• Culinary science and hospitality research
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• v.16 no.5
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• pp.92-102
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• 2010

The purpose of this study is to research recognition and preference of university students in Brisbane on Korean food and provide basic data for globalization of Korean food. For analysis methods, frequency analysis and T-test were conducted. The period of the research was from May 3 to June 18, 2010. The study result are summarized as follows: First, they recognize Korean food as delicious, hot and spicy, healthy, using exotic ingredients, having various menu, and using grains and vegetables as main ingredients. For the difference in recognition of Korean food, there were significant differences in the items of: 'Korean food is good for health,' 'There are many fermented Korean foods' and 'Korean food is grains and vegetables oriented.' Second, for preferred taste, sweet taste was the most liked one and bland taste was disliked the most. The most preferred dishes are in the order of bulgogi, bibimbap, kimchi jjigae and gimbap. For expected effects, this study will be helpful for the government and educational institutions related to Korean food and restaurateurs who service Korean restaurants in Australia to establish strategies for globalization and business sales of Korean food.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.674-681
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• 2015

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year school-aged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children.

• Food Science and Industry
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• v.53 no.1
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• pp.92-100
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• 2020

Recently, a lot of consumers in the United States are trying to find out the diverse Asian foods due to the raw material used,sauce,flavor,taste, and cooking philosophy. Asian fare has boomed up in the past decades at restaurants and retail food markets. These phenomena are considered to continue since many Americans become more cautious for health since they believe the traditional Asian foods are better for health than European, Latin, and traditional American diets. The increase of Asian population in America also induce the increased consumption of Asian foods, and those who traveled and tasted Asian foods during their journey want to take Asian foods after back home. Several sauces including gochujang, ramen, and seaweed snack are examples of Asian foods consumed in a large quantity. Many Asian food and material suppliers are trying to pioneer and penetrate American food market with exotic multifaceted Asian cuisine.

• Journal of the Korea Fashion and Costume Design Association
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• v.10 no.3
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• pp.101-110
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• 2008

We believe distinguishable product development to be competitive against foreign products, and realize the need to expand domestic business worldwide. In order to be competitive, we should produce fashion items that meets global taste, and at the same time contain exclusive Korean culture and emotional beauty. This article examines and creates unique textile design with the touch of Korean art. Desigus have been proceeded under the following three themes: 'Strong Ego,' 'Gorgeous Days' and 'Song Eternal Seeking Love' using Primavision Computer-aided Design ("CAD"). We have put our interestes in Korean traditional paintings called Hangukhwa. Suitable design motives had been selected and modified from the four gracious plants (bamboos, peonies etc.), and paintings of birds and flowers. Primavision, a CAD software, had been used to manipulate those desigus, and to add instant changes in color, scale, and layout. We had modified Korean traditional motives to make modem image, and had arranged layouts which can be suitable for half-drop repeat and square repeat. The use of color is essential in pattern design. Thus, we explored coloring ways for each design to meet the trends, and the final mapping had been conducted in western style of dresses. We have tried to mix Korean image of textile designs with Western clothing style, expressing hybrid in the mapping process. With global movements, we need to develop products with Korean traditional exotic taste to attract foreign consumers. Therefore, we selected symbolic motives from Korean paintings to express deep spiritual significance. We developed textile design and processed mapping on selected western designer's dress, employing current trend colors and making crossover coordination. We realized Korean painting would be an excellent source for exclusive fabric design, and tried to create a modernized design which maintains Korean ethnical identities.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.147-158
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• 2014

The purpose of this study is to investigate the preference and present use condition of convenience foods for North Korean refugees in South Korea. Questionnaires were completed by 211 North Korean refugees and data was analyzed with SPSS software. The preference for convenience foods of half of the questionnaires was investigated as 'moderate'. More than half of the North Korean refugees enjoy eating the convenience foods. They enjoy them as a snack. The reason to eat convenience foods is due to the convenience(n=122, 57.8%), and taste(n=42, 10.0%). North Korean refugees under the age of 29 years think the fastfood is good due to the convenience and taste. The longer the period of residence in South Korea, the less they enjoy convenience foods. The reason to choose the convenience foods is 'good for health', 'convenient', 'exotic', and 'economical'. The results suggest that it is necessary to educate people to buy reasonably by understanding the relationship between the convenience foods and health.

• Journal of the Korean Society of Costume
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• v.53 no.6
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• pp.11-23
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• 2003

