아메리카동애등에(Hermetia illucens)를 대량사육하기위해 발육 기간 동안 음식물건조사료를 주성분으로한 먹이로 조성을 달리하여 사육하였다. 먹이조성비율은 산란된 알의 부화유도배지, 부화유충 1, 2단계 먹이로 서로 다르게 제작하였다. 부화유도배지는 육성돈사료와 물을 4 : 6의 비율로 혼합하고 상부에 밀기울을 3 ㎝ 두께로 덮었다. 부화유충 1단계먹이는 음식물건조사료(50%), 맥주박(40%), 밀기울(9%)에 당밀과 발효액을 각각 0.5%씩 혼합하였고 부화유충 2단계먹이는 음식물건 조사료(99%)에 당밀과 발효액을 0.5%씩 혼합하였다. 부화유충먹이의 함수율은 약 60%로 제작하였다. 부화유도배지에서 동애등에유충은 부화 후 3일간 사육한 후 유충 1단계 먹이로 7 ~ 8일간 사육하였고 2단계 먹이로 6 ~ 7일간 사육하였다. 사육한 종령 및 번데기는 수확하기 전 2일 동안 먹이를 공급하지 않았다. 동애등에유충과 번데기를 수확하기위해 진동채로 분변을 분리하여 수확하였다.

최근 중국 대륙 문학에 비해 상대적으로 비주류 문학이자 소수자 문학으로 인식되어왔던 홍콩이나 대만문학, 또는 전 세계에 흩어져 있는 화인(華人)들의 화문문학(華文文學)에 대한 연구가 점차적으로 증가하고 있는 추세이다. 이에 필자는 홍콩작가 예쓰(也斯)의 작품을 통해 과거 식민지 홍콩에 대한 기억과 흔적들이 어떻게 표현되고 있는지 살펴보았다. 특히 1970년 대 홍콩 정부가 시행한 사회개혁안 중 도시개혁으로 인해 사라져버린 특정 장소나 건물에 대 한 개인의 기억과 생각들이 작품 속에서 어떻게 나타나고 있는지 살펴보았다. 이를 통해 필 자는 식민지 홍콩이 중국 대륙의 정치, 사회, 문화와는 상당히 다른 자신만의 독자성과 로컬 적 특징을 어떤 식민지 역사적 과정을 통해 형성시켜왔는지 개인의 기억을 통해 살펴봄으로 써, 동시에 홍콩 문학 역시 그만의 독자성을 가지고 있음을 살펴보고자 하였다. 홍콩은 서로 다른 문화가 섞여서 만들어진 곳이다. 하지만 서로 다른 문화가 단순히 혼재되어 있는 것이 아니라 둘 이상의 서로 다른 문화가 섞여서 제3의 새로운 성질을 지닌 어떤 곳으로 재탄생한 것으로 볼 수 있었다. 그리고 그것이 예쓰가 그의 작품을 통해서 말하고자 하는 홍콩이다.

The aim of this study was to investigate food culture represented by the grain yard, water well, kitchen, and meat storage space which were depicted in the mural painting of An-Ak tomb No. 3. The mural paintings of An-Ak tomb No. 3 were compared with those of ancient Chinese tombs before the 4th century in order to understand their characteristics. Above all, the tomb murals describe the form and function of the stove (buttumak) as well as the cuisine using the cauldron (sot) and steamer (siru) in a very interesting manner. The meat storage space of An-Ak tomb No. 3 shows whole carcasses of animals such as roe deer, dog, and pig. However, Chinese murals show that while small animals such as soft-shelled turtle, fish, chicken, duck, pheasant, rabbit, etc. were stored as whole carcasses without being cut into pieces, large animals such as cows and pigs were slaughtered and each piece of their carcasses such as the head, thigh, meat loaf, and cardiopulmonary part was separately depicted. These tomb murals vividly describe the food culture of Koguryo and China before the 4th century.

This research intended to conduct literary research on ‘Jeok’ of 25 jong-ga through Jong-ga Ancestral Ritual Formalities and Food, published by the Cultural Heritage National Research Institute of Cultural Heritage during 2003~2008, and compared and analyzed an arranging method and recipe transmission process by directly visiting four Jong-ga. Religious ceremony foods of Jong-ga could be divided according to the standard of the hakpa attribute (large), regional attribute (midium), and family attribute (small), which forms a complex connection structure between the attributes. ‘Jeok’ arranging form is divided into ‘3-Jeok building method (vertical structure)’, ‘3-Jeok arrangement method (horizontal structure)’, ‘3- Jeok replacement method’, ‘2-Jeok arrangement method’, ‘Jeon-Jeok arrangement method’, and ‘Others-Jeok arrangement method’. Generally, ‘jeok’ arrangement order per hakpa is in the order of ‘meat jeok - chicken jeok - fish jeok’ in case of Gihohakpa, whereas Yeongnamhakpa is in the order of ‘fish jeok - meat jeok - chicken jeok’. Umoringye (羽毛 鱗介), the method of laying ‘dojeok’ of the Gyeongbuk region, could be found in the 2nd century B.C. Chinese ancient book Hoenamja and the theoretical background was Yin and yang philosophy (陰陽論). This research has significance in terms of securing advanced results compared to advanced research that has so far concentrated on some regions and hakpas.

