나주지역 주부들의 향토음식에 대한 인지도 및 기호도 조사 = (A) Study on awareness and preference of regional food by housewives in Naju area

다국어 초록 (Multilingual Abstract)

The study surveyed the housewives' awareness, preference level, and dining frequency of regional foods, who live in Naju city in the south part of Jeonnam province. A close-ended questionnaire was used, and a total of 339 questionnaire was used for analysis 400 distribute.
The results are as follows:
The preference for regional foods was higher in the age group of over 40 than in the age group of 20 to 39. Preferred foodstuffs was different in kind and number between the group involved in agriculture, fisheries, and ranch and a homemaker group. The former's was Dongchimi and other 4 kinds of foods, and the latter's was Kongkkaenmukjuk and other 10 kinds of foods. The group of monthly income over 3.5 million won had a high preference for Myeoljangkkaesipjangajji and other 1 kind of food.
The age group over 40 had higher dining frequency at Kongjuk and other 8 kinds of foods than the group of age 20 to 39. Involved group in agriculture, fisheries, and ranch showed high frequency at Ssukbap and other 7 kinds of foods, and a homemaker group at Chamgejang and other 8 kinds of foods. The group of monthly income over 3.5 million won had high frequency at Najugomtang and other 1 kind of food.
The regional foods on sale are Hongeojjim, Dongajeonggwa and Saenggangpyeongang which were highly satisfactory to the age group over 40, though there are some significant difference in age group. For the regional foods on sale, Sanitation was most taken care, and the next was taste and service. It was the outlook of regional foods that the respondents were most appearance with, and next color and flavor came in order. On the other hand, sanitation was most unsatisfactory thing and then service and taste came next in order.
Out of the entire respondents, 185(54.6%) said that their family regional foods could be initiated, and Kimchi was it, by 135 people(40.0%). 263 people(77.6%) said they had not to learn about age-old cooking method, significantly different to age, household, and occupation. 215 respondents(63.3%) said they will learn age-old cooking lesson in the future, high intention. The most intended food was Kimchi, by 97 people(28.3%).
Awareness on regional foods was negative with 120 respondents(35.4%). As a proper advertising mean, 216 respondents(63.7%) said mass media. As a measure for the popularization of the regional foods, age 20 to 39 group marked "Globalization", and "Holding of various cultural event and public information connected with tradition food". A homemaker group marked "Instruction of traditional cuisine", and the other group marked, "To become accustomed to taste of tradition food", which the answers were significantly different to group.

목차 (Table of Contents)

• 목차 = i
• 표 목차 = iii
• Abstract = vi
• I. 서론 = 1
• II. 문헌고찰 = 6
• 1. 향토음식 = 6
• 1) 개념 = 6
• 2) 지방별 향토음식의 특징 = 7
• 3) 향토음식의 상품적 가치 = 10
• 2. 나주의 향토음식에 대한 특징 = 12
• 1) 나주의 자연적 환경 및 사회적 환경 = 12
• 2) 나주의 특산식품 및 향토음식의 종류와 특징 = 14
• III. 연구방법 = 22
• 1. 조사대상 및 방법 = 22
• 2. 조사내용 = 22
• 3. 분석방법 = 25
• IV. 결과 및 고찰 = 27
• 1. 조사대상자의 일반사항 분석 = 27
• 2. 향토음식의 이용 실태 분석 = 29
• 3. 향토음식이 건강에 미치는 영향 분석 = 32
• 4. 향토음식에 대한 기호도 분석 = 34
• 5. 향토음식에 대한 섭취빈도 분석 = 50
• 6. 판매 중인 향토음식에 대한 만족도 분석 = 67
• 7. 판매 중인 향토음식의 속성들에 대한 중요도와 만족도 분석 = 72
• 8. 가정내 향토음식의 전수여부 분석 = 74
• 9. 향토음식의 전수에 대한 교육여부 분석 = 76
• 10. 전수받고 싶은 향토음식 분석 = 81
• 11. 향토음식의 홍보 매체 분석 = 83
• 12. 향토음식의 대중화 실태 분석 = 85
• V. 요약 및 결론 = 92
• 참고문헌 = 96
• 설문지 = 100