• Culinary science and hospitality research
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• v.6 no.3
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• pp.243-261
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• 2000

Damyang is famous for the bamboo and various foods. It is urgently needed that native foods in this area are studied and modernized. Developing new foods and redeveloping local economy. Bamboo shoots can be raw materials for kimchi, canned goods, salted goods, Korean cookies, bread, tea, beverage, and so on. This study aims to invent new traditional foods using local product such as bamboo shoots will contribute to boost the recipe. to explore the new method of production and to modernize the traditional dishes. In the final analysis, economic and cultural consideration would be attached in this study.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.392-398
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• 2004

The purposes of this study were to: a) investigate how other countries brought up their traditional food into the commercial market for tourists b) analyze present marketing status of the Korean traditional food in dealing with foreign tourists as consumers. Present marketing status of the overseas and domestic tourism products focusing on traditional foods was investigated through literature reviews and face-to-face in-depth interviews conducted with professionals in tourism business. As a result, the foreign tourism products focusing on traditional foods were diverse and these products were representative of the regional heritage brought together in an effect to increase understanding of traditional foods. In case of the tourism products focusing on Korean traditional cuisine, the popular programs were 'Making Kimch', 'Making ricecake' and 'Making Bibimbap' in which tourists participated have expressed great satisfaction. The results of this study would be used as an important data in developing unique tourism programs focusing on Korean traditional cuisine attracting foreign tourists.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.155-166
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• 2011

The purpose of this study was to identify determinants for the perception of traditional food and the probability of belonging to the succession group of traditional food. This study also analyzed foods for seasonal custom and strengths as well as direction concerning improvement of traditional foods, while taking the housewives' hometowns into account. Data were collected from 304 housewives living on Baengnyeong island. Regression analysis showed that family income, age, type, years of residence on Baengnyeong island and hometown were significantly related to the perception of traditional food. Among the significant variables, hometown was the most important factor in explaining perceptional differences. Logit analysis indicated that the probability of belonging to the succession group of traditional food was high with low educational level, high perceptional degree, and North Korea as a native country. The results of chi-square analysis proved that foods associated with seasonal custom, strengths and the improvement of traditional food were different between housewives having South Korea and North Korea as a native country. In this article, similarities and differences in the foods associated with seasonal customs, strengths and the direction concerning improvement of traditional foods are discussed, and implications for both nutritionists and food marketers are provided.

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.351-357
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• 1988

A feature of present fomula of dietary habitus is the result of its traditional succession, as like as the newly established culture is rooted in the inherited traditional culture. So, it is very important to discriminate the kind of korean traditional foods and to discuss the historical background of the foods in use, since they have to develope better dietary conditions in furture by using modern theory of dietetics. But there are few literatures concerning to korean traditional foods clear at a glance. However, some traditional foods including technology of cultivation and processing have been transmitted from generation to generation in some districts. Therefore, author has attempted to investigate the history of traditional foods. The results obtained were as follows. 1. A lots of traditional foods which were gifts to imperial court alloted to districts or civilian foods during Choson dynasty have been transmitted up to date, and the method of cultivation and processing are well preserved. Among them out standing examples are: 1) persimmon and its processed goods. 2) red pepper and malted pepper catchup. 3) ginger and its processed goods. 4) honey, bean sprouts etc. 2. It has been reported that ginger was cultivated in China in 5th century B.C. and in Korea early in 16th century. But historical relationships between them could not be confirmed. However, from SAMKUKSAGI and the report by Lee, Suk Woo(1754-1825) who was governor of Chonla province and remarked ginger as a sacred herb at Wanju county, Bongong town, it is suggested that ginger is a natural growing herb in Korea. 3. Soonchang malted pepper catchup is one of outstanding traditional foods which our ancestor have processed with red pepper. Peru is the place of origin, where they have cultivated pepper from 1st century. It is conceivable that pepper was transmitted from Europe to korea late in 16th century, and the first report on existence of pepper in korea was written in 1613. Therefore, it seems that malted red pepper catchup was processed 30 or 40 years later.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.151-160
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• 1994

The objectives of this study were to investigate the kinds and way of using traditional foods for Korean traditional events, and to identify prohibitive foods for fetus, lactating mothers, fisherman, and for sick people taking the cultural aspects and the belief of housewives in island into . account. The data for this study were collected in a survey conducted in June of 1992 in Ul-lung Do area which is one of the typical islands and has essential characters of island in Korea. The questionnaire was specifically designed to find traditional and prohibitive foods in that area. Data analysis consisted of first compiling descriptive statistics and frequencies with respect to the quantitative\ulcornerand qualitative data solicited from respondents, and X2 analysis was empolyed to assess relationship among variables. The findings of this study provide some implications regarding the impact of cultures in understanding the perceptions to traditional as well as prohibitive foods.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.247-256
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• 2005

