• 베이커리
• /
• no.7 s.408
• /
• pp.116-117
• /
• 2002

• Culinary science and hospitality research
• /
• v.18 no.3
• /
• pp.137-148
• /
• 2012

The purpose of this study is to compare and analyze the recognition and preference of Korean traditional cookies and Japanese "Wagashi" by consuming patterns and demographic characteristics in order to suggest strategies for promotion of Hangwa, Korean traditional cookies. Consumer questionnaire survey was done to quantify 241 answers for Korean traditional cookies and 249 for Wagashi, and they were used for final analysis, frequency, t-test, One-way ANOVA, and regression analyses with SPSS 12.0. As a result, it was found that there were the differences of recognition by demographic factors and consuming patterns on the preference and recognitions. Especially in the demographic characteristics, there were differences in recognition by age and education levels for hangwa and by age for wagashi. According to the regression analysis, recognition affected preference for hankwa and wagashi.

• 베이커리
• /
• no.8 s.457
• /
• pp.130-131
• /
• 2006

일본에서 오래전부터 제과점 실속 아이템으로 자리잡은 구움과자는 풍부한 맛과 향으로 선물 아이템으로 각광받고 있다. <베이커리>는 지난호부터 일본제과교육의 중심 '동경제과학교'와 함께 구움과자의 기본을 다져보고 있다. 그 두번째 주자로 홍차와 찰떡궁합을 이루는 영국의 대표적인 구움과자 '스콘'을 소개한다.

• 베이커리
• /
• no.4 s.453
• /
• pp.83-85
• /
• 2006

• 베이커리
• /
• no.10 s.423
• /
• pp.96-97
• /
• 2003

• 베이커리
• /
• no.7 s.396
• /
• pp.89-91
• /
• 2001

• 베이커리
• /
• no.6 s.395
• /
• pp.100-102
• /
• 2001

• 베이커리
• /
• no.4 s.405
• /
• pp.126-127
• /
• 2002

• 베이커리
• /
• no.3 s.404
• /
• pp.120-121
• /
• 2002

• 베이커리
• /
• no.8 s.409
• /
• pp.124-125
• /
• 2002