• 한국식생활문화학회지
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• 제36권1호
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• pp.1-27
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• 2021

Eumsikjeoljo (integrity with food) originally came from the Andong district, where the Goseong Yi clan inherited a cookbook from their ancestor Lee Jeong-Rong (1798~1871). The cookbook was written in an antiquated style and is estimated to have been written around the year 1865. Details of the era and authorship are seldom available for the extant ancient cookbooks. The authors of these books and the period during which these books were precisely written were studied through the Eumsikjeoljo which is a repository of 46 cooking disciplines. Of these 10 deal with the practice of traditional Korean crispy snack making, 4 with rice cake making, 3 of the yeonbyeong kind, 19 examples of Korean side dish making, 6 recipes of the kimchi variety, 2 examples of paste-based recipes, and 2 instances of instructions on how to make vinegar-based extracts. Also, in Eumsikjeoljo, there are descriptions of 29 different ways to brew rice wine. Of these, Danyang wine among the Leehwa wines and 13 others account for over 44% of the content. Leeyang wine and Sogok wine are represented by 10 different varieties and constitute around 34% of the entries. Samyang wine and Baek-il wine, along with 6 others, constitute 21% of the entries. The secret recipes of the Goseong Yi clan in the Andong district were recorded so that they could be transferred to the descendants of the clan. An inspection of the recipes and wine brewing techniques recorded in Eumsikjeoljo provides a clearer picture of the mid-1800s Andong noble family's traditional food habits and simultaneously sheds light on the late Joseon dynasty's food culture.

• 대한지역사회영양학회지
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• 제2권3호
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• pp.388-395
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• 1997

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65-67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soysauce) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style coysauce), 45% can make Chonggukjang (fermented soybean) and 34% can make Jot-kals(salt-fermented fish products). With decreasing age(p<0.0001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1%Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. the uounger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The resons for purchasing fermented foods were convenience (52.9%), lack of preparation knowledge(17.5%), lack of time for preparation(12.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for mot buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(21%), unsanitary treatment(16%) and to keep their indigenous taste(14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods.

• 한국조리학회지
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• 제21권4호
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• pp.86-100
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• 2015

이 연구의 목적은 고객의 식생활 라이프스타일이 레스토랑에서 MSG 사용 선호에 미치는 영향을 조사하고, Baron & Kenny가 제시한 위계적 회귀분석을 이용하여 식품 안전에 태도의 조절 효과를 검증하는 것이다. 연구 결과는 다음과 같다. 첫째, 식생활 라이프스타일은 식품 탐험형, 미각 추구형, 건강 추구형, 편의 추구형, 고유 추구형으로 5 개 그룹으로 분류된다. 둘째, 편의 추구형은 레스토랑에서 MSG 사용 선호도에 정(+)의 영향력이 있었지만, 건강추구형과 고유추구형은 부(-)의 유의적인 영향력이 있었다. 셋째, 식품안전태도는 편의추구형과 고유추구형에서 레스토랑 MSG 사용 선호도 간에 유의적인 부(-)의 조절효과가 있었다.

• Journal of Nutrition and Health
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• 제32권7호
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• pp.812-820
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• 1999

The aim of this investigation was to assess the difference of health behaviors, dietary patterns and nutrient intakes between smokers and nonsmoker from 435 free living elderly in Kyunggi province. The study subjects were interviewed to collect general characteristics and health behaviors such as smoking, exercise, alcohol consumption, and food habits by questionnaires and nutrient intakes by a 24-hour recall, and weight, height, waist, hip, and blood pressure were measured. The percentages of smoker were 52.3% in males and 12.1% in females. Current smokers were fond of alcohol, salty or hot food, tended to have meals irregularly and insufficient sleep, and were inactive lifestyle compared to nonsmokers. Smokers consumed fewer servings of vegetables, fruits, and beans and their products. Women who smoked consumed less energy, carbohydrates, and vitamin E than nonsmokers, and their nutrient adequacy ratio of protein, iron, phosphate, niacin, vitamin B1, and vitamin C were significantly lower than nonsmokers. There were no differences of nutrient intakes and nutrient adequacy ratio between smokers and nonsmokers in male subjects. In conclusion, elderly smokers tended to have less healthy life style, food habit, and dietary nutrient intakes which may influence the deleterious effects of smoke components on cancer and coronary heart disease risk, thus health education program should include nutrition education as well as smoking cessation.

• 동아시아식생활학회지
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• 제16권3호
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• pp.227-241
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• 2006

This study performed recognition and preference tests on hometown foods given to University students in NaePo province, which is in the northwest area of Chungnam, Korea. The results indicated that female students and people who majored in food science were less interested in hometown foods than male students or who are not majors in food science. Moreover, they preferred Korean-style foods to food from other countries. Mass media has aroused interest in hometown foods. However, hometown foods require standard recipes certain levers of autonomy for the population. Hometown foods are valuable and should be handed down the next generation through publicity. For example, Kkotgetang(blue crab soup) was the best known hometown foods followed by kkotgegang(fermented blue crab with sauce), saeujeot(salted and fermented shrimp), eorigul jeot(salted and fermented oyster with red pepper) in that orders. The most preferred food was kkokgetang(blue crab soup) followed by kkotgegang(fermented blue crab with sauce).