This study was performed by questionnaire to investigate the preference for Korean traditional foods and revisiting intentions of Japanese tourists. The Subjects were consisted of 280 Japanese tourists staying at Gyeongju and Busan area. The results of this study were as follows: Among the respondents, $61.1\%$ selected 'taste' as the most important factor affecting the preference for korean traditional foods. On the frequency of eating, 'over 8 times per year' scored as high as $27.9\%$. The motivation of eating Korean foods was answered as 'With visiting Korea' by $48.2\%$ Thirties and forties ate Korean traditional foods more often than the others did $61.8\%$ of the Japanese tourists intended to eat more Korean traditional foods in the future. But the necessity of hygienic improvement was pointed out by $32.1\%$ of the subjects. Male subjects wanted the improvement of nutrition, taste and storage, while females shape, color and packing. The preferred Korean traditional foods were 'Bulgogi', 'Kimgui', 'BaechooKimchi', 'Bibimbap', and 'Samgaetang' in the order. On the other hand, the preference for 'Soojeongkwa', 'Songpeon', 'Kalgooksoo', 'Injelmi' and 'Sikhye' was very low. Male subjects favoured 'Cholbap', 'Ogokhap', and 'Youkgaejang', while females liked better 'Oisobaki' and 'Ddukboki. The people who were over fifties preferred 'Ssalbap', 'Boribap', 'BaechooKimchi', and 'Ggakdugi' and forties liked 'Kongbap' and 'Kimhap' better. The most effectual food items provoking revisiting intention to Korea were 'Jeon', and 'Bap', 'Meon' and 'Jjigae' were ranked in next.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.176-187
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• 2008

The purpose of this study was to suggest a moving-forward solution to the menu development of traditional foods from the analyses results, by surveying 180 college students with food majors in order to identify what effects the acceptability of traditional foods bring to menu development and their correlations. As the result showed, the acceptability of Korean traditional foods was lowering generally due to the popularity of light meals like fast food. Nevertheless, college students with majors of foodservice, cooking and foods than the students with other majors chose one-dish meals and the kinds of soup and pot stews as a favorite food more in terms of curiosity and taste, by which they were implied to have been positioned as popular foods as such. Accordingly, in order to raise the acceptability of traditional foods among other students more when the college students with food majors get related jobs in future, the development of related curricula mainly focused on simplification and standardization in menu combination is more weighted than anything else.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.179-206
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• 1996

Generally, the culture of dietary life in a country is closely related to the heritage of racial culture, and it is very important to inherit and develop the culture of the traditional dietary life. This research is to investigate consciousness and behaviors of dietary life using a questionnaire survey for 521 housewives living in Seoul and Kyonggido. The data was analyzed with frequency, percentage, T-test, $X^2$ (Chi-square)-test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis. The results of the survey are summarized as follows; 1. Consciousness of Traditional Foods. They thought that traditional foods were Sinsollo, sorts of beverage, Dduk (Korean cake), Kim-chi, Hankwa (Korean cookies), and Kujolpan, and that traditional foods were proud for its various tastes. But they thought the cuisine of the traditional food is very complicated, accordingly the frequency of traditional food was decreased. Therefore they thought that its tastes was important to develop and spread traditional foods. 2. Dietary Life Behaviors for Traditional Food. They take traditional foods on big holidays and religious service days. It is their mother who taught them the traditional cooking method. Most ftequently used cooking method is boiling. They gave their children a traditional snack such as 'Dduk (Korean cake), noodles, and fried food. Frequency of taking beverage, Hankwa (Korean cookies), Juk (guel) and Dduk (Korean cake) have been decreased. 3. The Correlation of General Environment and Consciousness, Knowledge, Dietary Life Behaviors of Traditional food. The older they are, the more eager to teach traditional food cooking, to preserve the traditional table setting, to give their children traditional snack and the more traditional dietary life behaviors are.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.423-439
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• 2012

The purpose of this study was to investigate the perception of and preferences for traditional seasonal foods in Deagu & Gyeongbuk. According to surveys, females (51.2%) demonstrated a higher preference level than males (48.8%), and that for 'married' subjects was highest. Most subjects were classified as 'nuclear family', and 55.0% lived in apartment housing. The reason they experienced or gained knowledge of Korean seasonal foods was parents, which accounted for 64.4%. Reasons for liking Korean traditional drinks was 'traditional food', which scored the highest at 62.8%, followed by 'seasonal food' at 30.4%. The most common reason for disliking Korean drinks was 'lack of information'. The perception of and preferences for seasonal foods were 'rice cake soup', which scored the highest (4.85 points), followed by 'Ginseng chicken soup' (4.70 points). As a result, popularization of traditional seasonal food was based on three factors: modernization, simplicity, and awareness, which significantly influence the preference for Korean traditional seasonal foods.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.327-337
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• 1996

The survey was made to learn Yanbian Korean housewives' knowledge of Korean traditional holidays and foods. The questionaires were answered by 143 Korean housewives living in Yanbian region. The results are summarized below. 1. 94.6% of the respondents acknowledge that the Korean traditional holidays should be inherited. And 47.0% of them answered that the Korean traditional foods should be inherited as they have been, but 51.0% replied that the traditional foods need to be slightly modified. 2. The percentages of those who have knowledge of the Korean traditional holidays are 98.7% for Seolnal, 97.3% for Chusuk, 96.6% for Jongwol Daeborum, 94.6% for Dongji, 90.6% for Dano. However, the percentages of those who know about Jungyangjeol, Yudeu, Muojeol and Samjitnal are lower than 10%. 3. Regarding the Korean traditional foods, more than 80% of the respondents have knowledge of Naeongmyun (96.6%), Gejangguk (94.0%), SiruD'ock (94.0%), Ogokbab (87.2%), Mulmandu (86.6%), Patjuk (94.0%), and D'ockguk (82.6%). And Naeongmyun, Mulmandu, Gejangguk, Kalgulksu were consumed most frequently. 4. It is found that Kimchi (97.9%), Soy-sauce (88.4%), and Sseokjang (72.6%), Hot-pepper paste (69.1%) are mostly made at home. The number in the parenthesis indicates the percentage of those who make the food at home.