정월음식을 통하여 본 최근의 식생활 동향 = Eating habits and customs for special dishes in January

다국어 초록 (Multilingual Abstract)

The findings from this study may be summarized as follows:
1) The average percentage of eating special dishes on the New Year's Day and First Full Moon of the year(January 15th) was 96.4%. D'or-guk(New Year's special soup) is one of the most poplar dishes: more than 98% of people eat it on the occastion.
Among 18 kinds 18 kinds of January special dishes, the following dishes were prepared and enjoyed by more than 90% of people: D'ok-guk, D'ok(Rice cake), Jon(pan fried fool), Na-mul(Cooked vegetable), Fresh fruits, Beverage, Kimchi(Pickles), O-gok-bab(Cooked cereals) and Soup. Cooking methods used in these special dishes were generally typical and traditional Korean cooking method.

2) The appearance frequency of food stuffs used in special dishes was 15,007 times in total, and they were composed of 45.95% for energy source, 20.52% for sources of body constituents, 30.37% for regulation of body function, and 3.16% of miscellaneous foods. Foodstuffs used appeared to be various according to the age, family structutr, family size, residential type, income and region.

3) The percentag of home made special dishes was 76.4% on the average, and J'on, Gui(Broiled food), J'im Na-mul and Kimchi were home made more than 90%.
In the cases of P'yon-yuk(Boiled beef), Jok-ws(Sweetened desserts) and wine, they were perpared to order or obtained as ready-made goods, more than 44%, 67% and 55% respectively.

4) January dishes were kept in a refrigerator, a cool shade or a freezer, ane the average percentage of each storage method was 45.03%, 36.85% and 12.52% respectively. The storage method of January dishes varied avccording to the kinds and quantity of dishes.

5) The New Year's Day dishes were perpared for two day's edible quantity and the First Full Moonday dishes were prepared for one day on the average. The average expenditure for the New Year's Day dishes per person amounted to 12,292 Won, and the First Full Moonday dishes per person amounted to 7,388 Won.
The average expenditure differed remarkably according to family structure, family size and region.

목차 (Table of Contents)

• Ⅰ. 서론
• Ⅱ. 연구방법
• Ⅲ. 결과 및 고찰
• 1. 설날(正月元日), 정월대보름(上元)절식 실시상황
• 2. 정월음식의 식품재료 및 조리
• 3. 정월음식의 준비 및 보관
• 4. 정초음식 준비량 및 비용
• Ⅲ. 요 약
• 참고문헌
• Abstract