Awareness and Knowledge on Korean Traditional Food among the Residents in Gyeongju & Pohang Area

경주.포항지역 거주민의 한국 전통음식에 대한 인식 및 지식에 관한 연구

  • Ha, Dong-Hyun (Dept. of Hotel.Convention Management, Dongguk University) ;
  • Kwon, Mi-Young (Dept. of Foodservice Management, Graduate School of Dongguk University)
  • 하동현 (동국대학교 호텔.컨벤션경영학과) ;
  • 권미영 (동국대학교 대학원 호텔관광경영학과)
  • Published : 2009.06.30


The purpose of this study was to investigate awareness and knowledge on Korean traditional food among the residents in Gyeongju and Pohang area and develop and maintain it. 452 copies of a questionnaire were surveyed and analyzed statistically. The research findings were as follows. Firstly, males prefer a la Carte menu while females prefer kimchi, bab(boiled rice) juk(rice-gruel), guksu(noodles) and mandu(dumplings). Secondly, the residents favor kimchi, bulgogi and bibimbab with assorted mixtures. Thirdly, comparing the positive perception of Korean traditional food between males and females, females were more aware of traditional food and informed than males. Lastly, correspondence analysis showed that thirties prefer bab, tang(soup) and guksu while forties gu-i(roast) & jeon(panfried food) with seasonings and fifties kimchi & jang(sauce and paste). Also, high school graduates prefer eumcheong & han-gwa while college graduates bab, tang, and guksu. The residents whose monthly incomes are under W1,000,000 favor bab, tang and guksu, and those who earn over W5,000,000 per month favor kimchi & jang. The higher educational levels and incomes were, the higher qualitative factors were evaluated. Based on those findings, Korean traditional food should be generalized and more kinds of its menu should be developed.