• Journal of the Korean Society of Food Culture
• /
• v.39 no.1
• /
• pp.1-12
• /
• 2024

Food is essential for sustenance and reflects a country's identity, making it crucial to identify the cultural needs for effectively localizing Korean food. This study surveyed 825 adults from four continents (eight countries) to examine their preferences, familiarity, and attitudes toward Korean food. Significant correlations(p< .001) were found between the familiarity and preference for Korean food, with variations observed across continents. Among the representative Korean food items, the average preference score was 4.67, and the purchase/recommendation intention score was 4.88. Seven items received above-average ratings (e.g., gogi-deopbap and kimchi-bokkeumbap), while some items showed high liking but low purchase/recommendation intention (e.g. dak-jjim and galbi-jjim). In addition, items such as gimbap and tteokbokki had high purchase/recommendation intention but low liking, and kimchi and vegetable foods etc. received low liking and purchase/recommendation intentions. In terms of the preferred meat according to the cooking method and seasoning, beef respondents preferred grilled·stir-fried and soup·stew·hot pot cooking methods, while pork or chicken respondents preferred grilled·stir-fried and frying methods. Soy sauce was the most preferred seasoning for all meat responses, followed by red pepper paste. These research findings provide fundamental data for developing Korean food products, segmented by continent.

• Korean Journal of Food Science and Technology
• /
• v.49 no.1
• /
• pp.72-79
• /
• 2017

This study was conducted to investigate the effects of a low-sodium label on acceptability and sensory attributes of a dipping sauce for fried pork cutlets. Two sauce samples, CON (normal sodium level) and LOW-Na (50% sodium level), were evaluated. Consumers (n=77) rated expectations and actual perception of overall liking, purchase intent, and intensities of saltiness, sweetness, sourness, fruit flavor, and degree of flavor balance without and with a carrier (fried pork cutlet) in blind and informed settings. In the informed test, CON labeled as Low-Na (PLACEBO) was additionally tested to examine the placebo effect of information. The low-sodium labeling significantly increased the expected liking and purchase intent, but decreased the expected saltiness. However, the label did not influence actual liking or purchase intent. A significant decrease in actual saltiness was observed only in Low-Na, not in PLACEBO, indicating the label is influential only when actual perception matched the expectation.

• The Journal of the Korea Contents Association
• /
• v.14 no.10
• /
• pp.514-526
• /
• 2014

The predominant concern of the study consist of: (1) whether Chinese young people think Korean Wave would lasts; (2) the direct effect of viewing degree of Korean contents on the sustainability of Korean Wave; (3) the mediation effect of liking for Korean Wave and receptiveness to foreign cultural inflow on that sustainability; (4) the moderating effect of sense of rivalry between Korean and China. The research is based on a survey conducted with 371 chinese people between high teen and early 30's, located in Guilin of Guangxi and Zhengzhou of Henan in China. The notable findings are as follow: While the group with strong rivalry does not have a direct effect of viewing degree on the sustainability for Korean Wave, the group with weak rivalrous sense and higher viewing degree of Korean contents predict shorter sustainability of Korean Wave, therefore, the moderating effect of sense of rivalry between Korea and China is significant .Next, liking for Korean Wave shows a full mediating effect among Chinese with weak rivalry and a partial mediating effect among them with strong rivalry. The mediating effect of receptiveness to foreign cultural inflow is non-significant.

• The Research Journal of the Costume Culture
• /
• v.16 no.5
• /
• pp.841-851
• /
• 2008

The purpose of the study was to examine the effect of motif categories and motif colors on evaluating sensory image of fashion materials with the gestalt theory as the background. The research was conducted on a quasi experimental basis, with subjects numbering 187 male and 207 female college students. Data were collected in the period from march 19th to march 31st, 2007. A set of fabric stimuli and semantic differential scales were developed. The stimuli were thirteen fabric species(each measuring 12 by 13cm). Variables included; (a) motif colour(white, grey, pink and blue) (b) motif categories(plain, paisley, flower, stripes and zebra effect). The semantic differential scale to measure sensory image of fabric stimuli included 23 sets of bi-polar adjectives. The data were analysed by factor analysis and ANOVA and the major finding were as follows. 1) Four sensory dimensions emerged of importance: salience, attractiveness, comfort and softness. 2) The motif category effected on the four sensory image dimensions while the motif colour effected on salience, comfort and softness sensory dimensions. 3) An interaction effect was founded between motif category and motif colour. 4) Motif category showed significant effects on the preference and liking of the fashion, however the motif colour did not show any significant effects on the preference and liking. As a whole the results supported the gestalt theory and the results can be used for the marketing strategy for developing fashion fabrics.

• Fashion & Textile Research Journal
• /
• v.8 no.4
• /
• pp.420-426
• /
• 2006

Korean prior studies on smart clothing seeking complete mixture of clothing and computer with diverse functions in the ubiquitous environment were so mere, while there have been aggressive activities to develop diverse smart clothing products led by the relevant industries and universities in foreign countries. Given prospective growth of the smart clothing market, there should be customers' evaluation of functions and utility of and sensitivity to smart clothing as well. This study conducted a questionnaire to Korean customers in their twenties regarding their perception and liking of and willingness to use smart clothing, and examined the needs of new functions of smart clothing. As a result, the customers in their twenties turned out to like well-designed and comfortable clothing, and be exposed to diverse and continuous computing environment. Also, they have relatively low perception but considerably high liking of smart clothing, indicating their high willingness to use smart clothing products. They cited 'selectable functions' and 'mobile and convenient ' as merits, and 'too expensive' and 'easy to wash' as demerits of smart clothing. In the respect, they proposed many interesting smart clothing ideas, such as 'clothing with automatic temperature-sensing function, which gets higher heat- insulating function by tightening the textile structure in winter and higher ventilating function by loosening the textile structure in summer.' We hope the results of this study will serve basic data for development of more efficient smart clothing in the future.

