Culinary science and hospitality research (한국조리학회지)
- Volume 16 Issue 2
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- Pages.136-154
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- 2010
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
The Impact of Understanding Korean Food on Image, Attitude, and Globalization Regarding Korean Food
한식에 대한 인식이 한식에 대한 이미지, 태도, 세계화와의 영향 관계 - 영어권.일본.중화권을 중심으로 -
- Kwon, Yong-Ju (Dept. of Hotel & Tourism, Kyunghee University) ;
- Shin, Bong-Kyu (Dept. of Hotel & Tourism, Kyunghee University)
- Received : 2009.11.27
- Accepted : 2009.12.28
- Published : 2010.03.30
Abstract
This study aims to suggest theoretical models to examine the composition factors of recognition, image, attitude toward Korean food and its globalization and investigate their relationships, which was analyzed based on the results of a survey. To achieve this research purpose, frequency analysis, exploratory factor analysis and the analysis of Cronbach a values were performed using the SPSS 13.0 program, and multiple regression analysis and simple regression analysis were also performed to analyze their relationships. The results of this study are as follows. First, the recognition of Korean food influenced its image and attitude toward it. Second, image of Korean food had an effect on attitude toward it. Third, both image and attitude regarding Korean food influenced globalization of Korean food. Accordingly, what this study can contribute to in the development of Korean food culture are as follows. First, this study will contribute to making a good image of Korean food and its globalization by changing people's recognition, image, and attitude toward Korean food and making them interested in Korean food suitable for globalization. Second, this study will help to make detailed marketing strategies to globalize Korean products and culture through Korean food. Third, this study will be helpful for improving the image of Korean food and creating economic benefits by attracting Korean food tourism. Moreover, it will help to give Korean people hope and pride of their lives. Fourth, this study will help to promote activation of Korean food tourist resources by connecting Korean food recognized to be LOHAS and well-being foods with Korean cultural tourist resorts. Fifth, this study will make people have right recognition and attitude by developing nature-friendly and healthy Korean food culture. Sixth, this study will be a detonator for more active studies by encouraging researchers to be concerned about and participate in globalization and commercialization of Korean food continually.
본 연구에서 한식에 대한 인식, 이미지, 태도, 세계화에 대한 구성요인들과 영향 관계를 규명하고자 이론적 모델을 제시하고 설문조사를 통해 그 분석결과를 바탕으로 이들 요인간의 영향 관계에 대하여 실증분석을 하였다. 연구방법은 SPSS 13.0을 이용하여 빈도분석 탐색적 요인분석과 Cronbach