• 동아시아식생활학회지
• /
• 제17권6호
• /
• pp.765-779
• /
• 2007

The objective of this study was to examine Jeonju residents' recognition towards their native local foods. The results indicate that their degree of interest in the native foods was above average. As age and education increased, the degree of interest was also increased. Also, married people showed greater interest as compared to single people (p<$0.05{\sim}0.001$). There were more people who said they preferred native foods than people who said they didn't, where 213 people (41.3%) answered that they preferred the native foods. Of the people who said they like native foods, their main reason was because the native foods taste good. The main reason for the people who said they disliked native foods was that they didn't have many opportunities to try native foods. TV and radio were the first means, among others, from which people learned about native foods. The place where people ate native foods most often was native food restaurants (242 people, 46.95%). A frequency of a native food intake (including home and dining-out) of $1{\sim}2$ times/year was most prominent, with 137 people (26.6%). Also, a cooking frequency of "hardly ever cooks" was most prominent with 163 people (31.6%). The most prominent reason for the low cooking frequency at home was because they didn't know the recipes. Among 5 basic recipe characteristics for native foods (easy preparation of ingredients, simple recipe procedures, quick preparation, reasonable recipe procedures, sanitation), "sanitation" had the highest average score of 3.54, and "simple recipe procedure" had the lowest score of 2.44. To summarize, in order to develop Jeonju native local foods, it is necessary to implement various strategies such as frequently holding events where people can experience their native foods, running a native food training center, advertising through TV and radio, developing easy home recipes, and simplifying recipes.

• 대한가정학회지
• /
• 제43권11호
• /
• pp.49-58
• /
• 2005

This study investigated the recognition and preference of native local foods in area by students living in Jeonju. Statistical data analysis was completed using the SPSS 10.0 program. The recognition of native local foods was generally poor: Among 56 kinds of native foods only Jeonjubibimbab, Jeonjukongnamulkukbob and Sunsoonsabockbunjasul were highly recognized, whereas the other native foods (such as Pungchyunjangaguvi. Namwonchuatang, Jeonjukongnamulkukbob, Sunsoonsabockbunjasul, Pungchyunjangaguyi, Namwonchuatang, Minmulgokiajuk etc.) were very poorly recognized by students. About $48.6\%$ of the students acquired the knowledge on cooking the native local foods from their mother or grandmother. About half of the students had eaten the native local foods in a restaurant, but not at home. The reasons to eat the native local foods were 'curiosity', 'favorite' and 'consider about health and nutrition'. The most common frequency of consumption of the native foods by the students was once a month($24.0\%$). However $74.9\%$ of the students did not eat local foods because they did not have a opportunity to eat them. About $49.1\%$ of the students responded that the 'unknown cooking method' was an important problem for the further development for native local foods. Most of the students($97.3\%$) responded, somewhat hypocritically, that native local foods were a very important part of our culture, so they must be maintained. In conclusion, the further development of native local foods was dependent on the cooperation with different institutions (e.g. marketing of local mass media, local events, family education).

• 한국식생활문화학회지
• /
• 제24권2호
• /
• pp.137-145
• /
• 2009

The purpose of this study is to present the scheme that can enhance the value of native local foods by analyzing the case into which storytelling is incorporated in order to revitalize native local foods. Towards this end, the cases of native local foods throughout the country were recommended through professional survey and one region among them was finally selected through the field study. The survey on the native local foods was conducted through qualitative study. The four stages of storytelling: the findings of storytelling, the production of storytelling, the experience of storytelling, and sharing of storytelling were analyzed by stage and the contents of the survey by stage were developed. In the findings of story, the origins and background of the main family's foods and food-related stories were derived. The production of stories deals with how to convey the stories of surveyed native local foods to consumers and it presented the stories about the place and food menu. In the experience of storytelling, the physical environment and non-physical environment, in which people visit native local eating houses and experience native local foods were analyzed. Finally, in the sharing of story, how the tourists who have experienced the native local foods make stories and disseminate and share them was analyzed. The significance of this study is that through the storytelling technique it presented the findings, production, experience and sharing of native local foods in the level that can apply to practical business. Although the research is in the stage of inquiry, this study is meaningful in that it presented the basic methodology that can induce the revitalization of the native local food industry through examining the tradition and significance of native local foods that can be found in all the regions of the country.