• The Journal of the Korea Contents Association
• /
• v.11 no.12
• /
• pp.832-843
• /
• 2011

This quasi-experimental study examined the effect of the a senior simulation program and following group discussion on the anxiety about aging. The senior simulation program did not raise the level of four factors of the anxiety about aging. The item of fear of losing friends when becoming old was the only significant one with increased level of anxiety. Discussion session for sharing the simulation experience revealed a positive effect of decreasing anxiety level in the factor score of fear of old people, the item of liking getting together with elders, and the item of liking to do something for elders. With the help of information technology.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.5
• /
• pp.564-571
• /
• 2014

This study examined elementary school students' perceptions and acceptances related to kimchi in Jecheon area. This study examined with 388 elementary school students. Demographic characteristics of subjects, perceptions and acceptances related to kimchi were surveyed by self-developed questionnaires. Exactly 54.1% of subjects ate kimchi more than once per day, whereas 2.8% of subjects never ate kimchi. With regard to location, the home showed the highest percentage. Exactly 94.3% of respondents answered that eating kimchi was good for health. For acceptance, 86.9% of respondents answered that they liked kimchi. Reasons for liking kimchi were texture and special taste in order, whereas the most common reason for disliking was spicy taste. Baechu-kimchi (Chinese cabbage kimchi) was highly preferred, whereas pa-kimchi (green onion kimchi) was not. Subjects with an extended family preferred oisobagi (cucumber kimchi). There were significant differences between the groups with balanced dietary habits and unbalanced dietary habits in terms of acceptance for chonggak-kimchi (small radish kimchi), yeolmu-kimchi, kkadugi, mulkimchi (watery kimchi) and oisobagi. Elementary school students in Jecheon area recognized the importance and necessity of kimchi in Korean meals. Exactly 23.7% answered spicy taste as the reason for liking reason while 37.3% answered spicy taste as the reason for disliking. These results suggest that various kinds of kimchi need to be developed for elementary students with different levels of spiciness in addition to continuous nutrition education about balanced dietary behaviors at school and home.

• Korean journal of food and cookery science
• /
• v.31 no.5
• /
• pp.623-634
• /
• 2015

This study was performed to analyze the JAR (Just-About-Right) Rating and CATA (Check-All-That-Apply) Method for commercial Yugwa (Korean oil pastry products) containing Baeknyeoncho (Opuntia ficus-indica var. saboten). The survey was conducted with 50 participants, and five kinds of Yugwa samples (Control, B-YG, B-RY, B-WY and B-GB) were used. According to the results of the study with these samples, the B-RY sample received the highest score in 'Try again (6.30/9)' and 'Recommend (6.24/9)'. The Control Sample, which was the traditional Yugwa, received the second highest score (Try again: 5.62/9, Recommend: 5.70/9). The liking attributes for these samples were related to eating convenience, familiar taste, traditional type and size. These findings suggest that the factors to be considered in the development of commercial Yugwa are the maintenance of traditional taste and familiarity in an easy-to-eat size for consumers.

• Journal of the Korean Society of Food Culture
• /
• v.37 no.2
• /
• pp.133-142
• /
• 2022

The purpose of this research was to examine the preferences of five traditional Korean drinks and analyze the factors affecting the preferences of children aged 7-12 in Korea, Vietnam, and China. The samples used in a sensory test were omija-cha, yuza-cha, sujeonggwa, sikhye and misutgaru. The test was performed to examine the overall, appearance (color), odor, taste and mouth-feeling and a sweetness intensity using 5 point hedonic scale (1=dislike extremely, 5=like extremely) and, check-all-that-apply (CATA) method was performed to determine preference and non-preferences factors. The preference of all samples except sujeonggwa showed significant differences in all items of the preferences (p<0.001). Almost items of the preference was rated more than 4 points in Chinese and Korea children. The sweetness intensity showed also significant differences in all items of the preferences except sujeonggwa (p<0.001), and evaluated as not sweet-appropriate with the score between 2 and 3 points. Sweetness, color, mouth-feeling, familiar flavor and healthy feeling was selected for the factors affecting the preferences. In conclusion, the result of this study determine the preferences and the affecting factors for the traditional Korean drinks in children of Korea, Vietnam, and China.

• Journal of the Korea Furniture Society
• /
• v.20 no.4
• /
• pp.253-261
• /
• 2009

school. This study was carried out by literature review. Values of woodworking in extrinsic viewpoint were justified as well-balanced development between left brain and right brain, effective improvement of creative problem solving skill, formation of affirmative attitude toward woodworking, and obtaining method to use tools and equipment effectively. Values of woodworking in intrinsic viewpoint were justified as students' instinct liking of woodworking, psychological stability, and implanting self-confidence in students. In addition to these, woodworking has more educational values. Such values should be justified in the following studies.