This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life's property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step's property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step's property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step's property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.

This study focused on the historic documents known as deungnok, records created during preparations for royal events in the Joseon Dynasty, rather than the often cited uigwe, the documents describing the Royal Protocol of the Joseon Dynasty. As a reference to the food served at royal banquets, the deungnok can enhance our understanding of royal banquet foods. Seven specimens of deungnok describing royal banquet foods are currently in existence, created during preparations for royal events by the agencies in charge of food, the Saongwon and Jeonseonsa. Owing to the nature of their authorship, the details recorded in these deungnok hold great value as important resources for the study of royal banquet cuisine. Naeoejinyeon-deungnok, which documented an oejinyeon banquet held at the Junghwajeon Pavilion in November 1902, was somewhat disorganized and fragmented. Jinyeonuigwe was more inclusive and well-summarized, since the former were progress reports to the King during banquet preparations that listed various items separately, such as dishes for each table setting and the kinds of flower pieces, and thus did not present a complete picture of all the details as a whole. The latter, on the other hand, were final reports created upon completion of a banquet, and contained more comprehensive records not only of the chanpum (the menu of dishes served), but also the sorts of tableware and tables, floral arrangements, location, scale, and installation date of the sukseolso (temporary royal kitchens for banquets). They also offer a more effective summary by simplifying details duplicated in identical table settings. Nevertheless, the Naeoejinyeon-deungnok recorded some facts that cannot be gleaned from the Jinyeonuigwe, including the height of some dishes presented in piled stacks, as well as the specific names of dishes and their ingredients. The comparative study of the historic records in the deungnok and uigwe will be helpful in identifying and understanding the specific foods served at royal banquets. The oejinyeon-seolchando diagrams in Naeoejinyeon-deungnok depict the table settings for the King and the Crown Prince. The two diagrams contain large rectangles divided into three sections. In each section are similar-sized circles in which the names of dishes and the titles for table settings are recorded. From these records we can see that the arrangements of the table settings for the King and the Crown Prince are similar. The relationships and protocols shown in the arrangement of dishes and table settings for the King and the Crown Prince at royal banquets in the Seolchando appear to be consistent. By comparing the two references, deungnok and uigwe, which recorded the dishes served at royal banquets, the author was able to determine the height of some foods served in stacked arrangements, the names of chanpum, the ingredients used, and the configuration of the chanpum. The comparative review of these two written records, deungnok and uigwe, will be helpful for a proper understanding of the actual food served at royal banquets.

The purpose of this study was to provide basic data regarding the perceptions of medicated diets among chefs. The subjects were 22 exemplary restaurant chefs in the Danyang area. The results showed that 40.9% of the chefs regarded the taste of medicated diets as good. Conversely, 22.7% of the subjects answered that they didn't know about medicated diets. Mass media and education from relevant institutions were the means of acquiring information about medicated diets. The chefs recognized that varieties of sauce could make medicated diets popular because of special flavor. Female chefs were generally more familiar with herbs than male chefs. Overall, the chefs were not familiar with Menthae Herba, Atractylodis Japonica, Adenophorae radix, Caryophylli Flos, or Carthami Flos. However, they were familiar with Glycyrrhizae Radix, Cassiae Semen, Cinnamomi Cortex, Polygonati Rhizoma, Mume Fructus, and Ginseng Radix, even though they didn't like the tastes pertaining to medicated diets. Ginseng Radix was the most well-known oriental herb, and Mume Fructus and Rubi Fructus were also popular. The most popular cooking methods for medicated diets were, in order, boiling rice, roasting items, and preparing the herbs as beverages.

Recently the market of the food waste disposer has increased. Therefore, many companies in the development of food garbage disposer has been increasing interest. In this study, we used QFD (Quality Function Development) to find out the quality factors for the development of the food waste disposer reflecting the consumer needs. HOQ (House Of Quality) showing the correlation between consumer characteristic and engineering characteristic was written by investigating the consumer needs based on the consumer complaints and survey. In addition, we generated the CTQ (Critical To Quality) reflecting the weighting of the importance of the parts. As the research result, the important quality factors for the food garbage disposer were the grinding capability, drying, and odor emission features. The crushing motor associated with grinding and dehydration appeared as the most important quality factors among the parts. Second thing was the fan motor associated with odor. The findings will be able to contribute to the development of the food waste disposer reflecting the consumer needs.

