Among the 160 documentes on Food menu in the Royal palace of Chosun Dynasty, 137 are cherished by the Academy of Korean study (old Chang Su Gack) and 23 by privates. We can find the other 2 documentes in biliography but they do not exist now. Most of them were written in Korean in the period between 1863 and 1937. Through them, we can learn how to set a meal table for people who served on wedding feast, the birth of Royal family and the national events, and several small feasts and ancestrial rites of Royal palace. And the food menu in them are based on Korean food.

It is quite natural that the preference of food should be changed by the effect of the social environments and economic conditions of each period, however, the Korean traditional food has been enrooted firmly as one of the fundamental elements in our life which has been formed in harmony with the natural surroundings and the human life patterns in Korea. As a result of my study on Korean food through various documents and papers which were published in the part from Yi Dynasty till now, about 4,000 items were collected. This paper is prepared to report some of those items with a brief summary.

This treatise deals with chronic state of famine and exploitation of famine relief food in the later half of Chosun Period and especially in relation with socio-economic changes. There with the impact of socio-economic factors on the chronic state of famine and exploitation of famine relief food is studied mainly with a literary approach. The influential factors which lead to the chronic state of famine were not only climatic restrictions such as flood and drought but socio-economic factors such as foreign invasion (Japanease invasion and Ching's invasion), frequent breaking out of revolt and technological development of agriculture (rice transplantation). And disorder of land system and cultivation of cash crops by the richer peasantry, lowering the economic status of the poorer peasantry who were a major constituents of the population, aggravated the famine state. Because the poorer peasantry were under the shortage of food, they had to seek something edible in the fields and mountains. In this process various kinds of famine relief foods were exploited by the poorer peasantry. The majority of famine relief foods were wild vegetables. Consequently the Chronic state of famine was a cause to introduce various edible wild vegetables into Korean food, which influenced modern vegetarian food habits and firmed the Korean's favorite taste to be hot and salty. These wild vegetables couldn't have a marvelous effect on the relief of starved people. Potatoes and sweet potatoes, which were newly introduced foreign crops, were encouraged to be cultivated for famine relief. But these tubers, unable to be staple food, didn't contribute to an increase in population.

The crude lipid contents of dried sea food products varied remarkably from 1.2 to 29.9% for dried fish products, from 2.8 to 12.3％ for dried mollusk ones, and from 0.1 to 2.3％ for dried seaweed ones. In fatty acid composition of dried fish products, the saturated acid was the most predominant component for dried anchovies, hair tail, Kstsuobushi, the monoenoic acid was the most predominant one for dried yellow corvenia, flat head, common carp, sea eel and conger eel. And the polyenoic acid was the most abundant one for dried cod. Allaska pollack, flounder, sole fish, ray, smelt and sardine. The major fatty acids of these dried fish products were 16:0, 16:1, 18:0, 18:1, 20:5 and 22:6. Fatty acid composition of dried mollusk products were mainly consisted of polyenoic acid, and followed by saturated acid, monoenoic aced. The major fatty acids of these products were similiar to those of dried fish products. And in case of dried seaweed products, saturated acid such as 14:0, 16:0 was the most predominant component, while polyenoic acid was abundant one in dried laver and sea mustard. The main fatty acids of dried seaweed products were 14:0, 16:0, 18:1, 20:1, 20:4, and 20:5. Judging from the results, dried sea food products were abundant of the highly unsaturated fatty acids in spite of the drying processing and storage.

