본 연구는 학부모를 대상으로 식품첨가물 및 보존료에 대한 인식 수준과 정보요구도를 파악하고 이를 바탕으로 학부모의 식품첨가물 및 보존료에 대한 올바른 이해와 안전한 식생활을 위한 교육자료를 개발하고자 하였다. 2014년 서울 경기지역 초등학생을 둔 학부모 381명을 대상으로 식품첨가물 및 보존료에 대한 인식 및 정보요구도에 대한 설문조사를 수행한 결과 응답자 중 가공식품 구입시 안전성을 가장 중요한 요소라고 응답하였으며, 41.5%가 식품 첨가물을 가장 식품안전을 위협하는 것이라고 응답하였으며, 식품 첨가물 중에서는 보존료가 가장 위험하다고 응답하였다. 그러나 응답자의 90.6%가 식품첨가물 및 보존료에 대한 교육 경험이 없다고 응답하였다. 설문결과와 학부모들의 정보요구도에 따라 교육홍보책자인 ‘보존료 바르게 알기’를 개발하였다. ‘보존료 바르게 알기’는 ‘보존료란 어떤 물질인가요?’, ‘보존료는 어떤 종류가 있나요?’, ‘보존료는 안전한가요?’, ‘가공식품, 어떻게 섭취해야 하나요?’, ‘식품첨가물은 식약처가 철저히 관리하고 있어요’ 등의 5장으로 구성하여 소비자인 학부모들이 알고싶어하는 내용들을 알기 쉽고 재미있게 전달할 수 있도록 구성하였다. 개발된 교육홍보책자를 초등학교 학부모에게 시범 적용한 결과, 사전 18.9%만이 보존료가 무엇인지 알고 있다고 응답한 수준에서 사후 90.9%가 그 역할을 이해하고 72.7%가 안전하다고 응답하여 개발된 책자가 보존료에 대한 이해도를 크게 높이고 보존료에 대한 오해를 바로잡을 수 있는 것을 확인할 수 있었다. 따라서 본 연구에서 개발된 교육홍보책자는 학부모를 비롯한 일반소비자들에게 보존료에 대한 이해를 높일 수 있는 효과적인 정보전달매체로 활용될 수 있을 것이다.

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean- Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

This study aimed to investigate the perception and preferences related to Korean food of university students in Yanbian, China. Self-administered questionnaires were collected from 306 (124 males and 182 females) students. The preferences for Chinese food (44.7%) and a combination of Korean (32.0%) and Chosun food (12.4%) were similar, and Korean food was more preferred than traditional Chosun food. The main reason for preferences for Korean food was taste. The perception of Korean hot spices and kimchi smell was not good, whereas positive perceptions where held for foods made with jang, new Korean food experience and healthiness of Korean food. Awareness of Korean food was in the order of bibimbap, kimchibokkeum- bap, gimbap, baechi-kimchi and ttoe-bbokki. Preference order was bulgogi, so-galbi, jang-jorim, dak-galbi and dewaeji-galbil. Meat foods and Korean traditional foods were relatively high, whereas kimchi, ttoe-bbokki and bibimbap were relatively low in terms of preference. More female than male students preferred Korean food, and the perception of new food experience and healthiness of Korean food were positive. Moreover, both awareness and preference related to Korean food were significantly higher in female than male students. These results can be used as a foundation to prepare a localization strategy of Korean food to China.

