• 건강소식
• /
• v.35 no.7
• /
• pp.22-23
• /
• 2011

날씨가 더운 여름이면 남녀노소 누구나 땀으로 흘린 원기를 보충하기 위해 보양 음식, 찬 음식을 찾게 된다. 그러나 보양 음식은 기름진 육식이 대부분이라 장에 무리를 줄 수 있고 찬 음식은 장에 탈이 날 수 있는데 닭고기는 찬 성질을 가지고 있지만, 장과 위를 보호해 차게 먹어도 탈이 나지 않는 음식이다.

• International Commerce and Information Review
• /
• v.13 no.2
• /
• pp.75-94
• /
• 2011

This study is designed to expand 'Q-Methodology' into the global marketing realm in attempt to find out how Canadian consumers will perceive Korean food. The ultimate aim of this thesis is to lay a basic foundation to globalize Korean food and heighten the potential and quality of Korean food. Korean food, well-known as slow diet, jumps on the bandwagon of the Korean Wave and spreads at a rapid pace. At this point, most Korean food becomes widespread under the influence of the boom of not just the Korean Wave but also the growing desire for health food. Hence, it is the most important to analyze consumers' types in order to learn how each individual nation perceives Korean Food. This can be used as the basic research and study to enhance the national competitiveness of Korean food. Q-methodology is adopted in this study to reveal the critical dimensions and characteristics of the target market and/or consumers for Korean Food using the Canadian respondents' subjective attributes. Three categories (pragmatic trend type, traditional culture seeking type, a beginner type) of Canadian consumer behavior regarding Korean Food are found and suggested in this study. The objective attributes of Korean food are not considered here, but the Canadian consumers' subjective behavioral attributes are.

• Culinary science and hospitality research
• /
• v.23 no.2
• /
• pp.86-94
• /
• 2017

This study was conducted to derive a positioning map using multidimensional scaling method to understand how the brand image of national foods including Korean food, Chinese food, Japanese food, Thai food, and Vietnamese food is perceived by domestic and foreign tourists. In order to achieve the research purpose, this study collected 250 data through online and offline surveys for potential food tourists who are interested in visiting overseas. Except the unfaithful responses or missing values, 202 data were analyzed. As a result, first, 8 factors which are considered to be important by food tourists were extracted. Second, the result of similarity analysis using ALSCAL and PROXSCAL did not show that the foods of the five countries were very similar, but all countries seemed to be more likely to compete with each other. Third, attribute selection also indicates that mean value of food taste (3.88), national image (3.82), and sufficient food quantity (3.65) had high level of importance, respectively. These results may provide practical implications for development of branding strategy in food tourism.

• Proceedings of the Korea Information Processing Society Conference
• /
• 2013.05a
• /
• pp.799-801
• /
• 2013

최근 들어 봄과 가을이 짧아지고 여름이 길어지면서 매운 음식을 즐겨 먹는 현대인들이 증가하고 있다. 매운 음식은 더위 속에서 건강을 지키기 위해 만들어진 과학적인 음식으로 기후가 덥고 습한 환경에서 매운 음식으로 땀을 빼야 몸이 가뿐해진다고 알려져 있다. 따라서 본 논문에서는 매운 음식을 섭취함으로써 인체 기관에 미치는 기능적 변화를 음성신호 분석학적 방법의 적용으로 연구를 수행하였다. 이를 위해 20대 남성 15명을 대상으로 매운 음식을 섭취하기 전과 후의 음성을 수집하고 음성분석 요소를 적용한 실험을 수행하여 상호간의 비교, 분석을 통해 매운 음식과 음성신호 변화와의 상관성 분석을 수행하였다.

