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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
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Volume & Issues
Volume 5, Issue 4 - Dec 1990
Volume 5, Issue 3 - Sep 1990
Volume 5, Issue 2 - Jun 1990
Volume 5, Issue 1 - Mar 1990
Selecting the target year
A bibliogrphical study of Sun
Kim, Eun-Sil ; Chun, Hee-Jung ; Lee, Hyo-Gee ;
Journal of the Korean Society of Food Culture, volume 5, issue 3, 1990, Pages 277~286
Sun is the one of steaming cook and mainly boiled the main material of vegetables and etc. In this thesis, according to the kinds of sun was to analysis reference frequency to them the materials measuring unit of materials, the terms of working and the kitchen utensil by books published in korea from 1420 to 1987. 1. It was 18 kinds of sun in our traditional documents. 2. Materials were classified into the main-material, submaterials and seasionings. 3. There were 20 kinds of measuring units, of them 9 kinds were for volume, 6 kinds were for quantity and the rest measuring units were 5 kinds. 4. There were 12 kinds of kitchen utensil for cooking, they were mainly used a chaeban, chae, castle. 5. There were 18 kinds of cooking terms. The terms of them, 6 kinds were for heating methods, 12 kinds were for the cutting process.
An Analytical Study on the 'Kuk Hon Geong Rea, 1749'
Kim, Sang-Bo ; Lee, Sung-Woo ;
Journal of the Korean Society of Food Culture, volume 5, issue 3, 1990, Pages 287~299
To analyse the royal marriage of Yi-Dynasty, the authors studied 'Kuk Hon Geong Rea', which is a historical record, published in 1749(King Yong-Jo), on the usage of marriage articles in the royal family. The essential steps or articles described in the record were as follows, Royal marriage of King : Wedding presents, black and red silks from the bridegroom's to bride's, proclamation of Queen and wedding ceremony(納采) (納徵) (冊妃) (親迎 尊雁 同牢). Royal marriage of Crown Prince : Wedding presents, black and red silks from the bridegroom's to bride's. proclamation of Crown Princess, wedding ceremony, and bride's gifts to her parents-in-law(納采) (納徵) (冊嬪) (親迎 尊雁 同牢) (朝見體). Royal marriage of Crown Princess : Wedding presents, black and red silks from the bridegroom's to bride's, wedding ceremony, bride's gifts to her parents-in-law(納采) (納徵) (尊雁 同牢) (見舅姑禮). Necessary articles for weddings were different according to royal status of the member in the royal family.
A Historical Study on Fruits in Korea
Kang, Choon-Ki ;
Journal of the Korean Society of Food Culture, volume 5, issue 3, 1990, Pages 301~311
The agriculture of Korea was begun in the neolithic era partly and generalized around 4,000 B.C. Discovery of acorn and stoneworks used in agriculture in neolithic era in 8,000 B.C to 6,000 B.C suggests that prehistoric ancestors of Korean night use acorn, hazel-nuts, and haws, etc. as foods. Cultivation of chestnuts, peaches, plums, pears, and japanese apricots was found in Mahan, the tribal states, and in the period of three kingdoms and Balhae dynasty too. In the period of Koryo, pears, plums, japanese apricots, pine nuts, apricots, grapes, jujubes, gingko nuts, oranges, and citrons were cultivated and used in diet. Sejongsilrokjiriji(1454), a geography of the early chosun, and Sinjungtonggukyojisungnam(1492) show that they cultivated almost all fruits we are now cultivating such as hazel-nuts, haws, nutmeg nut, and so on. Loquats seem to be brought in the early chosun era and figs around 16th century. Pecans, sweet cherries were brought around 1,900 and recently tropical fruits like kiwis were brought in and used in a large scale. In addition, Some fruits were used in medical treatments. Fruits increase the pleasure of the diet and sometimes they are used as a measure of a standard of living. Fruits have been improved and used for a long time, their status in our diet will be maintained resolutly.