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was ‘easy access to Korean food restaurants’ (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were ‘taste’ and ‘price’ (Chinese foreign students 72.7% and 18.2%, Chineselocals 59.1% and 22.7%, respectively), and needed improvements for Korean food were ‘spicy and salty taste’ and ‘nutritional aspect’ (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was ‘Garlic’ (18.0%) in Chinese foreign students, and ‘Red pepper powder’ (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

본 연구는 한국에 거주하는 동남아 노동자의 식생활 실태 를 분석하여, 한국에서 거주하는 동안 바람직한 식생활을 하 도록 지원하기 위한 기초자료 제시를 위해 조사되었으며, 조 사 결과는 다음과 같다. 1. 조사대상자의 연령은 25~29세가 35.1%로 가장 많았고 그 다음은 20~24세 (32.7%), 30~34세(21.1%)였고 35~39세가 9.6%로 가장 낮았다. 성별은 남성이 76.5%로 여성(23.5%)보 다 많았다. 결혼유무는 미혼인 경우가 59.8%였다. 교육수준 은 고졸이 49.8%로 가장 많았고, 다음으로 전문대졸(22.7%), 고졸 이하(17.1%)였고 대졸은 7.2%로 가장 적었다. 종교는 불교가 59.0%로 과반이 넘었고, 무교 35.3%, 기독교 4.0% 였다. 대다수가 공장(90.1%)에서 근무하고 있었다. 한국에는 4~5년 거주한 비율이 39.4%로 가장 많았고 2~3년 31.9%, 1 년 미만이 17.9% 순이었다. 대다수가 월평균 100~199만원 (88.0%)의 수입을 얻었다. 84.1%가 취사가 가능한 곳에서 거 주했다. 한국어 실력은 보통이 56.2%로 가장 많았고 친한 한 국친구 숫자는 한 명도 없다가 84.1%로 대다수를 차지하고 있고 그 다음은 15명이 12.7%였다. 2. FNS는 캄보디아, 미얀마, 베트남, 태국 순으로 높았다. FNS가 높은 캄보디아, 베트남과 미얀마는 각각 3.91±0.58과 3.92±0.65, 3.97±0.56로 평균 3.88±0.59보다 높았고 태국은 3.76±0.59으로 평균보다 낮은 지수를 보였다. 국가 간 유의 적인 차이는 없었으나 경제지표에 따라 경제가 발전한 국가 일수록 FNS는 낮아지는 경향성을 보였다. 3. FNS에 영향을 미치는 인구통계학적 요인은 취사가능여 부와 거주형태였다. 취사가능여부는 취사가능하다고 답변한 동남아노동자의 FNS (3.85±0.61)가 취사가능하지 않다고 답 변한 동남아노동자의 FNS (4.09±0.35)에 비해 낮게 나타났고 (p<0.05) 기숙사에 거주하는 동남아 노동자의 FNS (3.94± 0.55)가 자취(3.74±0.60)나 기타(3.83±0.66)의 FNS보다 높게 나타났다(p<0.05). 직접 취사를 하는 등 음식준비에 책임을 많 이 가질수록 음식관여도가 높아지고 높은 음식관여도는 FNS 와 부(−)의 관계를 가진다는 선행연구와 일치하는 결과였다. 4. 동남아 노동자의 한국음식인식의 유형에 따른 평균점수 를 중심으로 국가별 차이를 알아보기 위해 요인분석과 일원 변량분석(ANOVA)을 실시하였다. “한국음식의 조리법, 맛, 색에 대한 긍정적인 인식”은 캄보디아가 3.46±0.63으로 가 장 높았고 그 다음은 베트남(3.38±0.68), 미얀마(3.26±0.50), 태국(3.09±0.64) 순이었고 유의적인 차이가 있었다(p<0.01). “모국음식과의 조리법, 냄새, 질감에 대한 이질감” 요인에 대 해서는 미얀마가 3.40±0.60으로 가장 높았고 그 다음은 캄 보디아(3.16±0.76), 태국(2.88±0.98), 베트남(2.70±0.63) 순이 었으며 유의적인 차이가 있었다(p<0.001). “모국음식과의 맛 에 대한 이질감” 요인에 대해서도 미얀마가 2.84±0.79으로 가장 높았고 그 다음은 베트남(2.76±0.71), 캄보디아(2.65± 0.67), 태국(2.58±0.74) 순으로 높았으나 유의적인 차이는 없 었다. 