• 한국조리학회지
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• 제12권1호
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• pp.144-156
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• 2006

In the survey of Korean and Japanese female students at the age of $20{\sim}22$, the conceptions of Japanese, Korean, Chinese and Western daily foods were recorded by SD and factor analysis and their perceptions about cuisine of their own countries and other countries in the diets of young people were figured out on the basis of their conceptions. The results are given below. The trends of perceptions about cuisine of their own countries and about Chinese and Western cuisine were coincided in both the Korean and the Japanese. The perceptions of their own countries‘ cuisine might seem to be traditional, familiar, cheap, and delicious. About Western cuisine, they felt that it seemed to be elegant and expensive but not familiar or delicious. Furthermore, the Korean had stronger perceptions about it than the Japanese had. For Chinese cuisine, the Korean felt the same as they did toward the Japanese foods just as the Japanese felt that the Korean cuisine was similar to the Chinese cuisine. The Japanese have thought that the Korean food-style was similar to that of their own country and Kimchi and Bulgogi have emerged in popular Japanese cooking. Also, they felt that the Korean cold noodle dish and Bibimbab were very familiar. On the other side, the Korean have become familiar with sushi, grilled meat, and Japanese noodles, but they were not familiar with other foods.

• 한국조리학회지
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• 제11권4호
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• pp.92-101
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• 2005

20${\sim}$30대의 한국인 여자 학생을 대상으로, SD법과 인자 분석법에 의하여 한국, 일본, 중국, 서양의 각 일상에 대한 개념을 그리고, 그들의 개념을 기본으로 하여, 젊은 층의 식사에 있어서의 한국 요리의 위치를 파악하는 것을 시도하였으며, 아래와 같은 결과를 얻을 수 있었다. 1. 한국 요리의 개념은, 냉면이 외식 요리인 것을 제외하면, 소박하고 저렴하며 가정적인 반찬이며, 전통적이고 친근감이 있으며 맛 있다고 인식하고 있다. 2. 일본 요리에 대해서는 스시, 철판구이에 대해서는 친근감이 있으며, 고가이며 화려한 요리라고 느끼고 있는 반면 다른 요리에 대해서는 친근감이 없으며 맛 없어 보이고 서양 요리만큼은 아니지만 도회적이라고 인식하고 있다. 3. 중국 요리에 대해서는 자장면, 볶음밥에 대해서는 친근감이 있으며, 맛 있어 보인다고 느끼고 있으나 다른 요리에 대해서는 친근감이 없고 맛 없어 보이며 일본 요리, 서양 요리와는 달리 전통적, 향토적이라고 느끼고 있다. 4. 서양 요리에 대해서는 피자, 스파게티, 스테이크에 대해서는 친근감이 있으며, 맛 있어 보인다고 느끼고 있으며, 다른 요리에 대해서는 일본 요리나 중국 요리 보다 친근감이 있다고 느끼고 있다. 또 서양 요리는 화려하고 섬세, 도회적이라고 강하게 인식하고 있다. 5. 조사 결과를 총괄하면, 한국 요리는 정서적으로 친근감이 있으며, 기호적으로도 맛 있어 보인다고 인식하고 있으며 외국 요리와는 명확하게 다른 요리라고 인식하고 있다.

• 한국식품조리과학회:학술대회논문집
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• 한국식품조리과학회 2004년도 학술대회
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• pp.17-27
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• 2004

Traditional Chinese cuisine, which is highly evaluated with respect of taste and techniques, is built based on a sound healthy philosophy and distinct dietary culture, with emphasis on the unity of human beings and nature. The traditional cuisine utilized food materials according to the physical status and seasons, which is still a valuable principle in the modem diet. According to relevant research, the nutrient retention in Chinese cooking is acceptable. However, following the rapid growth of domestic economy, the Chinese diet is in danger of losing its original merits, especially when eating out. The excessive desire for food enjoyment leads to a rapid increase in the prevalence of obesity and chronic disease. It is a critical point to review the characteristic of traditional Chinese cuisine and lead the trend to a healthy direction.