공녀제도는 고려와 조선전기에 외적의 침략과 전쟁을 막기 위해 생긴 하나의 회유정책(懷 柔政策)이며, 한반도의 많은 여성들이 어쩔 수 없이 중국으로 끌려가게 된 제도이다. 비록 공 녀제도는 고려와 조선에게 수많은 고통을 안겨줬고, 많은 폐단(弊端)도 초래하였지만 중국으 로 간 공녀들에 의해 적지 않는 부분에 영향을 주기도 하였다. 예를 들어 정치, 외교, 음식, 복식, 언어, 음악예술 등 많은 분야에서 공녀의 영향을 확인할 수 있었다. 심지어 당시의 중 국에는 “고려양(高麗樣)”, “고려풍(高麗風)” 등의 신조어까지 생길 정도였다. 공녀제도는 한반 도의 역사에서 더 이상 언급하고 싶지 않는 고통의 상처이고, 조혼(早婚) 등 풍습까지 낳은 원인이었지만 이 제도로 인해 한반도의 의(衣), 식(食), 음악예술 등 다양한 문화가 중국에 전 파되고, 꽃을 피웠다. 이러한 맥락으로 볼 때 공녀는 고대 한반도의 다양한 문화를 중국으로 전파한 육교역할을 하였고, 고대 한류(韓流)의 주역으로 여겨도 과언이 아니다.

This study was conducted to investigate the eating habits and food preferences of elementary school children belong to multi-cultural families and ordinary families. The data were obtained by interview based on questionnaire from November to December in 2012. The subjects of multi-cultural families and ordinary families were 99 and 376 children, respectively. In comparison with eating habits, the ordinary children showed higher scoring in the items of eating proteins, green and yellow vegetables, and fruits or fruit juice than those of multi-cultural children. The ordinary children ate less midnight-meals than those of multi-cultural children (p<0.05). Furthermore, the ordinary children ate kimchi more frequently than the multi-cultural children. It was significantly different (p<0.05) on the items of ‘eating-out types’ dietary habits between two groups. Education of mothers correlated with the ordinary children’s eating habits more than multi-cultural families. In the investigation of the food preference to Korean foods, ‘beef and radish soup’, ‘pumpkin porridge’, and ‘wheat flakes noodles’ were more preferred by children of ordinary families than by those of multi-cultural families (p<0.05). To conclude, nutritional education for their parents should be done and maintained to keep a right eating habit of children of multi-cultural families even at home.

This research investigated changes in Joseon food culture mainly focusing on acceptance of Western food in the enlightenment period. Joseon intended to learn the advanced technology of the West. Through an exchange with various Western countries, the royal family and upper class of Joseon rapidly accepted foreign food and food culture. As hotels were built in Incheon and Seoul, foreign food became more widely provided, which spread to the public, accordingly, and Western style restaurants were built and spread to the Busan area besides Seoul. As Western food rapidly spread, concerns arose. Particularly, after an attempt to assassinate Gojong by inserting poison into his coffee in 1898, appeals were made concerning Western food “that should not be consumed, because it is not proper for Korean people's intestines and stomach”.

This study intends to discover stories and sensibilities connected with characteristics and symbols of the history and culture of Sangju to develop contents about the native foods of Sangju. ‘General Jeong’s Table’, which supplied the energy and nutrition necessary for soldiers during war, is set with Jobap, Patipguk, Euneogui, Baechumoojeon, Kongnamulheojib, Patipnamul, and Munamulsileagideanjangmuchim. ‘Sangjuseong retaking wartime food’, as a kind of ready-to-eat meal, which stresses convenience above everything else, is composed of Konggarujumeokbap, Bbongipjuk, Gamjangajji, and Odigojgammodeumbagitteok for table setting. ‘General Jeong’s liquor table’, which allowed the general to regain his energy or was set to entertain generals of allied forces in the Myeong Dynasty, is formed by Baeksuk, Gojgamssam, Kongjukjijim and Sangsurisul. Efficacies of food materials were analyzed in the Part of Drug Formula of the best-known medical book in Asia. Foods on ‘General Jeong’s Table’ has health efficacies that protect the five viscera and maintain the spleen and stomach.

