Recognition and Preference of Korean Traditional Boyangsik

보양식에 대한 인지도 및 선호도

The purpose of this study was to analyse the recognition and preference level associated with the preservation of Korean traditional health food. Self-administered questionnaires were collected from 289 individuals. The data was statistically analysed using I-test as well as the one-way analysis of variance (ANOVA). We studied whether or not respondents had the constitutional cuisine before Ed-comments : Please complete the sentence. Before what?. Twenty-two kinds of Korean traditional foods were randomly selected based on old cookbooks, and then recognition and preference of Korea traditional constitutional cuisine were asked. The tasting experience in the constitutional cuisine affected recognition and preference significantly. The coefficients of recognition and preference were the highest in Junbokjoog ($4.20{\pm}1.00$), Yookgejang ($4.18{\pm}1.03$), Jangagui ($4.05{\pm}1.17$), Origui ($3.97{\pm}1.19$) and Samgeitang ($3.94{\pm}1.15$). Ed-comment : Please check if this value is correct. There are two decimal points. Bosintang ($1.81{\pm}1.60$) showed a low preference compared to high recognition, and was therefore considered to be enthusiasts' cuisine only. It is believed that promoting the greater awareness of Korean traditional constitutional cuisine through the mass media would result in a higher recognition and preference of the same.