This paper attempts to study the court food based on the historic ceremony book, Jung Ri Eui Gwiea which describes the king's visit to the royal tomb, 'Hyun Neung Won', during the rein of Chung Jo, the 22th King of Yi Dynasty. According to this book, the foods used for the ceremony of the court and the courtesy of dinner party appears as follows. 1. At the birthday party of Bong-su Dang, the main table with 70 dishes and the side table of extraodinary flavor with 12 dishes were served to Mrs. Hong of Hea Kyung Kung, the mother of Chung Jo. As soon as they were served, the napkins, menu card, flowers and soups followed them, and a cup (Jack) of wine (with soup) was served to her seven times. This party was held by Sang Chim, Sang Kung, Sang Eui, Jun Chan, Chan Chang, Jun Eui, In Eui, Sa Chan and Jun Bin. 2. At the birthday party of Yun-hee Dang;the main table with 82 dishes and the side table of extraodinary flavor with 40 dishes were served to her. And the napkins and menu cards followed them and a cup(Jack) of wine was served to her four times. The courtesy of this party was held by Sang Chim, Sang Kung, Sang Eui, Jun Sun and Yeo Jeo Jip Sa. 3. At the party of Yak No Yun for the oldman, there were some soups (Doo Po Tang), cooked sliced meats (Penn Yeuk), steamed legumes (Heuk Tea Zeung), and some fruits on the main table. The napkins, menu cards and flowers followed them, and wine was served on the table for the king. The feast was held by Chan Eui, In Eui, and Tong Rea. 4. Foods used in these parties were classified into 9 groups such as Rice cakes, Rice and Noodles, Dessert Cakes, Sugars, Fruits, Side Dishes, Beverages, Sauces and Wine. 5. The units of height, amount, weight, and number measured for cooking were used variously. 6. The foods accumulated highly on the dishes were decorated with paper and silk flowers. 7. The containers for cooking and the utensils for the feast were used variously.

There is the picture of four gods(四神圖) painted on the wall of old tomb of Koguryo dynasty in 4~5 century. Four gods in this picture were Symbolized by four animals, tortoise, tiger, ryong which is imaginative large Snake, and bong hwang which is also imaginative birds. Those animals wese believed at that time as protecting geities against all of the haman disaster and evils. The peoples of Kojosun dynasty carried those animal charms, and painted or graved on some where of living environment such as furniture, utensils, tools, wall, ceiling, etc. They ate those animals as food or medicine to treatment of all disieses and to get rid of evils and to gain well-being. A lot of examples in historical records were cited and interrelated to above super stitions.

The food used in the royal palace of Chosun dynasty(朝鮮王朝) are viewed from various aspects of the dishes for ordinary meal, royal banquet, reception for the foreign representatives, wedding feast, and ancestral rites. Unfortunately most of knowledge on the food used in the royal palace is not accurate as it had been delivered orally and includes only that of the late Chosun dynasty era. Accordingly more accurate knowledge on its historical change could be illustrated by the ancient literature, including uigue(full account, 儀軌), dungrok(memorandum, 膳錄) or balgi(list, 件記). Though it is different from the preparation of King´s dinner table in kitchen, the uigue on ordinary meal, while King Jungcho(正祖) and his troupe visited the Hwasung(華城) has been handed down as the literature on the ordinary meal of the royal palace. Twenty seven kinds of uigue and dungrok on royal banquet for a celebration, from the 45th year of Sook Jong(肅宗, 1715) to the 6th year of Kwang Moo(光武, 1902), remain & reveal the change of features on dishes and food materials for royal banquet. Twenty kinds of uigue and dungrok on foods for reception of Chinese representatives, from the first year of Kwang Hae Koon(光海君, 1609) to the 21st year of Injo(仁祖, 1643), remain and antedate those on foods for royal banquet approximately 100 years. These have been precious materials for historical view on foods used in the royal palace. Twenty kinds of dungrok and uigue of karaedogam(嘉禮都監), in which dishes, food materials, and table setting diagram for dongrae feast (同牢宴) were put on record, remain as the litherature of wedding feast. Wangchosilrok(dynastic record, 王朝實錄) and numerous kinds of uigue have been helpful for study on foods used in ancestral rites. Detailed kinds and cooking procedures of foods for ancestral rites were clearly explained in Taesangji(太常志). A full view on foods used in the royal palace will be reproduced only through analytic study of these ancient litheratures.

