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KMID : 0665420150300010001
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Korean Journal of Food Culture
2015 Volume.30 No. 1 p.1 ~ p.7
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Traditional Foods: Historical Perspectives and Future Prospects
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Kim Hee-Sup
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Abstract
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Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions
characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a
knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points
of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging
and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of
materials from the past to the present. Food preservation and fermentation techniques were applied to various food
materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.
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KEYWORD
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Traditional foods, culture, science, fermentation, food accessibility, cooking appliance, packaging, Kimchi
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