• Culinary science and hospitality research
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• v.16 no.5
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• pp.92-102
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• 2010

The purpose of this study is to research recognition and preference of university students in Brisbane on Korean food and provide basic data for globalization of Korean food. For analysis methods, frequency analysis and T-test were conducted. The period of the research was from May 3 to June 18, 2010. The study result are summarized as follows: First, they recognize Korean food as delicious, hot and spicy, healthy, using exotic ingredients, having various menu, and using grains and vegetables as main ingredients. For the difference in recognition of Korean food, there were significant differences in the items of: 'Korean food is good for health,' 'There are many fermented Korean foods' and 'Korean food is grains and vegetables oriented.' Second, for preferred taste, sweet taste was the most liked one and bland taste was disliked the most. The most preferred dishes are in the order of bulgogi, bibimbap, kimchi jjigae and gimbap. For expected effects, this study will be helpful for the government and educational institutions related to Korean food and restaurateurs who service Korean restaurants in Australia to establish strategies for globalization and business sales of Korean food.

• Journal of Korean Home Economics Education Association
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• v.18 no.4 s.42
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• pp.157-172
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• 2006

This study was designed to make an analysis of the content related with Korean traditional food culture covered in the section of Food and Nutrition of Home Economics textbooks based on the current 7th curriculum and to investigate the recognition and needs for education on Korean traditional food culture among high school students. Through this, we tried to present basic data contributing to the construction of practical educational content and educational method in relation to Korean traditional food culture. The results of this study are as follows. The content of Korean traditional food culture in the section of Food and Nutrition covered by Home Economics textbooks consisted of 'Setting the Table and Table Manners' for the third graders of middle school, 'Planning and Preparing Invitation and Events' for the freshman of high school, and 'Food Culture and Preparation of Food' for the second and third graders of high school. High school students were proud of themselves on Korean traditional food culture, but fail to apply their knowledge to real household life. In particular, it was proved they didn't understand' Korean Festival Holidays and Annual Customs: The need on the content of Korean traditional food culture showed significant difference in accordance with pride on traditional food culture, its succession in the families and one's recognition. And it was highly correlated with the subordinate variables such as demands, interest, utilization. These results showed that the education of Korean traditional food culture is an area that is demanded and how to cook Korean traditional food should be included in the content for education and practice of cooking and experience of food culture should be dealt with as the educational methods.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.17-30
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• 2009

The purpose of this study was to investigate awareness and knowledge on Korean traditional food among the residents in Gyeongju and Pohang area and develop and maintain it. 452 copies of a questionnaire were surveyed and analyzed statistically. The research findings were as follows. Firstly, males prefer a la Carte menu while females prefer kimchi, bab(boiled rice) juk(rice-gruel), guksu(noodles) and mandu(dumplings). Secondly, the residents favor kimchi, bulgogi and bibimbab with assorted mixtures. Thirdly, comparing the positive perception of Korean traditional food between males and females, females were more aware of traditional food and informed than males. Lastly, correspondence analysis showed that thirties prefer bab, tang(soup) and guksu while forties gu-i(roast) & jeon(panfried food) with seasonings and fifties kimchi & jang(sauce and paste). Also, high school graduates prefer eumcheong & han-gwa while college graduates bab, tang, and guksu. The residents whose monthly incomes are under W1,000,000 favor bab, tang and guksu, and those who earn over W5,000,000 per month favor kimchi & jang. The higher educational levels and incomes were, the higher qualitative factors were evaluated. Based on those findings, Korean traditional food should be generalized and more kinds of its menu should be developed.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.529-538
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• 2003

