Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Resident survey evaluating the degree of value placed on traditional Korean foods in the Kyunggi and Kangwon areas of Korea

경기${\cdot}$강원 거주민들의 한국 전통음식에 대한 가치도 조사

  • Lim, Young-Suk (Agriproduct Science Division, National Rural Resources Development Institute. NIAST. RDA) ;
  • Kim, Haeng-Ran (Agriproduct Science Division, National Rural Resources Development Institute. NIAST. RDA) ;
  • Han, Gwi-Jung (Agriproduct Science Division, National Rural Resources Development Institute. NIAST. RDA)
  • 임영숙 (농업과학기술원 농촌자원개발연구소 농산물가공이용과) ;
  • 김행란 (농업과학기술원 농촌자원개발연구소 농산물가공이용과) ;
  • 한귀정 (농업과학기술원 농촌자원개발연구소 농산물가공이용과)
  • Published : 2007.02.28
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Abstract

This study was conducted to evaluate the degree of value assigned to traditional Korean foods by residents from the Kyunggi(n=582) and Kangwon(n=189) areas of Korea. We determined the degree of value for 13 items classified as traditional Korean foods by asking subjects to score the items based on a 5 point Likert scale. Based on the total scores, resident in Kyunggi assigned Kimchi the high degree of value. Next was Tteok, then Eum-cheong, Jang, Hankwa, Muk, Bap, Jeon, Namul, and Guk, respectively. In the Kangwon area, the total scores showed that Kimchi also had the highest degree of value, followed by Tteok, Jang, Hankwa, Eum-Cheong, Muk, Bap, Namul, Jeon and Myeon, respectively. The female residents in Kyunggi gave Kimchi a higher degree of value than the male residents'. Also, subjects with overall higher positive perception of traditional foods had a higher degree of value for Kimchi. Relative to age, ther was a trend showing older subjects had a higher degree of value for Kimchi than Younger subjects. In the case of the head of the family, residents of the Kangwon area showed a trend toward a high degree of value for Kimchi. The residents in Kyunggi, compared to the residents in Kangwon, evaluated the Jang food group as inexpensive foods(p<0.05). However, there was no significant difference between the residence areas for the total score of the items. Overall, the resident's evaluation of the degree of value traditional Korean foods increased with increasing age.

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