DOI QR코드

DOI QR Code

Perception and Preference of Korean Food of University Students in Yanbian, China - Focused on Comparisons According to Gender -

중국 연변 지역 대학생의 한식에 대한 인식 및 선호도 연구(I) - 성별 비교를 중심으로 -

  • Received : 2017.03.07
  • Accepted : 2017.06.14
  • Published : 2017.06.30

Abstract

This study aimed to investigate the perception and preferences related to Korean food of university students in Yanbian, China. Self-administered questionnaires were collected from 306 (124 males and 182 females) students. The preferences for Chinese food (44.7%) and a combination of Korean (32.0%) and Chosun food (12.4%) were similar, and Korean food was more preferred than traditional Chosun food. The main reason for preferences for Korean food was taste. The perception of Korean hot spices and kimchi smell was not good, whereas positive perceptions where held for foods made with jang, new Korean food experience and healthiness of Korean food. Awareness of Korean food was in the order of bibimbap, kimchi-bokkeum-bap, gimbap, baechi-kimchi and ttoe-bbokki. Preference order was bulgogi, so-galbi, jang-jorim, dak-galbi and dewaeji-galbil. Meat foods and Korean traditional foods were relatively high, whereas kimchi, ttoe-bbokki and bibimbap were relatively low in terms of preference. More female than male students preferred Korean food, and the perception of new food experience and healthiness of Korean food were positive. Moreover, both awareness and preference related to Korean food were significantly higher in female than male students. These results can be used as a foundation to prepare a localization strategy of Korean food to China.

