• Food Science of Animal Resources
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• v.34 no.1
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• pp.7-13
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• 2014

The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the taboo associated culturally. Moreover, the consumption of meat and meat products has a very tidy association with religious beliefs, and are influenced by religions. The main religions of Ethiopia have their own peculiar doctrines of setting the feeding habits and customs of their followers. They influence meat products consumption through dictating the source animals that should be used or not be used for food, and scheduling the days of the years in periodical permeation and restriction of consumptions which in turn influences the pattern of meat consumption in the country. In Ethiopia, a cow or an ox is commonly butchered for the sole purpose of selling within the community. In special occasions, people have a cultural ceremony of slaughtering cow or ox and sharing among the group, called Kircha, which is a very common option of the people in rural area where access of meat is challenging frequently.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.417-429
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• 2001

The purpose of this study is to investigate university students' eating habits during special occasions and the willingness to pass on traditions of cooking certain dishes on special occasions to the next generation. The procedure of this study included a questionnaire to collect data for this study. The results are summarized as fellows: there were 689 participants. 314 male and 375 female. Most participants were nuclear families(84.5%), Practicing cooking traditions during the special occasions at home on New year's day. Chusuk, Ceremony of a forefather's death, the 15th of the first month. and Winter solstice exceeded 70% of households. In every event, most persons who make the food during the special events at home are mothers. Furthermore, most persons who teach the cooking method are mothers. too. Most foods which were taken In the annual events generally were as fellows : rice cake soup on New Year's Day. boiled rice admixed with four other staple cereals on the 15th of the first month, half-moon-shaped rice cake on Chusuk. a rice-and-mugwort cake on Buddha's birthday, rice and adzuki-bean on the winter solstice and cake on Christmas and wedding anniversary. The results of the survey of perception of food traditions during the special events was as follows ; ‘annual events helped peoples to make relationships with family and relatives deeper’ showed the highest agreement. The willingness to pass on traditional foods for the special days showed the highest agreement on New Year's Day and Chusuk, followed by Ceremony of a forefather's death. the 15th of the first month, and finally the winter solstice.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.119-124
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• 1994

The kitchen utensils, a part of dietary life, are tableware and everything needed for cooking, storing foods, arranging and housekeeping. This study has been made on the classification in comparison with utility regarding both the shape and the quality of material. The classifications by the quality of material were ceramicware, woodenware, metalware and stoneware. he classifications by the utility were utensils for cooking, utensils for storing and keeping, utensils for arranging, utensils for grinding and utensils for special use. At the stage of migrating and gathering provisions they needed only simple utensils, but by cultivating, fixing their residence and producing crops they prepared and developed all sorts of kitchen utensils to serve various purposes, social rank, poverty and wealth, season and ceremony.

• Journal of Korean Medical classics
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• v.27 no.1
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• pp.15-28
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• 2014

Objective : Jeol-sik, (festive seasons every 15 days based on sun cycle), refers to both Korean Traditional Festival food(jeol-sik), intertwined between months, and in-season meals(si-jeol-sik) in which the ingredients used are produced in each and one of the four season. I found that ingredients in Si-jeol-sik of Autumn are helpful for strengthening one's life force. Method : The study found that si-jeol sik for fall season has strong characteristic of casting out demons. When making songpyeon(half-moon-shaped rice cake) for Chuseok (Korean Thanksgiviing Day), they are steamed with pine needs spreaded underneath because pine needles are believed to have power in casting away evil spirits. For harvest ceremony, which were frequently held in October, people consumed steamed rice cakes garnished with red beans, which were considered to negate bad fortunes. Result : To prevent respiratory diseases caught esaily in fall due to wide daily temperature difference and dry weather, white good ingredients such as radish, pear, and taro are used. Conclusion : Main fall holidays are Chil-soek, Baek-Jung, Chu-seok. The best feature of Si-jeol-sik for fall season is that they cast out demons. Also, fall si-jeol-sik consist of many white ingredients for protecting lungs.

