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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Society of Food Culture
Journal Basic Information
Journal DOI :
Korean Society of Food Culture
Editor in Chief :
Volume & Issues
Volume 1, Issue 4 - Dec 1986
Volume 1, Issue 3 - Sep 1986
Volume 1, Issue 2 - Jun 1986
Volume 1, Issue 1 - Mar 1986
Selecting the target year
An analytical Studies on Side Dishes in the Royal Parties of Yi Dynasty
Lee, Hyo-Gee ; Yoon, Soo-Seok ;
Journal of the Korean Society of Food Culture, volume 1, issue 2, 1986, Pages 101~115
This study was designed to establish Korean food culture by analizing 17 sets of Jinyounuigue(진연의궤) Jinchanuigue(진찬의궤), and Jinjarkuigue(진작의궤) which were the records of royal party procedures in Yi dynasty. Side dishes were classified into 20 groups in this study ; Tang (場) 19, Jungol (전골) 3, J'im 18, Jun (전) 20, Jock 14, Pyunuk (片肉) 14, Cho 12, Hyae 17, Po 8, Chae 3, Bung 1, Nanri 1, Sooran 1, Sookran 1, Jaban 1, Kimchi 2, etc. all of 140 different kinds of side dishes. There was no tendency in omission or addition of food materials. Food materials were beef, pork, lamb, chicken, duck, peasant meat, dock's egg, fish, shellfishes, mollusca, curstacea, seaweeds, vegetables, fruits, beancurds, muk (a starch jelly), d'ock, muchrooms, etc. Seasonings were soysauce, pepper, sesame oil, ginger, green-onion, garlic, bean paste, ginger powder, red pepper powder, red pepper paste, salts, vinegar, honey, sesame power, etc.
Investigation of Daily Life and Consciousness of Longevous People in Korea -(1)The Regional Features of Longevity Areas-
Choi, Jin-Ho ; Pyeun, Jae-Hyeung ; Rhim, Chae-Hwan ; Yang, Jong-Soon ; Kim, Soo-Hyun ; Kim, Jeung-Han ; Lee, Byeong-Ho ; Woo, Soon-Im ; Choe, Sun-Nam ; Byun, Dae-Seok ;
Journal of the Korean Society of Food Culture, volume 1, issue 2, 1986, Pages 116~126
This study was designed to be a link in the chain of the investigation on daily life and consciousness of longevous people in Korea, and to investigate the regional feature of longevity areas. The daily life and consciousness were investigated on 379 subjects(male 121, female 258) of the aged who were above 80 years of age, from June to November in 1985. This paper is to report the results investigated the longevity rate, distribution, classification and weather of longevity districts, and also the actual conditions such as the functions of daily life and educational degree of longevous people. 1. The number of longevous people in Korea was 171,449 (male 42,842, female 128,607), and the average longevity rate was 0.46% against total population in Korea(male 0.23%, female 0.69%). 2. Of the longevity rates of shi and/or do in Korea, Cheju(1.03%) was the highest among these districts, and decreased in the order of Chonnam(0.79%), Chonbuk(0.66%), Kyongbuk(0.65%) and Kyongnam(0.61%), whereas the large cities such as Inchon(0.22%), Seoul(0.23%), Pusan(0.23%) and Taegu(0.28%) were remarkably lower than districts in seasides and mountains. 3. The districts above 1.0% of longevity rate in Korea showed 17-guns, and the distribution of these districts was 10-guns of Chonnam, 2-guns of Kyongbuk and Kyongnam, and 1-gun of Kyonggi, Cho-nbuk and Cheju, respectively. 4. Of these districts, Pukcheju(1.65%) was the highest, and decreased in the order of Namhae(1.56%), Sungju(1.24%), Posong(1.22%) and Koksong(1.20%). The highest figure(male 0.71%, female 2.51%) was observed in Pukcheju as contrasted with 0.23%(male) and 0.69%(female) of the average longevity rate in Korea. 5. The sex ratio of longevous people in Korea showed the female/male ratio of 3.0. It is, therefore, believed that the longevity rate of female was 3 times higher than that of male. 6. The longevity districts were classified into seven districts in seasides, three districts in isolated islands, and seven rural districts in mountains. 7. The situation of weather in longevity districts was in the range of 11.2 to
at annual average temperature, and 878.5 to 1585.9mm at annual average rainfall. 8. Of the educational degree of longevous people, uneducated(71.5%) was the highest, and followed by the order of village school(15.8%) and above elementary school(4.8%). 9. In the functions of daily life, the aged moving actively(53.0%) was the highest among these longevous people, followed by the aged moving a little(23.5%). Therefore, it is believed that health degree of these longevous peoples by the functions of daily life was very gratifying.
