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Korean Traditional Food Perception and Cultural Aspect of Korean Mongolian Housewives  

Park, Young-Sun (Dept. of Food and Nutrition Daegu University)
Chung, Young-Sook (Dept. of Family Welfare, Daegu University)
Publication Information
Journal of the Korean Society of Food Culture / v.20, no.1, 2005 , pp. 35-43 More about this Journal
Abstract
The purpose of this study was to identify the perceptional dimensions and patterns of Korean traditional food and to find the determinants of the patterns. Data were collected from 305 Korean housewives living in Mongol, and were factor and cluster analyzed. The results revealed two different dimensions and patterns i.e., high involved vs. low involved groups. Descriptive statistics showed that perceptional pattern types are likely to vary depending on socio-demographic and cultural background of Korean traditional food. Similarities and differences in perceptional patterns between high and low involved groups of Korean Mongolian are discussed, and future implications for globalization of Korean traditional food culture are provided.
Keywords
Korean traditional food; Korean Mongolian; food culture;
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  • Reference
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[] /
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