• Journal of the Korean Society of Food Culture
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• v.20 no.2
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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 the Korean Society of Food Culture
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• v.29 no.3
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• pp.240-249
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• 2014

In terms of awareness of Korean traditional food, elementary students are most affected by their parents. The objective of this study was to analyze upper grade elementary students' parental awareness and preference of Korean traditional foods in the Chungnam Area. In a survey of 126 parents, 58% of subjects were interested in Korean traditional foods, but there was no significant difference according to age. About 87% of parents thought that inheritance of knowledge on Korean traditional foods was needed. The reasons for inheritance of knowledge on Korean traditional foods were 'To stick to style of Korean traditional foods' (68.2%), 'Palatable' (21.8%), 'Education for children' (6.4%), and 'Beautiful and fine custom' (3.6%). The awareness point of 'Korean traditional foods are easy for cooking' increased with increasing age (p<0.01). In all age groups, subjects highly recognized that Korean traditional foods are good for health. There were significant correlations between overall preferences for Tteok and Hankwa (r=0.351, p=0.001), Hankwa and Korean traditional drink (r=0.374, p=0.001), and Korean traditional drink and Tteok (r=0.406, p=0.001). As a result, preferences for other items also increased when preference for one of the three traditional foods increased. Therefore, education on Korean traditional foods is necessary in order to satisfy parental preferences.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.218-227
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• 2016

This study was undertaken to examine the knowledge about food culture and intakes of traditional food in Korean and Japanese elementary school students. In 2012 and 2013, a total of 265 students were surveyed, consisting of 73 Korean fifth graders and 192 Japanese sixth graders. The questionnaire comprised of queries on general items, the recognition and sampling of traditional and celebration foods, the knowledge about the partner country's food culture, and the frequency of consuming the partner country's foods. As a result of this study, the frequency of consuming their own country's traditional foods for Korean children (3.1 out of 5.0 points) and Japanese children (3.2 out of 5.0 points) was similar to each other. Japanese children reported to eat Korean foods (2.9 points) more frequently than those of Korean children to eat Japanese foods (2.4 out of 5.0 points) (p<0.001). However, the Korean children reported to have more experience on given typical Japanese foods than Japanese children reported about Korean foods. Further studies are needed for the perception on traditional foods in Korean and Japanese children. The results of this study can be used as a basic data to succeed and develop traditional food cultures.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.27-35
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• 2000

This study intended to find out what the male and female university students in Kyung-book area think about Korean traditional foods, how much they use them, and how their life styles affect their estimates on traditional foods. They evaluated the aspects of traditional foods highly in the order of nutrition(6.07), taste(5.96), appearance(5.40), color(5.33), preservation after cooking(4.82), cost(4.63), and cooking method(4.43). Female students had higher estimates on traditional foods than male students. There was no significant difference in the evaluation between the students raised in rural and urban areas if they had the same educational level. Regardless of gender, Kimchi was most preferred followed by boiled rice, pot stew, grilled fish, and beef out of 25 traditional foods. In the correlation among the evaluation factors and uses of traditional foods, those with high evaluation on traditional foods(r=0.282, p<0.01) and the families with higher income(r=0.316, p<0.01) made more use of traditional foods. For the life style, leisure-valuing type was the greatest part(39.4%) in male students and altruistic type(31.9%) in female students. The altruistic type comprised of the greatest part(34.8%) among the students raised in urban areas and the leisure-valuing type(40.0%) among those raised in rural areas. The altruistic type students put high values on taste, nutrition, appearance, color, and preservation after cooking of the traditional foods. The egocentric type gave high values on cost and cooking method. However, there were no significant differences among the types in every item. The altruistic type put the highest and the leisure-valuing type put the lowest value on traditional foods, respectively, however, it was not significantly different. The individuality-centered type made the most use of traditional foods, whereas the leisure-valuing type made the least(p<0.05).

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.516-534
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• 1998

To identify the kinds and the usage of Korean traditional foods, a survey was conducted for 112 housewives in Hansan-Do area by using a questionnaire. The data were collected from 1994 to 1998. The results showed that the development of traditional foods and their menu for fast foods was the highest, however the frequency to use the developed fast food was the lowest in their perception degree. Traditional foods were evaluated much better than the foreign foods.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.75-85
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• 2009

In this study, a total of 70 seaweed names among various kinds of seaweeds, including dried and powdered foods, were investigated by examining Korean foods literature published during 1450${\sim}$1950. There were 14 kinds of sea mustard, 13 kinds of laver, 3 kinds of kerp, 6 kinds of sea staghorn, 15 kinds of green laver, 1 kind of Ecklonia cava, 11 kinds of agar and 7 seaweeds classified as other. It was also found that seaweed was used as a main ingredient, secondary ingredient, or a garnish in a total of 74 traditional Korean foods. The seaweed foods appearing in the literature were classified by a traditional Korean food classification system according to cooking method. These traditional seaweed foods were placed into 6 categories including main dishes, side dishes, tteok lyou and hangwa lyou. Finally, a database was established in order to provide a research basis for traditional Korean seaweed foods.

• Korean Journal of Human Ecology
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• v.8 no.2
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• pp.363-372
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• 1999

The purpose of this study was to investigate the difference between generations in utilization and preference of the commercial Korean traditional foods. Results showed that middle school student tried the commercial Korean traditional foods more frequently than adult. While students tried soup, broth and one-bowl dish most frequently and favored grilled and pan fried foods, adults tried most frequently and liked best Kimchi, salt-fermented fish and beverages. The reason why the commercial Korean traditional foods were favored was the taste by student and time-saving by adult. As for the reasons why they disliked the commercial Korean traditional foods, both groups answered that they were not beneficial for health. To increase the consumption of the commercial Korean traditional foods students required then to be improved into better taste and adults into better sanitariness. There was difference between two generations in utilization and preference for some commercial Korean traditional foods surveyed.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.344-354
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• 2008

The traditional ritual foods of Korea have developed with for many years, and differ by locality, family customs and religious characteristics. In an efforts to establish the database on that addresses the difficult issue of a classification system for traditional Korean foods, we have conducted a survey of a traditional Korean ritual foods. In the database, typical 10 rites are represented, covering birth to death, these are birth, the hundredth day after birth, the first birthday, the commemoration of finishing books(graduation), the coming of age ceremony, marriage, the birthday feast for an old man, the 60th wedding anniversary, the funeral, and the memorial service. For each rite, the appropriate traditional Korean foods are classified into 6 categories-main dishes, side dishes, tteok lyou, hangwa lyou, eumchung lyou and the others. Some of these have varied considerably with the passage of time, and some have since disappeared. This database provides a basis for generational transmission, preservation and development of traditional Korean ritual foods as one of the components traditional Korean culture.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.103-136
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• 1997

The purpose of this study was to investigate the kinds and way of using traditional foods for korean traditional days, and to identify prohibitive foods for pregnant and lactating women, and sick people taking into account the cultural aspects and the belief of korean housewives in Yanbian. The data were collected from August to December of 1995 in Yanbian area of China. The questionaire was designed to find traditional and prohibitive foods for them. The results provide some implications regarding the impact of cultures in understanding the perceptions to traditional foods as well as prohibitive foods. The perception on the development of traditional fast food and traditional food and menu is higher in Yanbian area than in korea but the frequency to use traditional fast food is similar in two areas.