• Korean journal of food and cookery science
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• v.30 no.5
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• pp.579-587
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• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.440-453
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• 2017

In this study, we conducted an empirical analysis using structural equation modeling (SEM) by distributing questionnaires to 208 Chinese tourists who constitute the largest proportion of foreign tourists visiting South Korea. The survey was conducted in a face to face (FTF) manner with the aim to contribute to globalization of Korean cuisine through comprehensive analysis of the effects of preference characteristics of Korean wave dramas on the relationship among images, attitudes, and purchase intentions for Korean cuisine. The main actor characteristics among the preference characteristics of Korean wave dramas had a significant effect on the attitudes and purchase intentions for Korean cuisine. However, the thematic characteristics among the preference characteristics of Korean wave dramas did not have a significant effect on the purchase intentions for Korean cuisine; in addition, the production characteristics did not have a significant effect on the attitudes and purchase intentions for Korean cuisine. The eco-friendly and health images of Korean cuisine had a significant effect on the purchase intentions for Korean cuisine, and the attitudes toward Korean cuisine significantly affected the purchase intentions for Korean cuisine. Based on the results of this study, it is considered necessary to continuously publicize Korean cuisine through Korean wave dramas to build positive attitudes toward Korean cuisine through enhanced images of Korean cuisine.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.71-79
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• 2017

This paper presented analysis on the perception by Korean restaurant employees of Korean royal cuisine. Classification using a subjective research method called Q methodology was performed on perceptions of Korean restaurant employees about Korean royal cuisine. This paper derived four types of perceptions. First type (pursuit of tradition) emphasized traditions of royal cuisine, i.e. cooking method and spacious menu-setting on the table. The second type (pursuit of refinement) stressed the importance of "atmosphere and luxuriousness of Korean restaurants and sophistication of royal cuisine, as well as the improvement of interior and exterior environments of Korean restaurants serving royal cuisine. The third type (pursuit of fundamentals) focused on fundamentals of royal cuisine itself such as raw materials, sincere effort, historical meaning, appropriate prices, etc. The last type (pursuit of health) valued a nutritionally balanced diet rather than taste itself. This study provides more specific positioning strategy based on the characteristics of each of the four classifications for the status of Korean restaurants.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.88-101
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• 2003

There is difference between European Cuisine and Korean Cuisine in various ways. In order to advance Korean Food into European Market, we should understand well European food-culture and food-custom. There are several process for push into the European Market. First, we inform European like that Korea traditional food (repast tool, the interior of Korean restaurant, traditional music, food-sequence, service method etc.). Second, we can introduce them ' Korean Fusion Food ' and that Korean Cuisine is ' Health foods '. For globalization of Korean Cuisine, we must understand exactly European market situation and know well the field law and tax system for business. Next, we establish the prior plan to supply with Korean food material till faraway region.

• The Journal of the Korea Contents Association
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• v.14 no.11
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• pp.944-954
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• 2014

This paper discusses how the traditional cuisine of Korea capitalizes on "nostalgia" for the past. While examining the (re)invention of Buddhist cuisine and Andong food, this paper contends that traditional Korean cuisine is commodified through a process of de-contexualization. This paper first discusses the possibility that the idea of traditional cuisine is an invention in the first place. The history of temple food, for instance, suggests that it was created as a vehicle for circulating and implementing the ruling ideology in the ancient societies of China. This paper then turns to the issue of the growing influence of traditional cuisine in contemporary Korean culture, which is related to the public's demand for healthy food and also tied with the South Korean society's need for promoting a national cuisine in the age of globalization. The rise of traditional cuisine is a sign that people are seeking to reform their eating habits and form a counterculture. Yet, another side of the story is that consumers end up taking part in the self-expanding capitalist market with more consumer choices rather than forming a genuine counterculture. In this respect, the reinvention of temple food is closely related to what Jean and John L. Comaroff call the "emergence of consumption as a privileged site for the fabrication of self and society, of culture and identity".

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.370-381
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• 2016

Purpose: This study assesses Korean royal court cuisine as perceived by culinary professionals and students for the development of Korean dining. Methods: It was observed in a survey that Korean royal cuisine could be grouped into four classes represented by the following factors: popularity, standardization, tradition, and haute-cuisine. Results: From the analysis of the survey results, it was determined that the people surveyed could be grouped into the following three categories: those who prefer standardization/pursuit of haute-cuisine, traditionalists/popularizers, and those who are indifferent. The survey also assessed whether the ten most popular Korean dishes served to foreigners had variations in royal court cuisine and which food ingredients and combinations of dishes would be the most appropriate. It was determined that control over the sweetness when cooking Bulgogi was needed. For food usually consumed for invigoration, especially for the broth of soup dishes in summer, women preferred clear meat broth with soup than men. When preparing Japchae, it was found that control over the ratio between glass noodles and vegetables and control over the sweetness were needed with respect to the main dishes. Conclusion: The indicator 'education on Korean royal court cuisine culture' showed relatively low satisfaction compared to its high importance, implying that further improvement in these development measures is especially required.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.684-691
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• 2008

