The consciousness and food preference of Korean foods by high school girls in Kwangju city and Chonnam area was survery by questionnaire. The resutls were as follows; 1. Although the cooking methods of Korean foods were scientific (63.8%), they have to be improved because of complication and diffeculty. The point of improvement in the urban area was cooing method but that in the rural area was nutrition and hygiene 2. The motives of having interest in korean tradition foods were through home life and school education, mass communication and ets. As the subjects live in more urban area and have high income level, they were affected by school education and mass communication. 3. They are used to eat both traditional and nontraitional foods on the korean festive days and annual functions. There is tendency to decrease the use of traditional foods gradually because of complicated their cooking methods and long cooking time. 4. Most houehold responded that Korean traditional food are must to succession development (52.9%), because of succeed to korean diet culture and suit one s taste. Teh most pride of traitional food are kimchi, rice cake, sweet rice drink, persimmon punch, sweet waxy rice cooked potherbs. 5. The preferenc about the korean foods were high in this order of chopusey, mandu, laver, shikhae, cooked waxy rice. And they were low in salted anchovies salted yellow convina liver cheon, lyster cheon.