• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1061-1067
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• 2012

Rice cake is the most historical food which has been developed from settlement of agriculture and typical traditional food which has manufacture and food historical meaning. Because, the process of rice flour, raw ingredient of rice cake, tells remarkable food processing technology of our nation, and is original form of processed food that we has been taken before agricultural life begun. In this study, contents analysis method is used. Ingredients of rice cakes appeared in "Gyuhapchongseo" glutinous rice 12 times (42.8%), nonglutinous rice 10 times (35.7%), and the others 6 times (21.4%) used as the main ingredients of rice cake. the rice cake separated into 15 types (53.5%) of steamed rice cake, 2 types (7.1%) of pounded rice cake, 3 types (10.7%) of boiled rice cake, 7 types (25%) of sauteed rice cake, and 1 types (3.5%) of the others. it become data for knowing social and dietary culture of the time. And it is for presenting fundamental material of possibility of modern rice cake.

• Korean Journal of Human Ecology
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• v.8 no.2
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• pp.373-385
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• 1999

The purpose of this study was to investigate the difference between generations in awareness and acceptance of the commercial Korean traditional foods. the survey was carried out through questionnaire and the subjects were 316 middle school students and 299 parents of the other students in the same schools. Five middle schools in Chongju, Chungbuk were included. The results were as follow: 1) Students showed higher awareness than adults for cooked rices and much lower for gruels except pumpkin gruel. Difference between generations was existed in the acceptance for Yuk-gae-jang rice, plain rice, abalone porridge, pollack gruel and pinenut gruel. 2) Among soups, students were more aware of seaweed soup and rib-broth than adults and adults were more aware of bone broth than students. Students showed higher acceptance than adults for seaweed soup, Yuk-gae-jang, Gom-tang and rib broth, whereas adults showed higher acceptance than students for pollack soup. 3) Most of one bowl meals were highly known by both students and adults without any specific generation differences. Students liked the best sauteed rice cake and they like sauteed rice cake and Japchae(sauteed noodle with mixed vegetables) much more than adults. 4) There was no generation difference in the awareness of grilled and pan fried foods Grilled and pan fried foods were favored more by students than adults except grilled laver which was highly favored by both groups. 5) Generation difference was appeared in the awareness of Kimchi and salt fermented fishes, especially salt fermented fishes were much more known by adults than students. And also the acceptance of adults were higher than that of students for the most Kimchi and salt fermented fishes.