• Journal of the Korean Society of Food Culture
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• v.3 no.3
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• pp.281-292
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• 1988

It is aimed to survey the housewive's interest and understanding on the Korean traditional dishes in relation to the importance and the significance of those dishes in the Korean traditional folk ceremony. Questionnaires were distributed to and answered by 667 housewives ranging from the the mother of kindergarden children to the mother of seniors in the university. Some of the significant findings and speculations derived from the analysis of data are summarized as follows: 1. About 90% of subjects have taken the knowledge on cooking the traditional dishes from their mothers and their grandmothers. And they have had many opportunities to known about traditional dishes through the home life education. 2. The kinds of the Korean traditional dishes which are used often at the folk ceremony are Tto k(Korean rice cake), Shikhae (fermented rice fruits punch), Sujong Kwa (persimmon fruits punch), Whachae(flower, fruits punch) etc. 3. About two thirds of the subjects have a little knowledge about Korean traditional special menu for the Korean folk ceremony, however, most of them observe New York's Day, Chusuk (The Korean Tranks giving Day), Dongji (The winter solstice), and Deborum (The 15th of the January on lunar Calender). 4. About 74% of the subjects use Korean traditional foods when they have Korean traditional folk ceremony. But there is a tendency to use nontraditional dishes among young housewives. 5. More than 73% of the housewives agree to the idea that Korean traditional dishes have to be succeeded and developed. 6. Most of the housewives think the Korean traditional folk ceremony is important and they are willing to make Korean traditional foods on the occasions, but they also think the ceremony must be rather simplified.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.543-555
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• 2008

This study investigated elementary school students' perception, preferences, and intake of Korean traditional foods, focusing specifically on kimchi, tteok (rice cake), and eumcheong (beverage) varieties; and compared them by gender, living with grandparents, mother's occupation, and meal preparation by the grandmother. The subjects were 287 6th grade elementary school students in Busan. The results were as follows: 80% of children were interested in Korean traditional foods. 40% believed that their intake of Korean traditional foods was decreasing because these foods were not palatable to them. The majority of them, however, said they would continue to eat Korean traditional foods as they had done (54.7%) or eat more than before (36.6%) in the future. The children thought that Korean traditional foods were rich in nutrition and good for their health. The children had the highest preference for Baechu-kimchi among varieties of kimchi, and they had high preferences for Songpyeon, Galaitteok, and Injulmi. They had high preferences for Sikhye, citron tea, and adlai tea. Over 80% reported consuming Baechu-kimchi and Kkakdugi three to four times per week. They had eaten Injulmi the most frequently among the tteoks, while over 80% had eaten the other types of tteok only once or twice per month. Adlai tea, citron tea, and Sikhye were drunk more than once per week. In general, we noted no significant differences in the children's perceptions, preferences, and intake of Korean traditional foods by gender, living with grandparents, mother's occupation, and meal preparation by grandmother, with the exception of several items. The students had a very positive perception of Korean traditional foods. They had higher preferences for and had more frequently consumed the more familiar Korean traditional foods. It is therefore suggested that if the children had opportunities to experience Korean traditional foods more frequently and variously at home or in restaurants, they would appreciate Korean traditional foods even more, and develop higher preferences for these foods.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.88-101
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• 2003

There is difference between European Cuisine and Korean Cuisine in various ways. In order to advance Korean Food into European Market, we should understand well European food-culture and food-custom. There are several process for push into the European Market. First, we inform European like that Korea traditional food (repast tool, the interior of Korean restaurant, traditional music, food-sequence, service method etc.). Second, we can introduce them ' Korean Fusion Food ' and that Korean Cuisine is ' Health foods '. For globalization of Korean Cuisine, we must understand exactly European market situation and know well the field law and tax system for business. Next, we establish the prior plan to supply with Korean food material till faraway region.

• Journal of the Korean Home Economics Association
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• v.38 no.11
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• pp.13-30
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• 2000

The purpose of this thesis is to find out the spiritual cloture inherent in outward elements of Korean traditional costume. For this purpose, the ‘Po(袍)’of the Chosun Period is decided as an object of this study. ‘Po’, which has been one of basic elements of traditional costume from ancient times, contributes to complete the attire and shows the courtesy most apparently. In addition, ‘Po’profoundly contains the spiritual culture of our own because it symbolizes the social status system and customs of the days. The spiritual culture incorporated in the traditional Po of Korea is examined by the study of the thought of Yin and Yang, and Five Elements, Taoism, Han(韓) and the aesthetic characteristics of Korea.

