Earticle

The purpose of the study was to investigate the basic data that could make out a menu reflected by students' preference to increase the intake of vegetable food through the cooking method and color of favorite vegetables. For the investigation, 292 primary school students in Gyeonggi area were surveyed. In the preference of food items, the meat food was more preferred to the vegetable food. Also, the reasons that students do not eat vegetable provided were 'bad taste' and 'unfavorite vegetable'. The preference analysis for vegetable showed that green vegetables, white vegetables and yellow vegetables were in the order of cucumber, cabbage, Chinese cabbage and spinach; potato, radish, onion and root of Chinese bellflower and sweet potato, sweet pumpkin, bean sprout and carrot, respectively. The preference was three kinds of vegetables that were more delicious rather than frequently eaten at home. The preference analysis for cooking method of vegetables showed that green, white and yellow vegetables were in the order of seasoned vegetables, raw seasoned vegetables and salads; fried food, pan-fried foods and soups/stews; fried food and steamed of foods, respectively. Therefore, this study was conducted in order to increase the vegetable intake. According to the results of this study, it is certainly necessary to develop menus of vegetables integrating the kind and its cooking methods both students preferred and disliked. This suggests that the use of vegetables and the development of more efficient cooking methods for less preferred vegetables is needed. Furthermore, schools need to develop various nutrition programs for both students and parents. This would improve parents' knowledge in nutrition and enhance the formation of healthy and balanced eating habits for students.

Damyang county put efforts in raising the brand power of Damyang county as an attraction of delicious foods by making Bamboo food village as the delicious food village with Korean restaurants because people are interested more and more in enjoying delicious foods in touring. Hence, we took an investigation of ways of table-setting service and delivering foods in Korean restaurants in Bamboo foods village, and suggested improving ways of table setting for the selected restaurants that want to improve their service and table setting. Nine out of 10 selected restaurants in Bamboo foods village used flat spread-out table setting, and most of them did not care much about the personal space in table setting. Nowadays, food becomes an important factor to choose where to visit. According to the recent studies, people need to have simpler and more relaxed food-delivering ways and services, so we suggested improved table-settings and service ways for the five restaurants with a strong will of improvement. Customers will be more satisfied with our suggestions because we set the personal space in every table-setting and increase time-series services to 2 or 3 from the existing flat spread-out table setting.

In Korea, the Sintoburi movement and well-being have been significant themes in the dining culture so far. Sintoburi, which refers to the campaign that our body requires to eat domestically grown crops/produce was first developed as a marketing tool by companies while well-being was adopted as a way of eating safer and healthier by the public. Popularized in the 2000s, well-being led to the consumption of organic food, but the fact that the organic consumption has been stalled since 2010 indicates that it is losing momentum. Now, we need a different food culture as a new driving force for the health and welfare of the nation. Taking into account the existing limitations of the dining culture and nation's economic standing and rising standards of culture, the emerging food culture should embrace 1) local food which is domestically grown/produced, 2) stricter organic food such as organic produce grown outdoors, 3) produce/products that exclude artificial elements as much as possible from the production, which will enable storytelling, 4) ethical consumption with feasibility that can evoke human altruism and 5) focus on the community, not on the country nor the individual. Since it is expected to lead the dining culture after well-being on the foundation the predecessor laid and overcome its limits, it would be called "Post-Wellbeing". This study may provide corporations related and the dining industry with meaningful insight.

이 글은 최근 관심이 급증하고 있는 네트워크 이론이 외식 산업을 이해하고 분석하는 데에도 적용이 가능 함을 탐색적으로 살펴보고자 하는 데에 목적이 있다. 먼저 네트워크 이론과 분석방법이 어떠한 맥락을 가지 고 전개되어 왔는지 밝힌 다음 네트워크가 구조가 행위자에게 어떠한 영향을 미치는 지를 기존의 이론적 논 의를 중심으로 살펴본다. 더불어 조직 상호 간에 있어서도 이들이 네트워크 관계에 따라 성과와 생존이 어떻 게 달라지는 지를 여러 연구들을 소개하여 고찰하였다. 마지막으로 네트워크 이론이 구체적으로 외식 산업에 적용될 수 있는 한 예로 외식 산업 내에서의 지식 전달이 어떻게 효율적으로 이루어질 수 있는지를 네트워크 이론을 토대로 제시하였다. 여기에서 제시한 네트워크 이론이 향후 외식 산업에서 이루어지는 네트워크를 기 반으로 한 다양한 현상들을 본격적으로 측정하고 분석하고 이론화하는 데에 기여할 수 있기를 기대한다.

