• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.220-229
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• 2011

This study attempted to understand the perception and the degree of trust that consumers had in the national agricultural food accreditation system, to inquire into and examine the consumers' perception of traditional food quality certification performed for the protection of excellent traditional food, and to propose the right direction for the policies on the traditional food quality certification system and the plans to improve consumers' perception of the system. According to the results of this survey performed in married women, based on the 'the recognition of accreditation system' and 'the recognition of certification marks' of 'the seventh national agricultural food accreditation system' presently being used by the Ministry for Food, Agriculture, Forestry and Fisheries, the household food purchasers showed high recognition for eco-friendly agricultural product accreditation, processed food KS certification, and organically processed food certification in that order. Meanwhile, it was shown that they indicated low recognition for the traditional food-related accreditation systems such as 'traditional food quality certification' and 'food grand master'. It was found that reliability of the certification mark provided by the agricultural food accreditation system gained 3.54 points (on a 5-point scale), and 68.1% of the study subjects referred to the certification marks while purchasing agricultural foods. And most of them answered to the question of 'why they referred to the certification marks' saying that it was done 'to choose safe food'. The most frequent answer to question of 'the means to recognize the traditional food quality certification system' was 'broadcasting, advertising'. 57.3% of the subjects had a previous experience of buying a product certified by the traditional food quality certification system, and 93.2% of all the subjects had the intention to buy a product certified by the traditional food quality certification system later. And most of them answered that 'strengthening government policies' would be the most ideal way to inform the public of the traditional food quality certification system. According to the results of this study, while 'relying on the traditional food quality certification system in general' was relatively high among the consumers, 'intention to buy quality certified products by visiting a distantly located store' was low; thus, from this analysis, it can be seen that there is a need for diversification of places selling these quality certified products and to establish a distribution network for these products.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.155-163
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• 2009

This study was conducted to examine the superior factors and the perception of Korean traditional foods by college students studying in food related industries. The subject group consisted of 65.0% of the students majoring in food service & culinary arts, 12.9% of the students majoring in food & nutrition, and 7.3% of the students majoring in baking & pastry. The nutritional value was evaluated as the top superior factor of Korean traditional foods by the study subjects. In addition, 92.4% of reported that they had eaten Korean traditional foods in the past, 76.8% of whom responded that the reason for having Korean traditional foods was its time-honored tradition. 'Cooking for oneself' was considered to be the most popular way (78.2%) of obtaining Korean traditional foods, while the traditional market (58.6%) was the most popular place to purchase the foods. 'Not having enough time' (47.2%) was the primary reason for not having Korean traditional foods, although 72.9% of the subjects reported that they wanted to learn about Korean foods. 'Standardization of taste, nutritional value, and recipes' was found to be the most important factor (41.3%) required to increase the consumption of Korean traditional foods. Additionally, 56.1% of the subjects responded that they feel there is a need for modernization of the cuisine to meet the taste of the general public. However, 61.4% of the subjects responded that the succession of traditional dietary culture was the primary reason for developing traditional cuisine, which indicates that there is a bright future for Korean traditional foods.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.1
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• pp.71-81
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• 2001

The Purpose of this study was to identify the dimensions and pattern types for the perception of Korean traditional food and to find the determinants of the pattern types, taking food cultural background into account. Data were factor and cluster analyzed, and the results revealed two different dimensions and pattern types. Descriptive statistics showed that perceptional pattern types, i.e., traditional-modern pattern and tradition-oriented pattern, are likely to vary depending on socio-demographic and cultural background of Korean traditional food in Korea. Similarities and differences in perceptional pattern types are discussed, and future implications for food and nutrition specialists and food marketers are provided.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.516-534
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• 1998

To identify the kinds and the usage of Korean traditional foods, a survey was conducted for 112 housewives in Hansan-Do area by using a questionnaire. The data were collected from 1994 to 1998. The results showed that the development of traditional foods and their menu for fast foods was the highest, however the frequency to use the developed fast food was the lowest in their perception degree. Traditional foods were evaluated much better than the foreign foods.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.204-214
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• 2017

This study aimed to investigate the perception and preferences related to Korean food of university students in Yanbian, China. Self-administered questionnaires were collected from 306 (124 males and 182 females) students. The preferences for Chinese food (44.7%) and a combination of Korean (32.0%) and Chosun food (12.4%) were similar, and Korean food was more preferred than traditional Chosun food. The main reason for preferences for Korean food was taste. The perception of Korean hot spices and kimchi smell was not good, whereas positive perceptions where held for foods made with jang, new Korean food experience and healthiness of Korean food. Awareness of Korean food was in the order of bibimbap, kimchi-bokkeum-bap, gimbap, baechi-kimchi and ttoe-bbokki. Preference order was bulgogi, so-galbi, jang-jorim, dak-galbi and dewaeji-galbil. Meat foods and Korean traditional foods were relatively high, whereas kimchi, ttoe-bbokki and bibimbap were relatively low in terms of preference. More female than male students preferred Korean food, and the perception of new food experience and healthiness of Korean food were positive. Moreover, both awareness and preference related to Korean food were significantly higher in female than male students. These results can be used as a foundation to prepare a localization strategy of Korean food to China.

