• 한국조리학회지
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• 제16권2호
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• pp.170-184
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• 2010

한국음식은 우리의 문화 자산 중의 하나이며, 세계화 될 수 있는 잠재력을 가지고 있기 때문에 지금보다 더 시장화 되고 알려져야 한다. 그렇지만 지금까지 한식의 세계화에서 무엇을 그리고 어떻게 세계화해야 하는지에 관한 실제적인 연구가 부족한 실정이다. 따라서 본 연구는 다문화주의적 관점에서 한식을 세계화 할 수 있는 근본적인 이유와 방법을 제시하고자 한다. 본 연구의 목적상, 전문가 집단의 의견을 수렴하는 델파이 기법을 사용하였으며, 패널은 한국인 패널과 외국인 패널을 선정하였다. 제 1차와 2차 조사에서는 다문화적 조리 관점에서의 한식의 특성과 한식 조리방법의 특성, 그리고 서양식재료의 추가에 관한 의견을 수렴하였다. 그리고 제 3차 조사에서 2차에서 나온 결론을 바탕으로 다문화 조리를 통한 한식의 세계화에 대한 방안을 제시하도록 하였다. 23명의 전문가 중 18명은 우선적으로 한식의 인지도를 증가시키는 것이 중요하다고 하였으며, 23명 중 17명은 한국의 전형성을 나타내는 음식을 세계화할 수 있는 조리법을 개발해야 한다고 하였다. 그 밖에도 한식의 조리법이 서양 주방에서 사용될 수 있도록 해야 한다고 하였으며, 한국인과 서양인이 느끼는 맛과 질감의 차이를 고려해야 한다고 하였다.

• 가족자원경영과 정책
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• 제14권4호
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• pp.299-321
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• 2010

The purpose of this study was to investigate how marriage migration females understand and adjust to the culture of family life in Korea. The study was the conducted by extensively interviewing one member from each of a total of 16 women's multicultural families at a daycare center area in Seoul between June 16, 2010 and July 28, 2010. The results can be summarized as follows: All interviewees were marriage migration females, in the range 20 to 50 years of age, and with middle educational backgrounds. They all had middle-level incomes. Through the content analysis of the informants' responses, three major factors were found to influence the understanding and adjustment of to the culture of family living: personal factors, familial support, and sociocultural support systems. Among the personal factors, the intimacy of the married couples was trouble major factor. An issue that tended to arise was that Korean husbands' traditional culture in terms of their way of thinking was often different from that of the wife's culture. However, husbands supported their wives' outside activities and friendships in order to help them adjust to the culture of family living. The husbands made an effort to understand their wives' original culture and national food, often visiting restaurants that served their wives' national cuisine. In terms of familial support, the most important factors affecting marriage migration females were orienting the education of children to the mother's native language, cooking their national foods, and visiting the mother's nation with the children. Marriage migration females had the following requires: The teacher in the daycare center needed to be interested in children from multicultural families and encourage self-pride in the marriage migration females' children. In terms of sociocultural support systems, marriage migration females are conscious of the indisposition and lack of consideration in Korean life. However, the Korean government and local provinces are concentrating attention on education for marriage migration females in terms of language, because learning the language can help these women to become accustomed to the rituals of Korean life. Marriage migration females make an effort to understand and adjust to Korean family living culture that involves the food culture for ceremonial occasions, folk plays, and places of historic interest. A matter of importance is Korean people's effort to understand and adjust to multicultural family with their distinctive cultures. Welfare policy related to multicultural families involves adopting supportive laws and actions.

• 한국식생활문화학회지
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• 제28권3호
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• pp.246-260
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• 2013

This study examines the awareness of traditional Korean food culture among immigrant housewives in multicultural families, with the aim of introducing educational plans suitably designed for them. Our survey shows that Korean traditional holidays most well-known to the immigrant housewives are New Year's Day and Chusuk. Sambok and Chusuk are at the top in terms of preference. Samgyetang, Ddukguk, and Ogokbab are among the best known festive food to immigrant housewives for holidays such as New Year's Day, Jeongwol Daeboreum, Sambok, Chusuk, and Dongji; Samgyetang is the most preferred food, followed by Ddukguk and Patjuk. In addition, a vast majority of immigrant housewives who have ever attended Korean traditional cuisine education programs found the need for such an experience, with the score of 4.16 out of 5. In addition, the survey shows the order in which the immigrant housewives want to learn: the recipe of Korean food (53.5%), followed by table setting and manners (16.5%) and then nutrition (15%). The recipe of interest for most respondents is the one concerning daily food (69.5%). And more than half of the respondents prefer cooking practice as a desirable educational method. The difficulties that they have when attending such an educational course are usually inability to understand the language, difficulty in identifying the ingredients (seasonal), and lack of cultural understanding. The most preferred educational method is direct lecture (71.5%), followed by written materials such as books and newspaper (10.5%) and the Internet (9.5%). Finally, strategies for promoting traditional food culture are suggested as following: developing educational resources (31.5%), making various educational programs more available (25%), narrowing the cultural gap (22%), and improving the educational environment (21.5%). Therefore, this study proposes that there is a need to develop and diffuse Korean traditional food culture first, and then provide many immigrant housewives with a variety of educational programs. It is expected that these efforts will solve the problems caused by cultural differences in the early stage of international marriages and eventually contribute to the harmony in multicultural families.