• The International Journal of Costume Culture
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• v.4 no.1
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• pp.9-17
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• 2001

The purposes of the study are to find out the effect of clothing colors on perception of stimulus ages, occupations and images using stereotyping and color vision theories. The research method is a qualitative study and materials developed for the study are a set of stimuli and open-ended responses. The subjects were 1138 undergraduate students in Taejoen city, Chungbuk province. The data is analyze using content analysis, supplementary frequency and χ²analysis. The results are as follows : 1) The colors in Korean traditional costumes affected on the wearer's age perception : The red ensemble give the wearer the youngest look while the gray give the oldest look. 2) Mono-color ensemble wearers tend to give older look than bi-color ensemble wearers. 3) The chima colors and the jogori colors have similar impact on the wearer's age perception. 4) On image perception the jogori colors have more impact than the chima colors. 5) The colors in Korean traditional costumes are the clues to estimate the wearer's occupation.

• The International Journal of Costume Culture
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• v.4 no.1
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• pp.34-43
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• 2001

This study is to analyze the dress symbolism described in the traditional Korean narrative focusing on the psychological side. As a result of the analysis, human nature and personality were characterized as following : integrity and feminine modesty among others. These characteristics prove that human nature and personality are symbolized by dress. Through protagonists'dress in the traditional Korean narrative, the quality and price of texture, attire, clothing selection according to the situation, appearance in dress, grade of interest towards costume, and behavior that accompany the costume, it was symbolically expressed the personality of the person who wear the dress. Feeling and psychological state were represented by joy, anger, affection, and hatred. Also, it was observed that the feeling and the psychological state are symbolized through the costume ; however, these two characteristics are symbolized not only with costume itself but also with the behavior that accompanies the situation and costume. The latter were considered more important factor than the former.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.375-382
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• 1989

About 760 papers and patents of the traditional fermented food in Korea were collected which were published during 1917-1988, and then the papers were classified, outlined and reviewed. Study of traditional fermented food was about 10% of total study on Korean Foods, and that of alcoholic beverage was 50%, soy sauce and related product was 30% and kimchi was less than 20% of total study of traditional fermented foods. Though considerable amount of studies were accomplished before the World War II, but a few study was accomplished during the Korean war. The research activity is, hitherto, increasing gradually, but the systematic studies were rarely done. The studies to be investigated were processing quality of raw materials, classification, standardization, sensory quality of the product and so on.

• Journal of Korean Home Economics Education Association
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• v.19 no.2
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• pp.153-170
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• 2007

The purpose of this study was to find out the way to activate the Education of Korean Traditional foods and culture from middle school subject, Technology and Home Economics Education. We investigated the middle school students' perception and needs for the Education of Korean Traditional foods and culture in their educational curriculum. This study was carried out by using a self-administered questionnaire and 600 middle school students in Gyeonggi province were participated. Most of subjects took the Education of Korean Traditional foods and culture as a part of Technology and Home Economics Education. They recognized that this lecture is necessary and effective, since it is of great help to their life. However, lecture was descriptively given by teacher and not actively participated by students. Therefore, students requested for more practical methods of teaching and learning. They also desired that the education should comprise what will be helpful in a real life. These results suggested that current teaching and learning methods should be corrected and complemented in such a way as to reflect relevant contents and learners' demands which are useful in a real life, so that the Education of Korean Traditional foods and culture may be conducted through middle school subjects of Technology and Home Economics Education in an effective way at school.

• Journal of Families and Better Life
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• v.21 no.5
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• pp.155-170
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• 2003

This paper will provide a basic analysis of traditional wedding artifacts as they appear on museum websites and their value for scientific research. The results of this study are as follows: 1. There were a total of 115 wedding artifacts(72 written documents related to weddings, 43 marital items) on the website of a museum. Most of them were related to the latter half of Cho-sun Dynasty. From these artifacts, we may understand the culture surrounding wedding during the transitional period from the Cho-sun Dynasty to modem time. 2. By analyzing such wedding artifacts, we can supplement existing methods of study such as literature research and case histories. In this way, we may better understand the history and culture of weddings. 3. In order to gain a deeper understanding of the culture of weddings we need to adopt a more interdisciplinary approach of wedding artifacts.

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.1-7
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• 2006

The purpose of this study was to identify the perceptional patterns of Korean traditional food for China-Korean housewives in Yanbian area and to compare the preference for traditional food of Korean national holidays between the perceptional patterns. Data were collected from 261 China-Korean housewives in the Yanbian area and cluster analysis was used. The results revealed two different patterns, i.e., tradition-oriented vs. modem-oriented. Descriptive statistics showed that perceptional patterns were likely to vary depending on socio-demographic background. Also, perceptional patterns were significantly related with the preference of traditional food of national holidays i.e., new years day, first full moon of January, thanksgiving day, han-shik (the 105th day after the winter solstice), and dong-gi (the coldest winter solstice). Similarities and differences in perceptional patterns as well as preference of traditional food of national holidays were discussed, and future implications for food nutritionists and Asia marketers were provided.