서울지역 주부들의 젓갈에 대한 인지도 조사 연구 = A study of Utilization of Korean Jeot-Kals of Housewives in Seoul area

다국어 초록 (Multilingual Abstract)

Unique cuisines of countries are affected by their natural environment and social change. Especially Korean cuisines are influenced by nation`s geographical condition, peninsula and climatic characteristic. Therefore, the salted and fermented seafood have been developed in Korea. The Purpose of this Study is to investigate housewives Knowledges, Preferences, Usages in Seoul area on Korean Jeot-Kals and promote consuming of Jeot-Kals. The Usage of Jeot-Kals was salted shrimps, salted roe of the pollack, salted anchovies, salted cuttle-fish, salted fish intestines above 50%. The main purpose of Jeot-Kals was `making into Kimchi`. The reason for buying Jeot-Kals was `no time to cook and more convenient`60.4%,`don`t know how to cook`25.9% more economical than self-cooking` 8.9%, `sanitary condition`2.7%. The Knowledge for Jeot-Kals was high, the more using frequencies was for Jeot-Kals of Respondents. In this study concerns of housewives in Seoul area about Jeot-Kals was very high. But usage of Jeot-kals was limited into 5 items; salted shrimps, salted roe of the pollack, salted anchovies, salted cuttle-fish, salted fish intestines.