• Journal of the Korean Society of Food Culture
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• 제25권6호
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• pp.639-651
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• 2010

This study investigated women's magazines and women's food consumption stories of the 1950/s. That is, it attempted to comprehend the connection between the public and private aspects of food consumption as discussed in the 1950's. The public aspect of culture was investigated using the women's magazine "Yeo-won" which reflected the social and intellectual hegemony of the time. The private aspects of culture were investigated by reviewing the daily life of women though in-depth interviews. Mass media reflected the social and intellectual hegemony and indicated that a cultivated woman who supported western food was a wise mother and a good wife, and that a woman who consumed flour-based food was a reasonable and modern consumer, ahead of her time The admiration for the U.S. and its advanced civilization through free handouts of flour and powdered milk accelerated the consumption of industrialized flour-based foods such as noodles, hardtack, and steamed bread. This lead to the rigid traditional food-eating habits of boiled rice, and side dishes changed to flour-based and processed foods. That is, food represented a cultural identity.

• Journal of the Korean Society of Food Culture
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• 제8권4호
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• pp.315-319
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• 1993

An individual's eating behavior reflects not only the eating habits of past but also the type of them which characterize the next generation's. A great difference had been observed between western and oriental food lifestyle. By the frequent contacts with each other, however, current oriental food lifestyle is apt to be much westernized. But the food culture of Chosun tribe in Yenbeun, in spite of natural, local, cultural and social demographical factor of change, has been almost preserved in basic convention for 140 years. It can be observed in choice, acceptance and fixation of food that the management of traditional food and eating behavior has been subtained preserving their unique tradition in Chosun tribe.

• Korean Journal of Food Science and Technology
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• 제50권6호
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• pp.680-687
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• 2018

This study compared the nutritional value of quinoa cultivated in different regions, i.e., Peru (PQ), United States (UQ), and Korea (KQ), focusing on their proximate and nutrient compositions and functional components. Moisture, protein, lipid, and ash contents were highest in KQ, and the carbohydrate content was the highest in UQ. KQ had the highest amount of total amino acids, especially lysine. KQ had the lowest levels of Na but the highest levels of K, P, Fe, Mg, Zn, and Mn. The antioxidant compounds, quercetin and kaempferol were not detected in KQ, which consequently had the lowest total phenolic and total flavonoid contents (TPC and TFC, respectively). These values were comparatively higher in UQ. Meanwhile, PQ had the highest TPC and TFC values as well as kaempferol content, but lacking quercetin. These results demonstrate that the nutritional value of quinoa varies according to the region in which it is cultivated.

• Korean journal of food and cookery science
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• 제31권4호
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• pp.413-422
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• 2015

The purpose of this study was to examine the effects of a lifestyle consisting of a health oriented diet and personal motivation toward health improvement on an individual's desire to participate in condolence or "healing" -workshops and programs. In order to examine the influence of the "health diet" and motivation, the "health diet" lifestyle was classified into nutrition pursuit factors, psychological factors, food safety factors, and health conscious consumption factors. Personal motivation was categorized into perceived benefits, environmental factors and the individual's desire for happiness. Empirical analysis showed that nutrition pursuit factors had an impact on perceived benefits and the desire for happiness. Psychological aspect factors had a significant influence on perceived benefits, environmental factors and the desire for happiness. However, food safety factors and health conscious consumption factors did not have an effect on individual motivation to improve health. Regarding personal motivation toward health improvement on the desire for "healing", perceived benefits and environmental factors had significant influence. However, the individual's desire for happiness did not influence the demand for "healing". Regarding the effect of a "health diet" on the desire for "healing", only the psychological aspects of a "health diet" had any significant effects on the desire for "healing". The results from this study can help local organizations or service companies that provide "healing" programs with developing effective marketing strategies that could lead to greater customer satisfaction. Especially, the significant influence of psychological aspects of a "health diet" on the demand for "healing" is noteworthy in that this could play a key role in establishing a more effective marketing strategy to attract increasing numbers of consumers using health conscious diets.

• Journal of the Korean Society of Food Culture
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• 제24권5호
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• pp.467-477
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• 2009

This study was conducted to investigate and analyze food related and space related elements of popular Vietnamese restaurants in Hong Kong to identify restaurant images related to food, to examine how Vietnamese traditions are applied to such restaurants, and ultimately, to get their implications for us. Luxury Vietnamese restaurants in Hong Kong tended to be located in major office buildings and famous shopping malls in the downtown area; therefore, they were highly accessible to foreigners. In addition, most Vietnamese restaurants were quite formal in size or atmosphere. The food-related elements of the luxury restaurants reproduced traditional menus, but the table setting and service generally adopted a formal Western style setting. The presentation of foods was also creative and contemporary, to suit international customers' tastes. Regarding the spatial elements, restaurants serving traditional menus had interiors influenced by the French colonial period, while those serving contemporarily adapted menus had interiors with simple contemporary images emphasized by Vietnamese traditional decorations. These characteristics allowed foreigners from diverse countries to access the restaurants without a sense of rejection. Casual restaurants were primarily exposed to many people on busy roadsides, but they tended to be inferior in terms of size and quality. Apart from size and price level, food-related elements failed to reflect Vietnamese unique traditional characteristics. The outward appearance consisted of basic construction materials (glass, chassis, and bamboo) instead of those representing Vietnamese architecture. Additionally, the interior of the casual restaurants contained traditional elements or objects more frequently than luxury restaurants, but they looked rather disorderly and lacked harmony. Overall, the image of casual restaurants was degraded by the use of cheap and low quality finishing materials and furniture. The results of this study may be useful for organizations promoting the Branding of Korea or businesspeople and designers promoting the globalization of Korean foods.

