The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

Survey of Korean Food Acknowledgement and Preference by Chinese Students in Daejeon

대전 지역 중국 유학생들의 한국 음식에 대한 인지도와 기호도

  • Ha, Kwi-Hyun (Dept. of Food Nutrition & Cookery, Woosong College)
  • 하귀현 (우송정보대학 식품영양조리과)
  • Received : 2010.04.01
  • Accepted : 2010.06.03
  • Published : 2010.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The acknowledgement and preference for Korean food by Chinese students in the Daejeon area of Korea was surveyed. The students(n=132) were comprised of 57.6% males and 42.4% females, with 56.1% being >20-years-of-age and 43.9% being<20-years-of-age and 42.4% being Korean residents for over 1 year. The most recognizable aspect of Korean food was familiarity with Kimchi, Bulgogi and Bibimbap. Participants were least aware of the affordability of Korean food. Average understanding for Korean food of the Chinese students was 2.77~3.00 on a 5 point scale. Participants highly preferred(in order) Ssalbap, Gomtang and Bulgogi, while Dolsotbap, Samgyetang and Gimgui were not preferred. Female students preferred Gamjatang and Manduguk more than male students. Those students who had lived in Korea for over 1 year preferred Bulgogi and Samgyeopsal, and those residing<3 months preferred Guksujangguk. Over half of the students surveyed had knowledge of Korean food and its preparation; of these students, Korean food preferences were for Kalguksu, Mul Naengmyeon, Moosengchae, and Oisengchae.

Keywords

References

  1. Choi MS, Jung EH, Hyun TS. 2002. Perception and preference of Korean traditional foods by elementary school students in Chunbuk province traditional holiday food, rice cake, non-alcoholic beverage. Korean J Food Culture 17:399-410
  2. Han JS, Huh SM, Kim MH. 1995. American's acceptance of Korean foods. J of Resource Development 14:93-99
  3. Han JS, Kim JS, Kim SY, Kim MS. 1998. A survey of Japanese perception of and preference for Korean foods. Korean J Soc Food Sci 14:188-194
  4. Jang MJ, Cho MS. 2000. Recognition and preference to Korean traditional food of foreign visitors in Korean. Korean J Dietary Culture 15:215-223
  5. Jang DJ, Kim S, Kim SH, Lee KK, Lee HJ. 2005. Survey of consumer perception for derivation of superior factors in various Korean traditional foods. Korean J Food Cookery Sci 21:780-812
  6. Jung HS, Shin MJ. 2003. A study on the recognition and preference of Korean traditional cookie among college student. Korean J Soc Food Cookery Sci 19:328-337
  7. Kim OS, Shin MJ. 2004. A study on the recognition and preference of Korean traditional rice cake according to age in capital area. Korean J Food Cookery Sci 20:444-452
  8. Kim SA, Lee MA, Kim EM, Lee SJ. 2004. The gap analysis of recognition and preference for Korean traditional food and restaurants between foreign visitors and foreign residents. Korean J Food Cookery Sci 20:619-629
  9. Kim SA, Lee MA, Park JE,. 2005. Sensory characteristics and preference of various Chinese foods added Kochujang by Chinese focus group. Korean J Food Cookery Sci 21:607-615
  10. Kweon SY, Yoon SJ. 2006. Recognition and preference to Korean traditional food of Chinese at Seoul residence. Korean J Food Culture 21:17-30
  11. Kye SH, Yoon SI. 1988. Food preferences of foreign athletes in Korean traditional foods. Korean J Dietary Culture 3:78-87
  12. Lee S, Lee MA, Kim EM, Lee SJ. 2004. The gap analysis of recognition and preference for Korean traditional foods and restaurants between foreign visitors and residents. Korean J Soc Food Cookery Sci 19:715-722
  13. Lee YJ, Kim EM, Lee MA, Kim S. 2006. Comsumer survey of foreigners and Koreans about Korean and Thai foods restaurants. Korean J Food Cookery Sci 22:122-130
  14. Lee YJ. 2007. A study on the recognition, satisfaction and revisit intentions of Japanese tourists based on traditional Korean foods. Korean J Food Cookery Sci 23:156-164
  15. Lee MK, Jang DJ, Yang HJ, Jeong JK. 2008. A survey of the preference for Korean Kimchi by Spanish natives. Korean J Food Cookery Sci 24:871-875
  16. 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 Soc Food Cookery Sci 19:715-722
  17. Zang XM, Nam ES, Park SI. 2009. A survey on Chinese's preference for Korean kimchi in Shandong province. Korean J Food & Nutr 22:29-40
  18. Zang XM, Park SI. 2009. A survey on Chinese's preference for Kimchi to expand Chinese market in Shandong province. Korean J Food & Nutr 22:526-541