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A Comparative Study on Cognition and Preference of Korean Traditional Food Classified by Age in Busan (부산지역 주민의 한국전통음식에 대한 연령별 인식 및 선호도 조사)

  • Lee, Jeong-Sook;Kim, Seong-Jin
    • Korean Journal of Community Nutrition
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    • v.15 no.3
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    • pp.351-360
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    • 2010
  • This study was carried out to investigate the Korean traditional foods cognition and preference classified by age in Busan. The survey was conducted from January 2 to March 31, 2008, by questionnaires and data analyzed by SPSS program. The results are summarized as follows: Thirty-four point nine percent of the subjects were interested the Korean traditional foods. Over 40's were more interested in the foods than under 30's. Most of the subjects (65.5%) were proud of the Korean traditional foods and the most proud food was kimchi in all of the subjects. The improvement for Korean traditional foods was indicated as cooking method. There was a significant positive correlation between preference of bab, juk, guksu, gug, jeon-juk-sun, gui-jjim, jigae, jorim, bokeum, kimchi, namul, eumcheong and cognition degree of the Korean traditional foods. Therefore, the understanding of the requirements and preference of the subjects according to age and sex is needed to develop our traditional food.

A Study on the Book "Siuejunsuh" ("시의전서"의 정리학적 고찰)

  • 이효지
    • Journal of the Korean Home Economics Association
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    • v.19 no.3
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    • pp.47-61
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    • 1981
  • The Siuejunsuh is a book of Korean woman's life in the Yi-dynasty which published late in 18 century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in siuejunsuh as following. The staple foods ae Bab (boiled cooked rice) 2, Juk(gruel) 6, Mieum(thin rice gruel) 3, Uee (liquid) 1, D'ockguk 2, Mandu3 Kinds I this book. the side dishes are Guk(soup) 24, Jochi 7, jungol 2, J'im 16, Sinsollo 1, Bockuem 5, Sun 6, Gui 16, Jock 10, jon 12, jorim 7, Namul 14, Sangchae 4, Hyae 17, Joban 2, Nooruemi 1, Sooranpoached egg) 2, Sondae 2, jockpyun 1, Choe 1, Muchim 11, Pyunuk 2, Jockgall 6, Po 9, Ssam 4, Jup 1, Jangaji 27, Kimchi 20, and other 27 Kinds. the desserts are D'ock 41, jabgwa 52, Beverages 17 kinds. the alcohol and frutie liquor are 18 kinds. The seasonings are soybean sauce, Jinjang, red peper bean paste, Zupjang, Dampukjang, Chunggukjang, honey, vinegar, mustard, Yunzup etc. Storage foods are vegetables,fruits and beans etc. There are 62 kinds of table ware and cooking kitchen utensiles, but many of them came to usefulness. 16 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. Thee are many food making terms which are 179 kinds of prepared cooking term, 22 kinds of cutting term and 16 kinds of boiling term. And 20 kinds of expression of taste can be seen in this book. Food serving methods are D'ockiserving method, fruits and dried food serving methode in chanhap (food packed in a nest of boxes) Guksoo serving method, Jock serving method, fruits serving method, Seup serving method etc. Table setting methods ae 9 sets of dinner, 7 sets of dinner, 5 sets of dinner, side table setting, liquor table setting, Sinsollo table setting, food's dab table setting etc.

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A Casestudy on the Eating and the Cooking Spaces of Farmhouse in Suburban Area (서울 근교 농촌주택에 있어서 식사 및 취사공간에 관한 사례 연구 -경기도 용인군 용인읍 삼가 3리 마을을 중심으로-)

