• Journal of the Korean Society of Food Culture
• /
• v.17 no.4
• /
• pp.473-481
• /
• 2002

Pyebaek of Jeonju area based on the method prepared by late old madame Park, Bokja can be characterized as follows: First, vegetables which could be obtained locally constituted the main body of materials of Jeonju Pyebaek and animal foods used in Pyebaek were dried fishe for the most of times. In the pre-refrigerator era, the main reason behind the heavy uses of dried fish such as dried abalone or octopus instead of animal foods can be attributed to the easy availability of dried fish. In recent years, foods made of animal foods has been indispensible items. Second for the patterns and decorations of Pyebaek natural figures such as birds, flowers, butterflies, loaves and half moon were imitated in making of octopus cuttings, squid cuttings, Yakkwa, Hwajeon, Dried persimmons, Jeonbokssam, etc. Beef jerky, Yeotgangjeong were decorated beautifully with pine nuts, shredded dried dates and raisins. Many colors were used in various items of Jeonju Pyebaek such as Hwajeon, Songpyun, Saji. Finally, flavors of Jeonju Pyebaek are sweet and tasty of sesame oil.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.04a
• /
• pp.101.2-102
• /
• 2003

우리 전통식품중의 하나인 약과를 미국 현지인에게 수출을 위한 기초자료로 활용하고자 2002년 8월에 시카코, 아틀란타, 뉴욕, 샌프란시스코 지역 미국인 350명을 대상으로 디자인과 포장표시사항을 영어로 인쇄한 약과의 기호도 조사를 실시하였다. 동부지역의 1차 기호도 조사는 코넬대학교 학생과 직원을 대상으로 하였으며, 조사 대상자는 남녀 각각 20대와 30대를 위주로 조사하였다. 2차 기호도 조사는 40대∼60대 이상의 뉴욕시민을 대상으로 각각 남녀를 구분하여 실시하였다. 전체적으로 볼 때 남녀 성별에 관계없이 포장, 디자인, 인쇄와 냄새가 좋은 것으로 나타났으며 약과에 대한 선호도는 남성이 여성보다 다소 높게 나타났다. 세부적으로 볼 때 남자의 경우 연령이 낮을수록 인쇄상태를, 연령이 높을수록 향과 품질에 더 높은 점수를 주었으며 여자의 경우에는 포장상태와 디자인을 중시하는 것을 알 수 있었다. 따라서 외국인들의 기호에 맞는 인쇄, 디자인, 포장을 한다면 우리나라 전통 한과인 약과의 수출을 확대시킴으로서 우리 전통의 식품의 세계화가 가능할 것으로 판단되었다.

• Korean Journal of Human Ecology
• /
• v.9 no.1
• /
• pp.13-19
• /
• 2000

The purpose of this study is to investigate the differences between generation in awareness and preference of the commercial Korean traditional desserts. The survey was conducted using questionnaire. The subjects were 316 middle school students and 299 parents of the other students in the same schools in Chongju area. Five middle schools in Chongju were included and followings are the results : In the Korean traditional beverages, there was no significant difference between generations in the awareness of Soojungkwa and Yulmoo-tea and adults showed higher awareness than students for the other beverages. Difference between generations existed in the acceptance for most of beverages. Students showed higher acceptance than adults for Sikhyae, Yooja-tea and Yulmoo-tea, whereas adults showed higher acceptance than students for the others. There was no difference between generations in the awareness of Yakkwa and Gangjung, whereas difference between generations appeared in the awareness of Sanja and Dasik. Students showed higher acceptance than the adults for the Korean traditional cookies.