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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Culture
Journal Basic Information
Journal DOI :
Korean Society of Food Culture
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Volume & Issues
Volume 3, Issue 4 - Dec 1988
Volume 3, Issue 3 - Sep 1988
Volume 3, Issue 2 - Jun 1988
Volume 3, Issue 1 - Mar 1988
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The Study on the Origin of Soybean Cultivation
Lee, Sung-Woo ;
Journal of the Korean Society of Food Culture, volume 3, issue 1, 1988, Pages 1~5
According to the literature, soybean cultivation originated from Wang-Gong (B.C. 685-643) of China who brought it from northeast Asia, for the first time. FUKUDA, of Japan divided soybean into three species-the wild, the cultivated and the intermediate. From the result of that study, he concluded that the soybean originated in northeast Asia. But Wang Kum Rung of China insisted that soybean originated in Hwa-Nam, because the soybean is a shortday plant and the agricultural history of Hwa-Nam, south of China, is older than that of northeast Asia. However, agriculture in northeast Asia had been already begun about B.C. 4000-6000 and the origin of culture cannot be decided only by photosensitivity. It has been proved that soybeans found in Korea were same as the ones of B.C. 2000. The soybeans of northeast Asia meet the conditions of the probable place of origin of cultivated crops established by Vabilov. Accordingly it is concluded that soybean has been originated from northeast Asia.
An Illustration of ‘茶’(tea) Inscription in Epigraphs’
Lee, Hung-Suk ;
Journal of the Korean Society of Food Culture, volume 3, issue 1, 1988, Pages 7~16
An epigraph is an inscription mainly on a metal or stone monument, but some cases on bones or tortoise carapaces, ceramics, and coins. The '茶' inscriptions in 251 epigraphs in Korea are on 16 monuments, one tile, and one ceramic. By kingdom 5 belongs to shilla and 13 to Korea. The first '茶' inscription in on the Changsung-Tap of Borimsa Temple in Changhung-Kun, Chullanam-Do, which was established in 884 A.D. Religiously most of them are related to Buddism. Tea was most valued among valuables like gold, perlume, beads, etc. and so bestowed by kings. The study of epigraphs shows that our tea culture had most prospered diring the Kingdoms of Shilla and Korea.
Taste-describing Terms in East Asia
Ota, Yasuhiro ;
Journal of the Korean Society of Food Culture, volume 3, issue 1, 1988, Pages 23~27
The author scheduled to prepare a multilingual (Japanese-Korean-Chinese) vocabulary of dietary culture. In the preliminary stage, the words of taste perceptions were compiled and examined; thereafter, the relevant terms were defined, and a model of the trilingual vocabulary of taste perceptions was prepared.
Study on the Food Menu in the Royal Palace of Chosun Dynasty
Lee, Sung-Woo ;
Journal of the Korean Society of Food Culture, volume 3, issue 1, 1988, Pages 29~49
Among the 160 documentes on Food menu in the Royal palace of Chosun Dynasty, 137 are cherished by the Academy of Korean study (old Chang Su Gack) and 23 by privates. We can find the other 2 documentes in biliography but they do not exist now. Most of them were written in Korean in the period between 1863 and 1937. Through them, we can learn how to set a meal table for people who served on wedding feast, the birth of Royal family and the national events, and several small feasts and ancestrial rites of Royal palace. And the food menu in them are based on Korean food.
Studies on the Preference for Prepared Food (Part 1) -An Analytical Study on the Preference for the Prepared Food-
Han, Jin-Sook ; Shin, Mi-Kyung ;
Journal of the Korean Society of Food Culture, volume 3, issue 1, 1988, Pages 57~66
The results obtained by survey on 599 respondents of different age groups for preference of 84 prepared foods were subjected to statistical principal component analysis, factor analysis, analysis of variance, scheffe verification, and discriminant analysis so as to find a structure of preference for foods. The results may be summarized as follows: 1. The results of the factor analysis indicate that 84 prepared food items may be classified into 3 groups and that by knowing an indvidual's preference to one prepared food, one can presume his preference to the others in the same group without carrying out actual test. 2. The results from an analysis of variance showed that most of primary school children extremely liked snacks, seniors liked Korean cooking, primary school children and collegians had weaknesses for western cookings while kindergarden children and adults over 50 years old disliked them.
