한국 전통음식 통합검색 시스템 개발에 관한 연구

신승미 ( Seung Mee Shin ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.4

This study is attempt to develop for Korean traditional food data integration system with food database. We are collected all kinds of traditional Korean foods, and referred to document and classified according to food types and cooking methods. Also we are classified 6 types of traditional Korean foods as follows: traditional common, royal, local, festival, rites, and Buddhist temple foods, And we integrate all of that databases for using a specialist or not. We researched for Korean traditional food by cooking type and planed organization for the standardized code and construction for database of Korean traditional foods. It was combined all of them, constructed for Korean traditional food data integration system. Korean traditional foods are classified with 10 provinces local foods, 18 festival foods by seasonal divisions reflecting traditional Korean holidays; and 9 classes rites foods. Korean traditional food using a traditional Korean food classification system was investigated a total of 7,289 kinds foods according to food types. those were 2,585 kinds traditional common foods, 142 kinds of royal foods, 2,137 kinds of local foods, 515 kinds of festival foods, 403 kinds of rites foods, and 1,507 kinds of Buddhist temple foods. And Korean traditional foods included 980 kinds of main dishes, 4,456 kinds of side dishes, 873 kinds of tteok lyou, 515 kinds of hangwa lyou and 465 kinds of emchong lyou. It is therefore recommended that knowledge of traditional Korean foods be preserving and develop their excellence and to further studies.

한국과 일본여성의 식문화 의식과 전통식품 소비실태 비교 연구

고경희 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.4

We conducted a survey on Japanese women's consciousness of food culture and their traditional food consumption by self filling-out questionnaire during January, 2000 for the period of a month, For the survey we selected 250 women residing in Kyoto, Japan. For the statistic work we used SAS package system, and t-test, χ^(2)-test and Duncan's multiple range test were also used to verify the results significance. The purpose of this survey lies in gathering a basic data on the comparative direction of Korean and Japanese women's food culture in the future 1. Comparing the preferred food purchase place, In case of Korean women, traditional market was comparatively more preferred while Japanese women relatively preferred convenience store (p<0.001). 2. In case of Japanese women, they answered there is no difference from ordinary days on New Year's Day (71%) and Christmas (40%) while 38% answered they prepare food at home. 40% said they prepare food on parents-in-law's birthday, and 41% said no difference from ordinary days. 52% said they prepare food at home on husband's birthday. For their own birthday, 32% said yes to preparing food at home while 45% said no difference and 22.3% said eating out. For children's birthday 65% said preparing at home, 16.3% said no difference and 14.9% said eating out. 3. Comparing the conception on traditional food, Korean women answered "complicated" (77%) most while "simple" (5%) least, which indicates their demands for simplified recipes. In case of Japanese women, "complicated (44%) was most while "scientific" (6%) was least which indicates their demands for scientific way of recipes. There were differences shown by age (p<0.001) and the older the more said "simple" or “logical” (p<0.01). 4. As the reason for the complicity of traditional food recipes, Koreans said "too many hand skill" (60%) most while "too many spices" (8%) least. For Japanese, "various kind of the recipe" (55%) was most while "too many hand skill" (7%) was least. There were significant differences shown by academic background (p<0.01) and income(p<0.01), and the lower the academic background, the more said "too many spices" as the reason for the complicity in making traditional food. Generally, the lesser the income, the more tendency to say "various kinds of the recipe". 5. In case of Koreans, "the recipe is difficult" (56%) was high while "uninterested" (9%) was low in answer which showed differences by academic background (P<0.05), and in case of Japanese, "no time to cook" (44%) was high while "uninterested" (7%) was low. 6. The following is the reasons for choosing traditional food as a snack for children. In case of Koreans, they answered as "traditional food" (34%), "made from nutrious and quality materials" (27%), "for education" (22%) and "suites their taste" (17%) revealing "traditional food" is highest. In case of Japanese, it was revealed in the order of "made from nutrious and quality materials" (36.3%), "traditional food" (25.2%), "suites their taste" (22.6%), "for education" (12.8%) and 7. Comparing the most important thing for the popularization of traditional food in the world, Koreans answered "taste and nutrition" (45%) most while "shape and color" (6%) least. In case of Japanese, "taste and nutrition" (75%) was answered most while "hygienic packaging" (4%) was least. Both considered "taste and nutrition" as most important thing for the popularization of traditional food in the world. 8. In case of Koreans, they answered they learn how to make traditional food "from mother" (47%), "media" (18%), "school" (15%), "from mother-in-law" (14%), "private cooking school" (4%) and "close acquaintances" (2%). In case of Japanese, they said mostly learn "from mother", but it was also shown that the lower the academic background the lesser the tendency of learning "from mother" but "from school" (p<0.001). 9. About the consumption of traditional fermented food, Koreans said they make kimchi (90%), pickled vegetables (39%), soy sauce (33%), bean paste (38%), salted fishery (12%) and traditional liquors (14%) at home while 67% for salted fishery and 48% for traditional liquors answered they buy rather than making at home. On the other hand, Japanese answered they mostly buy kimchi (60%), soy sauce (96%), bean paste(91%), natto(92%), salt fermented fish foods (77%) and traditional alcoholic beverage (88%) to eat. This difference was shown very distinct between Korean and Japanese women (p<0.001). 10. About the most important thing in food, Koreans answered in the order of "liking and satisfaction" (33%), "for health" (32%), "for relieve hunger" (18%) and "convenience" (17%). In case of Japanese, it was revealed in the order of "for health" (61%), "liking and satisfaction" (20%), "to relieve hunger" (16%) and "convenience" (3%). This shows that Japanese women take comparably more importance to health than Korean women. The conception of food was shown different between Korean and Japanese women (p<0.001), and Koreans showed level 4ㆍ5 of food culture while Japanese showed level 5.