• Journal of Korean Home Economics Education Association
• /
• v.25 no.3
• /
• pp.93-104
• /
• 2013

The aim of this study was to investigate the associations among the food choice motives, attitude to the traditional fermented food, and traditional fermented food consumption behavior in adolescents. Using a web-based self-completion questionnaire, food choice motives, attitude to the traditional fermented food, and frequency of traditional fermented food consumption were examined in 319 high school students in Seoul. As follows are the results of this study; first, food choice motives were emerged by seven factors, and labeled as good food, healing, convenience, weight control, familiarity, price, and health. Attitude to the traditional fermented food and consumption behavior of traditional fermented food were emerged as independent factor, respectively. Second, food choice motives had the significant effect on the attitude to the traditional fermented food(p<.05). Among them, price had the strongest effect(${\beta}$=.235), followed by healing(${\beta}$=.190), health(${\beta}$=.175), and convenience(${\beta}$=.126). Third, the consumption behavior of traditional fermented food was strongly influenced by the attitude to the traditional fermented food(${\beta}$=.549). Finally, weight control was the only direct driver for traditional fermented food consumption. Price, healing, health, and convenience acted as indirect drivers for traditional fermented food through the positive attitude to the traditional fermented food. In conclusion, since the formation of the positive attitude to the traditional fermented food is important for the increase of traditional fermented food consumption, the analysis of underlying food choice motives and attitude to the traditional fermented would be essential.

• Journal of the East Asian Society of Dietary Life
• /
• v.13 no.5
• /
• pp.353-361
• /
• 2003

This study was performed by questionnaire to investigate the recognition and prospect for Korean traditional Pyebaeck Foods. The subjects of this study consisted of 621 housewives in Daegu area. The results were summarized as follows: The most people(94.2%) had ever seen Pyebaeck refreshments before, and most had seen them in wedding halls(62.5%). The reason they do prepare Paebaek refreshments was “it's tradition”(44.9%), and they considered this tradition as a public moral. The peoples who had prepared Pyebaeck refreshments at home consisted 51.0% and those who had purchased at caterer was 59.5%. The reason for preparing the refreshments at home was usually “it's true-hearted”(48.8%) and the reason for hiring specialists was “it's more convenient”(38.7%). Opinions about cooking method were mostly “complicated”(79.8%), and the knowledge score for cooking methods was low in 2.80. 31.3% of respondents reported inheriting their recipes from their mother. 43.3% of the respondents thought it would be “transmitted only a part” on prospects for Pyebaeck refreshments. 31.5% of the respondents said the improvement plan should be “focused on development of various Pyebaeck refreshments with modern senses” and 30.4% that the industralization should be effected through “publicity activities and education about its excellence”. People had to experience the Pyebaeck in the right way and to understand its real meaning better in order not to consider it as an evil custom, empty formality and vanity.

• Korean journal of food and cookery science
• /
• v.14 no.2
• /
• pp.148-158
• /
• 1998

This study was to investigate the knowledge of Korean festival foods and the acculturation of American main traditional occasions among Korean American housewives residing in the New York and New Jersey area. Out of 400 questionnaires, the 271 respondents were taken. Of the respondents, 77.1% demonstrated the interest in Korean festival foods. The most important Korean festivals were Chusuk (52.0%), Sulnal(46.9%) and Daeborum (1.1%). In order to make the Korean festival foods to be international foods, the most vital factor was taste and flavor (39.5%), cooking method (34.7%), preservation (10.3%), sanitation (8.1%) and nutrition (7.4%). American Thanksgiving Day was the most important occasion among the Korean American housewives. The factors that keep the American traditional occasions were related to whether the respondents had an occupation or the length of stay in the U.S.A. But in case of Korean festival foods, the factors cannot be applied. On the contrary, they do still keep the tradition and the interest of Korean festival foods in U.S.A. As a result of that, the Korean festival foods in the U.S.A. are systemized for the preservation and popularization for the coming Korean generation.

