A Comparative Study on the Perception, Preference and Usage of Korean Festival Foods among Women by Age in Busan.
- Author:
Jeong Sook LEE
1
Author Information
1. Department of Food & Nutrition, Kosin University, Busan 606-701, Korea. jslee@kosin.ac.kr
- Publication Type:Comparative Study ; Original Article
- Keywords:
Korean festival foods;
perception;
preference;
usage;
age
- MeSH:
Cooking;
Education;
Female;
Holidays*;
Humans;
Learning;
Methods;
Surveys and Questionnaires;
Wills
- From:Journal of the Korean Dietetic Association
2013;19(4):356-372
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was carried out to investigate the perception, preference and usage of Korean festival foods of women according to age in Busan. The survey was conducted from October 15, 2012 to November 30, 2012 using questionnaires and the data were analyzed with the SPSS program. In general, younger women (20~30 years old) had a lower interest in Korean festival foods than slightly older women (40~50 years old). Most of women over 40 years of age prepared Korean festival foods at home, but many who were in their 20's (45.9%) and 30's (41.1%) obtained their foods from family and relatives. Overall, 62.5% of the subjects wanted to inherit Korean festival food from family and relatives. The dissemination of information and recipes of Korean festival foods were needed for succeeding to Korean festival foods. The taste score was significantly lower for women in their 20's compared to those over 40. Women under 40 reported a lower ease of cooking compared to women over 50. Tangguk (4.93) on Seollal showed the highest perception degree in the order of Namul (4.91), Tteokguk (4.90), and Sikhye (4.90). Jeon, Yaksik, Sikhye, and Gangjeong were the most highly preferred in every group. The preference degree of Pajeon was significantly higher in women under 40 than in those over 60. Tteokguk and Tangguk were more highly preferred in women in their 30's and 40's compared to the other groups. There was a significant positive correlation between preference for festival food and education level, degree of knowledge, degree of interest, will for inheritance, and will for learning (P<0.01). In conclusion, festival foods rich in local tradition should be developed, publicized and used to educate others. The simplification of cooking methods and the development of processed foods are needed to pass on the traditional food culture of Busan.