전통음식문화교육에 대한 유아교사의 인식과 운영실태조사

박진희 이화여자대학교 교육대학원 2006 이화교육논총 Vol.16 No.-

This study was conducted in order to find out early childhood teachers' understanding and current situation of the administration of the Korean traditional food culture education. The conclusions of this study will be used to create basic, preliminary materials for the education of the Korean traditional food culture. The following list contains the research questions for this study. 1. What is the overall level of cognition of the Korean traditional food culture among early childhood teachers? 1-1. What is the overall level of cognition of the Korean traditional food culture among early childhood teachers? 1-2. How does the background of teachers (final degree of education, length in teaching experience, working educational institution) affect the degree of the cognition of the Korean traditional food culture among early childhood teachers? 2. What is the current situation regarding the administration of the Korean traditional food culture by early childhood teachers? 2-1. What is the current situation regarding the administration of the Korean traditional food culture by early childhood teachers? 2-2. How does the background of teachers (final degree of education, length in teaching experience, working educational institution) affect the administration of the Korean traditional food culture education? This study was conducted with 258 current early childhood teachers working in kindergartens and day-care centers with school lunch programs located in the metropolitan Seoul and the surrounding cities in Kyonggi province. The research tools used were survey questionnaires made by the author based on the relevant references in the field of traditional Korean food culture education. The collected data were analyzed statistically by calculating the frequency and percentage of occurrences, and the XU-test was performed to determine the statistical significance of individual variables. The conclusions of this study are follows. Frist the most of teachers recognized the need of the Korean traditional food culture education. The order of reasons given were to teach the Korean traditional food culture, to change the children's westernized food culture to the Korean traditional food culture, etc. Relevant training workshops were virtually lacking although many of the teachers wanted to participate in such workshops. The teachers wanted hands-on type workshops in which they get to actually cook traditional Korean food. It was shown that there is no need for a separate Korean traditional food culture education by children's parents. Second, the current administration of the Korean traditional food culture education by childhood teachers is as follows. The Korean traditional food culture education was given to children occasionally without any prior yearly planning, and most of the occurrences dealt with specific subject matters in life. The most frequent content of such education was regarding types and ingredients of different Korean traditional food. The least frequently taught subject was the cooking tools and tableware used in preparing Korean traditional food. According to the statistical analysis, the more experienced teachers taught the subject about the comparison between the foods from the different countries. The most frequently taught traditional table etiquette at the table were having pleasant conversations and keeping mouth closed while chewing. The least taught traditional etiquettes were not lifting rice and soup bowls at the table and laying chopsticks on the proper place after a meal. The etiquette education was given frequently during meals and snacks. More experienced teachers taught more frequently on sitting first by the elderly using of table utensils first by the elderly and not making a scratching sound with a spoon and a bowl. Not making sound when eating and drinking was taught more in a kindergarten than a day-care center. Having a conversation at the eating table was the most freqently taught activity during the Korean traditional food culture education, while the least carried out activities were game and science activities. After statistically reviewing the teachers' background, it was shown that teachers with higher education degrees were feeding children more traditional