과제정보
본 연구는 대한민국 농림축산식품부 '시장 트렌드에 맞춘 K-FOOD 천연향료 개발 및 상용화'(과제번호: 322020-5)의 지원을 받아 수행되었습니다.
참고문헌
- Alba JW, Hutchinson JW. 1987. Dimensions of consumer expertise. J. Consum. Res., 13(4):411-454
- Almansouri, M., Verkerk, R., Fogliano, V., Luning, P. A. (2021). Exploration of heritage food concept. Trends in Food Sci. Technol., 111, 790-797
- Anal AK, Perpetuini G, Petchkongkaew A, Tan R, Avallone S, Tofalo R, Nguyen HV, Chu-ky S, Ho PH, Phan TT, Wache Y. 2020. Food safety risks in traditional fermented food from South-East Asia. Food Control, 109:106922
- Chang TY, Hsu J M. 2010. Development framework for tourism and hospitality in higher vocational education in Taiwan. J. Hosp. Leis. Sports Tour. Educ. (Pre-2012), 9(1):101
- Choi JS. 2017. Analysis on Foreigners' perception of Korean Food Using Social Big Data. J. Multimed. Converg. Arts Humanit., 7(8):427-437
- Choi YK, Choi KW. 2022. Analysis of the Economic Impact of Food Tourism: Focused on the Foreign Tourists. Korea Tour. Enhanc. Soc., 10:39-55
- Choo HM, Kim TH. 2017. A Study on Segmenting Food Tourist in Jeollanamdo by Using Psycho-Culinary Scale. J. Foodserv. Manag., 20(4):65-89
- Crandall CS. 1985. The liking of foods as a result of exposure: Eating doughnuts in Alaska. J. Soc. Psychol., 125(2):187-194
- Engel JF, Blackwell RD. 1986. Consumer behavior. Harcourt, USA, pp 24-774
- Freytag PV, Clarke AH. 2001. Business to business market segmentation. Ind. Mark. Manag., 30(6):473-486
- Gao X, Zhang J, Liu E, Yang M, Chen S, Hu F, Ma H, Liu Z, Yu X. 2019. Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation. Food Chem., 298:124928
- Heath P, Houston-Price C, Kennedy OB. 2011. Increasing food familiarity without the tears. A role for visual exposure?. Appet., 57(3):832-838
- Hennig-Thurau T, Gwinner KP, Walsh G, Gremler DD. 2004. Electronic word-of-mouth via consumer-opinion platforms: what motivates consumers to articulate themselves on the internet?. J. Interact. Market., 18(1):38-52
- Jeon HJ. 2020. A study on cognitive factors' influence on the purchase intention and word-of-mouth of foreigners for Korean food. Int. J. Tour. Hosp. Res., 34(3):151-165
- Jin HZ. 2019. A study on the Chinese's Korean food Consumption and Image, Preference, and Satisfaction of Korean Food. Doctoral degree thesis, Keimyung University, Korea, pp 16-191
- Jonas H. 2018. Sushi in the United States, 1945-1970. Food Foodways, 26(1):40-62
- Kim HJ. 2017. Food Tourism, an Alternative to New Tourism. Korea Tour. Policy, (67):79-84
- Kim HW, Kim TH. 2021. Food tourism market segmentation using the psycho-culinary scale: focusing on consumers living in Seoul. J. Hosp. Tour. Stud., 23(4):34-48
- Kim JD, Lee YS. 2019. Market Segmentation Approach Using Topic Model Analysis: Focusing on Movie Market. Korean J. Mark., 34(4):53-72
- Kim JJ, Huh D, Park SY, Kim BS. 2022. World Grian Market. Korea Rural Econ. Inst., 11(2):5-61
- Kim TY, Han DB. 2023. Factor Analysis on Export Decisions of Food Manufacturing Companies: Focus on R&D Activities in the Food Industry. J. Ind. Econ. Bus., 36(3):409-436
- Kim YK, Jung HJ, Oh JE. 2023. Comparative Analysis of Korean Food Images and Emotions Recognized by Korean and Foreign Food Workers. J. Korean Soc. Food Cult., 38(1):48-60
- Kwon DY. 2015. What is ethnic food?. J. Ethn. Foods, 2(1):1
- Lee BJ, Noh HJ. 2020. Food tourism market segmentation approach using topic modeling analysis: Focusing on benefits sought. Korean J. Hosp. Tour., 29(4):187-204
- Lee HY, Lee SK. 2013. An exploratory study of Korean food globalization through diffusion of the Korean food to Islamic country. J. Korean Assoc. Islamic Stud., 23(2):115-138
- Lee YS. 2022. Changes in Interests in the Korean Traveling Industry of International Visitor at the Post-Covid 19 by Analysis of Frequency in searching keyword. J. Korea Inst. Inf. Commun. Eng., 26(9):1399-1404
- Lin Y.C, Pearson TE. Cai LA. 2011. Food as a form of destination identity: A tourism destination brand perspective. Tour. Hosp. Res., 11(1):30-48
- Luan JY. 2014. Foreigners in Korean's adaptation to Korean food and globalization of Korean food. Master's degree thesis, Hanyang University, Korea, pp 53-55
- Mattavelli S, Rizzoli V. 2022. When novel and familiar look alike: Testing the impact of comparison focus on familiarity and behavioural intentions towards ethnic food. Food Qual. Prefer., 99:104567