• The Monthly Diabetes
• /
• s.210
• /
• pp.40-41
• /
• 2007

과학과 문명의 발전으로 평균수명이 대폭 늘어난 지금은 오래 사는 것보다 어떻게 사느냐가 더 중요하다. 젊은 사람들에게 장수는 먼 훗날의 얘기마냥 들리고, 늙고 힘없이 오래 사는 것보다는 끝까지 젊고 질 높은 삶을 사는 것이 더 절실하다. 그만큼 사람들은 오랫동안 살아가는 것도 중요하지만 어떻게 오래 사느냐를 더 생각하게 된 것이다. 여기에 소개한 음식들은 모두 과학적으로 노화 방지 효과가 밝혀진 것들이다. 구하기 힘든 음식이나 들어보지도 못한 음식들이 아니라 평소 흔히 먹는 음식이 많이 포함되어 있다. 무조건 적으로 많이 섭취하는 것 보다 어떠한 음식이 어떻게 노화를 예방해주는 효과가 있는지 살펴보고 실천해보자.

• Culinary science and hospitality research
• /
• v.10 no.4
• /
• pp.67-83
• /
• 2004

한국음식이 미국 내에서 하나의 민족음식으로서 점차 인식되고 있음에도 불구하고, 미국인들이 지각하는 한국음식과 한국레스토랑의 인식과 관련한 연구는 미비한 실정이다. 지금까지 대부분의 연구는 한국을 방문한 외국인들이 지각하고 인식하는 한국음식에 관한 연구에 초점이 맞추어져 왔다. 그러므로, 한국음식과 한국레스토랑에 관한 미국인들의 인식과 한국레스토랑의 포지셔닝(positioning)에 관한 연구는 미국 내에서 한국레스토랑을 운영하는 메니져(manager)들에게 중요한 정보를 제공할 수 있을 것이다. 본 연구는 미국 마이애미 지역의 대학생들을 대상으로 하여 아시안 음식과 레스토랑에 관하여 대학생들이 지각하는 이미지를 확인하였으며, 인지된 대학생들의 아시안 레스토랑과 음식에 관한 이지미는 한국레스토랑의 포지셔닝과 비교분석하기 위하여 도식으로 표현되었다. 그리고 이러한 이미지 포지셔닝 연구는 남부 플로리다(South Florida) 지역에서 한국 레스토랑을 운영하는 메니져들에게 경쟁력 있는 마케팅 전략을 제시해 줄 수 있을 것이다. 따라서, 본 연구의 목적은 미국 마이애미 지역의 대학생들이 한국, 중국, 일본, 베트남, 태국 레스토랑과 음식을 어떻게 인식하고 있는가에 관한 기초 분석연구이다. 각 아시안 레스토랑의 포지셔닝을 확인하며, 본 연구에서 분석된 기초 자료들은 레스토랑 운영자들에게 중요한 마케팅 자료로 제공될 수 있을 것이다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.2
• /
• pp.275-280
• /
• 2015

This study investigated intake frequency and opinions regarding native local foods in school foodservice and compared eating status between students in Gyeongsang-do and Jeolla-do. Questionnaires were distributed to 300 students at elementary schools located in Gyeongsang-do and Jeolla-do. The results of this study were as follows. First, intake frequencies of Gyeongsang-do-native local foods by students in Gyeongsang-do was significantly higher than compared to students in Jeolla-do (P<0.01). Second, there was no significant difference in concern for native local foods between students in Gyeongsang-do and students in Jeolla-do, although opinions regarding native local foods in school foodservice by students in Gyeongsang-do were higher compared to students in Jeolla-do (P<0.01). In conclusion, there was a regional difference in terms of intake frequency of Gyeongsang-do-native local foods, whereas there was no regional difference in terms of intake frequency of Jeolla-do-native local food. Students in Gyeongsang-do showed more positive attitudes regarding native local foods in school foodservice than students in Jeolla-do. This result implies that regional differences between Gyeongsang-do and Jeolla-do regarding native local foods should be removed. In order to develop native local foods, it will be necessary to develop a program to actively apply native local foods in school foodservice and provide more chances for elementary school students to experience various native local foods.