This study compared recipes of Korean Traditional steamed dishes, Noodles, Rice cake & Confectionary in Choi’s Recipe (「Choi’s Eumsikbeop」) with those in other literatures written during the mid-Joseon Dynasty. Through this work, it aimed to explore the value of Choi’s Recipe (「Choi’s Eumsikbeop」) in the history of cooking and the meanings of its recipes. Choi’s Recipe (「Choi’s Eumsikbeop」) contains recipes for a total of 20 kinds of food. Specifically, there are seven kinds of Fermented dishes (kimchi (6), and salted fermented food (1)), four kinds of Steamed dishes, seven kinds of Confectionary and Sweet (rice cake (4), jeonggwa (1), and dang (2)), and two kinds of Noodles (dumpling (1), and noodle (1)). Among them, the steamed dishes revealed characteristics of 17th-century food as in other cooking books, and some of them utilized unique ingredients handed down only through head families. Moreover, some recipes showed different cooking methods using similar materials. This suggests the originality of the recipes in this cooking book.

This study was carried out in order to investigate Korean food acculturation by married immigrant women and how it affects their children’s eating habits. Using an in-depth interview method, 26 domestically residing married immigrant Chinese, Vietnamese, and Indonesian women in Korea were surveyed to investigate adaption to Korean food at the time of their immigration, their current dietary life, their preferred Korean food, major factors in managing their children’s eating habits, etc. The results reveal that depending on the married immigrant women’s country of birth, which plays an important role in a family’s dietary life and health, acculturation phenomena occurred in which the specific eating habits of each country were grafted into Korean food. Furthermore, due to their school-age children’s display of acceptance of both their homeland’s and Korea’s food culture, we believe that this can become a pivot point for non-governmental diplomacy where Korean food can be understood along with the mothers’ countries.

This study researched a document regarding ‘Pyeon (tteok)’ on 25 Jong-ga ancestral ritual foods through 「Jong-ga Ancestral ritual formalities and food」, published during 2003~2008 by the National Research Institute of Cultural Heritage of Cultural Heritage Administration. A after about 10 years, the transmission process of the setting and recipe was compared and analyzed in 2015 by directly visiting 4 Jong-ga. This research classified regions into 7 Gyeonggi, 4 Chungcheong, 2 Honam, and 12 Yeongnam, and classified hakpa, Gyeonggi, Chungcheong, Honam region into 13 Gihohakpa, Yeongnam region into 12 Yeongnamhakpa. The important analysis standard of Jong-ga ancestral ritual food was the region and hakpa, which appeared to considerably influence ‘Pyeon’ setting style, which represents and symbolizes family and recipe. Gihohakpa Jong-ga, which is an academic tradition that pursues practical interests, seems to highly regard practicality to adapt to changes along with the period. On the contrary, Yeongnamhakpa Jong-ga, which highly regards self-sufficiency living base and moral justification, seems to be highly conservative. Increase in Jong-ga, which utilizes mill, is the result of adaptation to the period environment such as Jongbu aging and lack of labor, etc.

The primary purpose of present study, to take appropriate measures to prevent occupational accidents in the food service industry, was to evaluate characteristics of working condition and occupational safety and health. In order to fulfill our objective, profession and working environment, safety recognition and education, safety activities, physical conditions and accident experience were surveyed. To collect information and opinion in the field, face-to-face interviews were, using a structured questionnaire, carried out. Also, food service industry's accidents reported by Korean Occupational Safety and Health Agency at 2014 were statistically analyzed. In the resulting of analyzing data from a questionnaire survey of food service industry employees, safety/health train and management were increased.

A travel destination offers a form of novelty to the traveler since it can provide experiences that are not of the everyday variety. Therefore, a search for novelty is important as a motivation factor when planning leisure trips and vacation activities and to identify travel market segments. This study aimed to examine the differences in demographic characteristics, travel style, and preferred food-related activities in accordance with the level of tourists’ novelty seeking. This study investigated potential tourists using a self-administered questionnaire survey, which resulted in 300 usable questionnaires. The respondents of this study were classified into two groups according to their level of novelty seeking: Active novelty-seeking group and Passive novelty-seeking group. These two groups were significantly different with respect to demographic characteristics, travel style, and preference of food-related-activity experience. The results show that the Active noveltyseeking group tended to have a higher proportion of females and specialized jobs, a higher level of monthly income and education, more frequent travel, and preference for food-related activity experience than other groups. The result of this study will be helpful for the tourist industry, which needs to develop culinary and food-related experience tour programs and travel market segments.