본시험은 식이식물의 종류가 흰불나방의 용체중과 포란수에 어떠한 영향을 주며 이들의 영향은 식이식물의 N 함량과 어떠한 상관관계가 있는가를 알기 위해 실내에서 시행되었다. 그 실험결과는 다음과 같았다. (1) 용체중은 식이식물의 종류에 따라 현저한 차가 있었으며 또한 그것은 자웅성별에 따라 그 차는 더욱 현저하였다. 식이식물의 종류에 따르는 자웅별 용체중의 차는 그 순위에 있어서 일치하였으며 가장 체중이 큰 것은 뽕나무로 사육한 것이었으며 가장 체중이 낮은 것은 사과로 사육한 것이었다(제1표. 제1도). (2) 포란수에 있어서도 용체중과과 동일경향을 나타내었다. 란수가 가장 많은 것은 역시 뽕나무였고 가장 낮은 것은 사과였다(제2표, 제1도). 용체중과 포란수에는 고도의 양의 상관관계를 나타내었다(제4표). (3) 공시식이식물의 N함량은 식물의 종류에 따라 현저한 차를 나타내었다(제3표). 식이식물의 N 함량 용체중 및 포란수에 근사한 경향을 나타내었지만 상관관계에 유의성은 인정할 수 없었다. (제4표)

Historically recognized as a valuable nutritional source, milk contains essential carbohydrates, proteins, and fats that play diverse functional roles in the human body. While the functional roles of milk nutrients and their derivatives are acknowledged, the corresponding functional foods for each milk component remain inadequately documented in Korea. This review aims to describe the functional roles of milk components and their derivatives, as well as assess the landscape of functional food products available in the Korean market. Milk components demonstrate noteworthy functions such as preventing muscle wasting, fortifying bones, aiding in weight control, stabilizing nerves, and serving as prebiotics. Despite these known functions, there exists a plenty of functional substances within milk that have not been comprehensively investigated. Presently, only a limited number of milk-derived functional ingredients are registered in Korea, with a few making their way into commercialization. To advance this field, scientists and industries need research effort to uncover novel functions of milk ingredients and subsequently introduce innovative products to the market. This proactive approach not only promises to broaden the spectrum of functional ingredients but also stands to positively impact the domestic health functional food market and the dairy industry. The development and introduction of new products derived from milk may hold the potential to significantly contribute to the diversification of functional ingredients, fostering a healthier and more robust health food market.

농촌진흥 전략, 농촌발전 전략, 농민의 자체적 발전, 풍부한 농촌의 음식자원과 방대한 관광객 시장, 다양한 농촌관광 수요 등의 요인의 작용 하에 중국 농촌 음식관광은 점차 발전하면서 관광촌, 특색마을, 음식축제 등 세 가지 발전의 모델을 갖게 되었다. 그러나 중국 농촌 음식관광의 발전은 정책 및 관리, 관광객 시장, 문화적 함의의 결여, 부족한 브랜드 의식 등의 문제에 의한 제약을 받고 있다. 이러한 문제를 해결하기 위하여 중국 농촌 음식관광의 발전은 시장의 수요 및 농촌관광 발전 추세에 부응한다는 전제 하에 계획적 지도와 부처 간 협력，정책적 지원과 제도 개선，건전한 농촌 음식관광 관련 법체계 구축，음식관광 관련 인재 육성 강화，지역 간 연동과 차별화된 발전，관광객 시장 개척과 브랜드 구축，문화와의 융합을 통한 내부 소양의 발전，요리 교육 등의 조치를 취하여야 한다.