Korean food as snacks. School lunch, nursery rhyme, role playing, board games, and growing Korean traditional food ingredients in a kitchen garden showed differences among kindergartens and day-care centers. School lunch program was more common among day-care centers, while nursery rhyme, role playing, board games, and growing Korean traditional food ingredients in a kitchen garden were more common among kindergartens. The following shows the children's preferences of various food categories given during school meal and snack times. For rice, the order of preference is given by plain white rice> rice mixed with cereals> bibimbab> rice cooked with bean sprouts. The order of preference for other major food besides rice is given by dumpling-guk> dduk-guk> noodles> sujebi. For soups, it was galbi-tang> samgye-tang> sullung-tang> bean sprout soup> yukgyejang. For stew soup, it was soybean paste jigye> sun-tofu jigye> kimchi jigye> fish soup. For hard-bolied dishes, it was beefjorim> chicken-jorim> tofu-jorim> fish-jorim> lotus sprout-jorim> bean-jorim. For smothered dish, it was egg-jjim> dried pollock-jjim> sesame leaf-jjim. For stirfried food, it was bulgogi> pork stir fry> squd stir fry> octopus stirfry. For jun or gui, it was fish-gui> fish junseafood/green onion-jun> bindae-dduk> leek-jun> young squash-jun. For cooked potherbs, it was jabchae> gitasukchae> kongnamul> cucumber sangchae> radish sangchae> bellflower sangchae. For kimchi, it was cabbage kimchi> ggakduki> young radish kimchi> cucumber sobakyi. The most liked dduk were ggul dduk and songpyun, while the most disliked dduk were squash dduk and searudduk. The most liked beverages were hwachae and shikhae, while the most disliked ones were sujeonggwa and omija tea. The most liked confectionery were Korean traditional cookies, while the most disliked one was dashiki. Rice ccked with bean sprouts, noodles, sullung-tang and fish soup, sesame leaf-jjim and dried pollock-mm, octopus stir fry, leek-jun, bellflower sangchae, and cucumber sobakyi were the least offered food items among institutions participating in this study. For dduk, beverage, and confectionary food, there were more food types not offered to childern. Squash dduk, jeungpyun, omija tea, and dashiki were least frequently offered. According to the survey result, it was shown that the number of cooking activities in one semester was one to two on average. Songpyun was most frequently, followed by Jumuckbob, and Kimchi. During such an activity, virtually no cooking utensil or tableware was used. Most frequently, teachers took children on a local field trip for the Korean traditional food education, followed by Korean traditional culture education centers and museums. The volume of relevant educational materials at hand regarding the Korean traditional food culture was decreasing in the order of audio materials, book, etc. The least possessed materials were measurement instruments used in various scientific activities, it was also shown that day-care centers were less equipped than kindergartens. The most widely used teaching material for teachers was the collection of early childhood education activity teaching guide, followed by electronic teaching materials and the collection of the traditional Korean cultural education on food. The most perceived problem in the Korean traditional food culture education was the lack of teachers' prior knowledge. For a more activated education, teachers saw the development of educational tools as the most urgent need. However, the methods for a more activated education showed differences among different institutions and teachers with different educational backgrounds. The 2-year junior college-graduate teachers answered the development of new educational tools, more children's field trips and development of new food items for children's taste in order of frequency. The 4-year university-graduate teachers answered the development of new educational tools, more children's field trips and teachers' better cognition in order of frequency. Teachers in kindergartens answered the development of new educational tools, more children's field trips and teachers; better cognition in order of frequency, while teachers in day-care centers answered the development of new food items for children's taste in order of frequency.