비교국가에 비해 한국음식에서 모국음식과의 조리법, 냄새, 질감, 맛에 대한 이질감을 가장 많이 느끼고 있는 미 얀마의 경우 한국음식에 대한 적응이 쉽지 않을 것으로 예 상되며 이들에 대한 한국음식 적응 교육에 시간을 더 투자 하여 교육할 필요성이 있다. 5. 동남아 노동자의 한국음식인식정도와 FNS의 상관관계를 분석한 결과, “한국음식의 조리법, 맛, 색에 대한 긍정적인 인 식” 요인과는 p<0.01 수준에서 유의적인 부(r= −0.219)의 상 관관계를 보였고, “조리법, 냄새, 질감에 대한 이질감” 요인과 는 p<0.01 수준에서 유의적인 정(r=0.248)의 상관관계를 보였 다. “맛에 대한 이질감” 요인에서는 유의적인 차이는 없었다. 이 결과를 통해 FNS는 동남아 노동자의 한국음식인식정도와 연관이 있다는 것을 알 수 있다. FNS가 크면 “한국음식의 조 리법, 맛, 색”에 대해 더 부정적으로 인식하고, “조리법, 냄 새, 질감에 대한 이질감”을 크게 느낀다는 것을 알 수 있다. 한국음식에 대한 이질감은 맛(r=0.071)보다 조리법, 냄새, 질 감(r=0.248)에서 더 큰 이질감을 느낀다는 경향을 볼 수 있다. 본 연구를 통해 동남아시아 중에서도 유사한 지리적 특성 을 가진 인도차이나 반도에 있는 베트남, 태국, 캄보디아, 미 얀마 4개국 외국인 근로자들의 푸드네오포비아 경향은 국가 별 차이가 유의적으로 나타나지는 않았으나 경제가 발전한 국가일수록 FNS가 낮아지는 경향을 보였다. 한편 국가별 한 국음식인식에는 차이가 있다는 것이 나타났고 FNS는 한국 음식인식정도에 유의미한 연관성이 있다는 것이 밝혀졌다. FNS가 낮을수록 한국음식인식이 긍정적으로 나타났는데 “한 국음식의 조리법, 맛, 색”에 대해 더 긍정적으로 “조리법, 냄 새, 질감에 대한 이질감”은 더 낮은 수준으로 인식하는 것으 로 나타났다. 이 연구결과를 통해 동남아 노동자의 한국음식 적응에 대한 수월성 정도를 알아보기 위해 FNS가 선행적으 로 사용될 수 있을 것으로 기대한다. FNS가 높은 국가의 동 남아 노동자의 경우 입국 시 한국음식 적응을 위한 사전교 육에 시간을 더 할애하는 방법도 고려해 볼 수 있다. 국적 이외에 FNS에 영향을 주는 요인으로 취사가능성여부와 거 주형태였는데 음식준비에 대한 책임을 많이 가질수록 FNS 가 낮아지는 경향을 보였다. 따라서 FNS를 낮추기 위해 가 능하면 취사가 가능한 숙소를 배정해 적극적으로 취사를 할 수 있도록 유도하는 것도 음식문화 적응을 수월하게 하기 위 한 방법으로 사료된다. 한편 FNS는 한국음식인식을 판별할 수 있는 절대적인 지 표는 아닌 것으로 나타났는데 베트남의 경우 태국보다 FNS 가 높았지만 전반적인 한국음식인식은 태국보다 긍정적인 것 으로 나타났다. 태국은 타 동남아 국가 중에서도 음식문화가 발달한 나라로 자국민의 음식문화에 대한 자긍심이 높아 한 국음식인식이 비교국가 중 긍정적이지 않는 것으로 사료된 다. 따라서 한국음식 적응에 대한 수월성 정도를 알아보기 위한 사전조사로 FNS 뿐만 아니라 자국음식에 대한 자부심 정도를 알아보는 것도 필요할 것으로 보이며 이는 후속연구 로 진행되었을 때 의미가 있을 것으로 사료된다. 이 연구결과는 동남아노동자의 한국음식문화 적응을 돕기 위한 기초자료로 사용될 수 있을 것으로 기대한다. 또한 본 연구결과는 한국음식과 한국식품의 동남아시아 진출 시 필 요한 동남아인들의 한국음식에 대한 소비자 반응에 대한 기 초자료로도 사용될 수 있을 것으로 예상한다. 본 연구에서 연구되었던 4개국뿐만 아니라 다른 나라 노동자들에 대한 연 구가 추후 진행된다면 질 높은 기초자료 구축에 도움이 될 것으로 보인다.