  • 윤정숙
    • Journal of the Korean Home Economics Association
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    • v.26 no.4
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    • pp.87-100
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    • 1988
  • The purpose of this study was to investigate the dweller's housing needs through the connection between dwellers' living pattern and space usage. The objectives were (1) to examine how to eat and cook in the eating and cooking spaces, (2) to examine how to alter the original housing, (3) to research the dwellers' housing needs for the eating and cooking spaces, and the changing process of dwellers' housing needs, and (4) to classify the type of eating and cooking spcaces. The results of this study were (1) there were changed in eating pattern of space usage according to the season. The eating activities were a Korean living pattern : sitting on the floor and eating at the BAB SANG. (2) There was a difference in the pattern of space usage and the activity for main cooking and KIM CHI. (3) AN BANG (eating space for winter) as well as MARU (eating space for summer) has changed to a larger space. (4) By the changing of living patterns, BU AUK (a main cooking space ) has showed a various alternations: function, dimension of space, facilities, floor materials and floor level. (5) The dwellers' housing needs for eating space were a multipurpose room, and a dining kitchen of western living pattern (using a dining table and chairs) with the present changing life styles. (6) The dwellers' housing needs for cooking space were a multipurpose room of working area, a seperation of heating area, a western living pattern, a plan of flat fllor level and a dining kitchen. (7) BU AUK of eating and cooking spaces was classified into 4 types: a traditional type, a mixing type, a modernized type, and a western type.

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A Study on the Status of Using University Cafeteria and Preference of Food in Incheon (대학생 학교식당 이용실태 및 식품선호도에 관한 조사연구 -인천지역을 중심으로-)

  • 이강자;변소윤
    • Journal of the East Asian Society of Dietary Life
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    • v.2 no.1
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    • pp.57-68
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    • 1992
  • In order to obtain the information on the status of using university cafeteria and students' preferences, the survey was conducted through questionaires to 434 students(male:195, female : 239) of 8 universities - 2 universities employed dietitian and 6 universities which didn't employ dietitian -through all the area of Incheon from 19th November 1990 to 14th December, 1990. The results obtained were as follows. 1) For keeping temperature of meals until service to students Refrigerator or warming cabinet or putting meals on low flames were used, and the amount for one person was almost decided by rough estimation by experience. All the foods remained were discarded. Also most of the cooking manager's age were from 50 to 59 and almost cooking managers graduated middle school. The fuel to cook was gas or kerosene. Method to disinfect tableware was boiling. 2) In case of the frequency of using university cafeteria, male students used cafeteria more often than female students, and regardless of sex students made use of cafeteria for lunch more than for breakfast and supper. Students also used university cafeteria not employing dietitian more than cafeteria employing dietitian. Disregarding of male, female, cafeteria employing cafeteria not employing dietitian, all students pointed out that main reason for using cafeteria were 'low price' and 'no other place to eat' And minor reasons were ' good taste' and 'meal quality'. On the contrary, the case of not using cafeteria were 'waiting in line' to male students, 'poor taste' to female students, 'waiting in line' and 'no varieties' on the cafeteria which employed dietitian, 'poor taste' and 'poor hygienes' on the cafeteria which didn't employ dietitian. 3) Considering of the preferences of menu, both male and female students liked "Bibim Bab" And male students prefered meals which contained broth both but female students prefered a light meals. 4) the difference of preferences showed that female student's preferences were high at all foods, and the preferences of fruits were high for both students. In detail, male students liked port, liver and small intestine of cattle, oyster and beans boiled in soysauce. But female students likde milk, yogurt and cucumber.

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Environmental Adaptation of Tall Fescue varieties in Mauntainous pastures VI. Varietal Differences in seasonal produntion (Tall fescue 품종의 환경적응성 VI. 계절생산성의 품종간 차이)

  • 이주삼;한성윤;조익환
    • Journal of The Korean Society of Grassland and Forage Science
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    • v.14 no.3
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    • pp.195-200
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    • 1994
  • This experiment was undertaken to study the relationship between dry weight of plant(DW) and yield components. varietal differences in seasonal production at each of three cutting. and to classiQ them into some patterns of seasonal production in tall fescue varieties. The varieties examined were Barvetia. Fuego, Demeter. Safe, Barcel. Forager, Johnstone. Enforcer and Stef. The results obtained were as follows : 1. The Fuego and Barcel with high number of tiller per plant(NT) which had more dry wieght of plant(DW) than those of varieties with low number of tillers per plant(NT) at each cutting. 2. The dry weight of plant(DW) in 1st cutting indicated positive significant correlation with the number of tillers per plant(NT) and dry weight of a tiller(WT). But there was only positive correlation between the number of tillers per plant(NT) and dry weight of plant(DW) in 2nd and 3rd cutting. 3. Mean relative yield of each cutting were 3 1 %. 29.7% and 39.3% in 1st. 2nd and 3rd cutting, respectively. 4. Tall fescue varieties could be classified into 3 different seasonal growth patterns according to their mode of relative yield at each cutting. Barvetia, Fuego, Johnstone. Enforcer and Stef belong to the group of ABA with high relative yield in 1st and 3rd cutting. Demeter, Safe and Forager belong to the group of CBA with relative yield increased linearly up to 3rd cutting. And, Barcel belong to the group of BAB with high relative yield in 2nd cutting.