• 한국식생활문화학회지
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• 제24권2호
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• pp.126-136
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• 2009

The purpose of this study was to investigate Chinese customers' perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: 'Korean food has a beautiful color', 'Korean food is familiar', 'Korean food smells good', 'Korean food is healthy', 'Korean food is nutritious', and 'Korean food is salty and spicy'. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: 'Korean food has a beautiful color', 'Korean food is expensive', 'Korean food is healthy', 'Korean food is nutritious', 'Korean food is salty and spicy', and 'Korean food includes many fermented foods'. The subjects considered 'appearance of menu', 'variety of menu', 'nutrition of menu', and 'Chinese characters for menu and ingredients' as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered 'kind service', 'employee knowledge of Korean foods', 'operation hours of restaurant', and 'cleanliness of restaurant' as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: 'nutritional quality of menu', 'quick service', 'cleanliness of restaurant', 'appearance and signboard of restaurant', and 'image of restaurant'. The implications of the data are discussed.

• 한국식품영양학회지
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• 제30권3호
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• pp.440-453
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• 2017

In this study, we conducted an empirical analysis using structural equation modeling (SEM) by distributing questionnaires to 208 Chinese tourists who constitute the largest proportion of foreign tourists visiting South Korea. The survey was conducted in a face to face (FTF) manner with the aim to contribute to globalization of Korean cuisine through comprehensive analysis of the effects of preference characteristics of Korean wave dramas on the relationship among images, attitudes, and purchase intentions for Korean cuisine. The main actor characteristics among the preference characteristics of Korean wave dramas had a significant effect on the attitudes and purchase intentions for Korean cuisine. However, the thematic characteristics among the preference characteristics of Korean wave dramas did not have a significant effect on the purchase intentions for Korean cuisine; in addition, the production characteristics did not have a significant effect on the attitudes and purchase intentions for Korean cuisine. The eco-friendly and health images of Korean cuisine had a significant effect on the purchase intentions for Korean cuisine, and the attitudes toward Korean cuisine significantly affected the purchase intentions for Korean cuisine. Based on the results of this study, it is considered necessary to continuously publicize Korean cuisine through Korean wave dramas to build positive attitudes toward Korean cuisine through enhanced images of Korean cuisine.

• 한국조리학회지
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• 제11권2호
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• pp.1-13
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• 2005

This study focused on the consumers' recognition of regional cuisine in Kyonggi province. Above all, the study was conducted being related to the tourism merchandising strategy based on the purposes of this study such as the establishment of concept of regional cuisine in Kyonggi province, its recognition and interest, and literature study was also conducted with empirical study. The results are as follows: First, to the question about whether they know the regional cuisine in Kyonggi province or not, 44% of respondents answered they don't know it well, which means recognition is very low. Second, to the question about the recognition of regional cuisine in Kyonggi province, Sujebi(a clear soup with wheat flakes in it) and Nengkonggugsu(iced bean noodles) of main dish, Samgyetang (chicken broth with ginseng and other ingredients) and Galbitang(beef-rib soup) of side dish, Moguachunghwachae(honeyed juice mixed with a Chinese quince as a punch) of drinks, and Kaedduck(a pie-shaped cake made of some rough flower) of desserts were highly recognized.

• 한국식생활문화학회지
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• 제11권3호
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• pp.359-367
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• 1996

To study the dining-out behaviour of housewives, the frequency, food preference, expense for dining-out in social meeting, family gathering, daily meal were surveyed with a total of 454 housewives in Pusan. (1) In the frequency of dining-out, once or twice a month shows highest percentage, 59.7% and 45.8% for social meeting and family gathering respectively. The occasion of dining-out for the daily meal is less than 1 or 2 time per 6 month (62.6%). The frequency of dining-out is highly dependent on demographic variables such as age, academic background, family income, car ownership. (2) The preference for Korean dishes is found to be top in all occasions for dining-out. And then for the social meeting, chinese food, western style food, japanese cuisine and fast food are prefered in order, while western style food and chinese cuisine are rather prefered than japanese cuisine and fast food in occasion for family gathering. When they dine out just for daily meal, korean food is prefered first and preference for chinese food, western style food, fast food is followed in order. Japanese cuisine is prefered the last. (3) Housewives answered highly that the expense they spend for dining-out for social meeting (45.8%) or family fathering (46.8%) is 5,000 to 10,000 won per person. For these occasions, the expense is different with family income. Namely, if their income is higher than 3,000,000 won, they usually spend 10,000 to 15,000 won for the occasion. And for the daily dining-out, 34.7% respondents answered that they spend 2,000 to 3,000 won.