The purpose of this study was to investigate the perception and preferences relating to Korean fast food among students of the College of Hotel management in Germany and utilize the analyzed data as baseline data for globalization of Korean food. A total of 74 students with food-related majors were asked to complete a survey after cooking and tasting seven different kinds of Korean dishes themselves. Exactly 97.3% of students reported that even though they never tried Korean food before, that Korean food is uncomplicated and interesting to cook, very healthy with abundant vegetables and rice, and suits their palate. Regarding the seven dishes of Korean food, the students stated that Gimbab (김밥) is most suitable for fast food and sorted Japchebab (잡채밥), Gunmandu (군만두), Bulgogidubbab (불고기덮밥), Makjeok (맥적), Bibibguksu (비 빔국수), and Musaengche (무생채), in descending order, regarding globalization of Korean food. Gimbab (김밥) and Gunmandu (군만두) both received the highest scores for being the most preferred Korean food. As students indicated Korean food as a dish they would like to cook again, recommend to friends and familyies, and buy if sold in Germany, this survey suggests that Korean food can be a competitive fast food in Germany.

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.

This study was conducted to examine the effect of globalization of Korean food according to well-being value perception and the foreign visitor Korean food experience. An analysis of variance and a linear regression analysis were conducted to analyze the hypotheses. The findings are summarized as follows: (1) The most important quality when eating Korean food was "taste" (37.3%). (2) The most important well-being value recognition items for Korean food were "kimchi" and "bulgogi". "Bibimbap is well-being food" (3.82 points) and "Korean food is healthy because it consists mainly of cereals and vegetables" (3.56 points). (3) The subjects highly recognized the "improvement in service quality of Korean restaurants" (3.59 points) with regard to the importance of a globalization strategy for Korean food. (4) High-intake Korean foods were "bibimbap", "baechookimchi", "galbigui", "pajeon", and "bulgogi", in that order. In contrast, the intake frequency for "songpeon", "sikhei", and "guksu" was very low. (5) The subjects thought that the globalization possibility for Korean food was high, as foreigners ingested a lot of baechookimchi. (6) The most effective well-being value recognition item for globalizing Korean food was "Korean food is nutritious and good for the health" followed by "I have much interest in Korean well-being food". and "Korean food is a well-being food because it contains many fermented and seasonal items", in that order. (7) The most effective food for globalizing Korean food with a high-intake frequency was "baechookimchi", followed by "galbigui", "guksu", and "bibimbap".

The purpose of this research was to reveal how Korean food is currently perceived by the “foodies” of New York City and to determine what social status Korean food has in the city that is deemed the “Restaurant Capital of the World.” In-depth personal interviews were performed to provide a deeper insight into the comments and subject matters. Most foodies selected kimchi and Korean barbecue as the most distinctive foods in Korean dining. Korean food's distinguishing traits were extracted in four areas: specific ingredients and tools, preparation procedures, and rules. Sensory characteristics, local adaptation, service, side dishes, and the main strengths and short-comings of Korean foods were investigated. Perception toward the taste of Korean food was generally positive, but poor quality of service and lack of organization in establishments were found to be negative factors.

