• The Journal of Industrial Distribution & Business
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• v.9 no.8
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• pp.7-16
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• 2018

Purpose - The effect of regional culture has been acknowledged for decades. However, very little research takes it as an important issue in the medical tourism service decision process. This study focuses on regional culture to identify customers' preference for medical tourism in the international environment. It is proposed that regional culture may work as an critical moderator in the international medical tourism destination choice process. Especially, the destination attributes may vary according to regional culture. Research design, data, and methodology - By the questionnaire survey, the sample is collected from 2,041 potential Chinese residents in different regions of China. Regression analysis is constructed to test the effect of regional culture on Chinese customers' destination preference. Results - Results imply that regional culture plays a critical moderating role in the destination choice process. Results also indicate that destination attributes including medicine and travel characteristics are the important predictors of destination preference. Conclusions - This study provides the fundamental base to use regional culture as a descriptive variable for segmentation when establishing an effective marketing strategy. Furthermore, this research suggests that different strategies relied on destination attributes should be made to attract more Chinese customers for the development of medical tourism industry.

• The Research Journal of the Costume Culture
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• v.14 no.6
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• pp.956-970
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• 2006

The purposes of this study was to analyze the characteristics of national races' costumes in Chinese contemporary costumes. For the purpose, this researcher concentrated on the relations between national races' costumes and Chinese contemporary costumes and discuss systematically depending on references such as fashion magazines, picture albums, and historical records. The results of study were as follows: First, the formation of fashion has been influenced by Man, Uighur, and Choson races. For example, Qipao, the tight style of Man race's fashion, Uighur race's bell style sleeve and cyclic skirt are applied to women's modern fashion. Second, weaving, printing, and embroidery technique of a minority race developed more than Han race, so applied still. Recently, Chinese contemporary costumes accepted the weaving technique of Miao and Uighur race through publicizing of a minority culture. Third, a national race's costumes are famous with splendid design and applied to modern fashion directly. They are commonly made to hair pin, necklace, earing, bracelet and so on. Recently, styles from a national race's costumes and old style are becoming popular to Chinese and it's easier to found such a fashion in market.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.261-268
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• 2022

No language can be separated from other languages and exist independently. When a language comes in contact with a foreign culture, they continuously affect each other and bring changes. Hallyu boom(Korean wave), which was derived from the emergence of K-drama and K-pop due to rapid developments in global scientific technologies and digitization after the 90's, affected the Chinese language. As a result, neologisms that are derived from the Korean language are being commonly used for making exchanges and becoming social buzzwords. Neologisms derived from Korean reflect the effects and results of language contact between the two languages. We examined the background and cause of Chinese neologisms derived from Korean based on the sociocultural factors and psychological necessity, and explained neologisms by using four categories of transliteration, liberal translation, borrowing Korean-Chinese characters and others. Despite having the issue of being anti-normative during the process of coining new words, neologism enriches Chinese expressions and is a mirror for social culture that reflects the opinions and understandings of young Chinese people who pursue novelty, change, innovation and creativity in linguistic aspects. We hope that it will serve as an opportunity for the young people in Korea and China to change their perceptions and become more friendly by understanding each other's language, culture and by communicating. We also expect to provide assistance in regard to teaching and learning the applications of Korean-Chinese language fusion at Chinese education fields.

• International Journal of Advanced Culture Technology
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• v.9 no.2
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• pp.1-9
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• 2021

Focusing on China's profound historical/cultural heritage, as well as its favorable environment for the expansion of cultural and creative industries (CCIs), this paper considers the unique attributes of Chinese museum cultural and creative products (MCCPs) from the angle of cross-border development, and summarizes the main forms and effects of cross-border innovation in relation to Chinese MCCPs. It also examines the chief problems of Chinese MCCPs' cross-border growth at three levels - the national policy system, product development, and design and marketing - to explore countermeasures and suggestions for cross-border novelties and the advancement of products.

• Journal of the Korean Society of Costume
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• v.36
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• pp.77-95
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• 1998

The culture of a country is formed by the sense of value of a nation being a creator as well as on operator of the culture. So, the Chinese culture and fruthermore, the sense of value the Chinese people can be understood through the study of the costume of China. Above all, the culture of China, including the costume, have been formed through the his-tory of exchange between the central Chinese people and its surrounding minority races, and it should not be overlooked that its own culture of each race is existing with each other in the great Chinese culture sphere. In the paper, the concept of costume as relections of a culture is confirmed through the examination of the characteristics of the costume of the Miao tribe with such history and culture as a background and on effort is made to take those as resources modern fashion designs while inferring from them the characteristics of costume with universal and original values sthat can be sublimated into the modernistic beauty. The results of the study are as follows. First, the basic composition consists of a simple jacket made in a way of straight-cut-ting and a close pleated skirt and it tended to put emphasis on diversified and splendid decorations compared with the simple basis composition. Second, the costume of the Miao tribe are characteristic of hair done in a knot with head-dress around head. Third, the kinds of dress are multifarious by race and region due to a long period of mobile and disperse life. In the course of studying the universal value of the Miao tribe is confirmed which is by no means inferior to the standard of the medernistic beauty which keeping its originality. The study is made to be helpful for activating the design going with the trend that the basic harmony between the nature and man, that is a climate and the local cul-ture hearing formed a splendid culture in the past, are being found again.