This paper reviews 14 studies of the Joseon Dynasty(1392～1909) to examine the traditional Korean foods in Korean festivals. A total of 12 studies mentioned Seollal, Daeboreum, Dongji, Nappyeng as festivals involving. Traditional foods 10, Yudu, 9, Sambok and Junggujeol, 8, Chuseok and Seotdalgeummeum, 7, Samjinnal, Chopail, and Dano, 5, Jungwon, and 4, Hansik. In terms of the types of traditional foods, 13 studies mentioned red bean gruel, 12, Yaksik, 11, Tteokguk, 10, sudan and dog meat, 8, the custom of cracking the outer shell of different types of nuts, 7, Guibagisul(an ear-quickening wine), rice cakes(azalea hwajeon, zelkova rice cake, bean and turnip rice cake), 6, a chrysanthemum cakes, 5, Songpyeon, charunbeung(wagon-wheel rice cake), chrysanthemum wine, and sparrow meat, 4, Gangjeong, red bean grue, wine and snack, Jeonyak, 3, rice cakes, the making of soy sauce, Nabyak, roasted hare meat, foods for guests during, New Year festivities and rice cakes. The most frequently recorded festival foods were rice cakes and wine in various forms. This paper's review of ancient documents from the Joseon Dynasty provides a better understanding of Korea's folk customs, particularly traditional foods. In addition, this paper's findings are expected to help sustain Korea's traditional customs and foods and facilitrate the spread of Korea's food culture worldwide.

From results of three components analysis about food waste, moisture content appeared high in order of school(89.1%), townhouse(64.9%), apartment(63.2%) and home(63.2%). And content of ash also appeared high in order of school(8.8%), townhouse(6.3%), apartment(5.4%) and home(4.2%). This is judged as cause of difference of moisture content according to emission-source, diversity of kind of cooked food and volume-rate disposal system which is not performed. Meanwhile, combustible content is 10.9~32.6% and it is the most highest in order of home, apartment, townhouse and school. And big difference of standard deviation of apartment and townhouse is judged as difference of homogeneity due to co-emission of food waste. In addition, Low heating value appeared high in order of home(1086.07 kcal/kg), apartment(1033.69 kcal/kg), townhouse (678.07 kcal/kg) and school(9.18 kcal/kg). And the reason that heating value of school is very low is error about simple formula which is applied when moisture content is more than 50%. And it can be confirmed that this is difficult in analysis of Low heating value of food waste.

This study was intended to outline the characteristics of the food culture in the area of Kyungsangnamdo and its modernization by interpretation and analysis of the novel Toji, which was set in Hadong, Jinjoo in the area of Kyungsangnamdo in the early 20th century. The characteristics of the Kyungsangnamdo area's native dish during the Japanese ruling era in the latter half of the Choson dynasty are as follows. In the first part of the novel, which spans from 1897 to 1908, vegetable and grain food development can be seen in the area of Hadong, the interior plains of Kyungsangnamdo, where there is a typical farming village in the mountains. The second part of the novel, which spans from 1911 through 1917, includes some mentions of the properties of Kyungsangnamdo area's native dishes through the lens of emigrated Koreans living on Gando island. Gando island is in China, and is where Seohee, the heroine, escapes from her homeland and remains for a period of years. There is a unique type of seafood in the Gando area using fresh marine products, exactly the same as in the Kyungsangnamdo area. The third part of the novel spans 1919 through 1929, after Seohee returns to her own country and regains her house. There is a noticeable description of food culture in the area of Jinjoo in Kyungsangnamdo through the description of Seohee focusing on the education of her children. The well-described features of Jinjoo are boiled rice with soup of beef leg bones and Jinjoo bibimbob, with vegetables and a variety of foods using cod. Cod are caught in large quantities in Kyunjgsangnamdo, and cities in the area grow to medium size as the area became traffic-based. The fourth part of the novel spans from 1929 through 1938, and includes very detailed descriptions of characters and background locations. Salted fish combined with the wild ingredients of Mt. Jiri feature prominently in the Kyungsangnamdo's area descriptions. The fifth part spans from 1940 through 1945, and as the Japanese colonization era ends, the foods described in Kyungsangnamdo seem to develop the usage of soybean paste. With abundant fish and shellfish Kyungsangnamdo, the dishes that evolve to use soybean paste include mussel soybean paste soup, picked bean leaves in soybean paste, chaitgook - cold soup from soybean paste, and seolchigook used with seaweed and sea laver.

The purpose of this paper was to research the history of Korean restaurants in Manhattan, NY in the 1960's-1970's. These Korean restaurants were the pioneers in the globalization of Korean food. It is assumed that 'Mi Cin' was the first Korean restaurant in Manhattan and opened on March 1st, 1960. In the 1960's, it is estimated that there were four Korean restaurants in Manhattan. In the 1970's, the number of Korean restaurants increased to more than 18, and their main menu items were divided into three types: Korean fusion menu such as 'Lunch Special' for American customers, beef barbecue menu for American and Korean customers, and Korean traditional menu for increasing Korean immigrants.

