the local group was roasted dish (4.40), stir-fried dish (4.39), blanched vegetables (4.36), and food boiled with sauce (4.23); foreigner's high preference was for stir-fried (4.67), Jangachi (4.63), food boiled with sauce (4.56), and Buggak (4.55).. Most respondents thought that it is necessary to maintain the traditional form of temple food. While 43.5 percent of Koreans responded that "the five pungent vegetables" could be allowed, 62.8 percent of foreign respondents said it is permissible. Conclusions: A systematic approach to improve the temple food that reflects both foreign and local preference while maintaining its originality is necessary for its globalization. Furthermore, restaurants specialized in temple food should be expanded and promoted through effective marketing strategies that would make the cuisine easily accessible and spread throughout the world.

• The Korean Journal of Community Living Science
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• v.28 no.3
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• pp.415-428
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• 2017

The purpose of this research was to develop healing food dishes for the vitalization of forest healing tourism in agricultural areas by enhancing satisfaction of food experiences by visitors to Mount Chungnyeong, Jangseong. Results from site visitation by three professors from food-related departments, association opinions, Jangseong-gun policies, and research materials relating to healing foods were applied for the preparatory experimental cooking, and the final dishes were selected through a food demonstration event. As a result of observation during the site visitation, the main dishes of the subject restaurant appeared to be limited to Samchae Bibimbap, Samchae Ddeokgabi, and Korean set menu items, revealing a limited selection for tourists and referencing a failure to induce customer attraction and long-term stay. Development of a menu conforming to the image of forest healing at Mount Chungnyeong is desperately needed. As a result of applying the results of the surveys from visitors to Mount Chungnyeong, the types of dishes preferred appeared to be Korean table d'hote and Bibimbap, and pork was preferred as the $entr{\acute{e}}e$. The characteristics of preferred dishes appeared to be based on tradition and regionality. Thus, Forest Healing Savory Dish, Yellow Health Dish, and Samchae Kalguksu applying the policy direction of the Yellow City, Jangseong-gun and the image of Jangseong-gun based on Confucianism were developed. Tourists may further enhance the effectiveness of forest healing through foods based on dishes by adding traditional taste using seasonal food ingredients and local specialties, which can contribute to the vitalization of forest healing tourism.

• Journal of Embryo Transfer
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• v.29 no.3
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• pp.201-206
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• 2014

The objectives of the study were to determine an effective culture dish, culture duration and protein supplementation in medium for in vitro maturation (IVM) of oocytes of native zebu cows in Bangladesh. The ovaries of cows were collected from local slaughterhouse followed by aspiration of follicular fluid. The cumulus-oocyte-complexes (COCs) with more than 3 compact cumulus cell layers were cultured in tissue culture medium (TCM) 199 for maturation. The maturation of oocytes was determined by observing polar body under microscope. To determine an effective culture dish, 130 COCs derived from 48 ovaries in a well of 4-well dish and 102 COCs derived from 36 ovaries in drops covered with mineral oil within 35 mm petri dish were cultured for 24 hours. The rate of maturation of oocytes did not vary between 4-well dish ($51.3{\pm}15.0%$) and drops in petri dish ($52.4{\pm}11.6%$). To determine the effective culture duration, 185 COCs derived from 62 ovaries were cultured in drops for 18, 21, 24 and 27 hours. The rate of maturation of occytes ranged from $51.9{\pm}9.4%$ (18 hours) to $59.0{\pm}17.1%$ (27 hours) and the difference in maturation rate among different culture durations was not significant (P>0.05). To determine an effective protein supplementation, 63 oocytes from 19 ovaries were cultured separately in TCM 199 supplemented with either fetal bovine serum (FBS) or bovine serum albumin (BSA). The rate of maturation was significantly (P<0.01) higher in medium supplemented with FBS ($55.63{\pm}16.19%$) than that of BSA ($14.82{\pm}9.36%$). In conclusion, COCs of native zebu cows can be cultured for IVM either in 4-well culture dish or droplets in petri dish for 18 to 27 hours in medium supplemented with FBS.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.214-230
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• 2016