• 동아시아식생활학회지
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• 제15권2호
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• pp.235-245
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• 2005

This study was conducted to investigate the eating out behavior and its factors in restaurant selection by students in Incheon area. Self administered questionnaires were collected from 297 students. Statistical data analysis was completed using a SPSS v. 10.0 program. The results are summarized as follows: The average age, weight, height, BMI and male and female students were $24.31,\;67.96\cal{kg},\;174.93\cal{cm},\;22.17\;;\;20.55,\;51.99\cal{kg},\;165.44\cal{cm},\;19.00$ reflectively. About $54.2\%$ of male students and $38.0\%$ of female students responded to eat out at least once a day. And lunch was most frequent meal for eating out. About $57\%$ of students responded to have eat at restaurants around campus, and $19.5\%$ of students used the university foodservice system. Korean-style food was most favorite dish when they ate out. Major source of restaurants information was recommended action by friends or family. But the use of internet or magazine was negligible. The factor of restaurants choice was in order 'taste', 'price', 'atmosphere' and 'hygienic'.

• 농업과학연구
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• 제49권2호
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• pp.285-296
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• 2022

Food consumption trends in Korea are becoming more health-oriented, and consumers have become interested in high-quality foods that are also beneficial to health. The goals of this study are to examine consumers' impressions of black garlic and to investigate the preferred optimal attribute combinations related to black garlic. To do this, a survey of 352 consumers was used to analyze the current status of consumer purchases of black garlic. A conjoint analysis was conducted to analyze certain aspects of consumer preferences, such as price, health functional food certification status, processing type, and taste. Consumers' purchase experiences with black garlic were relatively few, but those with purchase experience reported that they consumed it mainly for their health. The results show that consumers are not satisfied with the taste and flavor of black garlic despite their perceiving it as a beneficial food for health. Despite the fact that consumers' purchase intentions were found to be low, it can greatly increase if improvements in price, flavor, and taste can be realized and if offering substantial benefits. The results of the conjoint analysis of the preference attributes of black garlic products are as follows. Consumers considered price among the four attributes as most important. The taste of black garlic and the processing style were similar in terms of importance, and health functional food certification was less important. Finally, the results suggest that continuous improvements in price and flavor are needed to spread the consumption of black garlic.

• 한국농촌건축학회논문집
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• 제14권2호
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• pp.51-58
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• 2012

The purpose of this study was to set and analyze the utilization of the substituted agricultural land in the Dongtan new town in Hwa-seong city. The results of this study were as follows. In the respect of the land efficiency and utilization, the need of the agricultural land in the Dongtan has shrunk. Therefore, the land should be reconsidered and developed as other purposes. The land could be developed as the weekend farm for the city people. The weekend farm is currently gaining popularity because the citizens want to not only experience the nature but also get a healthy food. So, the land in the new town could provide them with a good place. And the Han-ok(Traditional Korean style housing) is recently in the limelight of many people because of its healthy function and the special aesthetic, so the agricultural land of Dongtan could be a great opportunity to develop the Han-ok village. Lastly, the logistics center for agricultural products could be proposed. Because the traffic condition of the new town is satisfactory, the land is idealistic as the logistics center which connect the capital with the local. These practical uses of agricultural land in the Dongtan new town will be able to provide opportunities to improve the quality of life in the area and develop the land more efficiently.

• 한국식품조리과학회지
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• 제24권6호
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• pp.871-875
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• 2008

This study was conducted to develop methods of promoting traditional Korean Kimchi globally. To accomplish this, 99 Spanish natives were surveyed for their sensory evaluation and awareness of Kimchi. The results revealed that a relatively high number (46.9%) of the respondents had eaten Korean Kimchi. After eating the Kimchi, women tended to provide a slightly higher overall acceptability than men. Furthermore, when the overall sensory evaluation was conducted, the characteristics of Kimchi that were most recognized were its red color, spicy smell and hot taste. In addition, 93.9% of the respondents said that Korean Kimchi was a suitable food based on its spicy flavor>chewing force>appearance>red color>fermented smell. However, 6.1 percent of the subjects responded that they did not find Kimchi appetizing due to its hot taste>fermented smell>chewing force. Interestingly, the hot taste was a common selection for the reason that individuals liked or disliked Kimchi. When ranked among traditional Spanish foods, Kimchi was reportedly similar to cooked cabbage, cooked bell peppers, cooked red peppers and Moheu ppikan, pickles, Spanish lettuce, chiseutora and oil pickled cheese, or to various vegetables pickled in vinegar. Taken together, the results of this study should facilitate the globalization of Kimchi. In addition, the findings of this study provide fundamental data that should assist in the development of a local style of Kimchi for Spain.

• 한국식생활문화학회지
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• 제14권5호
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• pp.447-454
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• 1999

The empirical research was conducted to investigate women's consumption pattern of Korean rice cakes and to analyze the preference of them by their demographic backgrounds. The results of this study provide useful informations for a systematic development of Korean rice cake. A self-completed questionnaire survey of 281 women in Seoul was undertaken and detailed information was collected from each. A questionnaire consisted of three parts including demographic backgrounds, consumption pattern and preference of Korean rice cakes, and the need assessment. Demographic variables of respondents included age, marital status, education, family style, monthly income etc. Most of them(82.6%) were married with the average age of $36.3{\pm}8.4$ year old. The results of eating frequency rate showed that about half of women(49.1%) had Korean rice cake once or twice a month followed by once a week(23.1%), once per two months(13.9%), once per six months(8.2%), and once per three months(3.9%). Average preference score of 14 Korean rice cakes was $3.08{\pm}1.49$ out of 5, indicating 'so-and-so'. Ingeolmi received the highest score of 4.02, whereas Duteopteok had the lowest score of 0.18. The preference score of Korean rice cake and the respondents' knowledge of them showed significantly strong positive correlation. The need-assessment score for improving the quality of Korean rice cake was $3.72{\pm}1.35$ out of 5, showing moderate willingness for improvement of Korean rice cake.