This study was intended to examine the continuance and transformation of food culture during the enlightenment and Japanese ruling era by analyzing the novel of "Toji". In the novel "Toji", the chaotic political and economic situation is reflected, along with the peoples' hard lives in the latter era of the Choson Dynasty. After the full-fledged invasion of China by the Japanese, the shift to a wartime posture was accompanied by an increased need for food. This led to a rationing and delivery system for rice in the late 1930s. While it was hard for people to obtain even brewer's grains and bean-curd dregs, food distribution officers were well off. Another distinctive feature of the food culture during the enlightenment and Japanese ruling era was that foreign food and recipes were introduced naturally to Korea through the influx of various foreigners. The industry of Choson was held by Japanese monopolistic capital, as a result, Choson had equal to the role as a spending site and was only gradually left destitute. In the Japanese ruling era, there were new type of business including such as patisserie of the types of civilization in the town, and those tempted Korean people. However, the Japanese and pro-Japan collaborators dominated commercial business. Being urbanization through the modernization, it was became patronized fast food in the populous downtown, and the change of industry structure and life style greatly influenced into our food culture. Acceptance the convenient Japanese style fast food such as Udong, pickled radish made was actively accepted with a longing for the advancement civilization. After the enlightenment, many Japanese exchange students went to Tokyo to get advanced civilization and provided urban mood according to their consumption of bread, coffee, Western food, which were considered a part of the elite culture.

음식물 폐기물 침출수를 처리하는 분리막 결합 고온 혐기성소화공정(생물학적 반응조) (Anaeorobic Membrane Bioreactor, AnMBR)의 파일럿 운전에서 분리막의 교차여과 속도와 막간압력이 파울링에 미치는 영향을 관찰하였다. 연구 결과 정압여과 하에서 교차여과 속도가 증가할수록 파울링의 속도는 현격히 감소되었다. 그러나 이와 같은 영향은 낮은 막간압력에서 더욱 효과적이었다. 막간압력이 증가할수록 여과대상 물질의 압축성으로 인해 투과성이 상대적으로 낮은 파울링층(혹은 케익층)이 분리막 표면에 형성된 것에 기인된 듯하다. 여과대상 시료의 입도분석을 해 본 결과 입자크기는 약 10~100mum 범위에서 분포하였고 이에 따라 브라운확산에 의한 역수송보다 분리막 표면에서 교차여과에 의해 발생하는 전단력이 입자의 역수송에 더욱 기여하고 있음을 예측할 수 있었으며 이는 AnMBR의 연속운전을 통해 재확인할 수 있었다. 운전 후 막 부검을 실시한 결과 유기 및 무기 파울링이 모두 관찰되었으나 어느 것이 지배적인 파울링 기작을 나타내는지는 앞으로 더욱 연구가 필요하다. 무기 파울링의 경우 대부분 분리막 표면에서 스케일링 형성이 지배적이었으며, 따라서 분리막의 공극 막힘에 주로 기여하는 작은 콜로이드성 유기물질의 경우 분리막 표면에서 전단력에 의한 역수송 효과는 그다지 크지 않을 것으로 사료된다.

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

This study was conducted in order to better understand the local and specialty foods of the Yeong-ju region. This study provides basic data for new menu development and commercialization. The results of 384 surveys, which were conducted to determine traditional rice cake production methods and their traits, were analyzed. Samgyetang was ranked top in the survey on recognition, public interest, and frequency of the local foods. Dakjuk was ranked second, followed by Baechujeon and Bopguk, in order. The levels of recognition and preference of specialty foods were in the order of hasuo, peach, apple, and meat. Among the answers in the survey on the popularization and commercialization of local foods, changing of the cooking style for younger generations' taste was considered to be the most important. Holding events to promote regional specialty foods and initiate the public to traditional cooking styles were listed sequentially by importance. The survey results show that promotion of local foods through education, and as well as incorporation of new ingredients are both highly effective ways to commercialize local foods for tourism. The results also indicate that taste, nutrition, and appearance of food should be considered in order to improve quality.