This study was carried out to create a momentum for interest and understanding of local foods and provide base line data for the presentation of future effective development direction by investigating and researching cognitive characteristics, intake frequency, and preference about local foods targeting Pohang citizens. As a result of the investigation on intake frequency and preference of Pohang's local foods, in almost every item such as "gwamegi", "mul-hoe", "Guryongpo daege", "sashimi noodles", "mori noodles", "pidegi cuttle fish", "mulgomtang", "homchibap sikhae", "jesabap sikhae", "whale meat", "gaebokchi", "duchichijjim", "octopus sashimi", "roundnose flounder sashimi", "round flounder jorim", "fried round flounder", "gunsu sorasanjeok", "raw mustard muchim", "miyeongui dish", "sigeumjang", "chives dish", "rolled chives egg", "gokgang spinach", "pine dish", "yellow bean leaves muchim", "pickled green bean leaves", "green bean leaves watery kimchi", "Pohang sunrise bread", "black stone eel dish", "chili jjim", "red-pepper leaves namul muchim", "wild greens bibinbap", "acorn jello muchim", "oimiyeok changuk", "dongdongju", etc., significant differences were shown at the significance level of p<0.05~p<0.001. About understandings, views, development prospects, and development value and so forthof Pohang's local foods, more than 80% of respondents were positive, and in the questions asking concerns about local foods, more than half of the respondents gave a positive opinion, citing that they "have a little interest", and "tend to have an interest". Therefore, it can be seen that the future of local foods is bright. In the future, it is required that various cultural events related to local foods are held, a number of promotions are carried out, specialization of stores is distributed, and, at the same time, local foods are developed and generalized to suit modern sense, maintaining traditional taste in order to become global foods, as well as thedeformation of recipes.

• Journal of Astronomy and Space Sciences
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• v.27 no.2
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• pp.145-152
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• 2010

In this paper, we developed a local oscillator (LO) system of millimeter wave band receiver for radio astronomy observation. We measured the phase and amplitude drift stability of this LO system. The voltage control oscillator (VCO) of this LO system use the 3 mm band Gunn oscillator. We developed the digital phase locked loop (DPLL) module for the LO PLL function that can be computer-controlled. To verify the performance, we measured the output frequency/power and the phase/amplitude drift stability of the developed module and the commercial PLL module, respectively. We show the good performance of the LO system based on the developed PLL module from the measured data analysis. The test results and discussion will be useful tutorial reference to design the LO system for very long baseline interferometry (VLBI) receiver and single dish radio astronomy receiver at the 3 mm frequency band.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.127-147
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• 2003

This study has an aim to understand correctly and to interest in local food through making a survey of the university students related to food and cook living in Jeonju-si about the preferable local food and standard of selection, and through investigating and studying the university students' preference and identification of local food dividing the province into six ‘si’ and eight ‘gun’, and to utilize them as a basic materials of local food investigating the university students' consciousness on popularization. Researching the widely known food of the 23 kinds of 8 classes, the students entering in the 1st and the 2nd, 3rd and the 4th grade liked Jeonjubibimbap of rice meal, kongnamulgukbap of rice meal and soup, chueotang of soup, aguijjim of steamed dish of eojuk of gruel in order. From these results, there should be many chances to taste various foods at home as well as outside it to make the university students in Jeonbuk province have the educational chances, knowledges and chances about local foods, and habits to eat the food made in Jeonbuk province. And all of us should work hard to put in an advertise local foods positively, to develop the foods harmonizing the young person's appetites, and to succeed our food culture with processed foods.

