• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.241-246
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• 2006

The purpose of this study was to understand current food consumption phenomena in the context of Korea's consumption culture and economy. For this purpose, food consumption phenomena and the underlying meaning of consumption culture were investigated. The study indicated that current food consumption phenomena were characterized by increased eating habits away from home, consuming more fast food and processed foods, westernized diet, eager for taste, and overwhelming well-being products, which could result in environmental problems as well as malign physical and mental defects. It was argued that current food consumption phenomena had been mainly affected by the commercial food industry and consumers' cultural consideration. Finally, this paper discussed several approaches to motivate consumers' awareness and how to change their food consumption culture, and further government policy efforts.

• Journal of the Korean Dietetic Association
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• v.7 no.2
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• pp.144-152
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• 2001

This research reviews the characteristics of consumption oriented culture of post modern society and describes the food consumption culture based on the evaluative criteria pattern in eating in Ulsan Metropolitan City. The subjects consisted in 217 full-time housewives and 129 cooks. The evaluative criteria of eating scale with 4 components - the eating atmosphere factor, the preference factor, the quality factor and the table factor- is described and interpreted in the context of consumption oriented culture. 4 clusters were decided through cluster analysis; preference and quality pursuing type, high involvement type, consumerism culture pursuing type and low involvement type. Among socio-economic variables, the evaluative criteria pattern of eating was significantly associated with occupation. The results of factor analysis and cluster analysis proved that the full-time house wives and cooks in Ulsan Metropolitan city showed the propensity to consumption oriented culture in food consumption culture.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.639-651
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• 2010

This study investigated women's magazines and women's food consumption stories of the 1950/s. That is, it attempted to comprehend the connection between the public and private aspects of food consumption as discussed in the 1950's. The public aspect of culture was investigated using the women's magazine "Yeo-won" which reflected the social and intellectual hegemony of the time. The private aspects of culture were investigated by reviewing the daily life of women though in-depth interviews. Mass media reflected the social and intellectual hegemony and indicated that a cultivated woman who supported western food was a wise mother and a good wife, and that a woman who consumed flour-based food was a reasonable and modern consumer, ahead of her time The admiration for the U.S. and its advanced civilization through free handouts of flour and powdered milk accelerated the consumption of industrialized flour-based foods such as noodles, hardtack, and steamed bread. This lead to the rigid traditional food-eating habits of boiled rice, and side dishes changed to flour-based and processed foods. That is, food represented a cultural identity.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.10-22
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• 2009

This study was conducted to evaluate changes in food consumption during the 1950's on the basis of articles that reflected national policy and changes in society during that time period. Many factors are involved in the development and changes in food consumption culture, and these factors can affect each other. As a result, the process involved in the development of food consumption culture acts as a living system. This study evaluated the food consumption culture during the 1950's because this period was subjected to obvious influences that may explain the modern food consumption market logic and commercialism. Changes in the national food consumption are dependent on natural changes such as income enlargement or cultural exchange with a foreign country. Accordingly, food consumption during the 1950's was influenced by changes in economical, social, and political needs. In addition, the influx of surplus agricultural products from the United States had an adverse effect on local agriculture and resulted in an increased external dependence on food during the 1950s. Moreover, the import of raw materials and simple manufacturing techniques led to the development of an industrial food processing industry that enabled accelerated mass production of food at a low-price. Furthermore, the importation of surplus agricultural products from the United States that were used as the raw materials for foods that had traditionally been produced domestically led to an increased burden and qualitative decline in the local food-service industry. Taken together, the results of this study indicate that during the 1950's fresh food began to be replaced with processed foods in Korea.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.235-239
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• 1995

After 1960, staple food consumption pattern of Korea underwent a significant change from the former rice-barley pattern to the present rice-wheat pattern. Therefore the present staple food consumption pattern of Korea may be defined as a mixture of grain and flour consumption.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.118-127
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• 2004