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A Study of Use of Sesame and Sesame Oil in Traditional Korean Cuisine (한국음식에서 참깨와 참기름의 전통적 이용)

  • Han Bok-Jin
    • Journal of the East Asian Society of Dietary Life
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    • v.15 no.2
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    • pp.137-151
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    • 2005
  • It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

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Preliminary Study on the Establishment of Proper Portion Using Consumed Size and Food Preference of Frequently Served Meals in the Elementary School Lunch Program in Inchon - 1 . A Study on Food Preference of Frequently Served Meals in the Elementary (인천시 초등학교 급식에서 자주 제공되는 음식의 기호도와 섭취량에 따른 1 인 적정량 설정을 위한 기초 연구 - 1 . 인천시 초등학교 급식에서 자주 제공되는 음식의 기호도 조사)

  • Lee, Yun-Ju;Jang, Gyeong-Ja
    • Journal of the Korean Dietetic Association
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    • v.4 no.2
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    • pp.123-131
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    • 1998
  • The purpose of this study was to evaluate the preference trend of frequently served meals in the elementary school lunch program. Therefore, this evaluation was surveyed on frequently served meals in the elementary school lunch program in Inchon. Also, this study was surveyed on food preference using questionnaire including frequently served food items. Statistical analysis of data was completed using SAS program. The results of this survey was as follows: 1. Freqrenctly served foods were 56 food items including 5 boiled rice, 3 one course dishes, 10 soup & pot stewes, 10 fresh & boiled salads, 8 stirred fries, 7 stewes, 6 grill & fries, 3 kimchies and 4 desserts. 2. Students liked barley bab more than the other kinds of cooked rice. One course dishes were preferred most by the subjects. Among soup & pot stewes, fermented soybean paste stew showed lower preference than the other kind of stewes. Among fresh & boiled salads, fruits salad was the most favore, whereas, root of bellflower salad was the most hated. Among side-dishes by different preparation method, stir fries, stewes, grill & fries, kimchies, dessert were prefered most by the subjects. There were significant difference between male and female students for most given foods except soup & pot stewes. Female students showed higher preference for most given foods except fresh & boiled salads, kimchies, dessert than male students.

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The Study of Dietary Culture in East Cot Area in Kyungpook Province (II) - for Sacrificial Rites Foods - (경북 동해안 지역 식생활 문화에 관한 연구(II) - 제례 음식 -)

  • Yoon, Suk-Kyung;Park, Mi-Nam
    • Journal of the Korean Society of Food Culture
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    • v.14 no.2
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    • pp.83-102
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    • 1999
  • The several sacrificial rites foods in east coast areas Kyungpook province, Pohang, Youngduk, and Uljin, were surveyed. For the anniversary menorial service, the food items in these reas were mainly rice(Bab'), soup(Guk'), stew(Tang'), fruits, neats and fishes, alcohol which are the typical food items for any other area in Korea. In this east coast area, the seaweed was used more often than in inner land area for this rite food. Four kinds of rice cake(Ddeok' or Pyun') were surveyed for this rite. For the baked food item(Geuk'), the fish squid and the Alaska pollack were used frequently for Geuk'. For the fruits dishes, 3 items were the basic. Tang' which was made with the various fishes, were used very frequently. For the religious memorial service for god to guard the household, the displayed food items were different from depending on the type of the god to guard the household, however, the general display of the food items was almost the same as in land area. For the winter sacrificial rite, the boiled rice(97%) and Bakpyun' was used mostly for the Ddeok'. For the Guk', bean sprout was used mostly, however, the seaweed soup was also used(7%). The fish Tang' was the most used one(35%). For young-deung-je', which implied th safe guard of the household, most of the food items are similar to those of the normal sacrificial rite, however, the fishes which were not fishy were used. The housekeeper arranged the rite to catch a large amount of the fishes and to hope the wellbeing of the household, Poong-yer-je is so called as Byul-sin-gud'(a practice of an exorciser). The food items for this Poong-yer-je' were almost similar to those of the winter sacrificial rite, however, Geulpyun' was mostly used for the Pyun'. In addition that, the red-bean Si-ruddock', Baekpyun', and Yung-ddock'(a dragon cake) were used for this rite, At the end of the sacrificial rite, Yong-ddock' was served to the dragon king which was believed in sea.

