The purpose of this study was to investigate the effects of the introduction of foreign foods on the structure of the traditional menu pattern in elementary school lunches in Korea. Menus in the Pusan and Ansan areas in the years 2000–2003 were classified into Bansang" and “Non-Bansang” patterns based on structure and MKorean food" and “Foreign and combining food” patterns based on food. The following results were obtained.

1) The “Bansang” that was a structure of the traditional menu pattern held about 90% in both areas. On structure side, the traditional menu pattern was generalized in school lunches.

2) Rate of “Foreign and combining food” pattern was on the increase in the Pusan area and had reached 50% in 2003; the rate in the Ansan area was about 60%.

3) The results of the menu analysis based on the abovementioned four classifications concluded that the “Non-Bansang” pattern tended to consist of a “Foreign and combining food” pattern. This indicated that introduction of foreign foods could be one of the factors responsible for the change in the structure of the traditional menu pattern.

A questionnaire survey to investigate the recent predilection for ceremonial foods in the homes of female college students was carried out in April 2005. The data were obtained from 172 valid responses.

Most homes of female college students celebrated on the occasions of New Year, New Year’s Eve, Christmas Eve, St.1 Valentine’s Day, and family birthdays. In these homes, traditional foods were basically prepared as ceremonial foods, but some additional foods were also prepared based on family preferences. There was a tendency to simplify the ceremonial foods by selecting one special food, i.e., zoni on New Year, buckwheat noodle on New Year’s Eve, chocolate on St. Valentine’s Day, and cake on Christmas Eve. This trend is likely due to the fact that take-out joints such as convenience stores, supermarkets, and department stores supply several take-out foods as ceremonial foods. Ceremonies were performed more frequently in large families than in nuclear families. They were also performed more often in homes that were more socially active.

Descriptions of ingredients, their measurements, measurement methods, and measurement equipment in cookbooks for children were categorized and analyzed.

Seven books published in the USA, two in the UK, and three in Japan from 1984 to 1999 were used in this paper.

In books published in the USA, volume was measured either by measuring spoons or cups regardless of ingredient shapes.

In books published in the UK, a small volume was measured by measuring spoons while a weight scale was used otherwise.

Both books often described the unit conversions in volume and weight.

In books published in Japan, measuring spoons, measuring cups, and weight scales were used.

However, appropriate use of measurement equipment was not observed for different ingredients and amounts.

Five of the seven books published in the USA, where measurement was based on volume, described measuring of commonly used ingredients such as butter, margarine, shortening, wheat, and brown sugar.

In contrast, in the books published in the UK and Japan, where measurement was based on weight and volume, no description for the measurement of any specific ingredient was observed.

Differences were noted in the measurement descriptions depending on the food culture or life style of each country.