• Journal of the Korean Data and Information Science Society
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• v.26 no.6
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• pp.1217-1224
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• 2015

The survey and analysis of preferences for temple food known to health promotion and prevention of adult diseases aimed at popularization of the monks living in Daegu Gyeongbuk and Busan Gyeongnam inspections are as follows. Monks have been recognized as healthy food (42.2%), and expected contribution of health promotion, such as prevention of adult diseases in the popularization of temple food (74.7%), it was better traditional cooking method, and recognize improvement of nutritional supplement (36.7%). Also, meat used (68.8%) and ohsinchae (57.8%) were not necessary for popularizing. In particular, difference was statistically significant in accordance with the number of monks that live with sex (nuns) (p <0.01). The results suggest that monks agree with popularization of temple food. However, monks stick to traditional cooking method and not in used meat and ohsinchae.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.53-67
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• 2015

The purpose of this study is to analyze the relationship between characteristics of online word-of-mouth communication regarding medicinal cuisine on value, satisfaction, loyalty and popularization, as well the interrelationship among them, and ultimately to propose a relationship model. The survey design, empirical analysis, hypothesis examination and model application were found to be suitable. The research results are summarized below. First, regarding the characteristics of online word-of-mouth communication, professionalism and proper timing were found to have a positive influence on value and the satisfaction. Second, the value of medicinal cuisine was found to have a positive effect on satisfaction and popularization, but not on loyalty. Overall, stressing the professionalism and proper timing of online word-of-mouth communication increases the value and customer satisfaction of medicinal cuisine, which in turn increases its popularity. In particular, those interested in increasing the popularity of medicinal cuisine should not only be knowledgeable of it, but also post accurate information that details each dishes unique traits and how to properly manage ingredients and cooking methods.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.137-148
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• 2009

This research aims at supplying the basic data for getting the opportunity to understand and take interest in native local foods, seeking the plans for the succession, development and popularization of such foods. It also presents the efficient development direction of native local foods by researching the attitude to native local foods and their importance among the university students living in Busan and Gyeongnam areas. As the results of conducting a cross analysis on the basis of the characters of sex, age, department, and residence periods of demographic characters to survey university students' attitude to native local foods, 38.5% of the respondents said that they have experience of having been interested in them. And the media were the most influential medium to make them get interested in native local foods, and special restaurants for native local foods were most frequently visited to have them. As for the succession and development of native local foods, public relations was the most important factor for promoting them. For the popularization of native local foods, various cultural events and public relations were most needed. As the results of analyzing the importance of native local foods by the demographic characters, there were statistically significant differences according to sex, age, residence period in Busan and Gyeongnam areas.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.154-170
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• 2015

In this study, the real state of local foods was examined targeting Gyeongju citizens to help in developing distinguishing foods and to promote cultural to excellence of local foods widely. Ultimately, this study aims to promote cultural excellence of Gyeongju's local foods widely by examining the kinds of local foods in Gyeonggju area. In addition, current study was conducted to provide basic data of local foods which inherit and develop our precious assets, in order to keep up with the Korean Wave as well as globalization. For this study, a survey was performed with the 274 sample of local food consumers, and analyzed the data using descriptive, cross tabulation analysis, and t-test. Results shown that Janchi guksu(banquet noodles) and Jeonbok juk(abalone rice porridge) obtained the highest awareness and preference when awareness and preference of Gyeongju local foods were analyzed depending on the marital status. Significant implication in the study is that there is a need to develop and promote local foods and open local food restaurants for local residents. More discussion and limitations are suggested.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.17-30
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• 2009

The purpose of this study was to investigate awareness and knowledge on Korean traditional food among the residents in Gyeongju and Pohang area and develop and maintain it. 452 copies of a questionnaire were surveyed and analyzed statistically. The research findings were as follows. Firstly, males prefer a la Carte menu while females prefer kimchi, bab(boiled rice) juk(rice-gruel), guksu(noodles) and mandu(dumplings). Secondly, the residents favor kimchi, bulgogi and bibimbab with assorted mixtures. Thirdly, comparing the positive perception of Korean traditional food between males and females, females were more aware of traditional food and informed than males. Lastly, correspondence analysis showed that thirties prefer bab, tang(soup) and guksu while forties gu-i(roast) & jeon(panfried food) with seasonings and fifties kimchi & jang(sauce and paste). Also, high school graduates prefer eumcheong & han-gwa while college graduates bab, tang, and guksu. The residents whose monthly incomes are under W1,000,000 favor bab, tang and guksu, and those who earn over W5,000,000 per month favor kimchi & jang. The higher educational levels and incomes were, the higher qualitative factors were evaluated. Based on those findings, Korean traditional food should be generalized and more kinds of its menu should be developed.