• Journal of Community Nutrition
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• v.8 no.4
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• pp.200-206
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• 2006

A survey was conducted to investigate the preferences of wedding reception food, food consumption and its nutrient density, and the factors that influence nutrient density, in order to obtain baseline data for the development of an educational program on dining out. Subjects included 105 male and female adults who attended a wedding ceremony and consumed wedding reception food in the Chungbuk area between August and September 2004 and interviewed using a questionnaire. 63.0% of the subjects responded that they over-ate at the reception. 20.5% reported that they skipped the meal before the reception. The respondents who skipped the meal had more calorie intakes (899kcal) than those who did not (800kcal). In food preferences, noodles (51.0%), watermelon (47.0%), rice cake (39.0%), sweet and sour pork (38.0%), potato noodles stir-fried with vegetables (37.0%), beef rib soup with cooked rice (37.0%), bulgogi (35.0%), braised beef ribs (35.0%), fried shrimp (32.0%) were higher percentages in order. People preferred grain, meat and fatty food to vegetables. Total calorie intake from the reception foods were 881 kcal for males, and 769kcal for females. In evaluation of nutrient density, the density of calcium, vitamin A, vitamin C and dietary fiber did not meet the standard of the recommended intake. Especially, vitamin C and dietary fiber were less than 50% of the recommended level. The main factors that influence the nutrient density were household incomes, occupations, marital status, and total fat consumed. In conclusion, an educational program should be developed and offered to improve their dietary quality.

• Journal of the Korean Society of Food Culture
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• v.13 no.4
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• pp.241-260
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• 1998

1. Both the festival held in Confucian temple to honor Confucius or a religious ceremony in Korean traditional lecture-hall are the sacrificial rituals which is the mark of the respect for prescholars and these rituals has been followed the rules written in the book,'Yaegi' 2. For the Food formal display for the festival in Confusian temple of Chinese Gukjagam, Pebak(clothes), Mohyul(hair and blood), and the ritual food dishes, such as Byun 10, Doo 10, Gang 3 (Deung 1, Hyung 2), Bo 2, Cue 2, Jo 3 (Taeraeu as beef dish 1, Soraeu as sheep and pork dishes 2), Joo(alcohol) 3 were displayed, while in Juhyunhak, Byun 8, Doo 8 were displayed. In Taesangji edited around in 1873 in Korea, for the Confucian shrine Pebak, Mohyul, Byun 10, Doo 10, Deung 3, Hyung 3, Bo 2, Cue 2, Jo 6 (raw 3, cooked 3), Joo 3 were displayed. In pedantry Confucian temple, Pebak, Byun 8, Doo 8, Bo 2, Cue 2, Jo 2 (raw sheep and pork), Joo 3 were displayed while Mohyul was omitted, which this type of display was almost identical through the nationwide survery for the Confucian food display. Some of the Confucian food display, most of the display for Bo and Cue have been changed to Bo 1 and Cue 1, and one fifth of the Confucian display for Byun and Doo also has been changed in the numbers and food varieties. 3. In most of the sacrificial ritual food display in the Korean traditional lecture-hall, Pebak (some not applicable), Byun 4, Doo 4, Bo 1, Cue 1, Jo 1 (raw), Joo 1 were displayed. In these days, the number of the Confucian temple where the sacrificial rituals is not held, has been increased. 4. For the names of food for the Byun and Doo dishes, mostly the old names are used, however, minor changes in materials and cooking method have been found.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.393-403
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• 1998

