• Journal of the Korean Society of Food Culture
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• v.38 no.4
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• pp.203-216
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• 2023

Kimchi, a centuries-old Korean fermented food, has gained global popularity due to increased interest in Korean cuisine. However, little is known about the actual status of kimchi information provided by major foreign online encyclopedias. In this study, we analyzed the content and quality of kimchi information in major foreign online encyclopedias, such as Baidu Baike, Encyclopædia Britannica, Citizendium, and Wikipedia. Our results revealed that the kimchi information provided by these encyclopedias was often inaccurate or inadequate, despite kimchi being a fundamental part of Korean cuisine. The most common inaccuracies were related to the definition and origins of kimchi and its ingredients and preparation methods. Our findings highlight the need for more accurate and reliable information about kimchi in major foreign online encyclopedias. This is particularly important in the context of promoting Korean food culture and increasing international awareness of kimchi. To achieve this, the collaborative efforts of Korean food experts and online encyclopedias are needed to ensure the accurate representation of kimchi in these resources. In conclusion, our study shows that foreign online encyclopedias often contain incomplete, inaccurate information about kimchi. This shortcoming must be addressed to promote a more accurate and comprehensive understanding of kimchi and Korean cuisine.

• Journal of Information Management
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• v.38 no.1
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• pp.21-36
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• 2007

This study aimed to investigate present status of online reference shelf and analyze access point in the home page and types of online reference sources in the university library. Data were collected by accessing home pages of 41 university libraries in the region of Seoul and Kyonggi-Do. 30 libraries had prepared reference shelf out of 41 libraries, and "User Service", "Electronic Reference Sources", or "Reference & Information Sources" were mostly used as home page menu. Types of references sources varied among libraries, and "Directories", "Dictionaries", "Statistics" or "Encyclopedias" were mostly loaded types in the reference shelf. For the enhancement of reference services through reference shelf, establishing and applying standards for evaluation, ease of access, access by subject, and continuous updates and additions of reference sources were suggested.