한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제28권3호
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  • Pages.337-347
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  • 2012
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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국내 거주 독신 외국인의 한국음식 인식 및 선호도 조사

A Survey on the Knowledge and Preferences for Korean Food Among Unmarried Foreigners Residing in Korea

  • 곽용화 (숙명여자대학교 전통문화예술대학원 식생활문화 전공) ;
  • 남유선 (숙명여자대학교 전통문화예술대학원 식생활문화 전공) ;
  • 정희선 (숙명여자대학교 전통문화예술대학원 식생활문화 전공)
  • Kwak, Yong-Wha (Major in Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Nam, Yu-Sun (Major in Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Jeong, Hee-Sun (Major in Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
  • 발행 : 2012.06.30
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초록

This study was performed through one-to-one interviews or group sessions with single un-married foreigners living and working in Korea. A total of 150 questionnaires were distributed, and 109 were analyzed. This demographic becomes immersed in local cuisine searching for new food dishes and experiences. These foreigners were an excellent test group who came from a non-Korean domestic cuisine background and who were subsequently exposed to Korean cuisine over an extended period during which changes occurred in their diets and food preferences. We found that the longer the foreigners stayed in Korea, the more they ate Korean food and adapted to traditional dishes such as Korean stews and hot-pots. In general, Chinese, Japanese, and South-east Asians regarded Korean food as nutritious, whereas people from a western or European background considered it health conscious food. In contrast, South-east Asians, in particular, found Korean food aroma unpleasant. This study describes how diets and views of Korean food evolved in foreigners with time by providing objective opinions and data on the acceptance of Korean food by foreigners and hints the direction in which Korean cuisine should be developed to further its globalization.

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참고문헌

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피인용 문헌

  1. Establishment of the standard recipe according to preference of Korean, residents foreigner in Korea and American vol.29, pp.5, 2013, https://doi.org/10.9724/kfcs.2013.29.5.463
  2. Study on Recognition and Attitudes towards Korean Food in Korean Food Culture Publicity Event - Hayabusa Station targeting Festival participants - vol.29, pp.4, 2014, https://doi.org/10.7318/KJFC/2014.29.4.314
  3. Female Marriage Immigrants’ Information Awareness, Perception and Familiarity on Korean Food Culture by Personal Characteristics and Food Neophobia Degree vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.233
  4. A study on differences by gender in influence of recognition, usage, convenience and preference on purchase intention for traditional Korean rice cake vol.26, pp.4, 2015, https://doi.org/10.7465/jkdi.2015.26.4.875
  5. 국내 거주 외국인 무슬림의 한식에 대한 인식과 선호도 연구 - 전북 전주시와 경기 김포시를 중심으로 - vol.32, pp.4, 2012, https://doi.org/10.7318/kjfc/2017.32.4.275
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  7. 한국거주 외국인유학생들의 K-Wave, K-Drama, K-Pop 및 K-Friend에 대한 선호도가 한식의 선호도, 만족도 및 재구매의도에 미치는 영향에 관한 연구 - 부산지역을 중심으로 - vol.33, pp.6, 2012, https://doi.org/10.7318/kjfc/2018.33.6.501