This study was performed to approach the 2004 case of inferior quality mandu stuffing from the stance of food ethics. The court convicted the producers of inferior quality mandu stuffing and also decided against the plaintiffs who filed a damage suit. The core of the mandu stuffing case was not safety, but the wholesomeness. The principles of food ethics include a respect for life, justice, environmental preservation, and the priority of safety. The virtues of food professionals include wisdom, honesty, faithfulness, courage, moderation, and integrity. A food producer should possess not only the ability but also the morality to make food. The consumer should urge the producers to strengthen their morality and be conscious of responsibility and fairness. The government should organize a system to establish food ethics, and make efforts to reduce wasteful law enforcement. The media should lead public opinion toward justice by doing an unbiased and in-depth report and help establish the idea of food ethics. The necessity of food ethics and the spread of the ethical mind are the most important points of all.

An individual's food-related personal traits play an important role in influencing personal food choice and habits. According to culture, their influence can manifest differently. To ascertain personal traits about food, FNS (food neophobia scale) and FIS (food involvement scale) were employed in recent studies. This study aimed to understand the food culture and food choices of East-South Asians who live or stay in Korea through comparison of FNS and FIS. Eighty Koreans and 233 East-south Asians (Indonesians, Filipinos, Malaysians, Vietnamese, Thai, Singaporeans, and Bangladeshi) completed a questionnaire to measure FNS (10 questions), FIS (12 questions), and sociodemographic conditions (9 questions). ANOVA was conducted to ascertain FNS and FIS between the groups, and regression analysis was carried out to determine which sociodemographic factors had an effect. The items were analyzed to determine the differences according to gender, age, marital status, nationality, religion, occupation, educational background, monthly income, and length of residence in Korea. FNS showed significant differences between the groups with regard to sociodemographic characteristics, except gender, age, and marital status, whereas FIS showed significant differences in gender, nationality, religion, occupation, educational background, monthly income, and length of residence in Korea. The results of the regression analysis suggest that nationality strongly affected FNS and FIS, and FIS was also affected by gender.

This study, adult men and women who live in Seoul with 100 people a dietary habit and eating traditional foods, traditional foods and recipes of the characteristics, educational experience and educational demand for traditional foods were investigated. Korean traditional food usually eaten in the usual (37.2%) and holidays(30.2 percent) to eat. Korean traditional food to eat because we did not have time reduction(38.4%), cooking methods is difficult(30.2%), mainly to select the menu when eating out, traditional food in Korea(58.1 percent). Korea traditional food with a traditional culture of Korea has developed dishes (45.3%), the food here is that we use most often(22.2%), Korea's unique attributes of traditional food deserves world-class(74.4%), nutritionally balanced, healthy foods (72.1%) and showed that recognition. Korean traditional food needs of education(62.8%) and the traditional excellence of the food(33.7%) and Korea traditional food culture and to develop succession (27.9%), traditional food for healthy eating awareness training was needed.

This study analyzed Korean traditional foods and western foods in the field of 'dietary life' in Practical Arts curriculums, and developed the fusion-food cooking activity program for elementary school students. Firstly, potatoes, dumplings coated with bean paste, simple side dishes are discussed in the first curriculum. The second curriculum discussed only traditional foods and the third curriculum considered more traditional foods than western foods including bread. From the fourth curriculum to the sixth, traditional foods were mainly discussed and both traditional foods and western foods were mentioned evenly in the seventh and revised 2007's curriculum. Secondly, this study developed 'fusion-food cooking activity' program which helps students not only to learn the meaning, kinds, history, and related customs of Korean traditional foods; kimchi, Korean pizza, rice cake, but also to learn and practice cooking fusion-foods covering traditional foods.In conclusion, it can be assumed that the 'fusion-food cooking activity' program developed in this study improves interest in Korean traditional foods amongst elementary school students, and helps students to understand the reputation and value of traditional foods. Therefore fusion-foods cooking activity containing traditional foods which are not discussed in this study should be studied and developed more in the future.

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

The purpose of this study was to identify the determinants of traditional food perception, by taking the generation effect into account. This study also analyzed the preference patterns of traditional snacks and the strength as well as direction of improvement for traditional foods. Data were collected from 304 housewives living in the Baeong-Nyeong-Do island. Regression analysis showed that the determinants of traditional food perception varied depending on the generation of housewives. In the 30s age subgroup, income and family type were significantly related with the degree of traditional food perception. In the 40s age subgroup, household income, education, and hometown location were significant, whereas household income, family type, number of years of life spent in the Baeong-Nyeong-Do island, hometown location were the significant factors in the 50s and 60s age subgroup. The results of factor analysis showed that there were three preference patterns of traditional snacks. The results of chi-square analysis proved that foods for strength, and direction of improvement for traditional foods were different among the generation groups. In this article, similarities and differences between determinants of traditional foods, the strength and direction of improvement for traditional foods are discussed, and their implications for nutritionists as well as food marketers are provided.