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http://dx.doi.org/10.7318/KJFC.2007.22.2.289

Content Analysis of the New York Times on Korean Food from 1980 to 2005  

Lee, Kyou-Jin (Dept. of Nutritional Science & Food Services, Ewha Womans University)
Cho, Mi-Sook (Dept. of Nutritional Science & Food Services, Ewha Womans University)
Lee, Jong-Mee (Dept. of Nutritional Science & Food Services, Ewha Womans University)
Publication Information
Journal of the Korean Society of Food Culture / v.22, no.2, 2007 , pp. 289-298 More about this Journal
Abstract
The purpose of this study is to examine the Americans' perception on Korean food by analyzing the articles of the New York Times which is the best quality newspaper in America. The number of articles of the New York Times on Korean food were 111 from 1980 to 2005. The average yearly articles was 1.3 form 1980 to 1989, 4.1 from 1990 to 1999, and 9.5 from 2000 to 2005. A large number of articles(54.1%) concerning Korean foods were restaurant reviews based on the experiences in dining at Korean restaurant in America. Main authors of restaurant reviews were Eric Asimo(14), Florence Fabricant(11), and Mark Bittman(8). The kinds of Korean foods reported in the New York Times were 111 which included staple food(21), subsidiary food(82) dessert(4) and Japanese Food(4). There were 15 recipes on Korean food reported in the New York Times including 3 items on Kimchi and 3 items on Bulgogi. The New York Times said Kimchi, Buigogi, Galbi, Pajeon, and Bibimbop were popular among Americans. The New York Times described Korean foods as exhilarating, robust, bold, rustic, healthful, incendiary, assertive, lusty, and exuberant. There were many favorable comments on Korean foods in the New York Times.
Keywords
the New York Times; content analysis; the Americans' perception on Korean food;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
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