Japonese woodblock printing has been accepted with a great curiosity at first, and it has been called as 'Japonisme' or 'Japonaiserie' in which the school of Impressionism accepted the Japanese type of art and developed it in Europe. The term of Japonisme is the concept that does not refer to one style but to the taste for Japanese painting, craft, fashion and the like in Europe proved as the historical phenomenon through Japanese works. That is, it means every Japanese disposition including all artistic techniques and contents relating to Japanese tastes in Europe. Fashion of dress as Japanese expressed in European painting works not only symbolizes the 'modernity' expressive of the aspiration and nostalgia for Japan but presents the Japan of exotic taste as the inquisitive object of sexual interest. And the expressive method of the peculiar the beauty of the body was described in Japanese painting works because of the fashion characteristics that the frontal side of Japanese clothing was presented in a more decorative and formative way than its reverse side due to decorative design and belts. It could be found that this was introduced actively into the painting works of the impressionist school. This study attempts to discuss the expressive style including the pictorial style, technique and theme shown in the accommodating process of Japanese painting in the Impressionistic school and investigate the phenomenon of Japonisme that was conducted in the western Europe. Accordingly, this study attempts to find out that clothing takes an important place as the aesthetic category of one historical point in time by investigating the Japanese clothing of the times shown in impressionist painting works and that clothing forms the stylistic characteristics and formative characteristics of painting. It could be found that dress existed not only as the instrument capable of illustrating the aesthetic attitude or will of the human being as visual identity but as plastic art and became the prime mover for reinterpreting and changing the plastic style of art frontier.

• Journal of the Korean Society of Costume
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• v.58 no.10
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• pp.21-36
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• 2008

This study intended to analyze the morphological characteristics and images of figure skating costume designs in order to grope the figure skating costume designs that can effectively demonstrate beauty in actual competitions. The study was implemented on the figure skating costumes of Ladies medalists in 4 largest international competitions held in 2005. The morphological elements of the costumes for Ladies include lines and colors, textures, details and accessories and these are used in designing for visual effects of movements and for maximum expressions of program images. The images that account for the largest percentage of Ladies figure skating costumes were shown to be elegant images followed by sexy images, luxury images and girlish images in the order of precedence. Overwhelmingly many refined and sexy images were presented in 2005 season and in 2006 season appeared along with them, many costumes with individual and gorgeous images. In 2007 season appeared many costumes with matured and exotic images and in 2008 began to appear many refined and elegant costumes. The images of costumes show slight differences among players enabling the taste of each player for figure skating costumes to be guessed.

• Journal of Fashion Business
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• v.10 no.5
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• pp.28-44
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• 2006

The purpose of this study is to study the movie costume and color image through the movie "The Aviator". Firstly, looking at the costumes of main characters and their color images expressed in the movie, one extreme of Hughes' image to another was expressed in order to show his extreme inner world by using the light-dark contrast rather than specific colors as the base. The gold color used to express the image of Hepburn represented an image expressing her intellectual elegance. As for her dress silhouette, the taste of intellectual elegance was displayed by a dress whose back was exposed with a grownup-style feminine silhouette or one with drapes and pleats ornaments. To express Gardner's image; that is, her alluring charm and glow, a vivid red color was used. As for her costume, her splendid and fascinating image was expressed by the 40s' rectangular- shouldered tailored suit, exotic peasant blouse and showy accessories. Secondly, the color image expressed in the background in the movie as a special space for Hughes. The red color image of screening room was shown to be as a space for passion and desire and the green color image of men’s room as a space for stability and rest.

• Journal of the Korean Society of Costume
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• v.56 no.6 s.105
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• pp.96-113
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• 2006

Romanticism factors in fashion since the 1990s is more about feminine softness and grace, and suggests the image of a fantastic cute and lovable girl with dreams. This study examined romanticism in literature focusing on the 19th century, which is considered the time of romanticism, and examined romanticism in men's fashion since the 1990s based on the newly found characteristics of romanticism. Romanticism in men's fashion since the 1990s can be divided into three categories of individual sensitivity pursuing romanticism, romanticism with a desire to aspire, and resistance inclined romanticism. First, individual sensitivity pursuing romanticism is the type that places importance on expression of emotions based on the values on individuals, and was expressed as either romanticism with sexual charm or as romanticism with an extremely feminine taste. Second, romanticism with a desire to aspire was the most prominent romanticism fashion type in men's fashion since the 1990s and it can be divided into four categories of aspiration of nature and time, aspiration of the past and romanticism, aspiration of childhood and aspiration of new exotic cultures. Third, resistance inclined romanticism was expressed as romanticism that is inclined to resist against materialism and romanticism that resists against youth culture.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.184-200
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• 2019

This study aims to establish a strategy for selling kimchi to satisfy the needs and wants of European consumers through survey, FGI, and IDI. All survey participants were Europeans and were selected on the basis of their kimchi awareness. For the quantitative survey, 246 participants 15 years or older were selected; for FGI, 33 participants aged between 20 and 49 were selected; and for IDI, eight chefs were selected. The survey included four steps of 'Awareness-First try-Needs-Future consumption'. The participants got to know kimchi through the Internet; for example, by visiting Korea and Hallyu, and suggested positive comments, including 'fancy' and 'exotic.' While satisfaction with kimchi sharply decreased due to taste and appearance in the first try of kimchi, it is important to provide the best first-try experience. It also showed that important needs for kimchi are 'hot sensation', 'crunchiness' and 'presentation'. They gave a negative answer to combination with traditional cuisines of their own country, but provided positive comments for benchmarking the use of traditional pickled foods. This study suggests that it may be necessary to implement a two-track strategy by the traditional kimchi as a 'strategic product' and localized kimchi as a 'key product'.