• Journal of the Korean Society of Food Culture
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• 제12권3호
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• pp.275-287
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• 1997

The purpose of this paper is to examine the various kinds of recipes of deer and roe deer through classical cookbooks written from 1670 to 1943. The recipes of deer and roe deer are found 31 times in the literature written in classical Chinese from 1715 to the mid-l8th century, which can be classified six groups. Their records are less than other recipes such as beef, chicken, pork, lamb, and dog, but the deer recipe is recorded frequently as four times as the roe deer one The deer were cooked and preserved by the following six ways like large-size drying, drying, boiling, soup, roasting, and gruel, while three ones such as boiling, roasting, and drying were applied to the roe deer. However, there is little difference in recipes between deer and roe deer. In case of deer, boiling and drying were the most popular ones with the frequency of 28%. But the recipes of the roe deer, boiling, roasting, and drying are recorded with the same frequency of 33.3%. The recipes were introduced from China, and had many characteristics different from other kinds of meat, of which most process reflected the mordern cooking scientific aspect. The main ingredients were flesh meat, tail, and tongue and horn was used with uniqueness. Salt, vinegar, oil soy sauce, and the white part of the green onion were used as main seasonings. Alcohol, chuncho, sesame flower powder, and cinnamon powder are frequently added.

• Journal of the Korean Society of Food Culture
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• 제20권2호
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• pp.152-171
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• 2005

This study was to investigate the perception of Korean traditional festival/holiday foods among the housewives in their 20's, 30's, 40's, and 50's residing in Seoul. Out of 350 questionnaires, 282 respondents were results The results were summarized as fellows: The most familial traditional holiday was Seollal on the New Year's Day(100%), and the most favored foods for respective traditional holidays are as fellows: tteokguk, rice paste soup, (98.23%) for Seollal on the New Year's Day; ogokbap, cooked rice mixed with five cereals (98.23%) for Daeboreum on the New Moon's Day of January 15; neuttitteok, zelkova ricecake, (20.64%) for Chopail on Buddha's Birthday; charyunbyeong cake (20.21%) for Dano on May 5; gyesamttang, chicken broth with ginseng, (89.72%) for Sambok, the hottest period of summer; songpyeon, pine cake, (96.45%) for Chuseok on August Moon Festival; patjuk, redbean stew, (98.94%) for Dongji on the winter solstice; and mandu, bun, (16.37%) for Seotdalgeumeum on the year-end day. Most of the respondents said that they ate traditional festival foods in compliance with the traditional manners and customs and that they made such traditional foods at home. They added that they wanted to team more about various recipes of the traditional foods and pointed out that traditional holiday foods had to be modernized in some way.

• Journal of Ginseng Research
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• 제13권1호
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• pp.130-135
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• 1989

The purpose of the present study was to find the preferences of college students and to understand trends in their consumption patterns. This survey was conducted using a questionnaire containing 50 questions answered by 614 sudients of 4 universities in Daejeon and Seoul and the following result were obtained . 1. The majority of students favored coffee, yulmy tea, ginseng tea, and lllack tea in decreasing order. Only 49.0% of the students believe that ginseng was beneficial to the human life as a health, fond . 2. 54% of the students had experience in taking fresh ginseng and 68% had used in white ginseng. 3. Their expectations for the efficacy of ginseng were as remedies for hang-over syndrom, high blood pressure, heart trouble, liver trouble, and gastronic trouble, in decreasing order. 4. Most of the students took soup made by adding ginseng to chicken broth (SamGyetang) when taken ginseng. 5. The percent of students who had taken coffee was 97.7%, whereas only 48.3% had used processed ginseng products. The female students especially disliked ginseng tea. 6. The preferences of the students indicate that the likelihood that they will be major consumers of ginseng in the future is very low.