The purpose of this study was to investigate perceptions and globalization of Korean food among university students with food related majors. Self-administer questionnaires were completed by 386 students, and data was analyzed using descriptive statistics, t-test, ANOVA and regression analysis. The students in food-related majors had positive perceptions of Korean food. They had perceptions of Korean foods as ‘fermented foods’, ‘seasonal foods’, and ‘medical foods’ and have ‘various spices’. Most students agreed that Korean foods need to be ‘creatively transformed’ and ‘localized’ in order to globalize successfully. Localization, fusion and creative transformation of Korean food are more important than simple adherence to traditional Korean food. There were statistically significant differences in perception between students in different majors. Students majoring in traditional Korean cuisine showed a more positive perception and attitude toward globalization of Korean food.

The objective of this study was to investigate a method to improve and to increase the utilization of Korean traditional food in middle school students by examining preferences and perceptions. Middle school students in Seoul area were surveyed from 29 November to 6 December 2007. The results are summarized as follows: 83.9% students ate Korean food as breakfast. The reasons for the success of Korean food were 'Nation's traditional food' (29.2%), 'fit in taste' (27.4%), and 'suitable match of nutrients' (24.8%). Students responded that the following needed to be changed in order to improve Korean food: 'alleviation of strong taste' (30.3%), 'various cooking methods' (23.9%), and 'convenience of eating the food' (22.1%). Meal preferences in this survey of middle school students were 'Korean food' (4.09), 'Western food' (4.08), 'Japanese food' (4.00), 'Chinese food' (3.91) and 'Fast food' (3.55). Perceptions in the taste of Korean food were 'spicy taste' (3.28), 'hot taste' (3.22), and 'salty taste' (3.15). Male students (3.23) perceived a higher salty taste than female students (3.05). Expectations for the taste of Korean food included 'spicy taste' (3.16) and hot taste (3.03). Male students (3.25) anticipated the spicier taste more than female students (3.05).

This study was conducted to examine the superior factors and the perception of Korean traditional foods by college students studying in food related industries. The subject group consisted of 65.0% of the students majoring in food service & culinary arts, 12.9% of the students majoring in food & nutrition, and 7.3% of the students majoring in baking & pastry. The nutritional value was evaluated as the top superior factor of Korean traditional foods by the study subjects. In addition, 92.4% of reported that they had eaten Korean traditional foods in the past, 76.8% of whom responded that the reason for having Korean traditional foods was its time-honored tradition. 'Cooking for oneself' was considered to be the most popular way (78.2%) of obtaining Korean traditional foods, while the traditional market (58.6%) was the most popular place to purchase the foods. 'Not having enough time' (47.2%) was the primary reason for not having Korean traditional foods, although 72.9% of the subjects reported that they wanted to learn about Korean foods. 'Standardization of taste, nutritional value, and recipes' was found to be the most important factor (41.3%) required to increase the consumption of Korean traditional foods. Additionally, 56.1% of the subjects responded that they feel there is a need for modernization of the cuisine to meet the taste of the general public. However, 61.4% of the subjects responded that the succession of traditional dietary culture was the primary reason for developing traditional cuisine, which indicates that there is a bright future for Korean traditional foods.

This study was planned to investigate the current using status of agricultural products in school food service both produced in Korea and imported from other countries and the dieticians' perception on using those. A total of 723 dieticians of 442 elementary schools and 381 middle high schools were surveyed in July, 2003 to perform the purposes of the study. A high using rate (93.4%) for Korean agricultural products was investigated. As for meat such as pork and chicken except beef and eggs, the using rate of Korean agricultural products was high. Almost 100% of vegetables and fruits, except tropical fruits such as banana, kiwi, orange and pineapple supplied for school food service were also Korean products. As for nuts and edible oil, the rate of using for Korean agricultural products was comparatively lower than those of other food items due to the price gap. Most dieticians rated the quality of the products produced in Korea higher than that of the imported products in the aspects of their freshness, taste, and safety. But they found no difference in the package condition of the products produced in Korea and of those imported from other countries. This result suggests that the package system should be improved for the agricultural products produced in Korea.

