• 한국식생활문화학회지
• /
• 제19권2호
• /
• pp.193-199
• /
• 2004

The purpose of this study was to determine the organoleptic charateristics of cauliflower pickles made in various compounding ratio according to central conposite design for optimum organoleptic characteristics of the cauliflower pickles. The optimum mixing condition of cauliflower pickles were optimized, using central composite design with 3 variables and 3 levels, by response surface methodology. The various kinds of cauliflower pickle were made in various compounding ratio of vinegar, salt and sucrose - critical ingredients of pickle recipe - and were presented to reliable panels, who graded the subjects in 7 degrees for 4 items : color, flavor, hardness and overall quality. The optimum mixing conditions of cauliflower pickle were 603.50g of vinegar, 80.13g of salt and 251.07g of sucrose in the maximum point of overall quality.

• 한국조리학회지
• /
• 제7권3호
• /
• pp.163-178
• /
• 2001

The purpose of this study is analysis of fusion cuisine recipe a gathering datum and informations for development of the fusion cuisine. The fusion cuisine is a new creative cuisine that come from a mixing between different cuisine recipe especially eastern cuisine wi th western cuisine. The fusion food is becoming a world popular food since 1980's. In Korea, the fusion food is favorite food is needed for development of the fusion cuisine, and we are able to get the datum and informations from mass media such as cuisine journals, newspapers and internet web site. Results of the analysis are as follows : 1. The fusion cuisine that core stuff is the grain have features that make a use of a spice and fat such as butter and olive oil. Boiling is used most frequently as a way of cooking among the grain centred fusion cuisine. Spagetti is used very after as a stuff for the fusion food. 2. The fusion cuisine that core stuff is meat make use of unusual meat such as the pigeons and spicery, and its popular cooking way is a baking. 3, The fusion cuisine that core stuff is a fish make use of herbs and alchole to get rid of a fishy smell, and various sauces are used for promoting taste and styling. 4. The fusion cuisine that core stuff is fruit and vegetables make use of boiling as cooking ways most frequently, but in the case that cook try to keep nutritive qualities, baking is used most frequently. 5. In beverage centred fusion cuisine, mixing of alchole with juice is most popular, its taste and color is unusually gorgeous.

• 동아시아식생활학회지
• /
• 제23권2호
• /
• pp.184-196
• /
• 2013

To investigate the image, preference, importance and satisfaction of foreign visitors to Korean foods, 220 visitors (male 104, female 115) were surveyed with questionnaires in English and Japanese. To achieve this research purpose, frequency analysis, exploratory factor analysis, t-test, and one way ANOVA was performed using the SPSS 15.0 program. Subjects had various nationality such as Europe/Oceania (24.7%/), Asia (23.3%), Africa (12.8), and North America (39.3). The representative food was kimchi > bibimbop > bulgogi but the most favorite food was bibimbop > kalbi > bulgogi in order. Like this, there are some discrepancies among the food choice, especially in kimchi, so the taste of kimchi should be improved according to the foreigners' taste. The results of the preference about the image get the high grade from those factors; the resonable price of Korean food, the spicy taste, various kinds of food according to the settings of the table, good for the health with excellent taste. Foreigners consider that the cleanliness of food and tableware, the sanitation of the restaurants, the taste of the food and freshness of ingredients are the important factors in Korean food and Korean restaurants. According to these factors, the satisfaction is affected by the attitude of servers > the taste of the food > the freshness of the ingredients > the amount of the food > the atmosphere of the restaurants > the cleanliness of the tableware in order. From the relationship between the importance and the satisfaction, the low grade food should improve the color and styling of the food and be served the appropriate amount of the food. Moreover, it is needed to improve the combining the spices and the ingredients to maintain a balance between strong and delicate flavors and with this, Korean food should be more globalized to promote the development of Korea tourism.

