This study was to investigate the perception of Korean traditional festival/holiday foods among the housewives in their 20's, 30's, 40's, and 50's residing in Seoul. Out of 350 questionnaires, 282 respondents were results The results were summarized as fellows: The most familial traditional holiday was Seollal on the New Year's Day(100%), and the most favored foods for respective traditional holidays are as fellows: tteokguk, rice paste soup, (98.23%) for Seollal on the New Year's Day; ogokbap, cooked rice mixed with five cereals (98.23%) for Daeboreum on the New Moon's Day of January 15; neuttitteok, zelkova ricecake, (20.64%) for Chopail on Buddha's Birthday; charyunbyeong cake (20.21%) for Dano on May 5; gyesamttang, chicken broth with ginseng, (89.72%) for Sambok, the hottest period of summer; songpyeon, pine cake, (96.45%) for Chuseok on August Moon Festival; patjuk, redbean stew, (98.94%) for Dongji on the winter solstice; and mandu, bun, (16.37%) for Seotdalgeumeum on the year-end day. Most of the respondents said that they ate traditional festival foods in compliance with the traditional manners and customs and that they made such traditional foods at home. They added that they wanted to team more about various recipes of the traditional foods and pointed out that traditional holiday foods had to be modernized in some way.

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.

This study was conducted to research on the observing state of Korean traditional holidays and the traditional foods related to those days through the questionnaires completed by 578 housewives who live in Kangreung, Daejeon, Jeonju, and Daegu area. For data processing, SAS program was employed, and all data was analyzed by frequency, percentage, and 2-square. The results are as follows; 1. In observing the traditional holidays, more than 90% of housewives who answered the inquiry keep up SEOLNAL, DAEBOREUM, and CHUSEOK, whithout regarding regions. There are larger number of people who keep up IPCHUN, JUNGWHAJEAL, and DANOH in Kangreung and SAMBOK in Daegu than that of other regions (p〈.001). Compared to general circumstances, CHOPAIL is more commonly celebrated by older class as well as lower educated class (p〈.001) Also, the consequence shows that Buddhists observe IPCHUN, SAMJITANL, CHOPAIL, DANOH, SAMBOK, and DONGJI more commonly compared with other classes (p〈.001), IPCHUN, SAMJITNAL, (p〈.01). DAEBOREUM, YUDU, SAMBOK, JUNGYANGJEOL, OHIL, and DONGJI (p〈.001) are celebrated more generally among extended. 2. On inheritance of the traditional holidays, most of the housewives answered that the SEOLNAL, DAEBOREUM, CHUSSEOK, and DONGJI are to be inherited. Compared to general circumstance CHOPAIL is suggested to be inherited by older people (p〈.001). The IPCHUN, CHOPAIL, SAMBOK (p〈.001), and DANCH (p〈.01) are suggested by Buddhists that YUDU and SAMBOK are by nuclear. 3. In preparaing festive foods, DEOKGUK on SEOLNAL, OHKOKBAP and MUKEUNNAMUL on DAEBOREUM, SONGPYEON and GATEUNNAMUL on CHUSEOK, and PATJUK on DONGJI are being made very generally. KANGJEONG on SEOLNAL, BUREUM on DAEBOREUM, KALGUKSU and SAMGYAETANG on SAMBOK, DARKJIM on CHUSEOK, SUJEONGGWA and DONGCHIMI on DONGJI appeared comparatively high rated of making. 4. In normal times, DEOKGUK, MANDU, INJEOLMI, SIKHYAE, SUJEEONGGWA, PYEONYUK, JEONYUEO, SIRUDDEOK, BOKSSAM, MUKEUNNAMUL, SONGPYUN, MINARINAMUL, YUKGAEJANGGUK, KALGUKSU, SAMGYAETANG, HOBAKJIJIM, TORANTANG, GATEUNNAMUL, NUREUMJEOK, DAKJIM, KALBIJIM, PATJJUK, and DONGCHIMI is usully made. 5. The source to learn about traditional foods is mostly by her mother and the rest orders are husband's mother, cooking books, mass media (including T.V), school education, and cooking instituse, etc.