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Perceptional Dimensions and Patterns of Korean Traditional Food and Culture - Comparisons Between Yanbian and Korean Housewives -  

Chung, Young-Sook (Dept. of Family Welfare, Daegu University)
Park, Young-Sun (Dept. of Food and Nutrition, Daegu University)
Publication Information
Journal of the Korean Society of Food Culture / v.17, no.4, 2002 , pp. 446-455 More about this Journal
Abstract
The purpose of this study was to identify the dimensions and patterns of the perception of Korean traditional food and to find the determinants of the patterns between Korean and Yanbian housewives, taking food culture into account. Data were factor and cluster analyzed, and the results revealed two and three different dimensions and patterns for Yanbian and Korean housewives respectively. Descriptive statistics showed that perceptional patterns are likely to vary depending on cultural background of Korean traditional food. Similarities and differences in perceptional patterns between Yanbian and Korean housewives are discussed, and future implications for food as well as nutrition specialists and food marketers are provided.
Keywords
Korean traditional food; food culture; perceptional dimension; perceptional pattern; Yanbian housewives;
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