• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.11
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• pp.1208-1221
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• 2012

This study was conducted with the budgetary support of the Gyeonggi Provincial Government Department of Education as curriculum preparation (frequently revised since 2007) for the enhancement of teacher professionalism in Clothing, Food, and Housing Life education. This study promotes changes in student learning through the enrichment of Home Economics content and the classroom-learning environment through the reinforcement of teacher professionalism and attitudes towards Clothing, Food, and Housing Life education. This study enhances the comprehension of Home Economics and understanding by educators on the importance of Home Economics. The training program was evaluated through an analysis of the motive of application, level of satisfaction with the program, change in the view of Clothing Life education, and level of expectation and contributions of the program towards the curriculum development of teaching. The trainees were motivated by the opportunity to practice, uniqueness of the curriculum of the training program, and expectations for professional enhancement. The level of satisfaction is very high. Regardless of subjects, trainees recognized the necessity of practical exercise, cultural & artistic approach, and integrated teacher training in Clothing Life education. The teachers of other subjects recognized the importance of Home Economics and the historical background of Clothing, Food, and Housing Life.

• Journal of the Korean Society of Food Culture
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• v.2 no.2
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• pp.117-132
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• 1987

A literature survey on traditional Korean rice-cakes was made in order to identify the historical background and the state of scientific understanding on these products. Korean rice cakes can be classified into 5 groups depending on the processing methods; steamed (Jeung-byung), pounded (Do-byung), shaped and steamed or boiled (Dan-ja), fried (Yu-Jeon-byung) and fermented and steamed (Yi-byung). They are further divided into varieties by the raw materials used, coating materials and shape. The recipe and processing characteristics of 5 groups of Korean rice-cake were discussed and the scientific findings on these products were reviewed.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.441-443
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• 2014

Korean traditional fermented milk, Tarak, came down from the Koryo dynasty according to Korean ancient cookbook SoowoonJaabaang, which was written by Taakjunggong, Yoo Kim around AD 1500. Tarak is generally refers to milk or dairy products. Three theories on 'Tarak' revealed in this study are as follows: 1) it has been derived from Dolgwol language, tarak, 2) it has originated in Mongolian language, Topar(tarague), meaning horse's milk and 3) it originated in Tarak mountain located in Hanyang, which was capital of Chosun. In Mongolia, fermented milk has been called as Tarak and it has been called as tar by Yakuts tribe who are nomads in Sakha. The common part, tar, of these words is said to be the term representing the origin of the fermented milk coming from the central Asia. Therefore, Korean Tarak seems to be part of the central Asian culture that flowed into the Korean peninsula. The manufacturing method of Mogolian Topar(tarague) is similar to those of Tarak found in the SoowoonJaabaang. This research revealed that Korean traditional fermented milk, Tarak, is thought to be affected by the central Asia, especially Mongolia.

• The Journal of Korean Medical History
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• v.29 no.2
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• pp.49-59
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• 2016

Ginseng, a Korean native herb, has been a symbol of mystic cure-all which provides longevity benefits throughout Korean history. According to Chinese historical records, a major source of wild ginseng has been described as Korean peninsula, which is the most suitable ginseng production area, and the Manchu region near Mt. Baekdu and the Maritime Province. Since Tang dynasty period (618-917 CE), Chinese has also called ginseng as "Goryeo Ginseng", which is named after "Goguryeo" (37 BCE-668 CE), an ancient kingdom of Korea, from which they mainly imported the herb as the region was famous for its high quality of ginseng. To date, it refers to Korean ginseng. This study compares the medicinal properties of ginseng as stated in the ancient Korean medical books with the major Korean historical records regarding the usage of ginseng and its symbolism of longevity in everyday life. By contrasting these findings, we tried to figure out how the actual medicinal properties of ginseng and the anticipation of longevity are related. It was confirmed that the expectations about longevity were widely applied to everyday life. In addition, the study investigates the various usage of ginseng as a motive for decorative patterns and as an ingredient for daily products including snacks, health drinks, various types of food, clothing patterns, and so on. Finally, the usage of ginseng ingredients in the cosmetic products fulfilled the desire of Korean people to purchase, showing the aesthetic recognition and medicinal understandings about the herb. These findings suggest that ginseng is an important medicinal agent that not only symbolizes longevity and good health but also has a great influence on the lives of Koreans.

