Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Study on Food Culture of Koreans over 80-Years-Old Living in Goorye and Gokseong

전남 구례와 곡성 장수지역의 80세 이상 고령인의 음식문화 특성 연구

  • 정혜경 (호서대학교 자연과학대학 식품영양학과 및 기초과학연구소) ;
  • 김미혜 (호서대학교 바이오산업학부 및 에코푸드연구소)
  • Received : 2011.12.30
  • Accepted : 2012.04.02
  • Published : 2012.04.30
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Abstract

This study examined the food culture of Koreans aged over 80-years-old living in the areas of Goorye and Gokseong. The research method was based on examination of individual cases through in-depth interviews. The total number of survey subjects was 38; males constituted 34 percent of the subjects while females constituted 66 percent of the subjects. Average age of male subjects was 85.3 years while average age of females was 84.8 years. The results were summarized in the following properties of the typical and traditional Korean table, which was the most common food life's property in the longevity area of was centered around rice, watery soup, vegetables, and fish. The first, as the supply step's property of food ingredients, various spices and ingredients such as piperitum, tumeric, ginger, garlic, chili pepper, and salted fish were used. Senior persons also supplied fresh vegetables at the kitchen garden, and they led a nature-friendly food life. The second, as the production of food and cooking of food step's property, there were multigrain rice and fermented foods such as soybean paste, kimchi, red pepper paste, salted fish, vegetables picked in soy sauce, etc. The recipe was cookery intermediated with water, soup, steamed vegetables, seasonings, etc., and it was characterized by a deep and rich taste due to the various spices and rich ingredients. The third, as the consumption of food step's property, senior persons regularly ate a balanced diet three times a day. They also had active personal relationships with their neighbors by sharing food, which increased their sense of belonging and improved their life satisfaction.

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