• Journal of the Korean Society of Food Culture
• /
• v.37 no.3
• /
• pp.196-212
• /
• 2022

This study examines the trend of research on food and culture in papers published in the Journal of The Korean Society of Food Culture from 1986 to 2020. The journals published a total of 329 papers, which we classified into 5 main categories and 13 middle categories. Of these, 204 articles were on "Korean traditional food culture." The most studied topic in the entire period was "Perception of Koreans towards traditional food, preference, satisfaction, and usage." A total of 76 studies related to "Korean contemporary food culture." The most advanced topic researched concerned "Recognition and attitude"; these studies were consistently carried out throughout the research period. The main classification of "World food culture" encompassed 32 studies, with major research focused on "World's Modern Food Culture" and the most advanced being "Comparison of Food Cultures of Foreign and Korean Food Cultures." All studies were consistently spaced out during the study period. These studies provide an integrated knowledge in the field of food and culture and can be used as a basic material for related research in the future.

• Journal of the Korean Society of Food Culture
• /
• v.18 no.3
• /
• pp.211-225
• /
• 2003

This present study suggests a wider view of our ancestors' food culture by examining the generality and peculiarity of the food culture of the Chosun Period by associating the culture with genre paintings made in the $18th{\sim}19th$ century in Korea. People in the Chosun Period outwardly advocated the Confucian idea reflecting the life philosophy of Chinese. However, the vitality of common people's frank and simple lifestyles saturate genre paintings and display Korean food culture and sentiments of the age. Initially this paper examines the history of food sociology through Namjong literary artists' paintings. The meaning and philosophy of drinks are considered in relation to the trend of declining tea culture among scholars in the mid-Chosun Period with the policy of promoting Confucianism and oppressing Buddhism. Secondly, this paper investigates the background of genre paintings in the late Chosun Period, and examines the unique food culture of Koreans appearing in paintings, particularly with regard to the abundance and variety of seasoned vegetables appearing in genre paintings, our ancestors' sentiment appearing in milk-gathering painting, humanity in guest reception, food culture and view of nature in farm villages, fishing life history, food distribution culture, soybean-curd culture, etc.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.5
• /
• pp.528-543
• /
• 2007

This study is on the characteristics of the food culture through the written folk poetries which were described vividly the life customs peculiar to the Nation and so much that were Korean National customs papers written by Chinese poetry - during the latter part of the Choson period. It is used the way which is studied by the literature after collection, analysis, synthesis the analyzed second material of the latter part of the Choson period's written folk poetries. It is summarized to below five contents of the characteristics of the food culture through the written folk poetries. The first is the various and abundant food culture. The second, that is the food culture of praying blessing and praying a fruitful. The people prayed to be a year of abundance of food stuff and train oneself and have medicine for their health, but there has been repeated seasonably an occult action for being blessing which had settled down to the beginning of the year's customs. The third, it is the food culture of share tender feeling with among the people. The fourth, it is the food culture of business and economy's growth image. The fifth, it is the food culture of an image of economic distress and the trouble between rich and poor.

• Journal of the Korean Society of Food Culture
• /
• v.37 no.4
• /
• pp.285-299
• /
• 2022

This study reviewed Korean food recipes and food culture included in English cookbooks issued in the United States from the 1930s to the early 1970s. In the 1930s cookbook, many types of soup were introduced to Korean food under the influence of the Tangban culture in the Joseon dynasty and a brief description of 'Sinseollo' culture. The 1940s cookbooks, introduced Korean table settings, food culture, and cooking methods depending on the use of chopsticks. In the 1950s cookbooks, Korean foods were selected to suit a Western table setting, and detailed explanations were included along with 'cheopsu' means the number of dishes served in Korean food. More diverse Korean food was introduced within its culture and origins in the 1960s cookbooks. The 1970s cookbooks explained, the characteristics of Korean culinary specialties that differentiated from oriental food. This study of Korean food and culture from Cookbooks issued in the United States from the 1930s to 1970s, where Eastern and Western multiculturalism coexist, can be used as baseline data to understand the identity of modern Korean food culture and the direction of the globalization of Korean food.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.5
• /
• pp.558-567
• /
• 2010

Changes in social, economical, and cultural environments affect the meal practices of children. The transmission of traditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes to shaping identity. The purpose of this study was to investigate elementary school students' present meal practices and views, as well as demands on traditional food culture education to reflect future educational plans. Half of the students ate breakfast everyday and 72% ate a traditional Korean style breakfast. About 38% of the students participated 2-4 times per week in meal preparation and 34% participated in clean-up after the meal once a day. Although 6th graders had greater skills in basic cooking, they tended to be more passive upon applying their skills in daily meal practice. For traditional food culture education, 89% of the experienced and 86.2% of the inexperienced groups agreed on the necessity of traditional food culture education. Students attained traditional food culture knowledge through Silgwa, practical coursework within the curriculum, and by teachers leading classes. They were also educated by parents, mass media, and books outside of school. The preferred methods of class teaching were lecture and experiential learning. The preferred subjects to learn were 'cooking classes based on taste development', 'learning food ingredients through vegetable growing', 'traditional Korean food manners', and 'traditional Korean food culture and seasonal foods' as well as nutritional education. Fifth graders had more positive attitudes towards meal practices and traditional food culture education. Traditional Korean food culture and nutrition education should be integrated and developed into regular subject curricula to improve children's meal practice and inheritance of traditional food culture.