The purpose of this study was to identify the preferred types and consumption patterns of food away from home by socio-demographic factors including cohort groups, sex. and consumption patterns consisting of 6 types. Data were collected from 412 respondents by questionnaire method in April through May 2002. Regression results indicate that sex, age, family income, family type and size as well as the consumption patterns were significant in explaining the determinants of food away from home expenditures. Four logit function (each for Korean, American, Japanese, and bunsik) results showed that each type of food away from home was likely to vary depending on socio-demographic factors (i.e., cohort groups and sex) and the consumption patterns (i.e., convenience and simple, distinction and variety, tradition oriented, foreign design, health and quality oriented, sensible taste and mood). Similarities and differences in food away from home types are discussed, and future implications for food and nutrition specialists as well as food industrial marketers are provided.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.241-254
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• 2019

This study researched the food culture and bean economy of the Joseon dynasty during the 16th century and according to the primary lifestyle reference "Shaemirok (?尾錄)". The research analyzed the textual contents of the "Shaemirok (?尾錄)". It is clear that the people of the Joseon dynasty produced more beans than grain, at a ratio of 41 to 50, respectively. The soy bean sauce consumption was split into family consumption and non-family consumption. It was evident that there was more family consumption compared to that of non-family consumption at a ratio of 7 to 3, respectively. People of the Joseon dynasty annually recorded their way of making soy sauce from 1595 to 1600. The Joseon writers edited the record six times for making meju and four times for making soy sauce. The recorded ratio displays the ingredients of soy sauce, which were: 6 Du of Mal Jang and 2 Du of salt. Mal Jang and salt had a three to one ratio, respectively. The most mentioned food was Tofu during the mid-Joseon period with fifty six mentions. The Joseon people regarded making Tofu in a Buddhist temple as a family-bonding experience. Porridge was the second most prominent food next to Tofu, among the bean-related food. Porridge appears thirty five times. There were 3 types of porridge named: bean porridge, bean powder porridge and mung bean porridge.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.448-454
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• 2008

The principal objective of this study was to assess the effects of food involvement moderating the relationship between food choice motives, including health concerns, weight control and ethical concern, and fruit consumption. A total of 290 questionnaires were completed. Moderated regression analysis was utilized to assess the relationships among variables. The results of the study showed that the results of data analysis also indicated good model fit. The direct effects of health concerns on fruit consumption were statistically significant in Models 1 and 2. However, the direct effects of ethical concern on fruit consumption were statistically significant in Model 3. As had been expected, the interaction of ethical concerns and food involvement exerted a significant effect on fruit consumption in Model 3. However, the interaction of health concern and food involvement, as well as weight control and food involvement exerted no significant effects on fruit consumption. Moreover, ethical concerns about fruit consumption exerted a significant negative effect at the low level and a positive effect at the high level of food involvement, except in cases in which the level of food involvement was medium. The results of this study revealed that fruit marketers should attach importance to the interaction effect of food involvement in order to better understand the elements of market demand and customer loyalty.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.524-531
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• 2004

This study was conducted to identify the factors that correlated with food consumption frequency and perceptions of attributes for food selection. The purpose of this study was to improve menu's quality which is related to the food consumption frequency. Taste health and cost perceptions were chosen as the main factors of foods selection from the former related researches. There were differences in foods perception and consumption patterns according to gender. For both of female and male consumers, taste perceptions were highly correlated with consumption of most of foods. Finally, some recommendations which should be considered to correct or improve the quality of menu.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.97-104
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• 2008

The purpose of this study was to measuring the causal relationships among food involvement, health, mood, convenience, sensory appeal, weight control and vegetable consumption. A total of 290 questionnaires were completed. Structural equation model was used to measure the causal relationships among constructs. Results of the study demonstrated that the structural analysis result for the data also indicated excellent model fit. The effects of food involvement on health, mood, convenience, sensory appeal, weight control and vegetable consumption were statistically significant. As expected, health, mood, sensory appeal and eight control had significant effects on vegetable consumption. Moreover, health, mood, convenience, sensory appeal and weight control played mediating roles in the relationship between food involvement and vegetable consumption. In conclusion, based on structural analysis, a model was proposed of interrelations among food involvement, health, mood, convenience, sensory appeal, weight control and vegetable consumption. It should be noted that the original vegetable consumption model was modified and should, preferably, be alidated in future research. Other variables, such as attitude, subjective norm and perceived behavior control, may be incorporated to form vegetable consumption models that consist of new antecedent and consequence pairs.