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A Syudy on the Preference of Japanese Food in Capital area  

Shin, Min-Ja (Dept. of Culinary Science and Art, Kyunghee University)
Kim, Bo-Sung (Dept. of Culinary Science and Art, Kyunghee University)
Lee, Soo-Bum (Dept. of Culinary Science and Art, Kyunghee University)
Publication Information
Journal of the Korean Society of Food Culture / v.20, no.6, 2005 , pp. 731-737 More about this Journal
Abstract
The purpose of this study was to investigate the preference of the general public about Japanese foods. Self-adminitered questionnaires were collected from 217 residents in seoul and its vicinities. Data was analysed by chi-square test, t-test and one-way ANOVA. The preference of Japanese food was generally high except for the items. These was a significant difference in the average score of preference for each kind of Japanese food according to gender and age. Saengsunchobab, Saewootuegim, Gowangawhae, Yhachai tuegim, Naembiwoodong and kimchobab are highly preferred Japanese foods, whereas Domijiri, Moduemnaembi, Haesamchowhae and Mooneachowhae are poorly considered among the general public.
Keywords
preference; Japanese cuisine; capital area;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
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