메뉴 건너뛰기
Library Notice
Institutional Access
If you certify, you can access the articles for free.
Check out your institutions.
ex)Hankuk University, Nuri Motors
Log in Register Help KOR
Subject
Humanities
General Humanities History Philosophy Religious Studies Linguistics and Literature Other Humanities
Social science
General Social Science Business Management Tourism Education Military Science Library and Information Science Law Sociology Journalism and Media Studies Psychological Science Political Science and Diplomacy Geography Public Administration Economics International Trade Anthropology Other Social Science
Natural science
General Natural Science Physics Biology Life Sciences Mathematics/Statistics Astronomy Earth Science Chemistry Other Natural Science
Engineering
General Engineering Architectural Engineering Mechanical Engineering Industrial Engineering Material/Energy Engineering Electrical and Electronic Engineering Marine and Ocean Engineering Chemical Engineering Computer Science Other Engineering
Medical science
General Medical Science Nursing Science Veterinary Pharmacy Traditional Korean Medicine Basic Medicine Clinical Medicine Other Medicine
Agriculture and Fishery
General Agriculture and Fishery Agriculture Fishery Science Food Science Forestry Animal Husbandry Marine Transportation Studies Other Agriculture and Fishery
Art and Kinesiology
General Arts Design Fine Arts Cosmetology Photography Music Fashion Kinesiology Performing Media Arts Other Arts and Kinesiology
Interdisciplinary Studies
Interdisciplinary Research Science and Technology Studies Brain and Cognitive Science Technology Policy Other Interdisciplinary Studies

KOR

A Study on the Difference of Perception about Traditional Food by Generations in Busan Area
Recommendations
Search
Questions

부산 지역 전통음식에 대한 세대별 인식 차이 분석

논문 기본 정보

Type
Academic journal
Author
Journal
Culinary Society of Korea Culinary Science & Hospitality Research Vol.16 No.4 KCI Accredited Journals
Published
2010.9
Pages
1 - 14 (14page)

Usage

cover
📌
Topic
📖
Background
🔬
Method
🏆
Result
A Study on the Difference of Perception about Traditional Food by Generations in Busan Area
Ask AI
Recommendations
Search
Questions

Abstract· Keywords

Report Errors
This study is to analyze the difference of perception about Korean traditional food by generations in Busan area. For the analysis of this study, both the cross tabulation analysis and Frequency analysis were used, by choosing the random specimen of investigation from middle and high school students, college students and general people residing in Busan area. The result of the study is as follows. First, the frequency of preference for traditional food is different by generations. Second, Korean traditional food is the most preferred among all generations. Third, menu is decided mainly for a father in the family. Finally, standardized and simplified recipes are needed for busy people. To improve the difference by generation, herbs or seasonings should be added or ingredients should be changed into ones suitable to young generation`s taste. It is necessary for future studies to have extended samples nationwide for balanced specimen.
#Busan area #traditional food #generations #perception #gap

Contents

No content found

References (20)

Add References
1. [학위논문] - 강연숙 / 2009 / 한식 레스토랑의 메뉴 선택 속성이 고객만족 및 재방문 의도에 미치는 영향 / 석사 / 영산대학교 대학원 google schola 2. [학위논문] - 김윤신 / 1991 / 남·녀 중학생들의 전통음식에 대한 의식과 기호도 조사 연구 / 석사 / 고려대학교 대학원 google schola 3. [학위논문] - 박미섬 / 1991 / 한국음식에 대한 여고생의 의식과 기호에 관한 조사 연구 / 석사 / 전남대학교 대학원 google schola 4. [학위논문] - 이하나 / 2000 / 남녀 중학생의 한국 전통음식에 대한 지식·의식과 기호도 조사: 서울지역 중학교 3학년을 중심으로 / 석사 / 고려대학교 교육대학원 google schola 5. [학위논문] - 이원미 / 2000 / 학교영양사의 한국 전통음식에 대한 의식 및 활용에 관한 조사연구 / 석사 / 인천대학교 교육대학원 google schola

Recommendations

It is an article recommended by DBpia according to the article similarity. Check out the related articles!

Related Authors

Frequently Viewed Together

Study of the Traditional Korean Restaurant Activation Plan in Accordance with the Comparative Analysis of the Quality of Traditional Korean Restaurants and Western Food Restaurants
Heon-Choul Kim Culinary Science & Hospitality Research 2016 .08
Influence of Relationship Quality by Servicescape of Korean Restaurants on Loyalty -Focusing on Busan city area-
Jong On Baek Culinary Science & Hospitality Research 2013 .12
A Study on Customer Perceived Service Quality of Korean Traditional Restaurants in Gyeongju
Tae Jong Seoung ,  Soon Ae Lee Culinary Science & Hospitality Research 2004 .09
A Study on the Difference in Preference and Property of Native Local Foods -Focusing on University Students in Busan Area-
Kyong Tae Pa ,  k ,  Jong On Baek Culinary Science & Hospitality Research 2008 .06
메탈릭글래스의 미세 구조체 제작 기술 및 응용
이동우 Journal of the KSME 2018 .03

Comments(0)

0

Write first comments.

UCI(KEPA) : I410-ECN-0101-2015-590-001634800