• Culinary science and hospitality research
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• v.16 no.2
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• pp.136-154
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• 2010

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.

• Proceedings of the Korea Society of Design Studies Conference
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• 2000.11a
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• pp.46-47
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• 2000

전시공간에는 공간성과 시간성이 교차한다. 구조화된 공간은 시간적 인식 매커니즘으로 개별 시퀀스의 맥락적 합으로 인식된다. 그것은 마치 한편의 영화를 감상할 때나 전통 중국음식을 음미할 때에 잔상, 잔미의 연속적 롤 플레잉의 과정과 유사하다. (중략)

• Journal of the Korean Home Economics Association
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• v.39 no.6
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• pp.15-24
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• 2001

The purpose of this study was to investigate the perception and preference of Americans residing in Korea for Korean traditional food. Out of 250 questionnaires, 95 respondents were taken. Most of the respondents (96.8%) were experienced in eating Korean food in Korea and 66.3% of them were experienced in eating Korean food in other countries except Korea. On the appearance and color of Korean flood,94.8% and 93.7% of the respondents answered for earth that it was 'Good'. Most of the respondents (95.7%) had much interest in Korean flood. Nevertheless they proposed the improvement in hot and strongly spiced Korean food. The following Korean foods; bibimbap, bulgogi, kalbigui, samgetang, and chapchae were preferred by most Americans. The preference on 11 korean traditional foods was significantly different in gender, age, and period of residence at p<0.05. This study suggests that we need to develop the sauce and seasoning which is suitable for foreigner's taste to improve the popularity of Korean foods. And we also know that foreigners have the trends to avoid selecting the food item which is unknown for them. Therefore, we need to add the information about Korean food ingredient and the cooking method which is not familiar with foreigners on the menu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.137-147
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• 2011

This study investigated the perception and attitude to leftover food at school food service by the questionnaire survey of the elementary school students in Gwangju area. The school food service satisfaction was neutral and school food service cost and quality was satisfactory. The dissatisfaction of school food service was shown as unkind staffs and a shortage for fruit and beverage. The kinds of leftover food were seasoned vegetables and kimchi. The reasons for leftover food were unfavorite food and the frequency was shown as once or twice a week. For the order of eating food, the subject first ate food they had tried. The highest kind of an unbalanced diet was beans and minor grains. To reduce food waste, many students perceived that tasty food, education by a class teacher in class that it could pollute environment and do us damage, recycling as livestock feed, 'No Plate Waste Day' organized by school would be a feasible method to reduce food waste. The nutrient intake of eaten food was significantly higher for all nutrients in the group receiving food waste education than the control group (p<0.001).

• Culinary science and hospitality research
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• v.18 no.2
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• pp.82-90
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• 2012

This study was conducted to evaluate a take-out food safety perception instrument that could be used by foodservice establishments. A total of 324 responses was collected via online survey, and 299 responses (92.3%) were used for the statistical analysis. Data was randomly split into two groups. Exploratory Factor Analysis (EFA) was performed on the first split-half sample (n=150) to identify a factor structure using standard principal component analysis. EFA revealed three dimensions, titled "Consumer food safety perception," "Take-out food handling," and "Elements impacting on purchase decisions." Confirmatory Factor Analysis (CFA) was performed on the remaining half sample (n=149) using Structural Equation Modeling (SEM). CFA revealed acceptable absolute model fits for three dimensions and excellent comparative model fits for the instrument. These findings propose standardized measures that can be useful in assessing the take-out food safety perception.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1998.08a
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• pp.311-311
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• 1998

• Journal of Nutrition and Health
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• v.42 no.3
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• pp.268-277
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• 2009

This study examined the restaurateur's willingness to participate in the healthy restaurant program. Using a structured self-administered questionnaire, data on subjects' personal, business and management characteristics, willingness to participate in the healthy restaurant program and the perception of healthy restaurant program were collected from 145 restaurateurs in Seoul. Descriptive statistics, chi-square tests, and logistic regression were used in the analysis. Half of respondents (50.3%) were willing to participate in the healthy restaurant program. Years of business (OR = 2.584, 95% CI = 1.049-6.369), consideration of food quality (OR = 0.321, 95% CI = 0.147-0.702), and awareness of importance of nutrition or health information (OR = 2.416, 95% CI = 1.082-5.391) were significant indicators for restaurateur's willingness to participate in the healthy restaurant program. Hence, strategic activities to inform the benefit of healthy restaurant program for both restaurateurs and consumers are necessary.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.169-180
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• 2009

Nowadays the pursuit of health among people leads to the unceasing pursuit of healthy dishes. Although many kinds of ingredients which are not fatty are used in Korean dishes, Korean dishes has not been approved as healthy ones in foreign countries yet. This study considers the recognition of Korean dishes and Bibimbap. 299 Chinese students in Shenyang, China took part in this investigation. The results of this study state that 25 percent of respondents do not like Korean dishes while 27 percent of respondents do not like Bibimbap. And the respondents who dislike Korean dishes cite the reasons of its 'bad taste' and 'bad looks'. That is, in order to increase the popularity of Bibimbap and make Korean dishes as a domestic diet culture in China, we should know about the tastes and kinds of dishes that Chinese people like. Also, we should consider the reasons why Chinese people like and do not like, and then develop Bibimbap to make the majority of Chinese people like it.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.188-194
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• 1998

The purpose of this study was to provide those abroad with information about Korean foods and food culture by investigating the Japanese perception and preference for Korean foods. The results were as follows: 53.2% of the Japanese students had much interest in Korean foods and most of students (93.2%) were experience In eating Korean foods. On their first impression of Korean foods, 67.8% of the students answered that it was 'good', and 74.1% of answered their impression after eating Korean foods was 'good'. 83.1% of the students also answered that Korean foods suited their taste because they were 'delicious'. But 16.9% of the students answered that the Korean foods did not suit them because they were too spicey. The most well-known (99.3%) and eaten (96.3%) Korean food by Japanese stutents turned out to be Kimchi. In the preference test for Korean foods, Samgyetang was estimated the most delicious food. In the comparision between Korean Kimchi and Japanese Kimchi, the former was estimated more delicious and spicier than the latter.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2020.11a
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• pp.384-387
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• 2020

AI가 각광받고 있는 시대에 발 맞추어 머신러닝, 딥러닝을 활용한 이미지 인식 기술을 구현하였다. 사용자가 원하는 음식 사진을 업로드하면 인공 신경망 알고리즘이 convolution을 수행해 데이터베이스에 학습시켜 두었던 이미지들 가운데 유사도가 가장 높은 수치로 나오는 이미지를 결과로 보여주어, 사용자는 사진만으로도 음식의 칼로리 정보, 칼로리를 소모하기 위한 운동량 등의 정보를 간편하게 알 수 있는 시스템을 구축하였다. 또한 MYSQL과 PHP를 활용하여 자신의 칼로리 정보를 저장하고, 사용자가 매일 입력하는 몸무게의 변화량 등을 실시간으로 확인할 수 있는 등의 데이터베이스 서버를 구축하였다. 스마트폰을 통해 정보를 얻을 수 있도록 어플리케이션을 구성했다.