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A Study of Residents Consciousness of Local Food Menus Excavation and Development in Gyeongju Areas (경주지역 향토음식 발굴 및 개발에 대한 주민의식 연구)

  • Lee, Yeon-Jung;Kim, Sang-Chul
    • Korean journal of food and cookery science
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    • v.24 no.4
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    • pp.549-559
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    • 2008
  • This study was performed by questionnaire to investigate viewpoints regarding menu excavation and development of native local foods of adults in the Gyeongju area, classified by gender and age. The subject population consisted of 253 citizens(108 males and 145 females) living in Gyeongju. The findings are summarized as follows: The residents highly desired the 'enrichment of service and clean hygiene of local food restaurants', 'active marketing', 'necessity of excavation and development at the present time', and 'development with regional unique characteristics' with regard to the development of the local food choices in Gyeongju, whereas they did not particularly desire 'excavation development of cooking that often is served at family event(birth, marriage, death etc..)', nor 'guidance and enlightenment for many citizens'. The most influential obstacle hindering the development of Gyeongju local food was 'administration support deficiency of connection group agency', followed by 'interest deficiency about local food of restaurant business managers and citizens, different taste of each restaurant', and 'tradition cooking itself is insufficient in Gyeongju'. The most reasonable development menu for native local foods of the Gyeongju area was 'mushroom & beef hot pot(beoseothanu-jeongol)', 'glutinous barley bread(chalborippang)', 'mushroom & bulgogi hot pot(beoseot-bulgogi-jeongol)', 'grilled beef(hanu-sutbul-gui)', and 'grilled minced beef ribs(hanu-tteok-galbi)' in that order. On the other hand, the excavation and development validity scores for 'black goat soup(heukyeomso-tang)', 'gulfweed soup(mojaban-guk)', and 'parboiled octopus(muneo-sukhoe)' were very low.

Difference of holding power of concrete weight used in shellfish shell fishery by its shape characteristics (패류껍질어업에서 사용 중인 멍의 형태적 특성에 따른 고정력의 차이)

  • LEE, Gun-Ho;CHO, Sam-Kwang;KIM, In-Ok;CHA, Bong-Jin;JUNG, Seong-Jae
    • Journal of the Korean Society of Fisheries and Ocean Technology
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    • v.54 no.1
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    • pp.25-31
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    • 2018
  • In this study, the differences of holding power according to the shape and weight distribution of concrete weight used in shellfish shell fishery were investigated through the experiments. To investigate the differences in shape, five bar-shaped concrete weights with the same length and different cross-sectional shapes were produced. The sectional shape of each weight was square, triangle, circle, small cross, and large cross (SQ, TR, CI, CR-S, CR-L). Ten rectangular parallelepiped weights with different bottom area and cross-sectional area were produced. To investigate the differences by the weight distribution, the holding power on the square model (SQ) with six 50 g weights at different positions was investigated. All the holding power was obtained by measuring the tensile force generated when the concrete weight was pulled at a constant speed on the sand. As a result, there were no differences in holding power between the ten rectangular weights. However, the experiment on weights with different cross-sectional shapes showed differences in holding power. The holding power was higher in the order of CR-L > CR-S > CI > TR > SQ. In the weight distribution test, the holding power was higher as the front side of the weight was heavier. Generally, the frictional force is the same even if the shape is different, when two objects have the same value in the weight and the roughness. On the other hand, it seems to have a large impact when the shape of the bottom is deformed in the course of pulling the object. Particularly, the larger the degree of protrusion like cruciform weights, the more the holding power increased while deeply digging the bottom. It is also likely that the holding power increases as the front weight increases.

A Study on Joseon Royal Cuisine through Sachanbalgi of the Jangseogak Archives - Focusing on Royal Birthday, Child birth, Weddings and Funerals- (장서각 소장 사찬발기를 통한 조선왕실의 사찬음식 연구 - 탄일, 출산, 가례, 상례를 중심으로 -)

  • Chung, Hae-Kyung;Shin, Dayeon;Woo, Nariyah
    • Journal of the Korean Society of Food Culture
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    • v.34 no.5
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    • pp.508-533
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    • 2019
  • This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.

A Study on the Utilization of Korean Traditional Food in Gwangju and Jeonnam Area Dietitians - For the Elementary, Middle and High Schools - (광주$\cdot$전남지역 학교영양사의 한국 전통음식 활용실태에 관한 연구 -초$\cdot$$\cdot$고등학교의 비교-)

  • Jung Lan-Hee;Jeon Eun-Raye
    • Journal of the Korean Home Economics Association
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    • v.43 no.9
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    • pp.97-107
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    • 2005
  • The purpose of this study was to investigate the elementary, middle and high school food service utilization of traditional Korean food in Gwangju and Jeonnam Area dietitians, and to provide basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The utilizations of traditional Korean food was remarkable among the dietitians who are elderly, have worked for a long time, are married and in elementary schools. For the elementary, middle and high schools, the utilization of rice was remarkable in Bombop(boiled rice and nuts)(p<.001), Okeukbop(boiled rice mixed with five grains)(p<.001), Potbop(boiled rice and red-bean)(p<.001), Boribop(boiled rice and barley)(p<.01), and Kongbop(boiled rice and beans)(p<.01) The utilization of one-dish meals was remarkable in Kongnamulbop(boiled rice and bean sprouts)(p<.001). The utilization of porridge was remarkable in Hobakjuk(pumpkin porridge)(p<.001) and Potjuk(red-bean porridge)(p<.001). The utilization of noodles was remarkable in Mandu soup(a bun stuffed with seasoned meat and vegetables)(p<.001) and Kalkuksu(cut noodles)(p<.001). The utilization of soup and pot stew was remarkable in Kongnamul soup(p<.001), sagolugeoji soup(p<.001), Calbitang(p<.001) and sullungtang(p<.001), kongbiji stew(p<.01), and soondubu stew(p<.05). The utilization of steamed dish and hard-boiled food was remarkable in green perilla stew(p<.001), fish stew(p<.001) and seasoned and steamed pollack(p<.01). The utilization of pan-boiled food stew was remarkable in small octopus stew(p<.001). The utilization of fried food or grilled food was remarkable in grilled fish(p<.001), bindaetteok(vegetable pancake)(p<.001), fried green pumpkin(p<.001), fried sea food with stone-leek(p<.001) and Buchu fried food(p<.001). The utilization of salad and cooked vegetables was remarkable in spinach salad(p<.001), cucumber salad(p<.001) and Kongnamul(bean sprouts)(p<.05). The utilization of Kimchi was remarkable in Baek kimchi(p<.001), Gat(leaf-mustard) kimchi(p<.001), Youlmu(young radish) kimchi(p<.01) and Oisobaki(p<.01). The utilization of desserts was remarkable in seasonable fruits(p<.001), Kangjung(p<.01), Tteok(rice cake)(p<.01) and Sik Hye(Cinnamon flavored persimmon punch)(p<.01).