• 한국실내디자인학회논문집
• /
• 제18권1호
• /
• pp.54-63
• /
• 2009

The present study is a basic research for promoting the globalization of Korean food, aiming to analyze Japanese restaurants in Hong Kong, an international city successful in globalization, focused on their spatial characteristics and food related characteristics and to use the results as basic materials. The results of this study are as follows. As to the characteristics of indoor spaces and food of Japanese restaurants in Hong Kong, first, the locations of Japanese restaurants were mostly easily accessible luxury hotels, office buildings or shopping malls. They displayed Japanese styles well and used conspicuous signs. Their trade names were given after traditional place names, food names, greetings, etc. Second, the spaces of Japanese restaurants expressed contemporary and, at the same time, traditional styles moderately and elegantly by applying emphatic articles such as traditional furniture, tools and folk paintings to contemporary spaces with traditional air, and by doing so, they showed various possibilities. Third, as to the characteristics of food culture, menus were diversified from traditional menus such as kaiseki to everyday menus such as vinegared rice, ramen, skewered roast meat and fusion dish, and at the same time, differentiated by concept. In addition, some restaurants succeeded in globalization and modernization with chains throughout the world. Furthermore, while table setting, food dishing and tableware image were harmonized with the concept of the restaurant space, if tradition needed to be displayed it was used at a minimum, showing the Japanese aesthetic sense through the restaurant space and food. In globalizing Korean restaurants based on the results of this study, we need to link trade name, facade, sign, menu and space with served food, and to plan a consistent story so that Korean culture and images are expressed. In addition, if a manual is made by benchmarking the Japanese government's support policies and relevant businesses' efforts and ideas and provided to Korean restaurants, it will be helpful for Korean restaurants, which spread Korean food culture, to be more competitive and graceful.

• 한국실내디자인학회논문집
• /
• 제16권2호
• /
• pp.192-200
• /
• 2007

The purpose of this study is to examine expression characteristics of Koreanity of indoor spaces and food-related elements in Korean restaurants that preserve Korean cultural identity and to acquire basic datas for total design planning that integrates not only spaces but also food-related design elements including food, tableware, table setting and food styling. For these purposes, we selected 18 Korean restaurants showing Koreanity based on related magazines issued during the period from 2000 to 2005 and Internet sites related food. The survey method is to investigate the selected restaurants visited in person, and the intangible and tangible characteristics of their indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows: First, among intangible elements, the most frequent one in space was formative aesthetic characteristic(60%), and that in food is socio-cultural characteristic(60%). Second, as to Koreanity expression methods through tangible elements, the most frequent method for space was the use of contemporary elements as mains and traditional elements as supplements (11cases) and that in food is compromise between traditional food and contemporary recomposition (16cases). In order to develop competitive Korean restaurants in the global age, we need to create stories based on various intangible elements found in our indigenous culture beyond fixed traditional designs from the past and to produce total designs of food space design and table settings through consistent concepts.

• 동아시아식생활학회지
• /
• 제17권3호
• /
• pp.445-455
• /
• 2007

본 연구에서는 수도권에 거주하고 있는 남녀 대학생들을 대상으로 하여 패밀리 레스토랑에 대한 인식도 및 이용 성향 과 만족도를 알고자 설문하고 통계 분석하였다. 조사 결과 응답자의 92.0%가 방문한 경험을 가지고 있었으며, 주말 (72.4%)에 주로 이용하고 식사비용은 약 1만원$\sim$1만 5 천원을 지출하였다. 일반적 특성과 이용 이유간의 상관 분석에서는 성별 (p<0.01)에 따라, 주요 지출 목록 (p<0.05)에 따라 유의적인 차이가 있었다. 방문 시 분위기에서 가장 중요하게 보는 것은 푸드 스타일링이며 선택하는 기준은 '맛이 좋은 곳'이 43.5%로 가장 높았고 다음은 '할인을 할 수 있는 곳 (26.3%)'의 순이었다. 멤버십 카드 이용 경험은 86.4%가 가지고 있었으며, 활용에서 '만족한다'가 46.9% 이었다. 이용 실태와 각 항목별에 따른 만족도의 차이에서는 방문 횟수에서는 음식량 (p<0.05), 1 인 식사비용에서는 맛 (p<0.01), 모양 및 담기 (p<0.05), 분위기 (p<0.1), 실내 장식 (p<0.05), 이용 동기에서는 가격 (p<0.05) 과 위생 (p<0.05)에 있어 유의적인 차이가 있었다. 9 개 항목별 요인분석에서 서비스, 음식, 경제성의 3 가지 요인을 얻었으며, 이들의 크론바하 알파 (Cronbach's ${\alpha}$ ) 값은 각각 0.778, 0.671, 0.587 로 나타났다. 음식에 대한 만족도와 서비스에 대한 만족도 사이의 상관계수는 0.457로 양의 상관관계가 있었다. 이상에서 패밀리 레스토랑 전체 만족도를 높이는 것은 음식에 대한 만족도, 경제성에 대한 만족도의 순서이었으며, 서비스에 대한 만족도의 영향력은 유의하지 않는 것으로 나타났다. 그러므로 이러한 결과를 바탕으로 맛있는 음식을 제공하되 양을 줄여 가격을 인하하는 경영 전략을 수립하는 것이 바람직할 것으로 사료된다.