A Study of Court Food Culture in Yi Dynasty of 18 Century -Based on the ceremony book 'Jung Ri Eui Gwae'-
Kim, Choon-Yon ;
Journal of the Korean Society of Food Culture, volume 1, issue 2, 1986, Pages 127~141
This paper attempts to study the court food based on the historic ceremony book, Jung Ri Eui Gwiea which describes the king's visit to the royal tomb, 'Hyun Neung Won', during the rein of Chung Jo, the 22th King of Yi Dynasty. According to this book, the foods used for the ceremony of the court and the courtesy of dinner party appears as follows. 1. At the birthday party of Bong-su Dang, the main table with 70 dishes and the side table of extraodinary flavor with 12 dishes were served to Mrs. Hong of Hea Kyung Kung, the mother of Chung Jo. As soon as they were served, the napkins, menu card, flowers and soups followed them, and a cup (Jack) of wine (with soup) was served to her seven times. This party was held by Sang Chim, Sang Kung, Sang Eui, Jun Chan, Chan Chang, Jun Eui, In Eui, Sa Chan and Jun Bin. 2. At the birthday party of Yun-hee Dang;the main table with 82 dishes and the side table of extraodinary flavor with 40 dishes were served to her. And the napkins and menu cards followed them and a cup(Jack) of wine was served to her four times. The courtesy of this party was held by Sang Chim, Sang Kung, Sang Eui, Jun Sun and Yeo Jeo Jip Sa. 3. At the party of Yak No Yun for the oldman, there were some soups (Doo Po Tang), cooked sliced meats (Penn Yeuk), steamed legumes (Heuk Tea Zeung), and some fruits on the main table. The napkins, menu cards and flowers followed them, and wine was served on the table for the king. The feast was held by Chan Eui, In Eui, and Tong Rea. 4. Foods used in these parties were classified into 9 groups such as Rice cakes, Rice and Noodles, Dessert Cakes, Sugars, Fruits, Side Dishes, Beverages, Sauces and Wine. 5. The units of height, amount, weight, and number measured for cooking were used variously. 6. The foods accumulated highly on the dishes were decorated with paper and silk flowers. 7. The containers for cooking and the utensils for the feast were used variously.
The Study of Value Evaluation of Foods in Urban Adolescents
Moon, Soo-Jae ; Lee, Young-Mee ;
Journal of the Korean Society of Food Culture, volume 1, issue 2, 1986, Pages 142~156
The purpose of the present study was to investigate the value evaluation of food in urban Korean adolescents. The conclusions drawn from the analysis of values of foods are as follows: 1. There are five factors drawn from the analysis of values of foods, that is, subjective evaluational factor. Objective factors are social factor, economic factor, quality attribute factor, and freguency of food intake factor. And it has been revealed that there is some relationship between these factors. The subjective evaluational variable depends most strongly on the sensory variable, especially taste, flavor, color and shape of food, described in the order of influence. It also depends on the experiential frequency of intake. 2. With regard to the attitude of evaluation of food, there is a considerable difference between junior high school students and high school students, and between male and female students, This difference can be noticed in almost all the variables dealt with in this study, especially in the subjective evaluational aspect, experiential aspect, and social aspect, A significant difference was found between junior high school students and high school students and between male and female students on both subjective and objective values of foods. Male students valued food which brought about a 'Satiety' more so than female. And consequently, they take such kinds of foods more frequently. More female students than male students and more junior high school students than high school students have a strong conception of the socio-cultural value of foods, that is, the spatial and temporal symbol of foods.
