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Awareness and Recognition of Tangpyeongchae by University Students in Chungnam Province

충남지역 대학생의 탕평채에 대한 인식 및 인지도

  • Lee, Kyong Ae (Department of Food Science and Nutrition, Soonchunhyang University) ;
  • Choi, Yoon Jung (Department of Food Science and Nutrition, Soonchunhyang University)
  • 이경애 (순천향대학교 식품영양학과) ;
  • 최윤정 (순천향대학교 식품영양학과)
  • Received : 2015.08.17
  • Accepted : 2015.08.20
  • Published : 2015.08.31

Abstract

This study evaluated the awareness and recognition of Tangpyeongchae by university students in Chungnam province. A total of 416 questionnaires were analyzed using the SPSS software program (version 21.0). The results were summarized as follows. The students compared of food and nutrition majors (59.4%) and non-food and nutrition majors (40.6%). This survey was performed from May 20 to Jun 8, 2015. More food and nutrition major students got better impression after eating Tangpyeongchae than non-food and nutrition majors. Among the students, 59.4% was not aware that Tangpyeongchae was derived from Tangpyeongchaek, and 57.7% didn't know that it was a Korean royal cuisine. Food and nutrition major students knew more of the background story for the dish than non-food and nutrition major students. The corresponding level of recognition for Tangpyeongchae as a dish representing the image of Korea with a combination of the 5 cardinal colors, known as obangsaek was high, at 4.27 and 4.17, respectively out of 5. Over 60% of the students answered Tangpyeongchae's image with the taste of Korea, followed by healthy food, harmony, nutritious food, diet food and tasty food. These results suggest that may have great potential for globalization as a traditional dish with the image and taste of Korea.

충남 지역 대학생을 대상으로 탕평채에 대한 인상, 인지도, 인식 그리고 탕평채에서 연상되는 이미지 등을 조사하였다. 탕평채 섭취 후 인상은 조사대상자의 88.4%가 '보통이다' 이상의 좋은 인상을 받았으며 성별(p<0.01), 전공(p<0.05), 주거형태(p<0.01)에 따라 유의적 차이를 보였고 식품영양전공자는 비전공자에 비해 더 좋은 인상을 받았다. 탕평채에 대한 인지도 조사 결과, '탕평채는 나물의 한 종류이다.'(74.5%) > '탕평책에서 유래한 음식이다' (59.4%) > '궁중음식이다'(42.3%) 순으로 인지도가 낮아졌으며 식품영양 전공자의 인지도가 더 높았다. 대부분의 식품영양전공자는 청포묵, 숙주나물, 미나리, 고기, 달걀, 김을 탕평채의 재료로 인식하고 있었으나 비전공자는 50% 이상이 미나리를 탕평채 재료라고 인식하지 못하였으며 탕평채를 먹기에 적합한 계절로 80% 이상의 조사대상자가 '봄' 또는 '여름'이라고 답하였다. 한편 '한국의 이미지를 나타내는 음식', '오방색을 구현한 음식'에 대해 높은 인식을 보였으며 탕평채에서 연상되는 이미지로는 '한국의 맛'이라는 응답이 63.7%로 가장 많았으며 이 외에 '건강식', '조화로움', '영양이 풍부한 음식', '다이어트식', '맛깔스러운 음식', '고급스러움', '아름다움', '평화로움' 등의 이미지가 연상된다고 하였다. 따라서 탕평채는 한국의 이미지와 한국의 맛이 담긴 대표적 한식이며 아울러 한식을 세계화하는데 적합한 음식으로 여겨진다.

Keywords

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