Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지

A study on Discover and Perception of the Native Local Foods in Wonju Region - Comparison between Residents and Cooks -

원주의 향토 음식 발굴 및 인지도에 관한 연구 - 원주시민과 조리인을 대상으로 -

  • 송병춘 (건국대학교 생활과학과) ;
  • 한경선 (상지영서대학 식품영양과)
  • Published : 2003.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this research was to have a proper understanding, to have a concern about native local foods and to discover unknown them in Wonju. The data was obtained by use of questionaries to residents(1977 persons) and cook(172 persons) in Wonju and statistical analysis was performed. Frequency and percentage were acquired using SPSS program. To turn out the significant difference between general conditions and each groups t-test and F-test were used. The results of this survey had briefly summarized as follows 1. The results were total 99 kinds of food revealed as a native local foods and 9 kinds of the special products of Wonju. 2. The main materials were potato, com, buckwheat, acorn, pheasant, mushroom, arrowroot, and wild edible greens. 3. The local foods in Wonju were formed with it's own natural material and cooked by original cooking method. 4. The highest perceptional score items were the hot Tang(Hwangtaehaejangguk, Chueotang, Oritang, Gamjatang, Minmulmaeuntang, Tojongdakbaeksuk, Hwanggibaeksuk, Eomnamusamgyetang), and the Bap(Bibimbap, Ssambap, Sanchae-jeongsik) and the noodles(Potato sujebi, Dongchimimakhukso, Olchaengiguksu, Jangsujebi, arrowroot noodle,Gamjaongsimi).

Keywords

References

  1. Kang IH. Korean food behavior customs, p16-27, Seoul, Samyoungsa, 1988
  2. Yoon SS.Introduction of Korean dietary culture, J of national nutrition 10:2-4, 1988
  3. Yoon SS.Korean Food, p12, Seoul, Suhaksa, 1990
  4. Yoon SS.Traditional life in Korea, Suhak Publishing Co, 34-35,1983
  5. Kim SM. Attitude of the university students in the Kyung-Book area on the traditional foods(I) - The evaluation the utilization and the life style-, Korean J. Soc Food Sci., 16(1): 27-35, 2000
  6. Kim SM. Attitude of the university students in the Kyung-Book area on the traditional foods(II) - The Recognition, the seasonal customs & the life style -, Korean J. Soc. Food & Cookery Sci, 17(2): 142-144, 2001
  7. Kim KJ, A study on the Native Local Foods in the Kyoungnam Province, Korea J. Food and Cooking Science, 6(3):67-83, 1990
  8. Yoon SK, A study on the Native Local Foods in Andong region, Korean J. Dietary Cuture, 9(1): 61-69, 1994
  9. Shin AS. A Research of Traditional & Native Local Food in Busan, Culinary Research, 6(2): 78, 2000
  10. Yang IS. A study on the Recognition and Preference of Local Food in Cheju, Thesis of M.D, Hyosung Women's University, 1990
  11. Cultural Properties Administration. 한국민속종합조사보고서, Kangwon Province, 1977
  12. Han BJ. Korean local food, p20-23, Seoul, Daewonsa, 1989
  13. Wonju city, History of Wonju, 1998
  14. Wonju city, Guide of Dream Wonju, 2001
  15. Kim HS, Chung CE, A study on the eating out behavior of university students in seoul. Korean J. Dietary Culture 16(2): 147-157, 1988
  16. Kim SY, Kim JY, A study on the pattern and preference of eating out of workers in Jinju, Korean J. Dietary Culture 17(2): 171-184,2002
  17. Choi MY, Jung EH, Hyun TS, Perception and preference of Korean Traditional Foods by elementary School Students in Chungbuk Province, Korean J, Dietary Culture 17(4): 399-410, 2002