• Korean journal of food and cookery science
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• 제29권1호
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• pp.37-46
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• 2013

This research was investigated the problem of power blogs related to cooking through the investigation of usage and satisfaction of those blogs as new information media in internet community. As a result, most users had were received cooking information through internet and 85.7% of those users have experienced power blogs related to cooking. The most frequent access methods were via search engines. What users are received from power blogs related to cooking are cooking recipes. What did they want the most from those blogs are accurate recipes for everyday meal. According to this opinion poll, majority of respondents were collected cooking information through internet and experience more and more power blogs related to cooking, whereas users lost their satisfaction and belief from power blogs when there was a lack of enough information on power blogs, an inaccuracy of the information from the power blogs, or an extraordinary recipes. To improve power blogs related to cooking, not only various cooking information but also everyday cooking recipes were required, but power bloggers should also consider everyday cooking materials and recipes with simple cooking utensils.

• The Korean Journal of Food And Nutrition
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• 제30권5호
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• pp.935-942
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• 2017

In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of Kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.

• Journal of the Korean Society of Food Culture
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• 제21권4호
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• pp.357-365
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• 2006

The purpose of the study w3s to investigate the consumption pattern of the Korean traditional foods of the elementary schoolchildren living in urban and rural area. For the investigation, 373 fifth-grade elementary schoolchildren in Incheon and Gangwhado were surveyed by a questionnaire and the data were analyzed by the SPSS 10.0 program. As for the frequency to take the Korean traditional foods, bab and kimchi are taken almost everyday, and gug, jjigae, jorim, gui, namul are taken frequently. And juk, jeongol, jeon, sanjeog, jutgal, hangwa and umryo were shown to be taken occasionally. There were statistical differences in the frequencies of the Korean traditional food consumption by the residence and the gender. The students in urban area take hinbab, jabgokbab, hobakjuk deonjanggug, sangsunjorim, jangiorim more frequently than the students in rural area. The students in rural area take mandu, kuksoo, yeongunjorim and kongiorim more frequently than the students in urban area Female students take sangsunjorim, jangiorim, sangsungui, bulgogi, sangsunjeon, hobakjeon, sukchae, jutgal and oiji more frequently than male students. Most of the schoolchildren answered that in the future they would like to take the traditional foods more frequently than now. There was statistical difference by the gender. As for the food such as bibimbab, gug, jjigae, jeon, namul and jang-aji, female students responded to take more frequently than male students. The 39.1% of them responded that the taste is the point to be most improved in the future. But there was no statistical difference by gender and the residence In order to make the taste of traditional food more attractive to modem people, the 37.8% of them replied it does not need to change the traditional preparation method. However, similar percentage of the schoolchildren(35.7%) answered it is needed to change partly the traditional preparation method. As for the effect of traditional foods on health, the 68.4% of schoolchildren thought that the our traditional foods are healthier than western foods.

• Journal of the Korean Society of Food Culture
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• 제28권5호
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• pp.425-437
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• 2013

The aim of this study was to establish the identity of Korean traditional food based on the recorded food preferences during the period of the Chosun Dynasty. Our primary source in this regard was the invaluable, historical document called the "Miam's diary." This important document reveals details of such food preferences from October 1567 to September 1568. By analyzing the income-expenditure trends of virtually every household, this diary was used to describe a vivid traditional food preference of the people during that period. A detailed analysis of the diary reveals the summary of families' characteristics in the 16th century. First, it records the fact that expenditure on food was mainly based on stipend and gifts received. The type of food preferred by the people was diverse in nature; for it included rice, bean, chicken, pheasant, and seafood. However, there were dried or pickled forms too so as to prevent them from undergoing decay. Second, it throws light on the fact that people expended food mainly as a salary for servants. People utilized the income from selling such food items to purchase goods and land. They also used the same either to donate for a funeral or wedding purpose. Third, it records the fact that day-to-day purchase of groceries was mostly based on gift(s) for someone close to them such as a neighbor, colleague, relative, or student. Further, such gifts included small groceries, food items, and clothes. Fourth, based on the data available in the diary, it seemed likely that the gentry families laid emphasis on the customary formalities of a family dating back to as early as the late 16th century. Finally, the document also records the fact that noblemen of the Chosun Dynasty had a notion that they had to extend warmth and affection by presenting generous gifts to their guests at home. Noblemen during that period were very particular in welcoming their guests as they believed that this approach alone would testify their status as noblemen.

• Journal of the Korean Society of Food Culture
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• 제24권6호
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• pp.597-606
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• 2009

The purpose of this study was to investigate perceptions and globalization of Korean food among university students with food related majors. Self-administer questionnaires were completed by 386 students, and data was analyzed using descriptive statistics, t-test, ANOVA and regression analysis. The students in food-related majors had positive perceptions of Korean food. They had perceptions of Korean foods as 'fermented foods', 'seasonal foods', and 'medical foods' and have 'various spices'. Most students agreed that Korean foods need to be 'creatively transformed' and 'localized' in order to globalize successfully. Localization, fusion and creative transformation of Korean food are more important than simple adherence to traditional Korean food. There were statistically significant differences in perception between students in different majors. Students majoring in traditional Korean cuisine showed a more positive perception and attitude toward globalization of Korean food.