• 한국식생활문화학회지
• /
• 제32권2호
• /
• pp.75-88
• /
• 2017

The purpose of this study was to systematically analyze relevant research and examine research trends through metaanalysis of 154 theses related to native local foods published in a representative food and nutrition journal. As subject regions, Gyeongsang-do was the most common (70), and especially, Andong had 19 theses. Regarding the research topic, until the early 2000s, most research focused on 'native local foods itself'. After 2005, there was a remarkable increase in research on people's 'perception/use' of native local foods as well as on 'development/application' based on native local foods since 2010. Among theses on native local foods, there was a lot of research on 'quality characteristics' mainly using the quantitative research method, and most research was on desserts. Among theses on perception/use, there were lots of theses on 'awareness, satisfaction, and preference' focusing on questionnaires targeting local residents. Among theses on development/application, the noticeable research trend of 'tourism commercialization of native local foods' was the active development of food and menus using storytelling.

• 한국조리학회지
• /
• 제17권2호
• /
• pp.98-110
• /
• 2011

본 연구는 경남 김해시 지역주민의 향토음식에 대한 의식 및 인지도를 조사하여 김해지역의 향토음식에 대한 관심을 가지는 계기를 마련하고 계승 발전시키는데 있어 기초자료로 제공하고자 하였다. 2010년 가야음식개발경연대회, 김해진영단감제의 방문객 및 참가자를 대상으로 500부의 설문지를 배포하였으며, 430부를 SPSS for WIN 12.0 프로그램을 사용하여 빈도분석, 기술통계 분석, 교차분석, 평균차이 검증인 T-test, 일원변량분석(One way ANOVA)을 실시하였다. 연구결과 향토음식의 정의대해서 '지역농산물을 재료로 이용하여 오랫동안 전해 내려온 음식'로 조사되었고 향토음식을 먹는 장소는 '향토음식 전문점' 향토음식을 먹는 이유는 '건강에 좋아서', 향토음식에 대한 계승, 발전의 필요성에 대해 '계승 발전시켜야한다', 향토음식을 계승, 발전시켜야하는 이유로 '우리의 식문화를 지켜야 하므로', 향토음식의 홍보방법으로는 '향토요리대회'가 높게 나타났다. 김해지역의 향토음식 12종류의 인지도를 분석한 결과 성별에 따라서는 콩나물밥, 민물장어구이, 가죽자반, 콩잎 물김치가, 연령에 따라서는 호박오가리나물, 무말랭이장아찌, 콩잎물김치, 거주지역에 따라서는 콩나물밥, 가죽자반, 콩잎물김치에서 유의한 차이가 나타났다. 따라서 김해 지역의 소중한 문화자산인 향토음식을 앞으로 계승 발전시킬 수 있도록 향토음식에 대한 지역 축제와 행사 유치 및 홍보를 통해 알릴 수 있는 기회와 관심이 계속 되어야 할 것으로 생각된다.

• 한국조리학회지
• /
• 제6권2호
• /
• pp.67-78
• /
• 2000

Busan is an underdeveloped region in food culture, though it has geographically convenient conditions of location to make good use of marine products from the sea and the river, a variety of grain and vegetables, and forest products. Thus, in this research, I studied the traditional and local native foods of Busan, focusing on there origins and the backgrounds of their development. There are many traditional and local native foods in Busan, Pajun, Macguli, Jaechupguk, Gupoguksoo and etc. For the development of food culture of Busan, We will keep researching its traditional and local native foods and try to form a new pattern of food culture, making the adventage of an international trading city.

