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Study on Preferences and Perception of Koreans and Non-Koreans Residing in Korea Regarding Globalization of Korean Foods  

Park, Hae-Youn (Dept. of Food Science & Nutrition, Dankook University)
Ahn, Myung-Wha (Dept. of Global Korean Culinary Arts, Woosong University)
Kim, Bok-Wha (Dept. of Hotel Food Service & Culinary Arts, Youngdong University)
Kim, Na-Young (Dept. of Food & Nutrition, Joongbu University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.24, no.2, 2014 , pp. 155-165 More about this Journal
Abstract
The purpose of this study was to assess comsumer preferences and perception of Korean foods in Koreans and non-Koreans residing in Korea. Exactly 79 customers (28 Koreans, 51 non-Koreans) were surveyed with questionnaires in English and Korean. Data were analyzed using the SPSS statistical package (21.0) and ${\chi}^2$-test. Subjects were of various nationalities, including China (37.3%), Philippines (19.6%), Japan (17.7%), USA (11.8%), Uzbekistan (3.9%), Nepal (2.0%) and Nigeria (2.0%). The representative food was Kimchi and favorite Korean foods were Kimchi, Bulgogi, Bibimbap, Galbijjim etc. Koreans reported that the main advantages of Korean food were its 'home-made style', but non-Koreans reported 'health functionality'. In terms of disadvantages, non-Koreans consumers ranked 'unsanitary eating style without individual plates' as the biggest problem while Koreans ranked 'table setting at a time'. Factors 'complicated cooking method', 'spicy taste' and 'salty taste' were also reported disadvantages. Survey participants were asked what was the most important for the globalization of Korean food. Most non-Korean participants listed 'health functionality' and 'traditionalism' (p<0.05).
Keywords
Korean; non-Korean; preferences; perception for Korean foods;
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Times Cited By KSCI : 22  (Citation Analysis)
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