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KMID : 1011620070230040511
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 4 p.511 ~ p.529
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A study on the selection of Kyunggi area traditional Korean foods suitable for standardization and commercialization, and factor analysis of the selections
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한귀정:Han Gwi-Jung
임영숙:Lim Young-Suk/김행란:Kim Haeng-Ran
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Abstract
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This study was conducted to investigate traditional Kyunggi area Korean foods suitable for standardization and commercialization as well as to investigate the perceptions of experts about these foods, and to analyze (he important value factor characteristics according to classified traditional food groups by residents of the Kyuiiggi(ri= 104)areas of Korea. We determined the degree of value of various traditional foods by asking respondents to 13 items based on a 5 point Likert scale, and used the tolal scores of the items to determine their value. Based on the results of the total scores and frequently chosen foods, we attempted to select the foods suitable for standardization and commercialization. The results are summarized as follows. For main dishes Ogok-bap was selected as the primary suitable for standardization and commercialization. Next were Incheon yeong yang bap, Hobak-beombek, Hobak-juk, Gesungpyeonsu, Tteokguk, Kimchibnp, Kimchimandu, and bap, respectively. Of the side dishes Bossam-kitnchi was selected as the primary suitable food for standardization and commercializalion followed by Bindaetteok, Sondubu， Samgyetang, Baekkimchi, Doenjang-jjigae, Suvvongalbi, Japchae, and Cheonggukjang-jjigae, respectively. Finally, for favorite foods, Duteop-tteok was selected as the primary food suitable for standardization and commercialization. Next were Jeungpyeon, Yakgwa, Yaksik, Maejakgwa, Ssuk-tteok, Yeongeunjeonggwa, Songpyeon, and Osaekdasik, respectively. This study shows that a resident's evaluation of a traditional Kyunggi Korean food is affected by the their sense of value of the food, as well as by the social structure, which includes the population, economic condition, food policies, industrial technology, and culture. This research was conducted to preserve traditional Kyunggi Korean foods and to improve this area's regional income from the prospect of sellable goods. We expect that (his research to be used as basic data in the development of new commercial traditional foods by the food industry, by offering a better understanding of diverge consumer sense and to also be used with dietary education data relative to following traditional meal patterns for diverse age groups.
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KEYWORD
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Traditional Korean foods, value evaluation, standardization, factor analysis
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