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KMID : 1011620150310040448
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 4 p.448 ~ p.455
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Awareness and Recognition of Tangpyeongchae by University Students in Chungnam Province
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이경애:Lee Kyong-Ae
최윤정:Choi Yoon-Jong
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Abstract
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This study evaluated the awareness and recognition of Tangpyeongchae by university students in Chungnam province. A total of 416 questionnaires were analyzed using the SPSS software program (version 21.0). The results were summarized as follows. The students compared of food and nutrition majors (59.4%) and non-food and nutrition majors (40.6%). This survey was performed from May 20 to Jun 8, 2015. More food and nutrition major students got better impression after eating Tangpyeongchae than non-food and nutrition majors. Among the students, 59.4% was not aware that Tangpyeongchae was derived from Tangpyeongchaek, and 57.7% didn’t know that it was a Korean royal cuisine. Food and nutrition major students knew more of the background story for the dish than non-food and nutrition major students. The corresponding level of recognition for Tangpyeongchae as a dish representing the image of Korea with a combination of the 5 cardinal colors, known as obangsaek was high, at 4.27 and 4.17, respectively out of 5. Over 60% of the students answered Tangpyeongchae’s image with the taste of Korea, followed by healthy food, harmony, nutritious food, diet food and tasty food. These results suggest that ·may have great potential for globalization as a traditional dish with the image and taste of Korea.
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KEYWORD
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Tangpyeongchae, impression, recognition, image
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