A Comparative Study on Differences in Preference of Various Teas Between the Koreans and the Japanese
Hwang, Choon-Sun ; Park, Soo-Ock ; Setsue, Kawasome ;
Journal of the Korean Society of Food Culture, volume 3, issue 1, 1988, Pages 67~76
With a view to making comparative study and promoting the interchange of food culture between Korea and Japan, a sensory test was given to 60 female college students (30 Koreans and as many Japanese) in order to find out differences in preference of various teas between the two nations. The findings are as follows: 1. The correlation between each specific tea and total evaluation: Significant level of high positive correlation was indicated in case of color, taste, and aftertaste by both Koreans and Japanese. In case of odor, and flavor the Koreans indicated insignificant level of nought, and the Japanese significant level of high negative correlation one. In sweetness and total evaluation the Koreans indicated positive correlation and the Japanese insignificant level of nought. 2. Comparison of preference of various teas by the Koreans and the Japanese 1) Ginseng tea A and Ginseng tea B As to Ginseng tea A and Ginseng tea B the Koreans liked odor best while the Japanese liked flavor best. In general preference the Koreans liked them better than the Japanese, and both groups indicated significant level (p <.001). 2) Black tea A: As to Black tea A the Koreans liked odor best while the Japanese taste, and in general preference the Japanese liked them better than the Koreans and both groups indicated significant level (p <.001). 3) Black tea B. As to Black tea B the Koreans liked odor best while the Japanese color, and in general preference the Japanese liked them better than the Korean and both groups indicated significant level (p <.01). 4) Coffee A. The Koreans liked odor best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 5) Coffee B. The Koreans liked color best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 6) Green tea A and Green tea B. As to Green tea A and Green tea B, the Koreans liked odor best while the Japanese taste. In general preference the Japanese liked them better than the Koreans, both indicated significant level (p <.001). 7) Malcha (a kind of traditional Green tea) Both groups liked flavor best, in general preference the Japanese liked it better than the Koreans, and both groups indicated significant level (p <.001).
Food Preferences of Foreign Athletes in Korean Traditional Foods
Kye, Seung-Hee ; Yoon, Suk-In ;
Journal of the Korean Society of Food Culture, volume 3, issue 1, 1988, Pages 79~87
The purpose of this study was to investigate preferences of foreign athletes staying in the Athletic Village for '86 Asian Olympic Games for Korean traditional foods as served in the restaurant. A survey was conducted to 762 foreign athletes that selected Korean traditional foods in Athletic Village restaurants, from September 16 to 24, 1986. Most people preferred Korean traditional foods for its taste. Yachae Bokkum (Sauted Vegetable), Jonbok Juk (Rice Porridge of Abalone), Kimchi, Usol Chim (Tongue Stew), Dak Juk (Rice Porridge of Chicken) were preferred by most foreign athletes. Chongpo Muk (Mung Bean Starch Jelly), Toran Guk (Taro Soup) were not preferred. They proposed improvement of salty, hot and strong spicy taste in Korean traditional foods.
Optimization of the Korean Packaged Meal (Dosirak) Production Facilities for Food Service Delivered Long Distance
Park, Hyung-Woo ; Koh, Ha-Young ; Park, Noh-Hyun ; Kang, Tong-Sam ; Mo, Su-Mi ;
Journal of the Korean Society of Food Culture, volume 3, issue 1, 1988, Pages 89~93
Because the production facilities of the Korean convenient food companies are placed in one space, the final products could be easily contaminated. It is necessary that the work space should be devided into contaminated zone, semisanitary zone and sanitary zone. The layout of the preparation facilities are reconsidered. Requirements for equipment and the facilities criteria be complemented with the air clean unit, and chilling refrigerator for rapid chilling of boiled rice and the cooked dishes for the assurance of the microbiological guality of foods. The equipment and the work space of the model companies which have the area of
are properly placed and designed in accordance with the regulations of the food sanitation and the architecture. (Packaging Meal Production Facilities).
Extrusion Technology for the Production and Processing of Korean Traditional Foods
Lee, Cherl-Ho ;
Journal of the Korean Society of Food Culture, volume 3, issue 1, 1988, Pages 95~99
The recent research results and applications of extrusion cooking in Korean traditional food processing are reviewed. It covers the development of rice bran extrusion stabilizer, instant rice cake production and researches in cereal based lactic beverage and alcohol beverage by using extrusion cooking technology.
A Study on the Cookery of Andonng Sikhe (I) -I. A Historical Study on the Origin of the Cookery of Andong Sikhe-
Yoon, Suk-Kyung ;
Journal of the Korean Society of Food Culture, volume 3, issue 1, 1988, Pages 101~111
This study is to examine the origin of Andong sikhe and to introduce the making process of it. The following facts are found after consulting literature and doing field-work to find out the origin of Andong sikhe. Andong sikhe is a kind of so-sikhe develolped as a sweet beverage, the making process of which is to ferment the mixture of boiled rice, radish slices, and red pepper extract with malt liquid. So-sikhe is made by fermenting with malt the mixture of boiled rice, radish slices, red pepper powder and flavorings such as a shallot, a garlic and salt, and o-sikhe is made by adding fish to the ingredients used to make so-sikhe. So-sikhe is distributed on the coastal areas of the East Sea and the inland areas adjacent to them as o-sikhe is. It is presumed that so-sikhe was introduced to Korea by the same way as o-sikhe was introduced eastward from the regions around Thailand by sea. It is also presumed that Andong sikhe has been developed into its present type after the second half of the 18th century when red pepper was introduced to Korea and then widely used.