The purpose of this study was to analyse the recognition and preference level associated with the preservation of Korean traditional health food. Self-administered questionnaires were collected from 289 individuals. The data was statistically analysed using I-test as well as the one-way analysis of variance (ANOVA). We studied whether or not respondents had the constitutional cuisine before Ed-comments : Please complete the sentence. Before what?. Twenty-two kinds of Korean traditional foods were randomly selected based on old cookbooks, and then recognition and preference of Korea traditional constitutional cuisine were asked. The tasting experience in the constitutional cuisine affected recognition and preference significantly. The coefficients of recognition and preference were the highest in Junbokjoog ($4.20{\pm}1.00$), Yookgejang ($4.18{\pm}1.03$), Jangagui ($4.05{\pm}1.17$), Origui ($3.97{\pm}1.19$) and Samgeitang ($3.94{\pm}1.15$). Ed-comment : Please check if this value is correct. There are two decimal points. Bosintang ($1.81{\pm}1.60$) showed a low preference compared to high recognition, and was therefore considered to be enthusiasts' cuisine only. It is believed that promoting the greater awareness of Korean traditional constitutional cuisine through the mass media would result in a higher recognition and preference of the same.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.144-156
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• 2006

In the survey of Korean and Japanese female students at the age of $20{\sim}22$, the conceptions of Japanese, Korean, Chinese and Western daily foods were recorded by SD and factor analysis and their perceptions about cuisine of their own countries and other countries in the diets of young people were figured out on the basis of their conceptions. The results are given below. The trends of perceptions about cuisine of their own countries and about Chinese and Western cuisine were coincided in both the Korean and the Japanese. The perceptions of their own countries‘ cuisine might seem to be traditional, familiar, cheap, and delicious. About Western cuisine, they felt that it seemed to be elegant and expensive but not familiar or delicious. Furthermore, the Korean had stronger perceptions about it than the Japanese had. For Chinese cuisine, the Korean felt the same as they did toward the Japanese foods just as the Japanese felt that the Korean cuisine was similar to the Chinese cuisine. The Japanese have thought that the Korean food-style was similar to that of their own country and Kimchi and Bulgogi have emerged in popular Japanese cooking. Also, they felt that the Korean cold noodle dish and Bibimbab were very familiar. On the other side, the Korean have become familiar with sushi, grilled meat, and Japanese noodles, but they were not familiar with other foods.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2004.10a
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• pp.17-27
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• 2004

Traditional Chinese cuisine, which is highly evaluated with respect of taste and techniques, is built based on a sound healthy philosophy and distinct dietary culture, with emphasis on the unity of human beings and nature. The traditional cuisine utilized food materials according to the physical status and seasons, which is still a valuable principle in the modem diet. According to relevant research, the nutrient retention in Chinese cooking is acceptable. However, following the rapid growth of domestic economy, the Chinese diet is in danger of losing its original merits, especially when eating out. The excessive desire for food enjoyment leads to a rapid increase in the prevalence of obesity and chronic disease. It is a critical point to review the characteristic of traditional Chinese cuisine and lead the trend to a healthy direction.

• Food Quality and Culture
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• v.3 no.2
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• pp.69-73
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• 2009

Sun-cuisine is a traditional Korean side dish. This study examined the methods used to prepare Sun-cuisine in 11 Korean recipe books published over the last 100 years. The main ingredients of Sun-cuisine were typically vegetables, fins, fur, feathers, meat, legumes and mushrooms dipped in wheat flour or mung bean starch powder and stuffed with various minor ingredients known as "so". These dishes are highly seasoned and boiled in meat stock or steamed in a double boiler, after which they were sprinkled with toppings. Various materials are used as the main ingredients. When vegetables were used as the main ingredients, they were sprinkled with salt, sliced and stuffed with beef or mushrooms. Meat stock was then poured on top of the vegetables and they were steamed. A total of 38 food materials were used as the minor ingredients, while 25 materials were used as seasonings and six foods were used as toppings. Pine nuts were widely used as a minor ingredient, seasoning and topping. Sun-cuisine is generally made using various powders such as starch or wheat flour. Sun-cuisine was a kind of royal court food in the past that was served as a side dish. Recently, Sun-cuisine is eaten less often because its cooking process is too delicate and complicated. Therefore, additional studies to enable the modernization of the Sun-cuisine cooking process should be conducted with the goal of revitalizing the beauty and taste of this traditional food.