• Journal of the Korean Society of Food Culture
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• 제11권5호
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• pp.651-661
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• 1996

Algeria is located at the Mediterranean coast of north Africa, 90% of its population is concentrated in the coastal area which is mainly devoted to agriculture. Highland steppe and vast desert climate have determined its food culture. Long arab domination has influenced food of Algeria which has also undergone certain impact of Spanish, Turkish and French occupation. A variety of agricultural products, vegetables, fruits, spices and herbs have determined cooking method and food combination of Algeria. It use neither pork nor alcohol. Its main food consists of bread made from wheat flour and couscous cooked with semoule, Mechuwi, roast lamb and chorba, mixed soup are also typical foods of this region. For climatic reason lamb and chicken are prefered. Energy efficient method is applied to cooking through using oil for saute and water for boiling. Under european influence, Algerian salad used dressing for leaf vegetables, root and other kind vegetables were boiled. Serving with cake and cookies as dessert may possibly be the influence from the French occupation. The cake and cookie are made of wheat flour or other grain flour and take a specific form to be fried sweet with honey. Herbs and spices are widely used in cooking which are easily cultivated in household: mint, basil, rosemary, bayleaf, thyme, sage, fennel, marjoram, coriander, celery. Garlic, onion, piment, red pepper, cinammon are also widely used in an ordinary cooking. Reasonable food combination and economic cooking method could be subject of Algerian food study.

• Journal of the Korean Society of Food Culture
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• 제21권6호
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• pp.670-678
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• 2006

The objectives of this study were to develop calcium enriched menu for the aged and to investigate physicochemical characteristics and consumer acceptances of the menus. four kinds of the menu were developed with emphasis on calcium enriched food materials of red pepper leaves seasoned vegetables for menu1, shrimp for menu2, anchovy for menu3, seaweed for menu4. one portion of calorie, polysaccharide, protein, fats and calcium for the aged were calculated as 567kcal, 92.8g, 21.3g, 12.6g 223.1mg, respectively based on the recommended daily allowances for adults. Calcium content increased in the lowest value of all(p<0.05). The hunter lightness(L) values of barely rice in menu 1, radish soup in menu 1, chopped roast chicken in menu 4 and radish salad in menu 2 had significantly the highest values of all(p<0.05). The calcium enriched menus for the aged were successfully developed and these data could be used as basic informations for the improvement in health and life of the aged.

• Journal of the East Asian Society of Dietary Life
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• 제25권5호
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• pp.739-751
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• 2015

This study investigated the table settings used in Bul-chun-wi sacrificial rituals in Sangju, Gyeongpook Province. This study took place from May 2014 to April 2015 and incorporated field research and literature review. The subjects of the study were Sojae jongga (family head), Wolgan jongga, Ubook jongga and Ipjae jongga. There were four rows in the table setting of the Wolgan, whereas there were five rows in the other jonggas. In row 5, there were fruits, seeds and confections. In row 4, there were vegetables. In row 3, there was tang (stew); in row 2, juk (steamed meats or fishes) and pyun (rice cake); and in row 1, meh (boiled rice), geng (soup) and myun (noodles). The common food setting was arranged in the order of meh, geng, myun, ganjang (Korean soy sauce), poh (dried meat/fish), chimchae (water kimchi), dates, chestnuts, pears, persimmons, walnuts, bracken, bellflowers, croaker, pyun, and ssam (rice wrapped in lettuce leaves). Ubook jongga had the most number of stews at seven. Sojae and Ipjae jongga each had five stews, and Wolgan jongga had three. The smaller Wolgan jongga had gehjuk (boiled chicken), uhjuk (steamed fish) and yookjuk (boiled meat) arranged in a neat pile on one dish used for rituals, whereas Ubook jongga had gehjuk, uhjuk and yookjuk arranged separately. Sojae and Ipjae jongga had gehjuk arranged separately while yookjuk and uhjuk were arranged as dojuk (gehjuk, uhjuk, yookjuk). The uhjuk was arranged separately. In Wolgan jongga, po was arranged on the right while in the other jonggas, it was arranged to the left. For raw meat Ubook jongga, raw mackerel; Ipjae jongga, raw croaker, and Sojae jongga Yukhoe (beef tartare) were set. However, pork, chicken and croaker were cooked. Other ritual food were used in seasoning and boiling. In the geng Wolgan and Ipjae jongga used miyeokguk (seawood soup), whereas Sojae and Ubook jongga used tangguk (meat soup with vegetables). For the ritual food, most jongga ordered yoogwa, yakgwa and bonpyun as one part, rice cakes (steamed rice cake, glutinous rice cake, jeungpyun, gyungdan), and jehju (alcohol). The other ritual food was prepared on the day by jongga.