• Journal of Bio-Environment Control
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• v.2 no.1
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• pp.9-15
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• 1993

Chinese white cabbage, Chinese flat cabbage, lettuce, garland chrysanthemum, and green perilla were grown in nutrient solution culture to investigate the effects of various media and nutrient solutions. The culture media were sand, mixed substrate(peatmoss : sand= 1 : 1), and non-media(deep-flow culture). The nutrient solutions were Cooper's, Hoagland's, and Yamazaki's solution. Plants were grown under different treatments for three weeks. Generally, the growth was greatest in non-media culture and followed mixed substrate culture, and poorest in sand culture. In non-media culture, the growth of Chinese white cabbage, Chinese flat cabbage, lettuce, and green perilla was good in Yamazaki's solution. And regardless of nutrient solution, garland chrysanthemum was good in non-media culture. Relative chlorophyll was not different among the treatments.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.3
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• pp.153-166
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• 1991

Laver is sea weeds that might have been eaten by Korean people since ancient times. The begining of laver culture is not known exactly, but it appears to be prehistoric age. Some laver culture complexes have been built in southern coastal sea of Korea around 1910. This paper was considered about the origin and development process of Korean laver culture industry by investigating Korean and Asian old books concerned. The results are as follows. 1. According to the Korean old books ralated, the name of laver is classified into 10kinds. Gim and Hae-I were called by Korean. Gim means weeds and Hae-I means the manufactured laver by cutting and drying like paper sheet. Ja-Chae and Hae-Tae are come from Chinese, however they are commonly called by Korean, Japanese and Chinese. Rest six names are come from Chinese botany. 2. As Chinese used laver as medicine for wen, scrofula, fever, vomiting, diarrhoea and. so on, they didn't regard it as foods and took into account an warning by Chinese botany that they could take ill when overeating it. On the other as Korean people have eaten it with pleasure nevertheless the Chinese warning, various foods using laver have been developed. The typical food is rice covering laver sheet. It is also popular to Japanese. 3. Laver culture can be carried out in all coastal seas around Korean peninsula, the best sea area for it is the middle west of south sea. 4. Seopkkoji type is a laver culture method that when branches of tree are put in tidal flat laver sporules are attached and gronm on them. It was begun by Hae-Jak Kun(a group of fishery slaves) on Kwang-Yang bay the most suitable for. laver growth at the beginning of King $Sung-long(1469{\~}1481)$. It is assumed that when Hae-Jak Kun set Oe-Jeon(a sort of fixing fishing gear) to catch tributary fish for king, they could find grown laver attached on Oe-Jeon and invent Seopkkoji type for exclusive laver culture. That was carried out 200 fears earlier than in Japan. Dde-Bal type is more advanced and productive laver culture method with thinly spilt bamboo tied like screen(one end fixed on bottom and other end set free in water), It is assumed that Dde-Bal type was begun in Wan-Do county in King Chull-Jong(1830). All laver culture methods developed were transfered to Japan.

• Journal of Korea Entertainment Industry Association
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• v.13 no.8
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• pp.131-142
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• 2019

This paper is intended to examine and analyze the new Chinese words as the result of culture content. The development of the Korean entertainment industry has created a Korean wave around the world. Through this, many Korean words, Internet vocabulary, and cultural concepts have begun to enter China. Among them, there are many new words that have appeared on the Chinese Internet due to the culture content. As the number of Korean fans and Korean learners increases, new words on the Internet are widely used. The new Chinese words, which are influenced by Korean cultural content, are considered an important part of new Chinese vocabulary. To accurately recognize and understand this, first of all six categories of the new Chinese words were analyzed, which were figurative meaning, substitution, loan of foreign words, abbreviation, compound word, derivation. This formulation also works on the Chinese words with the influence of cultural content. There are three types of the Internet new words form Korean cultural. Which were new words in Chinese characters, new words in alphabets, extended meanings. And had analyzed new words through the acquisition of new meanings. Also took specific news titles and songs according to each category. Through new Chinese words, The influence of cultural content had been confirmed. It is expected that these new Chinese words enrich Chinese vocabulary, also help to facilitate communication. And these new Chinese words are often used in public media or in everyday life. We should recognize the existence of these new Chinese words, and have an accurate perception of them.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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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.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.261-268
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• 2016

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was 'easy access to Korean food restaurants' (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were 'taste' and 'price' (Chinese foreign students 72.7% and 18.2%, Chinese-locals 59.1% and 22.7%, respectively), and needed improvements for Korean food were 'spicy and salty taste' and 'nutritional aspect' (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was 'Garlic' (18.0%) in Chinese foreign students, and 'Red pepper powder' (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.