• 한국조리학회지
• /
• 제15권1호
• /
• pp.137-148
• /
• 2009

부산 경남지역에 거주하는 대학생들을 대상으로 향토음식에 대한 의식 및 중요도를 연구함으로써 향토음식에 대한 이해와 관심을 가지는 계기를 마련하고, 계승발전 및 대중화에 대한 방안 모색과 향후 효과적인 발전방향을 제시하기 위해 기초자료로 제공하고자 한다. 향토음식에 대한 대학생들의 의식을 조사하기 위해 인구통계학적 특성 중 성별, 연령, 학과, 거주연한의 특성에 따른 교차분석을 실시한 결과 향토음식에 대해 38.5%가 관심을 가져 본 적이 있다고 하였고, 향토음식에 대해 관심을 가지게 된 계기는 매스컴이 가장 높게 나타났으며, 향토음식을 먹는 장소는 '향토음식 전문점'이 가장 높게 나타났다. 향토음식의 계승발전을 위해 중점을 두어야 할 부문에 대해서는 '대중 홍보'가 가장 높게 나타났고, 향토음식의 대중화를 위해 가장 필요한 것은 '다양한 문화적인 행사의 개최 및 홍보'가 가장 높게 조사되었으며, 향토음식의 대중화를 위한 중요도에 대해서는 '홍보 및 마케팅이 대중화를 위해 가장 중요한 것으로 조사되었다. 인구통계학적인 특성에 따른 향토음식의 중요도를 분석한 결과 성별, 연령, 부산 경남 거주연한에 따라 통계적으로 유의한 차이가 나타났다.

• 한국식생활문화학회지
• /
• 제5권3호
• /
• pp.317-330
• /
• 1990

The purpose of this study is (1) to develop native foods in the future continuosly, and (2) to provide basic information allowing college student's to correctly understand traditional culture, by investigating those college students' preference and understanding of the native foods in Cheju-do. To accomplish these purposes, the survey was carried out by use of questionaires for 344 residing in Cheju-do from 20th to 29th May, 1989. The statistical analysis including frequency, percentage, mean and standard deviation was performed by use of SAS program, while the significant difference between groups was examined by $x^2-test$. The results of this study are summarized as follows : 1. It was showed that college man had higher understanding and preference of those native foods than college women. 2. The result relating to age indicated that the more the age, higher understanding and preference. 3. The result by residing areas showed that the college students in the rural area showed higher understanding and preference than students in the urban area. 4. Based on the educational background of those subjects' mothers, it was shown that those college students of mothers having lower educational background had higher understanding and preference of native foods. 5. Those college students having good understanding of native foods accounted for 63.4 percent, while students requiring the continued development of those native foods for 91.0 percent. As a consequence, it is apparent that most subjects tended to show the positive responses to those native foods.

• 한국조리학회지
• /
• 제14권4호
• /
• pp.67-78
• /
• 2008

This study is focused on developing traditional folk products by utilizing the representative crops and indigenous products of Wanju area on the basis of surveys on the visitors to the native local restaurants. The study examined 110 visitors of thirty native local foods restaurants in Wanju area from December 5, 2007 to January 5, 2008. The result of this study is as follows. First, the restaurant visitors presented different opinions about the competitiveness of Wanju foods and gender-wise differences in their food competitiveness, food information and food choice. This can be translated as men and women had different preferences in how much they spend for eating out and choosing foods. Second, their different age, incomes and jobs also indicated their different preferences. Third, they point out broth, cooked rice, and dessert as the native local menu that must be developed in Wanju area. Among the local menu to be developed were Wanju style mushroom rice, chicken stew, oriental herb duck soup and fruit dessert. The effort to exploit the native local menu of Wanju should contribute to activating the sales of restaurants and further to the economic development of the region.