This study evaluated the biochemical methane potential (BMP) of primary sludge, secondary sludge, and food waste in batch anaerobic mono-digestion tests, and investigated the effects of mixture ratio of those organic wastes on methane yield and production rate in batch anaerobic co-digestion tests, that were designed based on a simplex mixture design method. The BMP of primary sludge, secondary sludge and food waste were determined as 234.2, 172.7, and 379.1 mL CH4/g COD, respectively. The relationships between the mixing ratio of those organic wastes with methane yield and methane production rate were successfully expressed in special cubic models. Both methane yield and methane production rate were estimated as higher when the mixture ratio of food waste was higher. At a mixing ratio of 0.5 and 0.5 for primary sludge and food waste, the methane yield of 297.9 mL CH4/g COD was expected; this was 19.4% higher than that obtained at a mixing ratio of 0.3333, 0.3333 and 0.3333 for primary sludge, secondary sludge, and food waste (249.5 mL CH4/g COD). These findings could be useful when designing field-scale anaerobic digersters for mono- and co-digestion of sewage sludges and food waste.

Herein , the effect of changes in the organic loading rate in anaerobic digestion was evaluated. The experiment was carried out by a laboratory -scale semi-continuous stirred tank reactor, and feedstock was food-waste leached. The organic loading rate was increased by 0.5 kgVS/m3 in each phase from 1.0 kgVS/m3 to 4.0 kgVS/m3. At the end of the operation, to check the failure of the reactor, the organic loading rate was increased by 1.0 kgVS/m3 in each phase and reached 6.0 kgVS/m3. This shows that the biogas yield decreased as organic loading rate increased. Biogas production seemed to be unstable at 3.5–6.0 kgVS/m3. Moreover, biogas production dramatically fell to approximately 0 mL at 6.0 kgVS/m3, which was decided as the operation failure on the 16th day of the las tphase. The result of the reactor analysis shows that the cumulation of volatile fatty acid increased as the organic loading rate increased. This seems to occur due to the decreasein pH in the reactor and led to extinction of anaerobic bacteria, which were the biogas products. Although the buffer compound (alkalinity) could prevent the decline in pH, the concentration of alkalinity was found to be lacking at a high organic loading rate

Human intestinal flora is very diverse; with lactic acid bacteria (LAB) existing as part of the most vital gut microbes that improve host health. The application of LAB as a whole organism or its metabolite in the case of probiotic and bacteriocin respectively is extensive. Thus, the need to always bio-prospect for newer strains of LAB is essential. This study focused on isolating LAB from kunun-zaki and kindirmo, a fermented non-alcoholic beverage of non-dairy and dairy sources respectively, explored their physiological and biochemical properties, antibiotics sensitivity pattern and identified based on their 16S rRNA sequencing. A total of eighty isolates were selected sixty-six from kunun-zaki and fourteen from kindirmo in which 93.7% were bacilli and 6.3% were spherical in shape having 68.75% and 30% homofermentative and heterofermentative pathway respectively. All isolates have the ability to utilize glucose to produce lactic acid while their tolerance to pH 3 and salt concentration at 2%, 4% and 6.5% varied widely. Thirty-four isolates based on their physiological and biochemical properties were selected for molecular identification to ascertain their genera and species. Limosilactobacillus fermentum (68%); Lactiplantibacillus plantarum (6%) and Weissella confusa (3%) were confirmed species isolated. Thus, it was concluded that traditional fermented foods such as kunun-zaki and kindirmo are a good source to bio-prospect for LAB for product development, starter culture and probiotic study.

Food waste is both an industrial and residential source of pollution, and there has been a great need for food waste reduction. As a preliminary step in this study, waste reduction is quantitatively modeled. This study presents two models based on kinetics: a simple kinetic model and a mass transport-shrinking model. In the simple kinetic model, the smaller is the reaction rate constant ratio k1 , the lower the rate of conversion from the raw material to intermediate products. Accordingly, the total elapsed reaction time becomes shorter. In the mass transport-shrinking model, the smaller is the microbial decomposition resistance versus the liquid mass transfer resistance, the greater is the reduction rate of the radius of spherical waste particles. Results showed that the computed reduction of waste mass in the second model agreed reasonably with that obtained from a few experimantal trials of biodegradation, in which the microbial effect appeared to dominate. All calculations were performed using MATLAB 2020 on PC.