연구논문 : 충남지역 고학년 초등학생 학부모의 전통음식에 대한 인식과 선호도 -떡, 한과, 전통음료를 중심으로-

강민정 ( Min Jeong Kang ),지옥회 ( Ok Hwa Jhee ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.3

In terms of awareness of Korean traditional food, elementary students are most affected by their parents. The objective of this study was to analyze upper grade elementary students` parental awareness and preference of Korean traditional foods in the Chungnam Area. In a syrvey of 126 parents. 58% of subjects were interested in Korean traditional foods, but there was no significant difference according to age. About 87% of parents thought that inheritance of knowledge on Korean traditional foods was needed. The reasons for inheritance of knowledge on Korean traditional foods were ``TO stick to style of Korean traditional foods``(68.2%),; palatable``(21.8%),``Education for children``(6.4%),and ``Beautiful and fine custom``(3.6%).The awareness point of "Korean traditional foods are easy for cooking`` increased with increasing age(p<0.01).In all age groups. subjects highly recognized that Koreab traditional foods are good for health. There were significant correlations between overall preferences for Tteok and Hankwa(r=0.351,p=0.001), Hankwa and Korean traditional drink(r=0.374,p=0.001),and Korean traditional drink and Treok (r=0.406,p=0.001),As a result, preferences for other items also increased when preference for one of the three teaditional foods increased. Therefore, education on Korean traditional foods is necessary in order to satisfy parental preferences.

미국 거주 한인들의 전통음식에 관한 인식조사 (Ⅰ) : 이용실태와 개선방안을 중심으로 Actual State of Utilization and Improvement Measures

변재옥,한재숙,박경숙 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.1

This study was conducted to investigate the actual state of utilization of Korean traditional foods by Korean Americans residing in L.A. area and to provide come policies, to improve their attitudes for Korean traditional foods. The proper period preparing traditional foods was the occasion of family events(47.0%) and Korean festivals (40.8%). Festival foods were prepared in Sulnal(=New Year's Day), Chusok(=the Korean Thanksgiving Day), Daeborum(=the 15th of January by the lunar calendar). Dongji(=the winter solstice) and Tano(=the 5th day of the 5th by lunar month), respectively. Sixty five percent of all the respondents expressed their wish to hand down the cooking methods of traditional foods. However, only 28.6% of the respondents at their twenties replied positively on this matter. To maintain and develop traditional foods abroad, it is necessary that older generations sometimes offer opportunities to meet with them to the coming Korean generations to taste traditional foods and that Korean food companies establish special selling agencies abroad and export standardized traditional foods. And furthermore, if tourism corporations and cooking schools hold a food exhibition and or a food-tasting party, occasionally, in conjunction with the embassies and legations abroad, the utilization of traditional foods will increase.

외식조리식품관련 전공 대학생들의 전통음식 우수요인에 관한 인식조사

강재희 ( Jae Hee Kang ),김지응 ( Ji Eung Kim ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.2