A Study on the Origin and interchange of Dujang (also known as soy bean souce) in ancient east Asia
Lee, Sung-Woo ;
Journal of the Korean Society of Food Culture, volume 5, issue 3, 1990, Pages 313~316
Soybean was originated from the regions of Manchuria where it was processed into Dujang, the fermented soybean souce. It was not until the Han dynasty in China that 'Shi', one type of Dujang, was introduced. 'Shi', which is also known as 'Sanguk'(loose soybean Meju), is made by first boiling and then fermenting the kernel of cooked soybean. It was admitted by the Chinese scholors that the 'Shi' which was used in China was introduced from Manchurian, the neighboring people to China at that time and the concestor of Korean. 'Maljang' is a form of caked-shaped 'Meju' which is made by formenting cooked and mashed soybean. The 'Maljang' of Manchuria was introduced to China, where it was called 'Maldo'. This fact is stated in a book, 'Saminwolyong', written during the 2nd century. 'Maljang' is presently used in Korea, but China has abandoned the use of 'Maljang' since the 6th century. It was introduced to Japan from Korea around the 7th century, and is remained in a few local regions. Although the term 'Jang' is representing all sort of fermented soybean preducts, including 'Shi' and 'Maljang', today, the definition of 'Jang' differs between China and Korea. According to the Chinese definition of 'Jang'. it is fermented soybean mixed with other cereal Koji. 'Jang' was first mentioned in 'Jaeminyo sool' in China and it was lator introduced to Japan However, in Korea, the Chinese type of 'Jang' was not commonly used due to the popularity of 'Maljang'.
A Study on College Student's Understanding and Preference of Native Foods in Cheju-Do, Korea
Yang, Lee-Sun ; Hwang, Choon-Sun ;
Journal of the Korean Society of Food Culture, volume 5, issue 3, 1990, Pages 317~330
The purpose of this study is (1) to develop native foods in the future continuosly, and (2) to provide basic information allowing college student's to correctly understand traditional culture, by investigating those college students' preference and understanding of the native foods in Cheju-do. To accomplish these purposes, the survey was carried out by use of questionaires for 344 residing in Cheju-do from 20th to 29th May, 1989. The statistical analysis including frequency, percentage, mean and standard deviation was performed by use of SAS program, while the significant difference between groups was examined by
. The results of this study are summarized as follows : 1. It was showed that college man had higher understanding and preference of those native foods than college women. 2. The result relating to age indicated that the more the age, higher understanding and preference. 3. The result by residing areas showed that the college students in the rural area showed higher understanding and preference than students in the urban area. 4. Based on the educational background of those subjects' mothers, it was shown that those college students of mothers having lower educational background had higher understanding and preference of native foods. 5. Those college students having good understanding of native foods accounted for 63.4 percent, while students requiring the continued development of those native foods for 91.0 percent. As a consequence, it is apparent that most subjects tended to show the positive responses to those native foods.
A Study on the Actual Utilization Korean Traditional Remedies -About foods used on geriatric disease-
Lee, Keum-Sook ; Hwang, Choon-Sun ;
Journal of the Korean Society of Food Culture, volume 5, issue 3, 1990, Pages 331~347
This study was designed under the purpose to analyze the Korean Traditional Folk Remedies on food, to submit the basic statistical data, and to utilize them by examining how much they know about the Korean Traditional Folk Remedies and also by examining how frequently they used them. The sample was consisted of 312 housewives living in Daegu, Kyungsan city and Kyungsan-eup, the survey was made by use of questionaires from July 15 to August 1 1989. The results are as follows 1. Analysis of Folk Remedical Contents 1) The method of the Folk Remedies used in this area was mainly food, which can be easily found around their house and easy to use, it was possible to apply scientific principles in some cases. 2) The major popular method was shown to feed boiled barley or brown rice which are known as the Folk Remedy for Diabetes. 3) The ANOVA of variable shows the significant influence on each object which age, religion, the level of education, job, monthly income, and the area except family formation. 2. The Frequency of Folk Remedies and additional analysis 1) The most frequently used Folk Remedy was Arterio-sclerosis(1.44), which is followed by the loss of Eyesight(1.40), Hang over(1.28), Couth(1.27), Cold(1.26) etc. 2) In the analysis of Pearson Correlation between frequencies of Folk Remedies used, and demographic variables such as age(p<.05), the monthly income(p<.01), in that area, total number of response items showed a positive correlation. 3. The source to learn about Folk Remedy. 1) It is acknoledged that they are mostly instructed by their forefathers, friends, neighbors, professional textbooks, mass communications, herb doctors, other medical sources or education at school etc. 2) The ANOVA of Variables shows the big differences between each group by age. Based on the above findings, the following suggestions are made ; Most of Korean Traditional Folk Remedies are recognized scientific and reasonable which are based on the scientific research and herb medicine therefore it should be made good use of for our life in good health additionally. I hereby insist that the importance of our Folk Remedies should be reviewed and focused for maintenance our health.
