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학제간연구 과학기술학 뇌인지과학 기술정책 기타 복합학

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논문 기본 정보

자료유형
학술저널
저자정보
김희섭 (수원대학교 식품영양학과)
저널정보
한국식생활문화학회 한국식생활문화학회지 한국식생활문화학회지 제30권 제1호
발행연도
2015.1
수록면
1 - 7 (7page)

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Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.
#Traditional foods #culture #science #fermentation #food accessibility #cooking appliance #packaging #Kimchi

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참고문헌 (33)

참고문헌 신청
Baik HH / 1989 / Prevention of pectinolytic of Kimchi tissue / Food Sci.Technol. 21(1):149~153 google schola Cha KH / 2013 / Study on the food eaten in Sadeaebuga in Chosun Dynasty based on old cooking books / Proceeding of the Korean society of food culture :11~34 google schola Chang JH. / 1994 / History of Kimchi: soaking skills in fermentation / Korean society of food science and technology :1~5 google schola Chang JH. / 2010 / Changes in Kimchi making skill. In Study on the traditional foods based on old books and documents:traditional fermented foods / Nongshim culture research :55~56 google schola Cwiertka KS. / 2009 / Colonialism, war and globalization: the making of Korean national cuisine / Proceedings of the Korean society of food culture :11~18 google schola

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