Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Perceptions of Medicated Diets among Exemplary Restaurant Chefs in the Danyang Area

단양 지역 모범음식점 조리사들의 약선에 대한 인식

  • Min, Sung-Hee (Department of Oriental Medical Food and Nutrition, Semyung University)
  • 민성희 (세명대학교 한방식품영양학부)
  • Received : 2011.11.17
  • Accepted : 2012.02.13
  • Published : 2012.04.30
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Abstract

The purpose of this study was to provide basic data regarding the perceptions of medicated diets among chefs. The subjects were 22 exemplary restaurant chefs in the Danyang area. The results showed that 40.9% of the chefs regarded the taste of medicated diets as good. Conversely, 22.7% of the subjects answered that they didn't know about medicated diets. Mass media and education from relevant institutions were the means of acquiring information about medicated diets. The chefs recognized that varieties of sauce could make medicated diets popular because of special flavor. Female chefs were generally more familiar with herbs than male chefs. Overall, the chefs were not familiar with Menthae Herba, Atractylodis Japonica, Adenophorae radix, Caryophylli Flos, or Carthami Flos. However, they were familiar with Glycyrrhizae Radix, Cassiae Semen, Cinnamomi Cortex, Polygonati Rhizoma, Mume Fructus, and Ginseng Radix, even though they didn't like the tastes pertaining to medicated diets. Ginseng Radix was the most well-known oriental herb, and Mume Fructus and Rubi Fructus were also popular. The most popular cooking methods for medicated diets were, in order, boiling rice, roasting items, and preparing the herbs as beverages.

Keywords

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