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KMID : 1011620070230010124
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 1 p.124 ~ p.139
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Resident survey evaluating the degree of value placed on traditional Korean foods in the Kyunggi and Kangwon areas of Korea
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한귀정:Han Gwin-Jung
임영숙:Lim Young-Suk/김행란:Kim Haeng-Ran
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Abstract
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This study was conducted to evaluate the degree of value assigned to traditional Korean foods by residents from the Kyunggi(n=582) and Kangwon(n= 189) areas of Korea. We determined the degree of value for 13 items classified as traditional Korean foods by asking subjects to score the items based on a 5 point Likert scale. Based on the total scores, resident in Kyunggi assigned Kimchi the high degree of value. Next was Tteok, then Eum-cheong, Jang, Hankvva, Muk, Bap, Jeon, Namul, and Guk, respectively. In the Kangwon area, the total scores showed lhat Kimchi also had the highest degree of value, followed by Tteok, Jang, Hankwa, Eum-cheong, Muk, Bap, Namul, Jeon and Myeon, respectively. The female residents in Kyunggi gave Kimchi a higher degree of value than the male residents'. Also, subjects with overall higher positive perception of traditional foods had a higher degree of value for Kimchi. Relative to age, there was a trend showing older subjects had a higher degree of value for Kimchi than younger subjects. In the case of the head of the family, residents of the Kangwon area showed a trend toward a high degree of value for Kimchi. The residents in Kyunggi, compared to the residents in Kangwon, evaluated the Jang food group as inexpensive foods(p<0.05). However, there was no significant difference between the residence areas for the total score of the items. Overall, the resident's evaluation of the degree of value traditional Korean foods increased with increasing age.
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KEYWORD
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Traditional Korean foods, degree of value
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