This study was conducted to examine the superior factors and the perception of Korean traditional foods by college students studying in food related industries. The subject group consisted of 65.0% of the students majoring in food service & culinary arts, 12.9% of the students majoring in food & nutrition, and 7.3% of the students majoring in baking & pastry. The nutritional value was evaluated as the top superior factor of Korean traditional foods by the study subjects. In addition, 92.4% of reported that they had eaten Korean traditional foods in the past, 76.8% of whom responded that the reason for having Korean traditional foods was its time-honored tradition. `Cooking for oneself` was considered to be the most popular way (78.2%) of obtaining Korean traditional foods, while the traditional market (58.6%) was the most popular place to purchase the foods. `Not having enough time` (47.2%) was the primary reason for not having Korean traditional foods, although 72.9% of the subjects reported that they wanted to learn about Korean foods. `Standardization of taste, nutritional value, and recipes` was found to be the most important factor (41.3%) required to increase the consumption of Korean traditional foods. Additionally, 56.1% of the subjects responded that they feel there is a need for modernization of the cuisine to meet the taste of the general public. However, 61.4% of the subjects responded that the succession of traditional dietary culture was the primary reason for developing traditional cuisine, which indicates that there is a bright future for Korean traditional foods.

충남지역 고학년 초등학생 학부모의 전통음식에 대한 인식과 선호도 - 떡, 한과, 전통음료를 중심으로 -

강민정,지옥화 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.3

In terms of awareness of Korean traditional food, elementary students are most affected by their parents. The objective of this study was to analyze upper grade elementary students’ parental awareness and preference of Korean traditional foods in the Chungnam Area. In a survey of 126 parents, 58% of subjects were interested in Korean traditional foods, but there was no significant difference according to age. About 87% of parents thought that inheritance of knowledge on Korean traditional foods was needed. The reasons for inheritance of knowledge on Korean traditional foods were ‘To stick to style of Korean traditional foods’ (68.2%), ‘Palatable’ (21.8%), ‘Education for children’ (6.4%), and ‘Beautiful and fine custom’ (3.6%). The awareness point of ‘Korean traditional foods are easy for cooking’ increased with increasing age (p<0.01). In all age groups, subjects highly recognized that Korean traditional foods are good for health. There were significant correlations between overall preferences for Tteok and Hankwa (r=0.351, p=0.001), Hankwa and Korean traditional drink (r=0.374, p=0.001), and Korean traditional drink and Tteok (r=0.406, p=0.001). As a result, preferences for other items also increased when preference for one of the three traditional foods increased. Therefore, education on Korean traditional foods is necessary in order to satisfy parental preferences.

미국 거주 한인들의 전통음식에 관한 인식조사(I);이용실태와 개선방안을 중심으로

변재옥,한재숙,박경숙 동아시아식생활학회 2001 東아시아食生活學會誌 Vol.11 No.1

This study was conducted to investigate the actual state of utilization of Korean traditional foods by Korean Americans residing in L.A. area and to provide come policies, to improve their attitudes for Korean traditional foods. The proper period preparing traditional foods was the occasion of family events(47.0% )and Korean festivals(40.8%). Festival foods were prepared in Sulnal( =New Year's Day), Chusok( =the Korean Thanksgiving Day), Daeborum( =the 15th of January by the lunar calendar), Dongji( =the winter solstice) and Tano( =the 5th day of the 5th by lunar month), respectively. Sixty five percent of all the respondents expressed their wish to hand down the cooking methods of traditional foods. However, only28.6% of the respondents at their twenties replied positively on this matter. To maintain and develop traditional foods abroad, it is necessary that older generations sometimes offer opportunities to meet with them to the coming korean generations to taste traditional foods and that Korean food companies establish special selling agencies abroad and export standardized traditional foods. And furthermore, if tourism corporations and cooking schools hold a food exhibition and or a food-tasting party, occasionally, in conjunction with the embassies and legations abroad, the utilization of traditional foods will increase.

