Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on Perception and Globalization of Korean Food among University Students with Food-Related Majors

한식 및 한식세계화에 대한 조리전공 대학생의 인식 연구

  • Kim, Tae-Hee (Department of Foodservice Management, Kyunghee University) ;
  • Lee, Eun-Joo (Department of Foodservice Management, Kyunghee University) ;
  • Lee, Eun-Jung (Department of Hotel & Restaurant Management, Shinheung College)
  • 김태희 (경희대학교 호텔관광대학 외식산업학과) ;
  • 이은주 (경희대학교 호텔관광대학 외식산업학과) ;
  • 이은정 (신흥대학 호텔외식경영과)
  • Published : 2009.12.31
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Abstract

The purpose of this study was to investigate perceptions and globalization of Korean food among university students with food related majors. Self-administer questionnaires were completed by 386 students, and data was analyzed using descriptive statistics, t-test, ANOVA and regression analysis. The students in food-related majors had positive perceptions of Korean food. They had perceptions of Korean foods as 'fermented foods', 'seasonal foods', and 'medical foods' and have 'various spices'. Most students agreed that Korean foods need to be 'creatively transformed' and 'localized' in order to globalize successfully. Localization, fusion and creative transformation of Korean food are more important than simple adherence to traditional Korean food. There were statistically significant differences in perception between students in different majors. Students majoring in traditional Korean cuisine showed a more positive perception and attitude toward globalization of Korean food.

Keywords

References

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