Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Study on Localization of Korean Food in Paraguay through In-depth Interviews with Korean Restaurant Owners and Foodies in Asuncion, Paraguay

파라과이 아순시온의 한식당 경영주 및 푸디스 심층면접을 통한 한식 현지화 연구

  • Chung, Hae Kyung (Department of Food and Nutrition, Hoseo University) ;
  • Kim, Mi Hye (Department of Food and Nutrition, Hoseo University) ;
  • Woo, Nariyah (Department of Food Science and Technology, Hoseo University)
  • 정혜경 (호서대학교 바이오산업학부 식품영양전공 및 기초과학연구소) ;
  • 김미혜 (호서대학교 바이오산업학부 식품영양전공 및 기초과학연구소) ;
  • 우나리야 (호서대학교 자연과학대학 바이오산업학부 식품공학전공 및 기초과학연구소)
  • Received : 2013.10.17
  • Accepted : 2014.03.13
  • Published : 2014.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to develop an efficient method for Korean food to make inroads into Paraguay. In-depth interviews with 15 Korean restaurant owners in Asuncion, Paraguay and foodies (food experts) who had experiences with Korean food were conducted. The results are as follows: Paraguay wants to establish economic ties with Korea currently, and economic development is ongoing in Paraguay. The food service industry for the middle class in Paraguay is now in the development stage. There are not many Korean restaurants (currently 15) in Asuncion. First and second generation Korean immigrants are operating these restaurants. It is necessary to provide support for a comprehensive food culture system by developing a menu composition system to meet local tastes, a strategy for improving distribution of Korean food materials, and a plan for sanitary management and operations.

Keywords

References

  1. Choi JA, Lee JM. 2010. The Perception and Attitude of Food Experts in New York City toward Korean Food-Assessed by In-depth Interviews of 'Foodies'. Korean J. Food Culture, 25:126-133
  2. Hong SP, Kim YH, Yang JN, Chae IS, Shin DB. 2008. Sensory Evaluation of Dining Staffs at UCLA for Korean Foods. Korean J. Food Culture, 23:705-712
  3. Lee JL, Kim TH. Kim DR. 2008. Globalization of Korean cuisine through the Korean food items promotion. Korean J. Food Culture, 23(6): 729-736
  4. Lee YJ. 2006. Impact of the Korean wvar on the recognition and attitudes tod Kotean traditional food among japanese tourist visiting Korea J. East Asian Soc. Dietary Life. 16(5): 497-505
  5. Lee YJ. 2007. A study on difference between the importance and performance of the role of food cooridnator for the globalization of Korean food. Korean J. Food Culture, 22(5): 544-555
  6. Min KH. 2009. A Study on cultivating Korean chefs for the globalizatin of Korean food. Korean J. Food Cookery Sci. 25(4): 506-512
  7. Min KH. 2011. A Study on the Globalization of Korean Food and Actual Conditions of Korean Restaurants in Australia by an In-Depth Interview. The Korean Journal of culinary Research. 17(1):44-57
  8. Na JK. 2007. A Study in Globalization of Korean Restaurants. J. Foodservice Management. 10:155-179
  9. Yang IS, Kim EJ, Shin Sy, Cha SM. 2011. Global Korean Food Marketing Communication of Government Agencies and Restaurant Companies. Korean J. Food Culture. 26(6): 698-708
  10. 농촌진흥청. 2009. 21세기 신성장 동력 한식세계화. 농식품 자원부
  11. http://www.hansik.org/kr/article.do?cmd=html&menu=PKR4020300&lang=kr

Cited by

  1. Study on Perception and Preference Regarding Korean Fast Food among Students with Food-related Majors City of Pegnitz in Germany vol.30, pp.6, 2015, https://doi.org/10.7318/KJFC/2015.30.6.726