한국 전통음식 만들기 활동에 참여한 유아들의 경험

주현진 한국교원대학교 유아교육연구소 2014 한국유아교육연구 Vol.16 No.2

본 연구는 유아들이 한국 전통음식에 대해 알아보고, 오감을 이용하여 음식 재료를 탐색해 보고, 한국 전통음식을 직접 만들어 다른 사람과 음식을 나누는 활동에 참여하면서 나타나는 유아들의 경험이 어떠한지를 알아보는 것이다. 이를 위해 충청북도 C군 O어린이집 꿈꾸는반 만5세 유아 10명을 대상으로 2013년 7월 9일부터 2013년 9월 9일까지 8주에 걸쳐 주 2회씩 총 16회 한국 전통음식 만들기 활동을 실시하였고, 녹화자료의 전사와 교사저널, 사진, 유아 기록물 등의 자료를 수집, 분석하였다. 연구결과 첫째, 유아들은 연구 초기 한국 전통음식에 대해 생소함을 느꼈지만 점차 한국 전통음식에 관심가지기 시작했다. 둘째, 한국 전통음식 만들기에 참여하면서 다양한 음식재료를 오감을 이용해 탐색하고, 전통 도구를 이용하여 음식을 만드는 경험을 통해 즐거움을 느꼈다. 셋째, 한국 전통음식에 자부심을 갖게 되고, 유아가 만든 음식을 나누는 과정 속 에서도 유아 혼자에서 유아 주변 사람으로, 더 나아가 많은 사람으로 확대되었고, 나눔의 즐거움을 경험하였다. 넷째, 유아들은 한국 전통음식에 담긴 조상들의 지혜를 알게 되고, 조상들의 생활양식에도 관심 갖게 되면서 점차 전통 문양, 전통 의복 등 한국 전통문화로의 관심을 확대해 나갔다. The purpose of this study was to examine the experiences of young children in the course of checking up on Korean traditional food, exploring food materials using their five senses, making traditional food on their own and sharing it with others. The subjects in this study were 10 young children in a class of Western age five in a daycare center located in a rural area in North Chungcheong Province. This study was implemented 16 times during an eight-week period of time from July 9(Tues.) to September 9(Fri.), 2013, twice a week. The Korean traditional food making activities were conducted in four different stages: checking up on Korean traditional food, making Korean traditional food, sharing Korean traditional food, and sharing activity experiences. As for data collection, their teacher's journal, photographs and the young children's records were gathered. The collected data were organized, classified, analyzed and interpreted. The findings of the study were as follows First, At the onset of the study, they felt strange about traditional food. The young children started to get interested in Korean traditional food. Second, participation in making the senses with a variety of traditional food and food ingredients navigation, using traditional tools, felt the joy through the experience of making food. Third, While they shared the food that they prepared, they learned to think of not only themselves but others, and they became proud of Korean traditional food and felt happy about sharing. Fourth, they learned about the wisdom of ancestors through Korean traditional food and got interested in their life styles. Moreover, they showed interest in Korean traditional culture such as traditional patterns or clothes.

