In order to establish the succession and development of usage culture of Echinops setifer rice cake, the survey on 282 Women (60 years old or over living in 21 cities and counties in Jeonam province) was investigated. The results showed that all respondents did not know the standard name of Echinops setifer. One hundred and twenty four repondents (54.0%) knew the regional name of Echinops setifer and regional name was called differently by region. Less than 6.8% of respondents answered that most recent eating time of Echinops setifer was since 1980. 58 respondents (20.6%) had experience making Echinops setifer rice cake. Less than 6.9% of respondents made Echinops setifer rice cake latest since 1990. The taste and stickiness of Echinops setifer rice cake were evaluated as ‘delicious (4.56)’ and ‘above sticky (4.63)’ according to criterion level 5.0. These results suggest that the standard name of Echinops setifer is spread widely and usage culture of Echinops setifer is needed to be developed.

In order to establish basic data for the succession and development of use culture of Gnaphalium affine, a traditional rice cake plant resource, this study was carried out with a survey on 259 women aged 60 or over living 18 city and county in Jeonnam province. The results are summarized as follows. All respondents in the survey did not know the standard name of Gnaphalium affine. 178 repondents (68.7%) knew the plant name called in the local area. The frequency was higher in the order of Jebissuk (37.5%) > Gaessuk (21.2%) > Seorissuk (19.7%) > Gyessuk (4.3%) > Goissuk (1.9%), including duplicate responses. Of the 178 respondents who responded that they could distinguish it, 82.6% knew only one species, and 17.4% knew two in Gnaphalium affine. 62.3% of respondents said they ate dishes made from Gnaphalium affine, and 62.3% had experience cooking Gnaphalium affine. 61.8% of respondents said they ate rice cake made from Gnaphalium affine, and 40.2% had experience making rice cake with Gnaphalium affine. Edible taste of Gnaphalium affine was evaluated as ‘delicious and sticy taste (4.75)’and ‘above sticky (4.89)’according to criterion level 5.0. The final eating period was followed from 1951-1970 (33.1%) > 1971-1990 (29.4%) > 1991-2010 (17.5%) > after 2011 (13.8%) > before 1950 (10.0%), respectively. As a result, it is very necessary that the standard name of Gnaphalium affine is spread widely and the use culture is succeeded and active.