• Culinary science and hospitality research
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• v.16 no.2
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• pp.136-154
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• 2010

This study aims to suggest theoretical models to examine the composition factors of recognition, image, attitude toward Korean food and its globalization and investigate their relationships, which was analyzed based on the results of a survey. To achieve this research purpose, frequency analysis, exploratory factor analysis and the analysis of Cronbach a values were performed using the SPSS 13.0 program, and multiple regression analysis and simple regression analysis were also performed to analyze their relationships. The results of this study are as follows. First, the recognition of Korean food influenced its image and attitude toward it. Second, image of Korean food had an effect on attitude toward it. Third, both image and attitude regarding Korean food influenced globalization of Korean food. Accordingly, what this study can contribute to in the development of Korean food culture are as follows. First, this study will contribute to making a good image of Korean food and its globalization by changing people's recognition, image, and attitude toward Korean food and making them interested in Korean food suitable for globalization. Second, this study will help to make detailed marketing strategies to globalize Korean products and culture through Korean food. Third, this study will be helpful for improving the image of Korean food and creating economic benefits by attracting Korean food tourism. Moreover, it will help to give Korean people hope and pride of their lives. Fourth, this study will help to promote activation of Korean food tourist resources by connecting Korean food recognized to be LOHAS and well-being foods with Korean cultural tourist resorts. Fifth, this study will make people have right recognition and attitude by developing nature-friendly and healthy Korean food culture. Sixth, this study will be a detonator for more active studies by encouraging researchers to be concerned about and participate in globalization and commercialization of Korean food continually.

• Monthly Duck's Village
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• s.137
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• pp.82-83
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• 2014

• Monthly Duck's Village
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• s.125
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• pp.82-83
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• 2013

• Culinary science and hospitality research
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• v.16 no.2
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• pp.170-184
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• 2010

As Korean cuisine is one of our cultural assets and has global potential, it needs to be better marketed and known to the world. However, there is a lack of research examining what to and how to globalize Korean cuisine practically. Therefore, the purpose of this study is to suggest fundamental reasons and ways to globalize Korean cuisine from a multicultural point of view. A Delphi method was selected because the study is suitable for a structured group of experts instead of unstructured groups or individuals. A panel of experts were selected from two groups, Korean experts and international experts. This research established the characteristics of Korean foods, the difficulties of Korean cooking methods and the incorporation or substitution of Western ingredients in two rounds. A panel of experts suggested strategies for globalizing Korean cuisine in the third round. As a result, meaningful solutions were suggested such as increasing the global profile and knowledge of Korean cuisine from 18 experts out of 23, developing various cooking methods for Korean-cuisine having distinctively Korean characteristics from 17 experts out of 23, developing recipes that are compatible with equipment and appliances in a western kitchen, and considering the differences in taste and texture(mouth-feeling) between Korean and the Western people.

• Journal of Nutrition and Health
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• v.45 no.6
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• pp.562-576
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• 2012

Han-sik is a term in Korean that may indicate any Korean dish or food. At present, there is no general consensus on the definition of Han-sik among scholars or professionals in related fields. The aim of this study was to investigate perceptions of Han-sik by professionals in the fields of food, nutrition, and culinary arts using 512 dishes and foods commonly consumed by Koreans using the 4th Korean National Health and Nutrition Survey. A total of 117 professionals out of 185 initially contacted professionals participated in this online survey. We calculated the rate of respondents with a positive answer, that is "It is Han-sik', on each dish and food from the 512 items in 28 dish groups. Items were categorized into five groups according to their Han-sik perception rate: over 90%, 75-89%, 50-74%, 25-49%, and below 25%. Most items in the three dish groups 'Seasoned vegetables, cooked (Namul Suk-chae)', 'Kimchis', and 'Salt-fermented foods (Jeotgal)' showed high perception rates of Han-sik, with a higher than 90% positive response. Items in 'Soups', 'Stews', and 'Steamed foods' dish groups also showed high perception rates of Han-sik. However, no item showed a greater than 90% Han-sik perception rate in 'Fried foods (Twigim)', 'Meat, poultry and fishes', 'Legumes, nuts, and seeds', 'Milk and milk products', 'Sugars and confectioneries', and 'Soup'. Most items in the 'Milk and milk products', 'Sugars and confectioneries', and 'Soup' groups belonged to the lowest perception rate of below 25%. There was a significant difference in the proportion of items perceived as Han-sik by the length of living abroad to (p < 0.05). In summary, the perception rate of Han-sik seemed to be affected by the cooking method, ingredients, and length of time living abroad by the professionals. Further studies targeting subjects with different characteristics and socioeconomic status are warranted to define the concept of Han-sik.

• Monthly Korean Chicken
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• v.20 no.9
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• pp.72-77
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• 2014

• Monthly Korean Chicken
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• v.20 no.10
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• pp.74-80
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• 2014

• 대학교육
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• s.108
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• pp.88-91
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• 2000

• Monthly Korean Chicken
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• v.20 no.11
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• pp.68-73
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• 2014

• The Mathematical Education
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• v.31 no.4
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• pp.1-10
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• 1992