This study is needed to define the identity of Han-style (Korean) party. Because of unrestricted adoption of western style parties, it is seen as a problem that the cultural identity of parties in Korea is increasingly ambiguous. To develop Han-style party culture, a systematic research of Korean traditional parties and banquets is necessary. There are now more Korean dinner parties due to the rise of Korean Wave, leading to more opportunities to present Han-style parties. Han-style refers to a party infused with Korean culture and philosophy, as well as Korean history. Although research into royal banquet cuisine is active, the sequence of events at a banquet or overall party planning is being rarely studied at the moment. Therefore, this research seeks to relate the royal banquet of the Joseon Dynasty with various aspects of party planning. Further examination is also needed into event venues to present a party that exudes the unique style of Korea. Even for the contemporary westernized party planning practice, establishing Han-style party infused with traditional content is important. To determine the identity of Han-style party, pre-modern day royal banquets as well as research material regarding historical protocols for official royal court events, called Uigwe, similar to today’s party planning proposal - were examined, and the Han-style party was deconstructed according to historical banquet planning process and elements of the banquet. Through this examination, elements of the traditional royal banquet were identified and applied to the modern day party to determine the elements of the Han-style party, and the 60th birthday banquet as described in Memory of the World Wonhaengeulmyojeongri Uigwe is presented as a modern party planning proposal. When planning a party, there are many opportunities to apply Han-style influence to the various elements of a party. This study aims at examining the diverse format and elements of Han-style party made possible based on the plans and process, food and beverage, style, venues and more, as described in the banquet protocols of the Joseon Dynasty.

아시아 식문화 페스티벌은 아시아의 식문화 교류를 목적으로 추진된 전시회이다. 2011년 9월 17일, 제1회 한일교류전을 시작으로 인천 송도컨벤시아에서 열렸으며 2회는 한국, 중국, 일본으로 그 범위를 넓히고 있으 며, 식문화 관련 전시참가자와 국내․외 전시 방문자와의 만남을 통한 교류의 장을 마련하여 한국 음식문화 의 세계화에 기여하고자 한다. 인천광역시 주최로 진행되는 행사로서 전시회를 통한 전시참가자와 관련업계 종사자의 만남을 기반으로 인천 지역주민의 수익모델 창출을 통한 구매 및 계약 성립 등 인천지역 발전의 목 적도 있다. 주요 내용으로는 한․일 유명 생활문화예술분야 전문가들의 작품전시 및 세미나를 통한 “먹거리, 식공간, 식습관” 세미나 ,차세대 식문화예술 분야 학생들 간의 테이블코디네이트, 푸드코디네이트 교류, 최신 트렌드 의 다양한 식생활 라이프스타일 전시 및 양국의 식생 활 관련 분야의 발전방향을 모색하고, 아마추어 푸드스 타일링 사진 공모전을 통하여 식문화예술분야의 관심을 고조시키고자 한다. 정부의 한식 세계화 비전과 전략에 맞는 우리 전통 음식을 세계에 알리기 위한 방법의 일환으로 한국 전통 음식과 한국 문화의 이해를 높이는 전시를 마련했으며, 한국의 유명 식문화 관련 명인들의 작품을 선보이며 세미나, 시연, 영상 등을 통하여 참관자들이 한국 식문화를 직접 체험하고 한국의 문화를 이해 할 수 있도록 만들어진 차별화된 전시로 기획되었다. 이로 인하여 아시아식문화페스티벌 전시 관광객 유입을 통한 인천 지역경제 활성화 및 지역주민 고용창출 과 한국 전통 식문화 체험 및 이해를 통한 우리나라 전통 문화의 계승 및 식문화 산업의 발전을 기대한다.