• Journal of the Korean Home Economics Association
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• v.39 no.6
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• pp.15-24
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• 2001

The purpose of this study was to investigate the perception and preference of Americans residing in Korea for Korean traditional food. Out of 250 questionnaires, 95 respondents were taken. Most of the respondents (96.8%) were experienced in eating Korean food in Korea and 66.3% of them were experienced in eating Korean food in other countries except Korea. On the appearance and color of Korean flood,94.8% and 93.7% of the respondents answered for earth that it was 'Good'. Most of the respondents (95.7%) had much interest in Korean flood. Nevertheless they proposed the improvement in hot and strongly spiced Korean food. The following Korean foods; bibimbap, bulgogi, kalbigui, samgetang, and chapchae were preferred by most Americans. The preference on 11 korean traditional foods was significantly different in gender, age, and period of residence at p<0.05. This study suggests that we need to develop the sauce and seasoning which is suitable for foreigner's taste to improve the popularity of Korean foods. And we also know that foreigners have the trends to avoid selecting the food item which is unknown for them. Therefore, we need to add the information about Korean food ingredient and the cooking method which is not familiar with foreigners on the menu.

• Food Science and Industry
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• v.50 no.4
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• pp.82-91
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• 2017

The purpose of this study was to investigate development and nutrient analysis of traditional food in the Sunchang area. A total 6 kinds of set tables was excavated from storytelling. Among set tables, taste and season food were the best in Sunchang gochujang hanjeongsik and Sunchang arirang season table. Shape color, smell, and commercialization possibility and differentiation were best in Sunchang arirang season table. Mole Ratio of sodium and potassium was 1:1 in Sunchang gochujang hanjeongsik and Sunchang arirang season table. The calcium contents in Sunchang gochujang hanjeongsik and Sunchang arirang season table were higher than other traditional foods. This result indicated that Sunchang gochujang hanjeongsik and Sunchang arirang season table are useful for traditional functional food. Also, it is highly suggested to make a database system about local food and standardization of traditional foods cookery.

• Proceedings of the Korean Society of Computer Information Conference
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• 2019.07a
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• pp.231-232
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• 2019

IoT 산업이 발전하면서, 인간 생활의 3대 요소 중 주거환경 개선을 위한 많은 종류의 스마트 가전제품이 출시되었다. 그 중 스마트 냉장고는 소비자에게 많은 편리함을 제공한다. 하지만 기존에 출시되어져 있는 스마트 냉장고는 아직 스마트폰과 연동되어 다양한 제어를 하는 것이 개발 초기단계에 그쳐있다. 또한 비용적인 부분에서도 소비자가 부담을 느끼게 되므로 이미 출시는 되어있지만 소비자가 사용하기에 대중화되어 있지 않다. 그리고 사용자가 수동적인 제어가 상당부분 필요함으로 판단하여 일반 냉장고와 다를 것이 없다고 판단하였다. 또한 사용자가 장을 볼 때, 이미 구비되어 있는 물품인데도 불구하고 그것을 인식하지 못하여 같은 종류의 식품을 중복되어 구매하는 것이 다반사이다. 또한 음식의 유통기한도 기록하지 않아서 유통기한이 지난 음식을 섭취하고 식중독에 걸리는 일이 종종 발생한다. 이러한 식자재 관리에 대한 피해를 예방하기 위한 연구 과정에서 현대인이 대부분 스마트폰을 사용하고 있다는 사실을 고려하여 터치스크린을 통해 냉장고 안의 식자재를 관리함과 동시에 저장 및 기록할 수 있는 프로그램을 개발하고 추가로 스마트폰에도 동일한 어플리케이션을 개발하여 동시 제어가 가능하도록 설계하였다.

• The Journal of the Petrological Society of Korea
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• v.17 no.3
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• pp.154-165
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• 2008

Rock bowls and pots used in restaurants are one of the popular usages of natural rocks in Korea. Most rock bowls and pots are made of Mg- and Ca-rich amphibolite composed of hornblende, actinolite, tremolite, diopside, plagioclase. Hornblende occurs as prismatic crystal habit, and belongs to Mg-hornblende to tschermakite. Actinolite and tremolite occur as acicular form (aspect ratio $0.10{\sim}0.13$), and ranges 0.65 to 0.90 in Mg/(Mg+Fe) ratio. These acicular actinolite and tremolite are non-asbestos minerals. However to use of rocks containing these minerals as tableware it is needed to regulatory guidelines for stability and utility based on petrological and mineralogical characteristics. Discrepancy of rock occurrence and mineral chemistry between commercial rock bowls and original rocks indicate that most rock bowls are made of uncertain amphibolite in original location. Consequently, there is a potential risk to use inappropriate amphibolites as tableware. Therefore, it is needed to systematically research on geology and biology, and manage commercial rock bowls and pots used in Korean restaurants.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.82-90
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• 2012

This study was conducted to evaluate a take-out food safety perception instrument that could be used by foodservice establishments. A total of 324 responses was collected via online survey, and 299 responses (92.3%) were used for the statistical analysis. Data was randomly split into two groups. Exploratory Factor Analysis (EFA) was performed on the first split-half sample (n=150) to identify a factor structure using standard principal component analysis. EFA revealed three dimensions, titled "Consumer food safety perception," "Take-out food handling," and "Elements impacting on purchase decisions." Confirmatory Factor Analysis (CFA) was performed on the remaining half sample (n=149) using Structural Equation Modeling (SEM). CFA revealed acceptable absolute model fits for three dimensions and excellent comparative model fits for the instrument. These findings propose standardized measures that can be useful in assessing the take-out food safety perception.