The objectives of this study were to measure customers' cognition and overall satisfaction, and to identify relatively important attributes for the overall satisfaction, of home-delivered meals. Questionnaires were distributed to 243 customers. The statistical data analyses were completed by x$^2$-tests, ANOV A, factor analysis, reliability analysis and regression analysis using SPSS version 10. 56.6% of customers get obtained information from the internet, with 31.3% of these using this method at least once a week, but 72.9% of customers used this method less than once per years. The major reasons for ordering home-delivered meals were tired of cooking, more economical and no time to cook. The results were significantly different in relation to age, occupation and monthly income. The major reasons for hesitation about ordering home-delivered meals were meals should be prepared in households, not sanitary and the use of too many artificial flavors. The results for this factor were significantly different in relation to gender, age and monthly income(p<0.01). The most preferred kinds of home-delivery meals were Korean soup (guk), stew, soup (tang), speciality dishes and party dishes. The customer's cognition of kindness of the delivery staff was highest, with food temperature being the lowest among the options. The food and service level factors were derived from a factor based analysis of customer's cognition towards home-delivered meals. The customer's cognition of food taste, food quantity, kindness of delivery staff and packaging container shape were significantly different according to the use frequency and use period. The packaging method, sanitation, kindness of delivery staff, price and taste were the most relatively important attributes for overall satisfaction with home-delivered meals.

• Journal of Nutrition and Health
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• v.46 no.1
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• pp.86-97
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• 2013

This study investigated the eating habits of elementary school children and their perceptions related to traditional Korean foods, based on the health belief model. The subjects were fifth grade elementary school children (274 boys and 274 girls) in eight Korean cities. The results were as follows: The children ate almost three meals per day and were grateful for their meals. However, they irregularly consumed meals and snacks. They tended to eat heartily and did not eat foods that they had not yet eaten. Their meals were based on rice and they have eaten kimchi and vegetables at almost every meal. However, they had undesirable habits in eating other foods, such as fruits, fish, soybeans, and sweet foods. They did not sensitively or seriously perceive their eating habits in relation to their health. They perceived that it was very good for their nutrition, health, and tastes to eat traditional Korean foods, and they had pride in traditional Korean foods and eating style. Although they expressed some difficulty regarding availability and preparation of traditional Korean foods, they hardly felt difficulty in eating them. They had high dietary self-efficacy with regard to eating these foods, except for two items of self-regulation. Their eating habits showed positive correlation with dietary self-efficacy, perceived susceptibility, and perceived benefit. In conclusion, eating habits of elementary school children in relation to traditional Korean foods are not desirable, but not serious. They did not sensitively or seriously perceive their eating habits in relation to their health. However, they perceived that it was very good for their nutrition and health to eat traditional Korean foods, did not have a high level of difficulty in eating them, and had high dietary self-efficacy with regard to eating them. Therefore, we suggest that children should be exposed to various traditional Korean foods, along with education about them, in order to enhance their concern and motivation to eat them.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.448-455
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• 2015

This study evaluated the awareness and recognition of Tangpyeongchae by university students in Chungnam province. A total of 416 questionnaires were analyzed using the SPSS software program (version 21.0). The results were summarized as follows. The students compared of food and nutrition majors (59.4%) and non-food and nutrition majors (40.6%). This survey was performed from May 20 to Jun 8, 2015. More food and nutrition major students got better impression after eating Tangpyeongchae than non-food and nutrition majors. Among the students, 59.4% was not aware that Tangpyeongchae was derived from Tangpyeongchaek, and 57.7% didn't know that it was a Korean royal cuisine. Food and nutrition major students knew more of the background story for the dish than non-food and nutrition major students. The corresponding level of recognition for Tangpyeongchae as a dish representing the image of Korea with a combination of the 5 cardinal colors, known as obangsaek was high, at 4.27 and 4.17, respectively out of 5. Over 60% of the students answered Tangpyeongchae's image with the taste of Korea, followed by healthy food, harmony, nutritious food, diet food and tasty food. These results suggest that may have great potential for globalization as a traditional dish with the image and taste of Korea.

• International Commerce and Information Review
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• v.13 no.2
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• pp.75-94
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• 2011

This study is designed to expand 'Q-Methodology' into the global marketing realm in attempt to find out how Canadian consumers will perceive Korean food. The ultimate aim of this thesis is to lay a basic foundation to globalize Korean food and heighten the potential and quality of Korean food. Korean food, well-known as slow diet, jumps on the bandwagon of the Korean Wave and spreads at a rapid pace. At this point, most Korean food becomes widespread under the influence of the boom of not just the Korean Wave but also the growing desire for health food. Hence, it is the most important to analyze consumers' types in order to learn how each individual nation perceives Korean Food. This can be used as the basic research and study to enhance the national competitiveness of Korean food. Q-methodology is adopted in this study to reveal the critical dimensions and characteristics of the target market and/or consumers for Korean Food using the Canadian respondents' subjective attributes. Three categories (pragmatic trend type, traditional culture seeking type, a beginner type) of Canadian consumer behavior regarding Korean Food are found and suggested in this study. The objective attributes of Korean food are not considered here, but the Canadian consumers' subjective behavioral attributes are.