• Journal of the Korean Society of Food Culture
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• 제26권5호
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• pp.478-489
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• 2011

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

• Korean Journal of Community Nutrition
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• 제8권6호
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• pp.901-909
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• 2003

This study was conducted to devise a scheme for the development of foods designated as Yookmee (“6 dishes), which are representative food of Daejeon area. The Yookmee consist of Seolleongtang(ox bone soup and boiled rice), Samgyetang (chicken stew stuffed with glutinous rice and ginseng), Dolsotbap (boiled rice mixed with vegetables), Goojeukmook (acorn jelly), Sootgol-naengmyeon (cold buckwheat noodles with broth) and Daecheongho minmulgogi-maeuntang (spicy hot freshwater fish soup). A questionnaire was developed and administered by means of an interview regarding the subjects' recognition of and preference for the six dishes, their usual eating places and eating frequencies, the need for some standardization of recipes and for nutrition labeling including serving sizes and nutrient content. The total number of subjects who participated in this study were 328 (male 112, female 216) living in Daejeon. The subjects who were aware of the presence of Yookmee were more in their thirties or older (15%) compared to those in their twenties (9.6%) The percentages of the subjects who recognized the Yookmee as the representative foods were twice among those in their thirties (over 60%), as compared to 31.5% in their twenties (p<0.001). Samgyetang was one of the favorite foods of all the Yookmee among those in their twenties and Goojeukmook was the favorite for all the other age groups. The incidence of those eating one of Yookmee more than once a month was 51.5% in all the age groups, but the intake frequency was lower among those in their twenties (43.8%). The percentage of those who recommended Yookmee as a food for guests was the highest among those in their fifties (54.7%). The first reason why the subjects do not recommend these foods was because they were unfamiliar with Yookmee; among those in their thirties and forties the 2nd reason was because it is not much enough in quality or quantity to be served as a food for guests. Over 60% of the subjects felt the need for standardization of Yookmee, recipes for especially those in their fifties did feel the needs (92.5%). Furthemore, regarding labeling of sowing sizes and nutrients contents, over 80% of the subjects wanted these, and this desire tended to increase with age. From these results, it seems reasonable to accept Yookmee as the representative foods of Daejeon, despite the fact that many people do not yet currently do so. Since most of the subjects (85.4%) partake Yookmee outside of their homes, it is recommended that efforts need to be expanded on enhancing the nutritional quality, the taste and the quality control of Yookmee by standardizing the recipes, labeling the serving sizes and nutrient contents, and providing educational and publicity programs.

• Science of Emotion and Sensibility
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• 제17권3호
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• pp.15-28
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• 2014

This research was performed to identify the components and types of comfort foods and to verify gender differences on choosing comfort food in various emotional states. The total of 425 Korean college students participated in this study. The results are as follows. First, most students rated foods that give warmth and relaxation, foods that are reminiscent of happy memories, food that tastes good, were rated as types of comfort foods. On the other hand, external condition and fast food were less likely to be rated as a comfort food. Second, male students reported meat dishes, stew or soup, and alcohol as comfort foods whereas female students reported stew or soup, fruit or vegetable, and meat dishes as comfort foods. Third, the students chose different comfort food in different emotional states. In negative emotions, most students chose alcohol, chocolate, hot (spicy) food, and drinks as a comfort food. But in positive emotions, most students chose chicken as comfort foods. While male students chose alcohol as high ranking comfort food, female students chose various foods as their comfort food. The limitations of this study and suggestions for future studies were discussed.

• Korean Journal of Poultry Science
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• 제41권1호
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• pp.53-59
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• 2014

To evaluate the meat quality differences of Korean Native Chickens (KNC) available in Korean market, the physicochemical and sensory characteristics of a broiler and two KNC (HH and WD breed) were analyzed. The fat content of KNC WD breast meat was higher than that of KNC HH. The breast and thigh meats of KNC HH had higher $L^*$ and $a^*$ values than the broiler or the KNC WD. WD meats showed greater DPPH radical scavenging activity and higher pH values than the HH. For the fatty acid composition, there was no significant difference in total content of the saturated fatty acids among chicken breeds (p>0.05). KNC had greater content of polyunsaturated fatty acids, especially arachidonic acid (20:4) and DHA (22:6), compared with the broiler. KNC WD meats had higher composition of linolenic acid (18:3) than the KNC HH. For sensory evaluation, the WD breast meat showed higher taste and tenderness scores than the HH. On the other hand, the soup made by broiler had higher taste scores than the KNC. The breast and thigh meat from two KNC breeds showed different quality parameters that may come from the differences of genetic attributes, feed, and production strategy between two breeds.