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본 연구는 지역별 거주민을 대상으로 우리고유의 한국 전통음식을 20가지로 분류하여 13개 세부항목에 대해 개별 평가를 하였다. 또 항목총점에 의하여 한국전통음식의 가치도를 평가하였으며 전통음식의 가치도에 대한 여러 요인을 조사하였다. 또 대상자의 일반적 특성을 파악하여 전통음식의 가치평가에 영향을 주는 변인들을 알아보고자 하였다.


This study was conducted to evaluate the degree of value assigned to traditional Korean foods by residents from the Kyunggi(n=582) and Kangwon(n=189) areas of Korea.We determined the degree of value for 13 items classified as traditional Korean foods by asking subjects to score the items based on a 5 point Likert scale.Based on the total scores, resident in Kyunggi assigned Kimchi the high degree of value. Next was Tteok, then Eum-cheong, Jang, Hankwa, Muk, Bap, Jeon, Namul, and Guk, respectively. In the Kangwon area, the total scores showed that Kimchi also had the highest degree of value, followed by Tteok, Jang, Hankwa, Eum-cheong, Muk, Bap, Namul, Jeon and Myeon, respectively. The female residents in Kyunggi gave Kimchi a higher degree of value than the male residents'. Also, subjects with overall higher positive perception of traditional foods had a higher degree of value for Kimchi. Relative to age, there was a trend showing older subjects had a higher degree of value for Kimchi than younger subjects. In the case of the head of the family, residents of the Kangwon area showed a trend toward a high degree of value for Kimchi. The residents in Kyunggi, compared to the residents in Kangwon, evaluated the Jang food group as inexpensive foods(p<0.05). However, there was no significant difference between the residence areas for the total score of the items.Overall, the resident's evaluation of the degree of value traditional Korean foods increased with increasing age.