• The Journal of the Korea Contents Association
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• v.19 no.11
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• pp.92-101
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• 2019

This study used the Q-method to derive the structure of subjective opinions and perceptions of university students about the behavior of food delivery agency service provided by staff not directly employed in restaurants. For this purpose, the Q factor analysis was performed using the PC QUANL program for the Q-sort, which consists of a statement card, a P-sample, and a classification process. The results were classified into three types. The factor names were set as the first type (N = 7): efficiency seeking type, the second type (N = 19): benefit seeking type, and the third type [(N = 6): cost-effectiveness seeking type. The characteristics of each type are Type 1:Types that recognize aspects that are efficient for both consumers and restaurants, Type 2: Types of recognizing aspects of being benefited from speed, convenience and benefit, Type 3: Although it contributes to labor cost savings, it appears to recognize price and quality aspects in the initial market, which is burdened by consumers. The purpose of this study is to derive the problems of food delivery agency service business according to the three types and to provide strategic implications for the development direction and improvement plan.

• 식품문화 한맛한얼
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• v.2 no.1
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• pp.38-41
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• 2009

우리 선조들은 예로부터 음식에 관한 독특한 생각을 가지고 있었다. 이것을 '약식동원(藥食同原)'이라고 한다. 즉 음식과 약은 결코 다른 것이 아니라 같은 것이라는 생각이다. 음식을 알맞게 골고루 먹는 것이 가장 좋은 약이고 병을 예방하는 방법이며, 병은 음식을 잘못 먹는 데서 생겨난 다고 믿는 것이다. 선조들은 또한 술을 하나의 음식으로 간주하여 마신다고 하지 않고 먹는다고 하였다. 술을 '먹으면' 몸에서 소화되어 살과 피와 정기를 이룸으로써 사람을 살게 하는 것, 즉 '먹는 음식'으로 인식한 것이다. "옛날 세 나그네가 밤길을 떠나게 되었다. 한 사람은 죽을 먹고 떠나고, 한 사람은 밥을 먹고 떠나고, 한 사람은 술을 먹고 떠났다. 다음 날 아침 목적지에 도착한 세 사람 중 죽을 먹고 떠난 이는 쇠약해져 기침을 했고, 밥을 먹고 떠난 이는 중병에 걸렸으나 술을 먹고 떠난 이만은 건강하였다." 이 이야기는 옛사람들이 술에 대해 어떠한 생각을 가지고 있었는지를 잘 보여준다. 그들에게 술은 곧 약이었던 것이다. 다만 현대인이 생각하는 의미의 약이 아니라 음식으로서의 약을 의미했다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.275-280
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• 2015

This study investigated intake frequency and opinions regarding native local foods in school foodservice and compared eating status between students in Gyeongsang-do and Jeolla-do. Questionnaires were distributed to 300 students at elementary schools located in Gyeongsang-do and Jeolla-do. The results of this study were as follows. First, intake frequencies of Gyeongsang-do-native local foods by students in Gyeongsang-do was significantly higher than compared to students in Jeolla-do (P<0.01). Second, there was no significant difference in concern for native local foods between students in Gyeongsang-do and students in Jeolla-do, although opinions regarding native local foods in school foodservice by students in Gyeongsang-do were higher compared to students in Jeolla-do (P<0.01). In conclusion, there was a regional difference in terms of intake frequency of Gyeongsang-do-native local foods, whereas there was no regional difference in terms of intake frequency of Jeolla-do-native local food. Students in Gyeongsang-do showed more positive attitudes regarding native local foods in school foodservice than students in Jeolla-do. This result implies that regional differences between Gyeongsang-do and Jeolla-do regarding native local foods should be removed. In order to develop native local foods, it will be necessary to develop a program to actively apply native local foods in school foodservice and provide more chances for elementary school students to experience various native local foods.