• The Bulletin of The Korean Astronomical Society
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• v.43 no.1
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• pp.57.2-57.2
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• 2018

We present the preliminary result from our KVN single-dish observations of the MALATANG sample. The MALATANG (Mapping the dense molecular gas in the strongest star-forming Galaxies) is one of the JCMT legacy surveys on the nearest 23 IR-brightest galaxies beyond the Local Group. The goal of the MALATANG survey is to map the sample in the dense gas tracers (HCN and HCO+J=4-3), and probe the relationships between the dense molecular gas and star formation activities. As a complementary study, we recently launched a KVN/KaVA program on the same sample, in order to measure their flux densities and parsec-scale jet/outflows in the millimeter regime, which will be greatly useful in understanding the initial conditions of the feedback process. In this work, we present the preliminary result from our pilot KVN single-dish program on a sub-sample, which will be used to select the future VLBI imaging study under plan. We investigate the KVN spectral energy distributions (SED) of the sample as a function of the power source of the luminous IR brightness of each target (starburst? AGN? or hybrid?). We also discuss the technical challenges that we experienced during our KVN observations due to the large size of the sample in the sky.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.409-423
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• 2000

Kimchi is traditionally fermented Korea dish Which holds the sprits of the Korean people within and is valued cultually. As a local autonomy has grown in Korea, tourism industry has been during the last decade promoted aggressively in the local government. As a result tourism has been on of the fatest growing industries in the resent years. In particular, the utilization of cultural tourism resources such as regional festivals have become very popular everywhere. It is important to develop and use cultural aseets as tourism resources. The festival has turned into regional ones catering to local residents and festivals are being promoted as international tourist sites to attract foreign tourists as wellas introduce the nation's rich cultural heritage abroad. Accordingly, the Ministry of Culture and Sports has provided support in cultivation regional culturals as international tourist attractions. It taken has into account a trend in the worldwide travel industry for people to participate and experience the culture unique to their traveling destination rather than particilate in for Conventional sightseeing tours. This study result indicated that more people know the name of events the more people join the events. The reason of not joining events are a shortage of time and information, and unsatisfactory programs etc. They get some information from TV or radio. There are some different opinions among the groups which related to events. The four factors extracted from the factor analysis. But the groups don't have different needs and objectves. in the future study, it is important to investigate the tourists' needs and wants for events and to reflect.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.227-242
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• 2008

This study was conducted to construct database of Korean local foods, and to investigate the total kinds of local foods using a traditional Korean food classification system. A total of 2,137 kinds of local foods were investigated. The results for 10 local provinces are as follows. Seoul had a total of 116 kinds of local foods that were investigated including 13 main dishes, 41 side dishes, 22 kinds of ttdok lyou, 20 kinds of hangwa lyou, and 19 kinds of emuchong lyou. The Gyeonggi local foods totaled 209 kinds: 37 kind main dishes, 130 kind side dishes, 26 kinds of ttdok lyou, 7 kinds of hangwa lyou, and 9 kinds of emuchong lyou. The Gangwon local foods included a total of 198 kinds: 37 main dishes, 111 side dishes, 35 kinds of tteok lyou, 8 kinds of hangwa lyou, and 7 kinds of eumchong lyou. The Chungbuk local foods included a total of 123 kinds: 19 main dishes, 68 side dishes, 17 kinds of tteok lyou, 14 kinds of hangwa lyou, and 5 kinds of eumchong lyou. The Chungnam local foods totaled 185 kinds: 26 main dishes, 124, side dishes, 16 kinds of tteok lyou, 14 kinds of hangwa lyou, and 5 kinds of eumchong lyou. The Gyongbuk local foods investigated included 314 kinds: 52 main dishes, 170 side dishes, 52 kinds of tteok lyou, 21 kinds of hangwa lyoll, and 19 kinds of eumchong lyou. The Gyongnam local foods totaled 342 kinds: 63 main dishes, 234 side dishes, 16 kinds of tteoks lyou, 15 kinds of hangwa lyou and 14 kinds of eumchong lyou. The Jeonbuk local foods totaled 146 kinds: 25 main dishes, 85 side dishes, 18 kinds of tteok lyou, 14 kinds of hangwa lyou, and 4 kinds of eumchong lyou, The Jeonnam local foods totaled 309 kinds: 32 main dish, 207 side dishes,20 kinds of tteok lyou, 27 kinds of hangwa lyou, and 23 kinds of eumchong lyou. Finally, the Jeju local foods totaled 195 kinds: 36 main dishes, 123 side dishes, 19 kinds of tteok lyou, 10 kinds of hangwa lyou and 7 kinds of eumchong lyou.