• Journal of the Korean Society of Food Culture
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• v.13 no.2
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• pp.97-105
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• 1998

The purpose of this study was to investigate the understanding, the perception, and the preference of Korean traditional food in 487 middle school boys and girls living in urban and rural areas. The students got 6.66/10 points in the knowledge about Korean traditional food. The girl and the student from nuclear families got significantly higher scores than the boy and the student from extended families respectively. Most of the students(95%) responded that Korean traditional food must be in succession and be developed because it suits Korean tradition of our own and our tastes. However, Korean traditional food must be improved in cooking process to more convenient way and in tastes. Especially students in urban area emphasized cooking process, and students in rural area emphasized tastes. Many students(80%) answered that the households may play the most important role in succeeding and developing Korean traditional food. Most of students(82.5%) thought that the Korean traditional food needs to be made fast food because they need to take it more easily. However, hygiene, taste and nutrition have to be considered. Pulgogi, Mandoo, Rice, Ddeokgook, Chabchae are highly preferred foods while Torantang, Mookuen-Namool, Jutgal, Jeonyoouh are poorly preferred. Some students had never tasted Shinseonro, Goocheolpan, Torantang, Chokpyun and Pyunyook.

• Journal of the Korean Home Economics Association
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• v.39 no.6
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• pp.15-24
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• 2001

The purpose of this study was to investigate the perception and preference of Americans residing in Korea for Korean traditional food. Out of 250 questionnaires, 95 respondents were taken. Most of the respondents (96.8%) were experienced in eating Korean food in Korea and 66.3% of them were experienced in eating Korean food in other countries except Korea. On the appearance and color of Korean flood,94.8% and 93.7% of the respondents answered for earth that it was 'Good'. Most of the respondents (95.7%) had much interest in Korean flood. Nevertheless they proposed the improvement in hot and strongly spiced Korean food. The following Korean foods; bibimbap, bulgogi, kalbigui, samgetang, and chapchae were preferred by most Americans. The preference on 11 korean traditional foods was significantly different in gender, age, and period of residence at p<0.05. This study suggests that we need to develop the sauce and seasoning which is suitable for foreigner's taste to improve the popularity of Korean foods. And we also know that foreigners have the trends to avoid selecting the food item which is unknown for them. Therefore, we need to add the information about Korean food ingredient and the cooking method which is not familiar with foreigners on the menu.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.218-227
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• 2016

This study was undertaken to examine the knowledge about food culture and intakes of traditional food in Korean and Japanese elementary school students. In 2012 and 2013, a total of 265 students were surveyed, consisting of 73 Korean fifth graders and 192 Japanese sixth graders. The questionnaire comprised of queries on general items, the recognition and sampling of traditional and celebration foods, the knowledge about the partner country's food culture, and the frequency of consuming the partner country's foods. As a result of this study, the frequency of consuming their own country's traditional foods for Korean children (3.1 out of 5.0 points) and Japanese children (3.2 out of 5.0 points) was similar to each other. Japanese children reported to eat Korean foods (2.9 points) more frequently than those of Korean children to eat Japanese foods (2.4 out of 5.0 points) (p<0.001). However, the Korean children reported to have more experience on given typical Japanese foods than Japanese children reported about Korean foods. Further studies are needed for the perception on traditional foods in Korean and Japanese children. The results of this study can be used as a basic data to succeed and develop traditional food cultures.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.107-115
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• 2006

The purpose of the study was to investigate the perception and the knowledge of the Korean traditional foods in elementary school students. For the investigation, 373 fifth-grade elementary school students in Incheon were surveyed by a questionnaire, and the data were analized by the SPSS 10.0 program. The result showed that 85% of the surveyed schoolchildren showed the interest in the Korean traditional foods. It also revealed that female students are more interested in the traditional food than male students and the children of the career woman are more interested than those of the housewives. As for the motive of their interest, 39.7% of the subjects answered 'through mass media'. Male students and the children of the housewives got the interest through their mother, and female students and the children of the career woman got the interest through their hobby of cooking food. Among the traditional foods, 76.4% of the children designated kimchi as the most proud traditional food. As for the reasons of reducing traditional food use, 39.9% of students responded because of 'not-tasty' and 28.7% of students replied because of 'not enough time to cook'. But 62.2% of the subjects thought the traditional foods should be more used in the future. As for the succession and development of the traditional foods, 33.8% of the subjects said it should be carried out by the family. The basic knowledge score of the traditional foods was 5.78 on a scale of 10, which showed relatively low level. The lower their basic knowledge, the less their interest in the traditional foods was. The samgyetang, ogokbap and bindaetteok were the most perceived traditional foods. The cheonggukjang, nabakgimchi and jindallaehwajeon were the foods they had seen, but the they didnot have heard or seen the others. Among the traditional foods, susugyeongdan, jindallaehwajeon and dasik were more perceived by the schoolchildren in the rural area than those in the urban area. The jindallaehwajeon and dasik were more perceived by female students than by male students. Therefore, in order to make elementary schoolchildren take the traditional foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat traditional foods. The school also should try to establish a cooperative relationship to the family of schoolchilderen and use more Korean traditional foods in the school's meal program. Furthermore, the society's concern and support are necessary and also the role of mass media, which have great influence on children, is important.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.399-410
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• 2002

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.