• 한국식생활문화학회지
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• 제24권6호
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• pp.641-648
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• 2009

The principal objective of this study was to analyze Swede's perceptions of Asian food using a means-end chain method, which may contribute to our understanding of new markets for a food industry interested in globalizing Korean food. With the Means-end chain method, one can determine the cognitive structures built in consumer's minds, which are developed by connecting attributes of product, consequences, and values. The attributes of Asian food that are most positively perceived by Swedes are 'fresh vegetables', 'low-fat', 'light meat and seafood', 'exotic ingredients', 'not expensive' and 'unknown food'. The consequences of eating Asian food connected to these attributes are 'healthy', 'tasty', 'good way to save money' and 'curious'. Finally, Swedes expect to enjoy a value of 'achievement' at the end. Based on the result that 'unknown food' attribute is connected to 'achievement' value, Swedes are assumed to be attracted by the fact that Korean food is 'unknown food'. However, the effect of the 'unknown food' attribute will fade away with time; therefore, stressing Korean food's status as a 'healthy' food, which can be attributed to its use of 'fresh vegetable' and 'light meat and seafood' ingredients and 'low fat' cooking method may be effective as a long-term strategy for making Korean food attractive. The 'healthy' consequence is connected to Swedes' perception of the value 'achievement' and simultaneously to their perception of the value 'belonging and love/sense of belonging'.

• 한국식생활문화학회지
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• 제31권4호
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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.

• 한국식생활문화학회지
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• 제24권6호
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• pp.666-676
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• 2009

Oral folk tale, which are organized stories that have been handed down to each district, includes a lot of mention about local specialties related to food. In folk tales consisting of linguistic signs, food plays a role in expressing not only instinct and desire but also order, exclusion and communication of human beings. Understanding the matters of concern or consciousness that community members of the time have put an emphasis on through food included in folk tales can be useful for better understanding the culture of the time and the food in folk tales can be a symbolic code. In this study, food mentioned in folk tales were classified into six groups, medicine, love, god, livelihood, provision and power focused on both inland and coastal regions that are referred to in most of the sixteen volumes of Korean Oral Folk Tales. In addition, the symbolic meanings of these groups were examined. This study can contribute to establishing the foundation of the globalization of the Korean food by determining the way Korea food can become a world class food. This study aims to reinterpret and combine culture and art with the food of Korea based on six symbolic meanings of food expressed in Korean Oral Folk Tales.

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2005년도 10th Anniversary International Symposium
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• pp.33-38
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• 2005

During the 20th century, humankind went through the most significant changes in history, from industrial and agricultural revolutions to the invention of the personal computers and the internet, and changes continue to come at an even faster rate. One of notable change is emerging multicultural societies. People tended to live in a monocultural society and new cultures were infused in controlled and confined manners, however, people now live and eat in a continuously changing multicultural society Multicultural societies are emerged from the translocation of people (immigration) and, in a larger sense, globalization. Immigrants are faced with various and different cultures from their own, resulting in excitements and agonies in finding balance among many cultures. People who have not translocated themselves must also deal with various imported foreign cultures from fastfood restaurants to food beliefs. This lecture will use Korean Americans as an example to discuss how immigrants navigate different cultures and environments and how acculturation, the process of adaptation, affects their diet and health. In addition, how globalization has changed people's eatery will be briefly discussed. Understanding impacts of living and eating in a multicultural society is meaningful and useful to find effective approaches to promote healthy lifestyles to people in this fast changing times.

• 농촌지도와개발
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• 제7권2호
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• pp.279-288
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• 2000

Agricultural extension services in Korea are faced with increasing demands for more efficient production and managerial technology according to globalization and free trade system. At the same time, three steps of organizational restructuring in 1998 and 1999 resulted in decreased number of organization and manpower, thus, resulting confusion in implementing extension services. To cope with the international and national challenges, Korean agricultural extension services should try paradigm shift including the followings; 1. To establish identity of agricultural extension services in Korea through making laws and regulations in terms of concept, roles, principles. implementation and methods. 2. To implement vitalizations plan through enhancement of national extension service such as food production. raising local specialty products for domestic consumption and producing strategic agricultural products for export. expanding capability of rural women, increasing opportunity for management consultation, supporting digital technology information, and promoting morale and capability of extension educators. 3. To reform agricultural extension system through adjusting the functions of extension service of the Rural Development Administration, regionalizing city and county extension center to provincial level, and changing the status of directors of extension centers from city /county to national government.

• 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.