• 한국식생활문화학회지
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• 제4권2호
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• pp.191-197
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• 1989

Before Jin (秦) period, Oriental (Eastern) culture was established in Korea different from China. Bulgogi (babecued beef, 貊炙) and legume fermented soy were transmitted into China. Afterward, alcohol drink, rice cake and cookie, shic-hae (lactic acid fermented fish products), Kimchi (fermented vegetable) were introduced and modified for Korea. Buddhism was transmitted to Korea through China, but selective animal was used as food. Later period of Koryo Dynasty, meat-eating become common due to mongorian influence and distilled spirits was introduced by mongorian. During Chosun Dynasty, table setting of spoon and chopstick was established, due to Confucian influence, dog eating, raw fish and raw meat eating became popular and nutrition for elderly was developed, whereas tea culture declined. In recent period (under the Japanese rule) Chinese introduced chinese noodle, chinese cuisine, chinese pancake and sun-dried salt. many chinese cultivated chinese vegetables.

• 한국식생활문화학회지
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• 제34권3호
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• pp.268-276
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• 2019

This study separated different factors into the Korean Wave and Korean health food according to the interest in Korean culture among the Chinese living in China. We then conducted a two-step cluster analysis with gender, marriage status, academic background, interest in Korean culture, command of the Korean language and the status of having visited Korea as variables. The subjects were split into a Korean wave-preferring group, highly interested in Korean food as health food group and a low interested group according to clusters, and we then investigated for preference differences for 20 Korean food dishes. Between these two groups the statistics indicated a significant influence with a level p<0.001 for Bulgogi, Bibimbap, Kimchi, Galbi-tang, Galbi-gui, Chicken, Samgyepsal, Doenjang-Jjgae, Dak-galbi, Japchae and Gimbap p<0.01 for Samgye-tang and p<0.05 for Naengmyeon, Kimchi-Jjigae, Dak-galbi, Seolleongtang, Haemul-tang, Hanjeongsik and Tteok-bokki. Jeon and Juk did not show any statistically significant difference. Chinese consumers preferred Korean food for Samgyeopsal, Bulgogi and chicken and less preferred gruel, Hanjeongsik and Kimchi-Jjigae. The highly interested in Korean culture group preferred Samgyeopal, Bulgogi and Chicken, and less preferred Juk, Jeon and Hanjeonsik in that order. This study offers information on the Chinese's preference for different Korean food to any food service enterprises that manage Korean restaurants in China or that sell Korean cuisine and also basic data for differentiated marketing to those entering the Chinese market.

• 한국식품조리과학회지
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• 제28권3호
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• pp.337-347
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• 2012

This study was performed through one-to-one interviews or group sessions with single un-married foreigners living and working in Korea. A total of 150 questionnaires were distributed, and 109 were analyzed. This demographic becomes immersed in local cuisine searching for new food dishes and experiences. These foreigners were an excellent test group who came from a non-Korean domestic cuisine background and who were subsequently exposed to Korean cuisine over an extended period during which changes occurred in their diets and food preferences. We found that the longer the foreigners stayed in Korea, the more they ate Korean food and adapted to traditional dishes such as Korean stews and hot-pots. In general, Chinese, Japanese, and South-east Asians regarded Korean food as nutritious, whereas people from a western or European background considered it health conscious food. In contrast, South-east Asians, in particular, found Korean food aroma unpleasant. This study describes how diets and views of Korean food evolved in foreigners with time by providing objective opinions and data on the acceptance of Korean food by foreigners and hints the direction in which Korean cuisine should be developed to further its globalization.