A Study on the Cooking and Processing Methods Presented in CHE MIN YO SUL(Chinese Book of Husbandary) -Wines-
Yoon, Seo-Seok ; Yoon, Suk-Kyun ; Cho, Hoo-Jong ; Lee, Hyo-Gee ; Ahn, Myung-Soo ; Ahn, Sook-Ja ; Suh, Hye-Kyung ; Yoon, Duk-Ihn ; Lim, Hee-Soo ;
Journal of the Korean Society of Food Culture, volume 5, issue 3, 1990, Pages 349~359
This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL, Chinese books of husbandary was written in sixth century. This book was composed of two parts-part I is Agricultural production and part II is product-Utilization. Especially, wines and yeast(NU RUK) written in part II were studied at this study paper. Most of yeast was made of barley and wheat. These materials had been prepared as raw, steamed, and roasted state by proper ratio with kinds of yeast and then fermented as dough state. Occasionally, various kinds of soup made from cocklebur, leaves of mulberry tree, wormwood etc. put into yeast dough. Yeast doughs were shaped round and square with or without hole in the center, made in July of the lunar calendar and fermented for 3 or 4 weeks. There were 43 kinds of wines in this book. Most of them were made of all kinds of cereals grown at that time-rice, waxy rice, millet, waxy millet etc. These cereals had been steaming or cooking gruel with grain or powder state and then fermented with yeast. These wines were prepared by single or double brewing methods and the kinds of double brewing wines were more than single brewing wines by two times. There were none of wines made from fruit and distilled wines. Generally, single brewing wines were not made in Apr., Nov., Dec., of the lunar calendar and double brewing wines were not made in Aug., Oct., Nov., of the lunar calendar. And ripenning periods of wine brewing were various, from 1 day to 7 months for single brewing, from 2 days to 8 months for double brewing.
Evaluation of Nutrient Density for Fast Foods Selected by Middle and High School Students in Seoul
Kim, Cho-Young ; Nam, Soon-Ran ; Kwak, Tong-Kyung ;
Journal of the Korean Society of Food Culture, volume 5, issue 3, 1990, Pages 361~369
The objective of the study was to evaluate nutritional balance for fast foods selected by middle and high school students using INQ (Index of Nutritional Quality). A thousan students that is 0.09% of the population (middle and high school students in Seoul) were surveyed from January 21 to February 10 in 1989. A total of 835 subjects excluding incomplete answer were analyzed. All statistical data analyses were conducted using the SPSS. Fifty kinds of fast foods were analyzed for nutrient values calculation. INQ and % of std. values of selected fast food combination were calculated, and % of std. were charted with each first letter of menu items by using GW-BASIC program. Satiety of fast foods was low in hamburger and pizza chain, high in noodle chain. 66.3% of the subjects ate fast foods snack, 29.2% for meals and 6% for beverages. Protein content of hamburger sold in Korea by American brand name was insufficient compared to the data published in the U.S. for the same brand's menu item. As a result of INQ evaluation, the desirable case of both 'nutritious' and 'fitness for a meal' was only appeared in selecting several menu items at once. A total of 59% of combined fast foods surveyed were revealed as 'nutritious'. Both 'nutritious' and 'fitness for a meal' was 10.4% and 'nutritious' was 48.6%, 'Unfitness for a meal' but 'nutritious' was 48.6% and 'undernutritious' was 37%. Thus a total of 85.6% was 'unfitness for a meal'. 'Undernutritious' but 'fitness for a meal' was 3.5%
조미(調味) 향신료(香辛料)의 역사(歷史)
Lee, Sung-Woo ;
Journal of the Korean Society of Food Culture, volume 5, issue 3, 1990, Pages 373~379
조미향신료의 영양학적인 측면 (양념의 영양)
Kim, Suk-Hui ;
Journal of the Korean Society of Food Culture, volume 5, issue 3, 1990, Pages 381~390
조미향신료의 식품과학적인 측면
Son, Gyeong-Hui ;
Journal of the Korean Society of Food Culture, volume 5, issue 3, 1990, Pages 391~397
우리나라 조미료산업(調味料産業)의 현황(現況)
Im, Beon-Sam ;
Journal of the Korean Society of Food Culture, volume 5, issue 3, 1990, Pages 399~414