• Journal of Korean Medical classics
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• v.27 no.1
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• pp.67-76
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• 2014

Objective : Tarag refers to fermented milk, which has been recognized as daily food of summer in nomadic culture. Also, tarag is cleary defined as a fermented milk product in most of east Asian medical texts. When it comes to tarag-juk described in Korean medical texts, however, there is no definite distinction between milk porridge and tarag-juk. This paper is aimed at finding out whether tarag was merely meaning milk in Joseon. Method : Historical documents of related historical stage, Tibetan and East Asian medical texts, and some cookbooks are mainly consulted, as well as other sources that contains the perception of tarag in Korean history. Result : Tarag is documented as fermented milk in the medical texts of herbs, while tarag-juk is defined as milk porridge in some medical texts in Korea. In one of the Mongolian-Korean dictionary of 18C, milk tea is explained as tarag tea. Conclusion : Although there is not much evidence to back up this conclusion with satisfaction, it would not be to much to say that conception of tarag met some changes from yogurt to boiled milk during Joseon dynasty.

• The Korean Journal of Food And Nutrition
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• v.9 no.1
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• pp.37-44
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• 1996

Korean traditional Sikhye is made from rice and malt. Since 1740, there have been many records about the method of making traditional Sikhye, generally used in the folks. And the first records of sugar addition Sikhye were found In 1924. Therefore commercial sugar Sikhye is not traditional. Traditional Sikhye uses 30% of rice and malt (dry weight) as raw material, and main content is maltose. However commercial Sikhye uses only 3% of cooked rice, and adds 10% of sugar, .Even though some domestic Sikhye used sugar, the amount of added sugar does not exceed 115 of raw materials. Therefore, commercial Sikhye differs from not only traditional Sikhye but also domestic sugar Sikhye.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.221-237
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• 2003

China has not thousands years history and culture but more than 50 times huge territory compare to Korea. Moreover, China is a multiracial country which has 56 minority races including Han race. Today's food culture of China has been established based on historic, regional, and racial features. China is located adjacent to Korea and historically has had close relationship with Korea. Moreover, China and Korea have had interaction in politic, economic, and cultural respects. In this aspect, the food culture of China has had great influence to the food culture of Korea. Therefore, this study purposed to understand the food culture of China more deeply which has been passed over, through researching food culture based on Chinese foods in five thousands historic stream. As the result of researching Chinese food by times in terms of food culture, which has been well known by only cuisine, the food culture of China had been changed by rise and fall of several dynasties. In addition, food styles had divided the south and north by inflowing western food materials and deep relation to Buddhism, Confucianism, Taoism, and the principles of yin-yang.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.9-16
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• 1987

In early 1956, MSG (monosodium glutamate) had been produced by hydrolysis of the vegetable proteins in Korea. In accordance with development of fermentation technology mainly led by the Japanese scientists, its major production method has been changed to microbial fermentation since 1962. Meanwhile, 5'-ribonucleotides which are nucleic acid-related condiments have been produced by the enzymic hydrolysis of yeast RNA and/or the direct fermentation by Miwon Co. and Cheil sugar Co., respectively since 1977. At the technological viewpoints, Korean fermentation level seems relatively highly-reputated over the world in terms of production yield and unit-consumption level. For further progress of technology, our emphasis on this research area should be laid on both improvement of bacterial strain by means of modern biotechnology and process development through the immobilization and/or computerized control technics, etc.

• 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.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.589-601
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• 2011

The purpose of this study was to investigate changes in the cooking process of $Pat-juk$(red beans porridge), $Jat-juk$(pine-nut porridge) and $Tarak-juk$(milk porridge) in cooking books published after Korean modern era, approximately from late 19th century to the present. We analyzed 11 historical cook books were analyzed. It is found that the amount of red beans used for $Pat-juk$ was the same or more than that of rice but never less than rice. Only one cook book suggested sugar as seasoning for final taste, but all the other cook books mentioned salt for final taste. $Hangukeumat$(1987) suggested the method for obtaining optimum color for $Pat-juk$. After smashing and passing through the cooked red beans, collecting the red bean water to boil first and then adding the passed through red beans to boil together, in which rice will be added the last to be boiled. For $Jat-juk$, the ratio of the amount of pine-nut and rice were varied among cook books that the amount of pine-nut can be more, same or less than rice. $Jat-juk$ can have salty or sweet, so sugar, honey or salt were used for final seasoning. Pine-nut and rice were cooked together or cooked successively depending on cook books. The changes in cooking procedures of $Tarak-juk$ were the portion of milk used and the method of preparing rice before making the porridge. Firstly, the portion of milk increased over time. $Tarak-juk$ can be also tasting both sweet or salty, so sugar or salt was used for final seasoning. Secondly, two method of preparing rice were found; one is that rice was ground after soaking in water and the other is that rice was ground and toasted before putting into the porridge. When the ground rice was toasted, the milk was added with water at the same time because the cooking time of the porridge with toasted rice was shortened so that the milk could be added earlier than the other method without the risk of sticking on the bottom of the pot. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined. Also after restoring all the cooking methods suggested in cook books, the comparison of the sensorial and nutritional value needs to be carried out for applying or reinventing new recipe for food industry.