Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Adaptation Process of Korean Food for Japanese Independent Tourists (FIT) - Focus on the Cultural Belief -

방한 일본인 개별 자유 여행객의 한국 음식의 적응 과정 - 문화적 신념 요인들을 중심으로 -

  • Choi, Hyun Joo (Department of Foodservice and Culinary Management, Kyonggi University) ;
  • Han, Kyung Soo (Department of Foodservice and Culinary Management, Kyonggi University)
  • 최현주 (경기대학교 외식조리학과) ;
  • 한경수 (경기대학교 외식조리학과)
  • Received : 2012.08.25
  • Accepted : 2012.10.25
  • Published : 2012.10.30
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Abstract

The objective of this study was to investigate the phasic characteristics of the adjustment process to Korean food with an analysis of Japanese independent tourist culture social resistance factors. To collect data for empirical study, a survey was distributed to 284 Japanese tourists through Korean travel agencies. Logistic regression analysis was carried out in order to determine media and cultural beliefs affecting the diffusion process of Korean food. The results showed that cultural beliefs had no significant effects on the diffusion process of most Korean food. However, people who valued similarities between the two countries-South Korea and Japan-demonstrated a significant effect on performance and identification group. Therefore, cultural beliefs did not influence the diffusion of Korean food, although there are surely cultural beliefs and subjective factors affecting their reform decisions.

Keywords

References

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