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A Bibliographical Study of Korean-Food Terms (한국음식용어(韓國飮食用語)의 문헌적(文獻的) 연구(硏究))

  • Lee, Sung Woo;Kim, Kyung Jin;Lee, Hyo Gee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.12 no.2
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    • pp.150-175
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    • 1983
  • The paper is to classify the terms of foods, wines, relish(komyungs), seasonings and cooking processes in Korean cooking books. The results of this study are follows : The dishes which were made from cereals are Bab(boiled cooked rice), Juk(gruel), Miuem(Thin rice gruel), Noodle, Sujebee, Mandu(Pyun su, dumpling), D'ockuk, Pumbok, Yaksik, D'ock(Korean rice cake) etc. The terms of side dishes are Tang (Kuk, Kaeng), Chigae(Jochi Kamjeang, Jijimee, Tugari, Wakjeoji), Jim(Jeung), Sun, Jungol(Abok jaeng ban, sinsulro, punggujigol), Bockum, Kui, Jorim, Cho, Jun(Jijim, Jeenya, Puchigae, Bindae-dock, Nureumi) Jeok(San-jeok, Nuremjeok, Jijimnureumjeok), Hoe (Saenghoe, Sukhoe, Kanghoe, Sujeonghoe, A chae), Mareum chan (Po, Jaban), Changachi (Jangkwa, Sukchae (namul)-Japchae, Kyujachae), Muchim, Sam, Tuigim, Pyunyuk, sundae, suran, Jeockal (Sikhae), Jockpyun, Mal-i, Jihi, Kee, Pojeok, Gimchi etc. The kinds of Jabgwas are Kangieong(Sanja), Yumilgwa, Suksilgwa, Dasik, Jeonggwa, Yeocgangjeong, Gwapyun etc. The kinds of beverages are Hwachaes and Teas. The terms of the wines in Korean cooking bok are 173 kinds. There are 21 kinds of Relish(komyung). There are 12 kinds of Jang, and the terms of the seasonings are as follows: mustard, cinammon, pep per, powder of peppers, powder of sesame, honey, garlic, ginger, sugar, salt, vinegar, syrup, yunjeup, jochung, sesamol-oil, chojeckuk, sesame, greet-onion, powder of black pepper, oil etc. There are 547 kinds of prepared cooking terms, 36 kinds of cutting terms and 34 kinds of boiling term in food making terms.

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Contamination Level and Dietary Intake of Total Mercury in Common Restaurant Meals of Seoul Area (서울시내 대중식사중 수은의 오염실태 및 총 섭취량 평가)

  • Lee, Mi-Gyung;Lee, Su-Rae
    • Korean Journal of Food Science and Technology
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    • v.21 no.2
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    • pp.276-282
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    • 1989
  • To investigate the contamination level and total dietary intake of Hg in common restaurant meals of Seoul area, 125 samples of 5 typical meals were collected and determined for their total Hg contents by flameless atomic absorption sepctrophotometry. The average concentrations of Hg were 0.186ppm in drained residues and 0.007ppm in fluids, in which two samples yeukkye-jang and bibim-bab from two sites showed such a high level of 20-30 times of mean values. The average amount of Hg per meal excluding the two samples was $79.6{\mu}g$ and it was not significantly different among different meals. The daily dietary intake of total Hg from 3 restaurant meals was estimated to be $239{\mu}g$, which was 5 times higher than the FAO/WHO limit of $42.9{\mu}g$.

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