한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제22권2호
  • /
  • Pages.289-298
  • /
  • 2007
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  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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${\sim}$2005) -"> 미국 일간지의 한국음식 관련기사 내용분석연구 - "뉴욕타임즈"기사를 중심으로(1980${\sim}$2005) -

Content Analysis of the New York Times on Korean Food from 1980 to 2005

  • 이규진 (이화여자대학교 식품영양학과) ;
  • 조미숙 (이화여자대학교 식품영양학과) ;
  • 이종미 (이화여자대학교 식품영양학과)
  • Lee, Kyou-Jin (Dept. of Nutritional Science & Food Services, Ewha Womans University) ;
  • Cho, Mi-Sook (Dept. of Nutritional Science & Food Services, Ewha Womans University) ;
  • Lee, Jong-Mee (Dept. of Nutritional Science & Food Services, Ewha Womans University)
  • 발행 : 2007.04.30
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초록

The purpose of this study is to examine the Americans' perception on Korean food by analyzing the articles of the New York Times which is the best quality newspaper in America. The number of articles of the New York Times on Korean food were 111 from 1980 to 2005. The average yearly articles was 1.3 form 1980 to 1989, 4.1 from 1990 to 1999, and 9.5 from 2000 to 2005. A large number of articles(54.1%) concerning Korean foods were restaurant reviews based on the experiences in dining at Korean restaurant in America. Main authors of restaurant reviews were Eric Asimo(14), Florence Fabricant(11), and Mark Bittman(8). The kinds of Korean foods reported in the New York Times were 111 which included staple food(21), subsidiary food(82) dessert(4) and Japanese Food(4). There were 15 recipes on Korean food reported in the New York Times including 3 items on Kimchi and 3 items on Bulgogi. The New York Times said Kimchi, Buigogi, Galbi, Pajeon, and Bibimbop were popular among Americans. The New York Times described Korean foods as exhilarating, robust, bold, rustic, healthful, incendiary, assertive, lusty, and exuberant. There were many favorable comments on Korean foods in the New York Times.

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