This study was conducted to investigate the contemporary dietary life of residence in Kyunggi province. People living in Kimpo, Yoju districts(farm villages), Kapyung districts (mountain villages) and Hwasung districts (fishing villages) were selected for this research as subjects from August S to 19,1997. The results of the survey are summarized as follows: 1. Cooked rice was a staple food. However nuddles and soojaebees(soup with dough flakes) was taken as lunch or snacks but Juk(rice guel) or Dduk(rice cake) was not treated as a meal. 2. Dishes were consisted with soup or chigae, kimchi and namul(seasoned vegetables), and fishes, meats, salted sea foods, dried fishes, jangacchi(dried seasoning radish) were also taken by sometimes. 3. Soy sauce, bean paste, red pepper bean paste were made by every home even if they were very busy. 4. Festival days such as New Year's Day, daeborum(the 15th day of January), chusok(mid-autumn festival), and kosaa(October ceremony) and dongee(one of 24 seasons by lunar calendar) are skipped oftenly and slowly forgotten by people. They do not celebrate Samgin-nal(the third day of March), Buddha's birthday(the 8th day of April by lunar calendar), danoh(the 5th day of May), yoodoo(the 15th day of June), chilsok(the 7th day of July), Jungyang(the 9th day of September) and the last day of the year either 5. Due to improved kitchen system, we couldn't see the old kitchen devices.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.300-324
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• 2016

This paper investigated monthly meal composition and type of foods prepared for Dalye (ancestor rituals) over a period of 1 year based on the records in Sakmangdalye-deungnok and reviewed the ingredients for Dalye foods. From the results of our survey, 19 to 20 dishes were served in Sakmangdalye. 24 to 25 different foods were served in Sakdalye. Foods for Sakdalye consisted of Silkwa, Jogwa-Gwapyun, Jeongkwa or Suksilkwa, Hwachae-Sujeonggwa, Tteok, Cho, Jeonyueo, Sugyuk, Jjim, Hwe, Po, Sikhye, Tang, main dish-Guksu or Mandu, and Jang. Ingredients used in Sakmangdalye were recorded in a very integrated and simple manner in Sakmangdalye-deungnok. All ingredients were categorized into three groups: Kwasil (Fruits), Byeongmisikseung (Rice cakes etc.), and Muyeok (purchases). Sakmangdalye-deungnok was helpful in consulting dishes and ordering ingredients when a table for Dalye was set. Moreover, it was written simply enough so those who were in charge of preparing food could easily understand. This paper establishes Sakmangdalye-deungnok as one of the key materials for Royal Cuisine.

• The Korean Journal of Food And Nutrition
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• v.12 no.4
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• pp.387-396
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• 1999

Dog meat was begun to be edible by the Chinese, Japanese, the French, Belginan, German Philippines Vietnamese, North-Americans African-Indians Canadian-aborigines Alaskan aborigines including Kor-eans. According to the record, Korea has a long history to have eaten dog meat from the era of Sam-kug(three kingdoms BC 57∼AC 668) and so there are numerous languages proverbs, and customs re-lated to the dog meat. Over the long history there have been many records and recipes about the edib-leness of dog meat. But at present time only the way of cooking such as Bosintang(a soup) Suyuk(a boiled meat) Duruchighi(boiled meat added spice and slightly roasted) Muchim(boiled meat added by spice and mixed) Gaesoju(an extract) Jeongol(boiled meat mixed with spices vegetables and water on the pot) remains. Koreans eat dog meat following the traditional customs n the Boknal(hottest day in summer). Also the areas of Buyo. Sochon, Boryong adn Chongyang of Chungnam province and the ad-jacent areas like Kongju, Iksan, and Nonsan have customs to kill the dog and offer dog meat to the gue-sts in time of small or big occasions such as funeral ceremony Hoigap(anniversary of one's 60th birth-day) and one's birthday. This range of customs is expanding larger and larger. These areas are the cen-ter of past Baekche(BC 57∼AC 660). In spite of this it is unreasonable, and excessive action for foreig-ner to fine fault with the dog meat or Korean food culture.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.181-190
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• 2009

The purpose of this study was to identify the recognition of traditional wedding food among the women living in Busan. It also investigated the differences of the recognition caused by demographic characteristics among them, which provides the data for a desirable wedding culture. A total of 270 samples for the study were collected from November 10 till 21 in 2007. For the analysis of the data, we used SPSS 14.0 to carry out the analysis of frequency and variance. The findings could be summarized as follows: the older one had more awareness of traditional wedding food. Especially the housewife had relatively more knowledge about Shinhyung-eumsik than any other occupation. The majority of respondents answered that Phaebak-eumsik is positively necessary for the wedding ceremony and simplification of wedding food is needed.