The purpose of the study was to investigate the perception and the knowledge of the Korean traditional foods in elementary school students. For the investigation, 373 fifth-grade elementary school students in Incheon were surveyed by a questionnaire, and the data were analized by the SPSS 10.0 program. The result showed that 85% of the surveyed schoolchildren showed the interest in the Korean traditional foods. It also revealed that female students are more interested in the traditional food than male students and the children of the career woman are more interested than those of the housewives. As for the motive of their interest, 39.7% of the subjects answered 'through mass media'. Male students and the children of the housewives got the interest through their mother, and female students and the children of the career woman got the interest through their hobby of cooking food. Among the traditional foods, 76.4% of the children designated kimchi as the most proud traditional food. As for the reasons of reducing traditional food use, 39.9% of students responded because of 'not-tasty' and 28.7% of students replied because of 'not enough time to cook'. But 62.2% of the subjects thought the traditional foods should be more used in the future. As for the succession and development of the traditional foods, 33.8% of the subjects said it should be carried out by the family. The basic knowledge score of the traditional foods was 5.78 on a scale of 10, which showed relatively low level. The lower their basic knowledge, the less their interest in the traditional foods was. The samgyetang, ogokbap and bindaetteok were the most perceived traditional foods. The cheonggukjang, nabakgimchi and jindallaehwajeon were the foods they had seen, but the they didnot have heard or seen the others. Among the traditional foods, susugyeongdan, jindallaehwajeon and dasik were more perceived by the schoolchildren in the rural area than those in the urban area. The jindallaehwajeon and dasik were more perceived by female students than by male students. Therefore, in order to make elementary schoolchildren take the traditional foods with pride by increasing their perception and knowledge of them, the family should give them many opportunities to eat traditional foods. The school also should try to establish a cooperative relationship to the family of schoolchilderen and use more Korean traditional foods in the school's meal program. Furthermore, the society's concern and support are necessary and also the role of mass media, which have great influence on children, is important.

The purpose of this study was to identify the perceptional dimensions and patterns of Korean traditional food and to find the determinants of the patterns. Data were collected from 305 Korean housewives living in Mongol, and were factor and cluster analyzed. The results revealed two different dimensions and patterns i.e., high involved vs. low involved groups. Descriptive statistics showed that perceptional pattern types are likely to vary depending on socio-demographic and cultural background of Korean traditional food. Similarities and differences in perceptional patterns between high and low involved groups of Korean Mongolian are discussed, and future implications for globalization of Korean traditional food culture are provided.

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

The purpose of this study was to investigate the understanding, the perception, and the preference of Korean traditional food in 487 middle school boys and girls living in urban and rural areas. The students got 6.66/10 points in the knowledge about Korean traditional food. The girl and the student from nuclear families got significantly higher scores than the boy and the student from extended families respectively. Most of the students(95%) responded that Korean traditional food must be in succession and be developed because it suits Korean tradition of our own and our tastes. However, Korean traditional food must be improved in cooking process to more convenient way and in tastes. Especially students in urban area emphasized cooking process, and students in rural area emphasized tastes. Many students(80%) answered that the households may play the most important role in succeeding and developing Korean traditional food. Most of students(82.5%) thought that the Korean traditional food needs to be made fast food because they need to take it more easily. However, hygiene, taste and nutrition have to be considered. Pulgogi, Mandoo, Rice, Ddeokgook, Chabchae are highly preferred foods while Torantang, Mookuen-Namool, Jutgal, Jeonyoouh are poorly preferred. Some students had never tasted Shinseonro, Goocheolpan, Torantang, Chokpyun and Pyunyook.