• 한국조리학회지
• /
• 제16권3호
• /
• pp.218-236
• /
• 2010

푸드 코디네이션 분야는 90년대 말에 국내에 소개되었고, 현재까지 많은 관심을 받고 있는 분야이다. 그러나 아직까지 학문에 대한 분류의 기준과 용어에 대해 표준화 된 체계조차 잡혀 있지 않은 실정이다. 본 연구는 2000년부터 2008년 사이에 국내에서 발행된 푸드 코디네이션에 관한 연구의 동향을 조사하였다. 연구수행을 위하여 수집된 자료는 모두 335편이었다. 내용분석과 문헌연구에 의한 유목 분류는 연구 주제, 논문의 연구형식 및 조사방법, 분석 방법, 논문의 연구대상, 연구 조사지역 및 조사대상자 등으로 분류하였다. 본 연구에서 가장 중요한 유목 분류는 연구주제를 분류하는 것이다. 10개의 분류된 연구주제는 1) 푸드 코디네이션의 정의 및 인식에 관한 연구, 2) 식공간 환경에 관한 연구, 3) 색채, 패키지(포장) 디자인에 관한 연구, 4) 테이블 세팅, 식사 매너 및 에티켓에 관한 연구, 5) 사진, 편집 디자인, 아이덴티티 디자인 및 메뉴에 관한 연구, 6) 식공간 구성요소, 테이블/글라스 웨어에 관한 연구, 7) 감성, 오감 및 요리 코디에 관한 연구, 8) 직무, 인적 자원에 관한 연구, 9) 평론, 식문화 및 교육에 관한 연구, 10) 구매, 소비자 행동, 경영및 마케팅에 관한 연구로 나누었다. 위의 10가지 연구주제 중 식공간 구성요소, 테이블/글라스 웨어에 관한 연구(23.6%)가 가장 많이 이루어진 것으로 조사되었다. 그 다음으로 색채, 패키지(포장) 디자인에 관한 연구(17%), 구매, 소비자행동, 경영 및 마케팅에 관한 연구(14.6%), 식공간 환경에 관한 연구(13.4%), 평론, 식문화 및 교육에 관한 연구(9.6%)의 순으로 조사되었다. 위의 5가지 주제로 연구된 논문이 전체의 75% 이상을 차지한 것으로 나타났다.

• 한국조리학회지
• /
• 제16권4호
• /
• pp.28-42
• /
• 2010

본 연구는 식공간 연출, 푸드 스타일링, 테이블 데코레이션의 한 부분이라 할 수 있는 카빙 데코레이션에 대해 소비자들의 인식과 구매 의도 및 가격 수용성에 대해 살펴보고자 하였다. 본 연구는 2009년 5월 18일부터 2009년 5월 22일까지 대구 지역에 아침 시간과 저녁 시간에 버스와 지하철을 이용하는 20세 이상의 성인을 대상으로 실시하였고, 296부를 최종 분석에 사용하였다. 연구결과 50% 이상의 소비자들이 카빙에 대해 알고 있었고, 대부분 TV를 통해서 알게 되었다고 한다. 카빙은 뷔페와 레스토랑에 가장 많이 사용될 것이라고 하였고, 뷔페와 일식에서 가장 많이 사용될 것이라 하였다. 또한, 꽃-나비 카빙과 일식이, 동물 형태 카빙과 중식이, 수박 카빙과 뷔페가 가장 잘 어울린다고 하였다. 아울러 카빙 데코레이션에 대해 인지도가 높은 소비자가 구매 의도와 가격 수용성이 높은 것으로 나타났고, 카빙 데코레이션을 인지도가 낮은 소비자는 구매 의도가 높다고 해도 가격 수용성이 매우 낮게 지각하지만, 카빙 데코레이션 인지도가 높은 소비자의 구매 의도가 높은 경우에는 가격 수용성이 매우 높게 나타났다.

