초록 close

The purpose of this study is to gain information about the native foods in Kyeongju area by investigating the perception, preference for and actual state of use of those native foods. The subjects consisted of 435 college students (170 males and 265 females) in Kyeongju area. The recognition, necessity, preference for, intake frequency of the native foods were measured on the five-point Likert scale. The results are as follows: The knowledge score of the native foods was 11.5 points. The recognition of the native foods showed a high mean value of 3.82 to “They are beneficial to the body.” 96.0% of the respondents knew about “Hwangnamppang(a kind of baked goods)” and the most well-known native food to the students was “Hanjungsik (formal Korean course menu)” (92.1%), followed by “Haejangkuk”(89.6%). The preference and intake scores of the native foods were 3.4 and 2.3 points respectively. The largest portion(39.3%) of the respondents chose “special restaurants” to the question of where they tried the native foods. The most significant criterion for the choice of native foods was “taste”(63.1%). The most effective way to industrialize or commercialize the native foods was to “maintain the traditional taste and yet, at the same time, develop strategies and recipes to suit the taste of today’s people”.(54.3%)