- Milman A, Pizam A. 1995. The role of awareness and familiarity with a destination: The central Florida case. J. Travel Res., 33(3):21-27
- Min HN, Choi KW. 2018. Segmentation of food tourism: An application of latent class analysis to foreign tourists. Korean J. Hosp. Tour., 27(8):81-95
- Murai U, Yamagishi K, Kishida R, Iso H. 2021. Impact of seaweed intake on health. Eur. J. Clin. Nutr., 75(6):877-889
- Na YS. 2020. Qualitative Study on attributes of Food Tourism in Italy, France and Japan. J. Korean Soc. Food Cult., 35(5):407-416
- Nishikata T, Takane R, Hagitani R, Takei M, Kawamata Y, Takayama H, Kanehira F, Morishimao T, Hashimoto T, Chakraborty B. 2018. Developing Social Information Platform for Cool Japan in Asian Countries, TENCON 2018-2018 IEEE Region 10 Conference, Jeju, Korea, pp 2426-2430
- Noh KS. 2010. A study of preference and satisfaction degrees on the Korean food for its globalization. Doctoral degree thesis. Sungshin Women's University, Korea, 1-167
- Park HY, Ahn MW, Kim BW, Kim NY. 2014. Study on Preferences and Perception of Koreans and Non-Koreans Residing in Korea Regarding Globalization of Korean Foods. J. East Asian Soc. Diet. Life, 24(2):155-165
- Pliner P. 1982. The effects of mere exposure on liking for edible substances. Appet., 3(3):283-290
- Porcherot C, Issanchou S. 1998. Dynamics of liking for flavoured crackers: Test of predictive value of a boredom test. Food Qual. Prefer., 9(1-2):21-29
- Rachao S, Breda Z, Fernandes C, Joukes V. 2019. Food tourism and regional development: A systematic literature review. Eur. J. Tour. Res., 21(1):33-49
- Raudenbush B, Frank RA. 1999. Assessing food neophobia: The role of stimulus familiarity. Appet., 32(2):261-271
- Rousta A, Jamshidi D. 2020. Food tourism value: Investigating the factors that influence tourists to revisit. J. Vacat. Mark., 26(1):73-95
- Seo SH, Ryu KM. 2009. Chinese customers' perception of Korean foods and satisfaction and revisit intentions to Korean cuisine restaurants-A focus on visiting experience and frequency of visits. J. Korean Soc. Food Cult., 24(2):126-136
- Stone MJ, Soulard J, Migacz S, Wolf E. 2018. Elements of memorable food, drink, and culinary tourism experiences. J. Travel Res., 57(8):1121-1132
- Yu CZ, Park JH. 2022. Effects of Chinese Tourist's Korean Food Image on Satisfaction, Loyalty, and Repurchase Intention. J. Tour. Leisure Res., 34(4):529-548
- Hong JM, Ahn HK, Kim SY. 2022 Diagnosis of Livestock Sector Export Status, http://www.aflnews.co.kr/news/articleView.html?idxno=237814, [accessed 2023.08.28]
- Korea Tourism Organization, 2019 Foreign Tourist Survey, https://kto.visitkorea.or.kr/viewer/view.kto?id=73343&type=bd, [accessed 2023.08.28]
- Korean Food Promotion Institute, 2021 Overseas Korean Food Consumer Survey Report, https://www.hansik.or.kr/board/im/view/338?bbsSeq=59634&bbsId=338&curPage=1&bbsType=im&menuSn=484&searchWord=&rowSize=10, [accessed 2023.08.28]
- Korean Food Promotion Institute, 2022 Overseas Korean Food Consumer Survey Report, https://www.hansik.or.kr/board/im/view/338?bbsSeq=59634&bbsId=338&curPage=1&bbsType=im&menuSn=484&searchWord=&rowSize=10, [accessed 2023.08.28]
- Lee YJ. 2023. Is convenience food a trend or will it last long, https://www.chosun.com/economy/weeklybiz/2023/05/18/VAVJU3UZFBF6PORHRUMEU3V6N4/?utm_source=naver&utm_medium=referral&utm_campaign=navernews, [accessed 2023.08.28]
- Maxabella B. 2020. Smart seafood spending: Why fish isn't as expensive as you think, https://www.sbs.com.au/food/article/smart-seafood-spending-why-fish-isnt-as-expensive-as-you-think/pxsavkg6f, [accessed 2023.08.28]
- Korea Agro-Fisheries & Food Trade Corporation KATI, Increased Rice Consumption and Growing Interest in Processed Rice Products 2021, Available from: https://www.kati.net/board/storyNewsView.do?board_seq=93861&menu_dept2=35&menu_dept3=71&srchFr=&srchTo=&srchTp=&srchWord=&page=218, [accessed 2023.08.28]
- Korea Agro-Fisheries & Food Trade Corporation KATI, Overview of Imports and Exports 2022, Available from: https://www.kati.net/statistics/dashBoard.do, [accessed 2023.08.28]
- Korea Agro-Fisheries & Food Trade Corporation KATI, United States: The Spicy Flavor Trend with a Reason 2019, Available from: https://www.kati.net/board/exportNewsView.do?board_seq=89693&menu_dept2=35&menu_dept3=71, [accessed 2023.08.28]