A Research on the Nutritional Status of Vegetarian Boys High School Students
Kim, Jin-Hee ; Jang, Jung-Ok ;
Journal of the Korean Society of Food Culture, volume 1, issue 2, 1986, Pages 157~162
This study was conducted to research on the nutritional status of vegetarian boys high school students, to keep abreast with the international trend of stressing the vegetarian diet, thereby analyzing the degree of the influence of their dietary habit on their growth. The object of the study were 62boys high school students who are lacto-ovo vegetarians, and the author adopted three popular research methods. questionaire physical test and blood test Though vegetarian diet is helpful for the prevention of coronary and heart diesedse of the adults, but it is not enough for the students who are needed lot of protein and calorie.
A Historical Research on Native Foods of Korea -with special reference to soybean and mungbean sprouts-
LeeKim, Mie-Soon ;
Journal of the Korean Society of Food Culture, volume 1, issue 2, 1986, Pages 163~166
Soybean and mungbean sprouts are vegetables indigenous to Korea which have been grown throughout the year from the most remote age. They had been called interchangeably as duchaeah or duah. Control method of environmental conditions for soybean or mungbean sprouts growing had been already appreciated from long time ago. A growing method once developed might have been handed over considerable period. Siroo (시루) and yongsoo (용수) had been the most common containers and the watering skill is of the utmost importance for soybean sprouts growing. As the demand of soybean sprouts in the market increased, a pit has been used for bean sprouts growing, and transformed into regular soybean sprouts factory. Now bean sprouts are international food and the demand of bean sprouts seems permanent in Korea. Accordingly the long-term policy concerned with the production of soybean sprouts should be prepared, placing emphasis on improved quality and safety.
A Historical Study on the Utilization of Wild Vegetables as Foods in Korea
LeeKim, Mie-Soon ;
Journal of the Korean Society of Food Culture, volume 1, issue 2, 1986, Pages 167~170
The first historical record on the use of wild edible plants as foods in Korea involves sswuk and manul concerned with the mythology of Tangun. Numerous names of wild vegetables had been recorded in various ancient books. Wild edible plants are of great value as food resources and for domestication, since they have variable edible portions and quite a long picking season. Several kinds of wild edible plants have been already grown as vegetable crops. Doragi (Platycodon grandiflorum) is probably the one with the longest history of cultivation. During World War II, an attempt had been made to substitute vegetable crops for wild edible plants. As picking wild greens requires a great deal of labor and plants of wild growth are limited in the amount, domestication of wild vegetables as crops appears to be an urgent need for securing food resources in Korea.
Studies on Drinking Manner in Korea
Suh, Don-Young ;
Journal of the Korean Society of Food Culture, volume 1, issue 2, 1986, Pages 171~176
The drinking manners of the modern generaton were reviewed based on historical records. First, for reasons of health, we should reject the drinking from the same cup as others in reciprocation. Second, if the other people are older or younger brothers above the same level, pouring with one hand is all right, but if 5 years older or more, or stranger, grasp the bottle in two hands in the following manner. With the right hand under the bottle, and the left hand supporting its side, carefully pour wine not to show the palm of the hand. Third, ladies, also, can drink freely at the same table, but if people of the opposite sex are sitting together, they should pour with two hands to convey the meaning of courteous treatment. Fourth, because the level of our living is not two high, we must not order more them we can use, so that when we are finished, there will be no remainder.