• 한국조리학회지
• /
• 제12권4호
• /
• pp.213-224
• /
• 2006

This study was to investigate the factors affecting drinking Korean traditional beverages and the drinking habits of college students in Seoul. The research was carried out by asking them to drink 10 kinds of traditional drinks. They were composed of 45.5% of boys and 54.5% of girls who were $18\sim21$ years old, studying food related science (63.9%), and mostly (86.6%) living in a nuclear family in collective residents (60.4%) like an apartment. The number of students whose family's monthly incomes were over 3 million won was the largest as 37.1%. Their mothers were housewives (58.4%) mostly aged $46\sim50$ as 47.0%. In the research on the preference of students for the traditional drinks, most of them, 78.7%, showed their liking for the drinks because of their good taste (61.%). The number of students who answered they got the drinks by homemaking was the largest as 39.6%. Most of them, 66.3%, preferred fruit drinks, 19.8% soda drinks, 11.4% traditional drinks and 2.5% functional drinks. 31.2% of the drinks mostly taken at home was green tea, followed by sweet rice drink, Shik-hae. Among the drinks coming into the market, sweet rice drink was preferred in general as 25.7%, and the next was green tea 16.8%, ume drink (Maesil tea) 14.9%, rice tea 13.9%, fruit punch (Sujeonggwa) 11.4%, black tea 7.9%, honey tea 4.5%, ginseng tea 2.5% and jujube tea 2.5%. In the research on 'whether the students had experience preparing the traditional drinks or not', many of them, 62.4%, answered "No". And in the questionnaire asking on 'whether they liked to receive a training on making traditional drinks or not', 87.6% of them showed their wish to get the training. In the question on the reason why the students did not like to take the training on traditional drinks, the number of students who answered that it was complicated and hard to prepare was the largest as 53.0%.

• 한국실내디자인학회논문집
• /
• 제16권6호
• /
• pp.152-160
• /
• 2007

The purpose of this study is to compare conditions of Korean Restaurants in Hong Kong with those of Thai ones, which have already succeeded in globalization, by investigating and analyzing the characteristics of the two parties in Hong Kong, a world-wide international city. For these purposes, we selected 10 Korean restaurants & 10 Thai restaurants in Hong Kong, and visited the selected restaurants during the period from 2007.7.9 to 2007.7.14, to examine indoor spaces and food-related elements were recorded in detail, photographed and analyzed. The results of study is as follows ; we have first found that Korean restaurants did not show any humane properties linked to restaurant concepts and indoor space, did link Korean images through their trade names, and showed decorative culture based on traditional house and dietary-life cultural properties based on traditional Korean Bansang table setting at large. On the other hand, 4 (22.5%) out of the entire cases in Thai restaurants showed religious characteristics with strong Buddhist colors revealed, and all cases showed traditional Thai food cultures, from which we could find out dietary-life cultural properties. Second, whereas there were one case of Korean restaurants in which tradition was main and modernity was assistant, five cases in which tradition and modernity were paralleled in value, and two cases in which modernity was main and tradition was assistant, Thai restaurants had one case where tradition was main and modernity was associative, four cases in which tradition and modernity were paralleled in value, and four cases where modernity was main and tradition was assistant. This means that the Thai restaurants did not insist only on tradition, but showed efforts to transmit luxurious and refined Thai images to people from the world. Third, whereas Korean restaurants had to do with all kinds of menu, were equipped with brazierson their tables uniformly, and showed any differences because they did not use different tableware in accordance with foods, Thai restaurants divided the dinner into the hors d'oeuvre, the main, and the dessert or systemized menu structure by categories in accordance with cooking styles, and tableware selection in accordance with menus, table setting, food materials, and food styling using flowers were consistently expressed.