A Study on the recognition and marketability of the Bibimbap - Focusing on Japanese and Chinese staying in Korea
![]() |
Lee, Jin-Sil
(Department of Foodservice Management and Nutrition, Sangmyung University)
Park, Kwan-Hwa (Department of Foodservice Management and Nutrition, Sangmyung University) Han, Jung-A (Department of Foodservice Management and Nutrition, Sangmyung University) Hwang, Ji-Yun (Department of Foodservice Management and Nutrition, Sangmyung University) Kim, Jin-Hee (Department of Foodservice Management and Nutrition, Sangmyung University) Jung, You-Sun (Department of Food & Nutrition, Yonsei University) Kim, Soo-Min (Department of Foodservice Management and Nutrition, Sangmyung University) Paik, Jin-Kyoung (Department of Foodservice Management and Nutrition, Sangmyung University) Hwang, Hye-Sun (Department of Foodservice Management and Nutrition, Sangmyung University) Jeon, Min-Sun (Department of Food & Nutrition, Chungnam University) Hong, Wan-Soo (Department of Foodservice Management and Nutrition, Sangmyung University) |
1 | Chang MJ, Cho MS. 2000. Recognition and preference to Korean traditional food of foreign visitors in Korea. Korean J Dietary Culture 15(3):215-223 과학기술학회마을 |
2 | Hong KW, Lee WK, Kim EH. 2008. Lee Myung-Bak administrations's policy for globalization toward food service industry: tasks and directions. J Foodservice Industry Manage Res 4(1):7-41 |
3 | Choo JJ. Shin MK, Kwon KS. Yoon GS. 1998. Recipe standardization and nutrient analysis of local foods of Cheollabuk-do Province. Korean J Community Nutr 3(4):630-641 과학기술학회마을 |
4 | Chung HK. 2007. Korean Food Odyssey. Itreenbook Publishers. Seoul. Korea pp 24-25 |
5 | Han EJ. 2010. The study on the foreign tourists' consuming behavior of Korean food-comparison between Japanese and Chinese. PhD thesis, The Sejong University of Korea. pp 7-8 |
6 | Han KS, Song BC. 2003. A study on discover and perception on the native local foods in Wonju region comparison between residents and cooks. Korean J Food Culture 18(4):365-378 과학기술학회마을 |
7 | Hong SP, Kim YH, Yang JN, Chase IS, Shin DB. 2008. Sensory evaluation of dining staffs at UCLA for Korean foods. Korean J Food Culture 23(6):705-712 과학기술학회마을 |
8 | Jung CW. 2012. KAL, Outstanding efforts to eliminate prejudice on flight meals. Available from : http://m.seolufn.com/ articleViw.html?idxno=148949&menu=2. Accessed November 8, 2012 |
9 | Kang BN. 2005. Strategies for globalization of Korean Food. Annual Autumn Conference Seminar of Korean Culinary Association. pp 27-44 |
10 | Kim JS. 2007. Korean Food: towards international tables. Baeksan Publishers. Seoul. Korea p 37 |
11 | Kim KA. 2004. Chungnam National University Press. Korean traditional food. pp 56-59 |
12 | Kim US. Yoon HK, Koo SJ. 2004. Electron donating ability and nitrite scavenging activity of materials in a traditional one-dish meal(Bibimbap). Korean J Food Cook Sci 20(6):677-683 과학기술학회마을 |
13 | Kye SH, Moon HK, Yum CA, Song TH, Lee SH. 1995. Standardization of the preparation methods of Korean foods(III) - for the focus on Bibimbap(Mixed rice). Korean J Soc Food Sci 11(5):557-564 과학기술학회마을 |
14 | Korean Food Foundation. 2011. Rice food commercialization based on functional excellence. p 31 |
15 | Korean Ministry for Food, Agriculture, Forestry and Fisheries. 2010. Research of marketing and excellence for Korean food localization. p 99 |
16 | Korean Statistical Information Service. Statistical information: Foreign tourists. Available from: http://kosis.kr/abroad/ abroad_02List.jsp?parentId=1211032. Accessed January 3, 2012 |
17 | Lee KJ, Cho MS, Lee JM. 2007. Content analysis of the New York Times on Korean food from 1980 to 2005. Korean J Food Culture 22(2):289-298 과학기술학회마을 |
18 | Lee YJ, Jeong WS, Kim HR, Choi SK. 2005. A study on the importance and satisfaction for the menu quality of Japanese restaurants. Korean J Food Culture 20(5):621-626 |
19 | Lee YJ, Lee SB. 2008. Influence of globalization strategy factors of Korean food on country image, attitude toward Korea and product buying intention of Chinese and Japanese consumers. Korean J Hosp Administration 17(3):117-135 |
20 | Park MR, Kim YA, Yoon KS, Liu F, Byun GI. 2009. A research on college students' recognition and preference of Korean food in Shenyang region of China- focused on Bibimbap. Korean J Culinary Res 15(1):169-180 과학기술학회마을 |
21 | Seo KH, Lee SB, Shin MJ. 2003. Research on Korean food preference and the improvement of Korean restaurants for Japanese and Chinese students in Korea. Korean J Food Culture 19(6):715-722 과학기술학회마을 |
22 | Sul HK, Lee SH, Jun JK. 2007. An exploratory study on dietary behavior in lifestyle. J Foodservice Manage Soc Korea 10(2):267-284 |
23 | Seo YJ. 2005. A study of satisfaction of Japanese tourists for Korean traditional food to Korea. Master's thesis, The Gyeongju University of Korea. pp 53-54 |
24 | Sim YJ, Jung BM, Kim ES, Joo NM. 2000. A survey for the international spread of Korean food from the Korean residents in the U.S. Korean J Food Cook Sci 16(3):201-215 |
![]() |