일부 중국 유학생에서 한국문화적응 스트레스와 한국전통음식에 대한 인지도, 선호도 및 섭취 빈도와의 관련성

허은실 ( Eun Sil Her ),박혜진 ( Hye Jin Park ) 한국식품영양학회 2013 韓國食品營養學會誌 Vol.26 No.2

본 연구는 중국인 유학생을 대상으로 한국문화적응 스트레스와 한국전통음식에 대한 인지도, 선호도 및 섭취 빈도와의 관련성 여부를 알아보기 위하여 실시하였고, 그 결과를 요약하면 다음과 같다. 한국생활이 즐겁다는 비율은 28.9%이었고, 만족한다는 비율은 23.7%이었다. 그리고 전체의 24.1%가 한국에서 살고 싶은 의향이 있다고 하였다. 한국문화적응 스트레스의 평균은 3.06±0.32점으로 비교적 높게 나타났고, 하위영역에서는 ‘향수병’이 3.92±0.62점으로 가장 높았으며, 죄책감은 2.28±1.04점으로 가장 낮았다. 한국음식을 선호하는 비율은 20.5%로 낮게 나타났고, 한국음식 섭취 빈도는 ‘하루에 1번 이상’ 먹는다는 비율이 39.1%를 보였다. 한국음식을 주로 먹는 장소로는 ‘음식점’(49.6%)과 ‘학교식당’(41.1%)으로 나타났다. 한국음식을 만들어 본 경험이 있는 학생은 48.7%이었고, 한국 음식을 배울 의향이 있는 학생은 26.1%이었다. 만들어 본 한국음식으로는 ‘불고기’(26.7%)와 ‘비빔밥’(21.9%)이 높게 나타났다. 한국전통음식의 인지도 평균은 0.70±0.27이었고, 가장 높은 인지율을 보인 항목으로는 ‘건강에 좋음’(67.9%)이었고, 가장 낮은 항목은 ‘가격이 저렴’(19.0%)이었다. 한국전통 음식 선호도 총점 평균은 3.14점/5점이었고, ‘갈비’(3.68점/5점), ‘갈비탕’(3.56점/5점)의 점수가 비교적 높았던 반면, ‘깍두기’(2.78점/5점)가 가장 낮았다. 한국전통음식의 섭취 빈도 총점 평균은 2.15점/5점이었고, ‘배추김치’(2.85점), ‘비빔밥’(2.66점)의 점수는 비교적 높았던 반면, ‘수정과’(1.67점), ‘식혜’(1.69점)의 점수는 낮았다. 한국전통음식의 선호도와 섭취 빈도의 상관계수(r)는 0.274(p<0.001)로 양의 상관관계를 보였고, 남학생보다 여학생에서 더 높은 상관관계를 보였다. 음식 종류별로 보면 ‘떡볶이’(r=0.470)에서 가장 높은 양의 상관관계를 보였으며, ‘송편’(r=0.216)은 가장 낮은 양의 상관관계를 나타 내었다. 한국전통음식의 인지도와 섭취 빈도 간에는 상관계수가 0.175(p<0.05)이었다. 한국문화적응 스트레스는 한국전통음식의 인지도와 선호도, 섭취 빈도와 상관관계가 없는 것으로 나타났다. 인지도와 선호도가 섭취 빈도에 미치는 영향력(R2)은 0.098(F=10.366, p<0.001)이었다. 본 연구는 소수의 유학생을 대상으로 한 횡단면적 연구라는 제한점이 있기는 하지만, 한국문화적응 스트레스가 한국 전통음식의 인지도, 선호도와 섭취 빈도와 관련이 없었던 반면, 한국전통음식의 인지도와 선호도가 섭취 빈도에 영향을 미치는 결과를 얻었는데, 이에 대한 좀 더 심도 깊은 연구가 필요하다고 생각된다. 그리고 한국음식의 세계화를 위하여 중국인 유학생들의 흥미와 요구에 맞는 다양한 전통음식 체험 프로그램과 한국문화를 이해할 수 있는 기회의 제공이 필요하다고 하겠다. This study investigated the interrelations among acculturative stress, recognition, preference and eating frequency of Korean traditional food by Chinese students in Korea. The acculturative stress score was 3.06±0.32, ‘homesickness’ score was the highest (3.92±0.62) and ‘guiltscore’ score was the lowest (2.28±1.04). The rate of preferred for Korean food was low (20.5%). The places for eating Korean food were ‘restaurant’ (49.6%) and ‘school cafeteria’ (41.1%). The cooking experience regarding Korean food was 45.0% and they had cooked ‘Bulgogi’ (26.7%) and ‘Bibimbap’ (21.9%). The recognition score for Korean traditional food was 0.70±0.27. The preference score for Korean traditional food was 3.14±0.54, and the favorite foods were ‘Galbi’ and ‘Galbitang’ while ‘Ggakdugi’ was the lowest. The eating frequency for Korean traditional food was 2.15±0.82, and ‘Baechukimchi’ and ‘Bibimbap’ were comparatively high. The acculturative stress showed no correlation with the recognition, preference and eating frequency of Korean traditional food. The recognition of Korean traditional food correlated positively with the eating frequency (r=0.175, p<0.05). The preference of Korean traditional food had a significant effect on eating frequency (r=0.274, p<0.001), and the highest positive correlation was shown in ‘Ddeokbokki’ (r=0.470). The explanation power (R2) of recognition and preference on eating frequency was 0.098. This study showed the interrelations among recognition, preference, and eating frequency of Korean traditional food except for acculturative stress.