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KMID : 0665420190340040369
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Korean Journal of Food Culture
2019 Volume.34 No. 4 p.369 ~ p.377
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Recognition, Preference and Improvement Requirement of Traditional Korean Food of Elementary School Students in Seoul
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Cho Woo-Kyoun
Kim Mi-Rae
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Abstract
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This study focused the recognition and preference of Korean traditional food of elementary school students, in order tomake effective educational materials about Korean traditional foods for the elementary school students. According to theresponses of 356 elementary school students participating in this research, they understood the concept of traditional Koreanfood and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher theirinterest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary schoolstudents enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school studentssuggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class forcooking traditional foods in schools should be expanded.
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KEYWORD
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Korean food, elementary school student, recognition, preference
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