• Journal of the Korean Home Economics Association
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• v.50 no.1
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• pp.29-39
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• 2012

The purpose of this research is to suggest a scarf design which reflects the traditional culture native to Korea by making use of the combined pattern of jokgakbo patchwork and ddeoksal(rice cake). For research methodology, the computer design programs of Adobe Illustrator CS3 and Adobe Photoshop CS3 were used along with the related literature. For the combined sets of motif pattern, the following were consider: first, a combination of jogakbo in square shape and chrysanthemum in a rice cake mold; second, a combination of radius jogakbo and geometrical pattern; third, a combination of vertical and horizontal forms of jogakbo and rice cake pattern; fourth, a combination of yeouijumunbo and butterfly pattern in rice cake mold. For the scarf design with these applications, technical skills such as repeat, rotation, symmetry, free setup, and distortion were used for the combination motif. In terms of the shape of the design, there are two, square and lengthwise tetragons.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.10-21
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• 2007

The purpose of this study was to investigate the housewives’ consumption pattern and preference of the Korean rice cake asa substitute for meal. The rate of housewives who had eaten rice cake as a substitute for meal were 75.30% and those who had not were 20.83%. Usually 62.03% of them ate rice cake for breakfast, and 34.21% did them within one time per a week. Reasons for eating rice cake for meal were investigated on ‘easy to eat(54.51%)’, ‘good taste (24.44%)’ and ‘healthy food(14.29%)’. The older housewives wanted healthy rice cake for meal and ate with tea and Kimchi(Dongchimi). The younger ones ate rice cake for meal with tea and milk. Thawing methods of frozen rice cake for meal were different between the older and the younger, respectively, steaming and using microwave. Kinds of rice cake as a substitute meal were Injeolmi(50.75%), Backsulgi(49.62%), Chaltteok (47.74%) and Yaksik(46.44).

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.505-510
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• 2000

The purpose of this study was conducted to find out the housewives cognition and consumption pattern of Korean rice cake. The subject were 315 housewives lived in mainly the capital region(Seoul and Kyonggi-do). A survey questionnaire consisted of three parts including demographic backgrounds, cognition and consumption pattern of Korean Rice Cake. The results obtained would be summarized as follows; 1. Almost all of the housewives(95.9%) were cognized that Korean rice cake is a traditional food, but their cognition of the Korean rice cake as a important food in present dietary life(habits) was very low(22.5%). 2. Almost all of the housewives(94.0%) were cognized that Korean rice cake is a nutritional food and most of them(75.0%) were answered that there are below 50 kinds of Korean rice cake. 3. Although they could make themselves the Korean rice cake(75.9%), didn't make it at home and they were answered(59.4%) for the reason that the recipe for the Korean rice cake is hard. 4. The results of purchasing frequency rate showed that 62.2% of housewives were purchased one to two months and they were purchased most frequently on the birth day followed by a memorial sacrifice day, a festival day, visit and invitation of quest. 5. 98.4% of respondents were answered that the taste of Korean rice cake is good and 96.5% of them were cognized that its price is expensive. 6. The most preferred kinds of Korean rice cakes showed that Red bean Sirudock, Baekseolgi, Injeolmi, Songpyeon, Yaksik etc.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.323-329
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• 1997

The research was conducted to investigate the children's consumption pattern and preference of Korean rice cake by analyzing the relation among their socio-demographic backgrounds. This study provides basic information for systematic development and wide spread of Korean rice cake as a traditonal Korean food. A self completed questionnaire survey of 639 elementary school students in Seoul was undertaken. A survey questionnaire consisted of two parts including demographic backgrounds, children's consumption pattern and preference of Korean rice cake. A likert scale of one to five was used to determine the childrem's preference of Korean rice cake. Statistical data analysis was done using the SPSS/PC program for descriptive analysis and $x^2$ test. Approximately half of the participants were male (51.5%) and 5-degree year (50.7%) students. 77.2% of respondents were nuclear families. The results of eating frequency rate showed that 57.1% students had Korean rice cake once a month followed by once a week (18.8%), once per two months (12.2%) and once per six months (10.5%). The major reasons for having Korean rice cake were good taste (55.2%), healthy food (22.3), our traditional food (17.3%), and etc (2.2%) in order. Average children's preference score of 14 Korean rice cakes was $2.82{\pm}1.59$ out of 5, with the highest score of 4.30 for Songpyun and the lowest score of 1.06 for Bukumi.

• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.447-454
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• 1999

The empirical research was conducted to investigate women's consumption pattern of Korean rice cakes and to analyze the preference of them by their demographic backgrounds. The results of this study provide useful informations for a systematic development of Korean rice cake. A self-completed questionnaire survey of 281 women in Seoul was undertaken and detailed information was collected from each. A questionnaire consisted of three parts including demographic backgrounds, consumption pattern and preference of Korean rice cakes, and the need assessment. Demographic variables of respondents included age, marital status, education, family style, monthly income etc. Most of them(82.6%) were married with the average age of $36.3{\pm}8.4$ year old. The results of eating frequency rate showed that about half of women(49.1%) had Korean rice cake once or twice a month followed by once a week(23.1%), once per two months(13.9%), once per six months(8.2%), and once per three months(3.9%). Average preference score of 14 Korean rice cakes was $3.08{\pm}1.49$ out of 5, indicating 'so-and-so'. Ingeolmi received the highest score of 4.02, whereas Duteopteok had the lowest score of 0.18. The preference score of Korean rice cake and the respondents' knowledge of them showed significantly strong positive correlation. The need-assessment score for improving the quality of Korean rice cake was $3.72{\pm}1.35$ out of 5, showing moderate willingness for improvement of Korean rice cake.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.133-139
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• 1998

The aim of this study was to assess University students' consumption pattern of Korean rice cakes and to analyze the preference of Korean rice cakes by their demographic backgrounds. The results of this study will be useful information for systematic development and wide distribution of Korean rice cake as a traditional Korean food. A self completed survey of 392 University students in Seoul was undertaken and detailed information was collected. The survey questionnaire consisted of three parts including demographic backgrounds, student's consumption pattern and preference of Korean rice cakes by type. Approximately half of the students were male (52.6%) with the average age of 21.1 years old. Most of the respondents (92.3%) were from nuclear families. The consumption frequency rate showed that 38.8% students had Korean rice cake once or twice a month followed by once a week (29.8%), once per six months (21.7%), and once per two months (8.2%). Ingeolmi received the highest preference score (4.15), whereas Duteopteok had the lowest score (0.18). The correlation coefficient for paired samples between students' preference of Korean rice cake and their knowledge of them was 0.827, showing statistically strong positive correlation between them.

• Journal of the Korean Society of Costume
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• v.54 no.6
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• pp.65-76
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• 2004

At the global times, each country is developing various designs, symbolizing its own country's original images. So significant and continual developments must be made in the aspect of the national identity and image promotion as well as for producing added value by commercializing the designs in the manner of discriminating against cultures. So this study is trying develop the textile design that express the beauty of Korean traditional pattern. For textile design, it was selected a rice-cake pattern and developed a textile pattern design by using computer design program of adobe illustrator 10.0.

• Korean Journal of Community Nutrition
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• v.13 no.2
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• pp.228-236
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• 2008

This study was carried out to investigate the Korean rice cake cognition and consumption patterns classified by age in Busan. The survey was conducted from November 21 to December 26, 2007 by questionnaires and data were analyzed by SPSS program. The results are summarized as follows: Forty one point two percent of the elementary school group, 29.0% of the high school group, 35.0% of 2,30's, 44.5% of 4,50's and 39.5% of over 60's took Korean rice cake once or twice per month. Sixty two point eight percent of elementary group, 44.0% of the high school group, 43.0% of 2,30's, 42.5% of 4,50's and 49.5% of over 60's preferred Korean rice cake. The most important basis for selecting rice cake was 'taste' in all of the subjects. The improvements for rice cake were indicated as taste, preservation and packing. As their age decreased, the score of preference for Gaepiduk, Danja, Dootupduk, Bookumi, Soemuriduk, Julpyun, Jorangi and Jungpyun were decreased. Songpyun, Garaeduk, Injulmi, Siruduk and Moojigaeduk were highly recognized as Korean rice cakes. There was a significant positive correlation between preference of rice cake and age, sex, obesity and recognition degree (p < 0.01). Therefore the understanding of the requirements of the subjects according to age and sex is needed to encourage them to choose Korean rice cake.

• The Journal of the Korea Contents Association
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• v.20 no.12
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• pp.671-680
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• 2020

Today, if you don't reflect trends in developing new content crafts, you can't succeed in marketing. This is because the trend is the driving force that leads to the needs of consumers that come and go temporarily. The current market is changing and wants new lifestyle trends. As a trend of such latent desire, the purpose is to develop high-value-added interior vases using rice cake patterns and ceramic complexes. In the manufacturing method, the first rice cake patterns writing tool is stamped at a different angle from the top of the toremi board (a new term created above) written in the process of the pot work. A cylinder is made of a second potter's wheel, and after the outer wall is double-flavored, the cylinder is quickly rotated to be extended by pushing it from inside to outside by hand. The purpose of this vase is to develop a decorative vase with high added value by experimenting with various geometric patterns that are dismantled vertically and horizontally at a high speed with the static rice cake pattern stamped on the third, and then utilizing the various rice cake patterns developed in this way as the shape of a jar.

• Journal of the Korean Society of Food Culture
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• v.13 no.2
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• pp.83-89
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• 1998

The aim of this study were to assess high school students' consumption pattern of Korean rice cakes and to analyze the preference of them by students' demographic backgrounds. Self completed questionnaires were collected from 672 high school students in Seoul area. A questionnaire consisted of three parts including demographic backgrounds, student's consumption pattern and preference of Korean rice cakes by type. Statistical data analysis was done using the SPSS/PC program for descriptive analysis, t-test and $X^2$ test. Approximately half of the students were male(52.6%) with the average age of 16.7 The consumption frequency rate showed that 41.6% students had Korean rice cake once a week followed by once or twice a month(39.1%), once per six months(11.0%), and once per two months(8.3%) Ingeolmi received the highest preference score(4.28), whereas Duteopteok had the lowest score(0.18).