Keywords

Yanbian;Korean food (Han-Sik);perception;preference;gender

References

  1. Chang HJ, Choi BR, Yi NY, Park BS, Kim HS. 2010. Preferences and product development opinions of Koreans and non-Koreans regarding commercialization of Korean foods. Korean J. Food Cook. Sci., 26(4):458-468
  2. Chen JK, Chen IS. 2008. Grey Relation Analysis for Leisure Service Industry Reputation Measurement. Bus. Renaiss. Quarterly, 3(1):77-96
  3. Chin HR. 2007. A Comparative study regarding Chinese's perception on Korean food :focused on the residents in Beijing & Shanghai. Master's degree thesis, Sejong University, Korea, pp 82-86
  4. Cho SH, Kim JH, Kim MH, Lee WJ, Kim EK. 2016. Perception and Preference for Korean Food among Chinese Students Residing in Korea and China. J. Korean Soc. Food Cult., 31(4):261-268 https://doi.org/10.7318/KJFC/2016.31.4.261
  5. Chun HK, Kim YS, Kim HR. 2009. R&D Plan for Agrifood and Korean Food Globalization in RDA. Food Industry Nutr., 14(1):12-20
  6. He WH. 2010. Research on Korean food preference and satisfaction of Chinese students in Korea. Master's degree thesis, Paichai University, Korea, pp 38-50
  7. Hong KH, Oh UH. 2016. Comparisons of Health Related Lifestyle and Dietary Behaviors according to Gender, Ethnicity and Residence Type of University Students in Yanbian, China. Korean J. Food Nutr., 29(4):486-498 https://doi.org/10.9799/ksfan.2016.29.4.486
  8. Jung HY, Jeon ER. 2010. Preference for Korean food and satisfaction of dormitory foodservice by Chinese students studying at Mokpo national university. J. Korean Soc. Food Sci. Nutr., 40(2):283-289
  9. Kim HP, Kim KS. 2016. The Effects of Menu Selection Attributes of Korean Restaurants on Revisit Intention and Consumers Emotion - Focusing on University Students in Yanji City. J. Hotel & Resort, 15(4):465-482
  10. Kim HS, Lyu ES. 2012. Importance and satisfaction with Korean food for foreigners living in Busan with regard to nationality. Korean J. Food Cook. Sci., 28(2):89-96 https://doi.org/10.9724/kfcs.2012.28.2.089
  11. Kim MH. 2008. Foreign Students Staying in Korea who Prefer Korean food. Master's degree thesis, Sookmyung Women's University, Korea, pp 69-76
  12. Korean Ministry of Culture, Sports and Tourism. 2016. International Visitor Survey 2015. pp 39
  13. Korean Ministry for Food, Agriculture, Forestry and Fisheries. 2012. Korean food, the 7th of 12 famous foods in the world. Press Release, 2012.4.20.
  14. Kweon SY, Yoon SJ. 2006. Recognition and Preference to Korean Traditional Food of Chinese at Seoul Residence. J. Korean Soc. Food Cult., 21(1):17-30
  15. Kwon YJ, Shin BK. 2010. The Impact of Understanding Korean Food on Image, Attitude, and Globalization Regarding Korean Food. Korean J. Culin. Res., 16(2):136-154
  16. Lee ES. 2016. The Comparative Analysis of Chinese Students' Preference on Korean Menu and The Determinants of Preference on Korean Food by Familiarity to Korea: Local Chinese Students Vs. Chinese Students in Korea. J. Hotel & Resort, 15(1):181-196
  17. Lee JY, Kim KJ, Park YH, KIm HR. 2010. Preference and Perception of Korean Foods of Foreign Consumers by Nationality. J. Korean Soc. Food Cult., 25(1):9-16
  18. Lee KJ, Cho MS. 2008. Content Analysis of the New York Times on Korean Restaurants from 1980 to 2005. J. Foodserv. Manag., 11(1):281-306
  19. Lee KP, Choi SS. 2009. Awareness and Preferences for Korean Foods of Chinese Tourists who has Korean Wave. Hotel Tourism Res. (호텔관광연구), 11(1):95-103
  20. Lee YJ. 2007. A Study on the Recognition, Satisfaction, and Revisit Intentions of Japanese Tourists based on Traditional Korean Foods. Korean J. Food Cook. Sci. 23(1):156-164
  21. Lee YJ. 2010. The Effects of Korean Food Globalization on Foreigners' Perception of Wellbeing Value and Experience with Korean Food. J. Korean Soc. Food Cult., 25(5):487-498
  22. Moon SJ, Song JS. 2012. Study on Food Quality of Korean Restaurants, Customer Satisfaction, and Revisit Intentions in Chinese University or College Students -Focused on different awareness of Korean food-. J. Korean Soc. Food Cult., 27(3):285-293 https://doi.org/10.7318/KJFC/2012.27.3.285
  23. Park HY, Ahn MW, Kim BW, Kim NY. 2014. Study on Preferences and Perception of Koreans and Non-Koreans Residing in Korea Regarding Globalization of Korean Foods. J. East Asian Soc. Diet. Life, 24(2):155-165
  24. Park ML, Kim YA, Yoon KS, Liu F, Byun GI. 2009. A Research on College Students' Recognition and Preference of Korean Food in Shenyang Region of China-Focused on Bibimbap - Korean J. Culin. Res., 15(1):169-180
  25. Rhee SK. 2011. Planning & Special Edition: Present Status and Globalization Development Suggestion of HanSik [Korean Meal]. J. Korean Prof. Engineers, 44(4):24-27
  26. Seo KH, Lee SB, Shin MJ. 2003. Research on Korean Food Preference and the Improvement of Korean Restaurants for Japanese and Chinese Students in Korea. Korean J. Food Cook. Sci., 19(6):715-722
  27. Seo SH, Ryu KM. 2009. Chinese Customers' Perception of Korean Foods and Satisfaction and Revisit Intentions to Korean Cuisine Restaurants-A Focus on Visiting Experience and Frequency of Visits. J. Korean Soc. Food Cult., 24(2):126-136
  28. Shin BG. 2009. The perception of Korean food image for the Korean, attitudes, and purchasing globalization also impact on the relationships. Catering Manag. Sci., 12(4):129-149
  29. Sun BK. 2016. A Study on the Activities linked with Homeland and Identity of Yanbian Korean-chinese. J. Korean Northeast Asia, 21(1):53-70
  30. The Korean Food Foundation. 2010. Research of marketing and excellence for Korean food localization. pp 99
  31. The Korean Food Foundation. 2014. 200 International Korean Menu Guide. pp9
  32. Yoon HR. 2005. A Study on Recognition and Preference of Korean Foods for Foreigners in Different Nationality. J. Korean Soc. Food Cult., 20(3):367-373
  33. Youn NM, Lee SH, Yoon YS. 2010. A Comparative Study on the Recognition and Attitude of Korean Foods for Japanese and Chinese Tourists in Korea. J. Foodserv. Manag., 13(2) 149-168
  34. CNN Go. 2011. World's 50 most delicious foods. 2011. 8.7 (http://travel.cnn.com/explorations/eat/readers-choice-worlds-50-most-delicious-foods-012321)