• Journal of the Korean Society of Food Culture
• /
• v.6 no.2
• /
• pp.141-146
• /
• 1991

This is a study about Jangs presented in the Cheminyosul. Scattered yeast and purified salts are used as ingredients of Jangs. Hwangeui, Hwangjeung and Eol are scattered yeast, and Sangmanyom, Hwayom and Inyom are purified salts. According to their main ingredient, Jang can be classified Kokjang, Yukjang and Eojang. Kokjang was made from soybean and/or wheat, Yukjang made from meat, and Eojang made from fish and crustacea. Eojang is similar to Korean fish sauce, Jeot. Three kinds of Kokjang, four kinds of Yukjang and seven kinds of Eojang are described in the Cheminyosul. Generally, Jangs were fermented and ripened for one day to one hundred days. Also, most of Jangs were made in cold season except Keonjeeojang and Janghae.

• Journal of the Korean Society of Food Culture
• /
• v.6 no.2
• /
• pp.137-140
• /
• 1991

PALFAZE is one of ZE. ZE is One of the Chinese Sause. Especially PALFAZE is made from eight materials and used for the slices raw fish or raw meat. At first ZE was made from pickled vegitables that minced, or added vineger, some spices. But later when the garic-growing was spreaded it was changed to be made from minced garic, ginger mixed in vineger or added some spices, starch. Especially PALFAZE is made from garic, ginger, salt, vineger, mamanufactured plum, dried orange rind, boild chestnut, boiled rice.

• Human Ecology Research
• /
• v.54 no.3
• /
• pp.333-349
• /
• 2016

This study develops and evaluates a game-based lesson plan applied to the 'Food Culture' unit of a high school Home Economics class. We developed, implemented, and evaluated lesson plans for seven periods that contained 'the Korean food table setting card,' 'the world's food culture card,' and the procedure for cards games according to the Analysis, Design, Development, Implementation, and Evaluation (ADDIE) model. 'The Korean food table setting card' consisted of 'the Korean food table setting order card' to easily understand 10 types of Korean traditional daily meals based on pictures and 'the Korean food table setting food card' to easily understand Korean traditional food based on 104 kinds of food picture and quick response (QR) code. 'The world's food culture card' consisted of 'the world's food culture quiz card' to help learners easily understand influential food culture formation factors, features of food culture, typical foods from 16 countries, and 'the world's traditional food card' to help learners easily understand typical foods from 16 countries through 63 kinds of pictures. Respective 'game guides' were also developed. High school students who studied the game-based Home Economics classes and who participated in the 'Food Culture' unit, could easily and enjoyably learn the food culture of Korea (and other countries), actively participate in learning activities, and understood the content of food culture. In addition, they evaluated that the game-based instruction was easy to remember with minimal memorizing.

• Culinary science and hospitality research
• /
• v.12 no.1 s.28
• /
• pp.157-172
• /
• 2006

Food Culture is formed in a unique culture heritage in some areas harmonized with social factors mixed with geographical conditions, natural environment, culture and religion. The more the life skill develops highly, the more people focus on improvement of the life skill in order to realize a delightful and convenient life, and plan an increase of production. Recently food-service companies have changed very quickly with economic environment. Such change will be continued and its speed will be more faster than now. Many food-service companies will disappear for weak competition, if they don’t manage adequately in such a case. Therefore, food-service companies have to search for an efficient, unique and creative management strategy. In such a viewpoint, Kyunggi-do designated five local cities as a model of Food Culture Streets greeting Welcoming Year of Kyunggi-do in 2005. The purpose of this study is to serve the healthy food to visitors visiting the Food Culture Streets and to do public relations about the excellence of their traditional food. In addition, this study includes improving tastes and qualities of food through education about cooking skills, management strategies and the best service with unique and creative menu development. Accordingly, we need to analyze the factors continuously on the business of food culture streets, and intend to use them as a database for high quality education and activity of food service industry in the future.

• Journal of the Korean Society of Food Culture
• /
• v.18 no.3
• /
• pp.279-291
• /
• 2003

Korea, China and Japan are countries located in Northeast Asia territory sharing similar natural environment. Countries are also using rice as a main diet material accompanied with vegetables, marine products and bean or fermented bean food. Yet, at the same time each country's food culture appeared as to be unique in food space due to their diverse food materials from different natural, cultural and religious background. This research is probing a way to recover subjective food culture and accomplish food environment which appropriates to modern globalized era by developing simple and economical repast tools meeting public's needs and distributing unique repast tools becomes Korean food culture and can be used in the life pattern of modernized nuclear families.