• 한국식품영양과학회지
• /
• 제44권2호
• /
• pp.275-280
• /
• 2015

본 연구에서는 향토음식의 학교급식 적용 활성화를 위한 기초 자료로써 초등학생을 대상으로 향토음식에 대한 평소 섭취 빈도와 학교급식에서의 향토음식 제공에 대한 견해를 조사하고자 하였으며, 경상도와 전라도의 지역 간 차이를 분석하고자 하였다. 전라도지역 일부 소재 초등학생 261명과 경상도지역 일부 소재 초등학생 254명을 대상으로 설문조사를 실시하였으며, 본 연구의 주요 결과는 다음과 같았다. 첫째, 향토음식의 평소 섭취 빈도를 비교한 결과, 경상도 향토 음식의 평소 섭취 빈도는 경상도와 전라도의 지역 간 차이가 있어(P<0.01) 경상도지역 초등학생이 전라도지역 초등학생보다 경상도 향토음식을 더 자주 섭취하고 있었으며, 미역찹쌀수제비(P<0.05), 배추전(P<0.05), 애호박죽(P<0.05)의 3개 음식에서 지역 간의 차이를 보였다. 하지만 전라도 향토 음식의 경우 경상도와 전라도의 지역 간 유의적 차이가 없었다. 둘째, 학교급식에서의 향토음식 제공에 대한 견해에 대해 경상도와 전라도 지역의 차이를 분석한 결과, 향토음식에 대한 관심도는 지역에 따라 유의한 차이를 보이지 않았으며 학교급식에서 향토음식 제공에 대한 의견은 지역 간에 유의적 차이를 보여(P<0.01), 학교급식에서 향토음식이 제공되는 것에 대해 경상도지역 초등학생이 전라도지역 초등학생보다 더 긍정적으로 인식하고 있었다. 학교급식에서의 향토 음식의 바람직한 제공 빈도 항목은 '현재수준보다 줄여야 한다' 40명(7.8%), '현재 수준을 유지한다' 332명(64.5%), '현재 수준보다 늘여야 한다' 143명(27.8%)으로 조사되어 현재 수준을 유지하는 것에 대해 가장 많은 응답을 하였다. 본 연구 결과를 근거로 하여 다음과 같이 제언을 하고자 한다. 첫째, 본 연구 결과에 의하면 향토음식에 대한 섭취 빈도가 매우 낮은 수준으로 향후 초등학생들에게 학교급식뿐만 아니라 외식 및 가정의 다양한 환경에서 향토음식을 접할 수 있는 기회를 제공할 수 있도록 다각적인 접근이 필요하다. 둘째, 향후 학교급식에서 향토음식들을 바탕으로 다양한 학교급식메뉴의 개발 및 활용이 이루어짐으로 인해 향토음식에 대한 친밀도와 인식을 높이고 궁극적으로는 향토음식을 계승 발전해 나아갈 수 있도록 노력해야 할 것이다. 셋째, 향토음식에 대한 섭취 빈도와 학교급식에서 향토음식 제공에 대한 견해에서 경상도와 전라도 간의 지역적 차이가 존재하고 있음을 알 수 있었다. 향후 초등학생을 대상으로 지역적 차이 없이 다양한 향토음식을 경험하고 폭넓게 인식할 수 있도록 다양한 기회를 제공하는 것 또한 필요하다 하겠다. 동시에 이러한 지역적 차이의 원인에 대한 다각적 측면에서의 심도 있는 연구가 이루어져야 할 것이다. 넷째, 본 연구는 편의표본추출법에 의하여 표본을 선정하였다는 제약점이 있으므로 향후 좀 더 다양한 지역의 좀 더 많은 표본을 대상으로 향토음식에 대한 연구가 이루어져야 할 것이다. 다섯째, 본 연구에서는 단체급식 적용을 전제로 하여 적용 가능한 경상도 향토음식 10가지와 전라도 향토음식 10가지에 대하여 조사하였는데, 향후 향토음식을 주메뉴와 찬류로 구분하여 좀 더 많은 수의 다양한 향토음식의 적용을 위한 연구가 수행되어야 할 것이다.