• 식품과학과 산업
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• 제53권1호
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• pp.84-91
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• 2020

In the Joseon dynasty one in seven houses enjoyed their home-brewed alcoholic beverages, which lead to the development of a variety of Korean traditional liquors throughout the country. However, when Korea was under Japanese rule, Korean traditional alcoholic beverages disappeared during this period. Since the 1980s, the Korean government has tried to revitalize the traditional alcoholic drinks unique to Korean culture and taste. Nevertheless, the development of traditional liquors is subjected to many constraints due to current market demand and liquor laws. To address this, we propose some suggestions that should be implemented ahead. First, it is necessary to revise the term traditional liquor including makgeolli as 'Korean sool' to expand the market size. Secondly, the use of koji and excellent yeast isolated from nuruk should be scientifically modernized. Lastly, the government should establish the National Korean Sool Research Institute. These practices will contribute to the succession of Korean liquor and its globalization.

• 한국조리학회지
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• 제18권3호
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• pp.108-120
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• 2012

한국음식은 세계적으로 건강식, 영양학적으로 균형적인 음식들 중 하나이다. 미국, 중국, 일본, 태국, 베트남, 캄보디아, 싱가포르, 인도네시아, 인도, 호주, 영국, 프랑스와 이태리에서는 세계적인 소스류가 있고, 국제화에 대한 마케팅 전략도 수립하고 있다. 위에 언급한 나라에 비해 한국식 소스류의 국제화는 실제로 부족한 실정이다. 본 연구에서는 한식 소스류를 통한 한국 음식 세계화 방안으로 기존의 한국의 장류인 간장, 고추장, 된장, 쌈장을 해외에 있는 쉐프들(chefs)에게 홍보하는 방안, 고추장, 된장, 쌈장을 기본으로 한 파생소스류를 개발하는 방안, 한국 거주 외국인 쉐프들을 통하여 한식 소스류를 해외에 홍보하는 방안, 기존 한식 소스류를 해외에 홍보하는 방안으로 나누어 제시하였다. 또한 정부의 역할, 식품회사의 역할, 조리인의 역할을 제시하였다. 한식조리사들과 양식조리사들에 의한 한식소스류를 활용한 양식 한식 퓨전 메뉴개발, 스위트칠리소스, 가야 잼, 베지마이트와 같은 한국의 대표적 한식 소스류의 개발과 홍보, 기꼬망간장, 이금기소스와 같이 제품의 브랜드화가 이루어져야 한다. 또한 식품회사들에 의한 한국 고유의 소스류의 개발 지속적인 해외 홍보, 한식 프랜차이즈 레스토랑을 통한 한식의 세계화 방법도 있을 것이다. 해외에서 스타쉐프 양성, 한식 세미나, 다양한 매체를 통한 홍보 등이 정부 주도하에 이루어져야 할 것이다.

• 한국조리학회지
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• 제20권4호
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• pp.100-114
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• 2014

본 연구는 퓨전한식 푸드 스타일링(Food styling) 요인이 고객만족도, 재방문 의도 및 추천 의사에 미치는 영향을 분석하여 퓨전한식 푸드 스타일링(Food styling) 발전과 이를 위한 마케팅 전략을 수립하는데 목적을 두고 2013년 8월 퓨전한식 레스토랑 방문 고객을 모집단으로 하여 조사를 실시 하였으며, SPSS 21.0(Version)을 활용 하여 150부의 유효한 설문지를 최종 분석에 사용 하였다. 분석 결과, 퓨전한식 푸드 스타일링(Food styling) 속성 요인이 고객만족도, 재방문 의도 및 추천 의사에 유의한 영향을 미치는 것으로 나타났으며, 퓨전한식 푸드 스타일링(Food styling) 속성 요인은 음식과 식기, 린넨, 센터피스, 커트러리, 글라스가 고객만족도, 재방문 의도 및 추천 의사에 유의한 영향을 미치는 것으로 나타났다. 이 연구는 우리 음식의 세계화를 위한 모던한 푸드 스타일링(Food styling) 발전을 위한 방안을 제시한다.

• 한국식생활문화학회지
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• 제29권2호
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• pp.178-186
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• 2014

This study sought to prove the validity of Hansik Yangnyomjang classification Korean culinary education. survey was conducted among Korean Cuisine professionals, culinary instructors, culinary professionals and potential students from various backgrounds. ata were collected by self-administered questionnaires and analyzed by reliability analysis, frequency analysis and t-test. any differences in terms of the validity of Hansik Yangnyomjang classification between groups based on their majors, teaching experiences, and knowledge of sauce classification. First, the result showed that fermented Jang is core element Korean cuisine. Second, Hansik Yangnyomjang classification needs to be organized around Balhyojang. Third, Hansik Yangnyomjang classification for beginners and foreigners who want to learn Korean Cuisine relatively easily. Finally, the term 'sauce' is not suitable for replacing Yangnyomjang.