• Journal of the Korean Society of Costume
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• v.56 no.2 s.101
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• pp.112-124
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• 2006

Globally, several ethnic groups have expressed their spirit cultures based on their ethnic identity in diverse ways. Clothing has been one of the convenient objects to express ethnic identities. Therefore, patterns and colors used in traditional costumes have worked as a means to help understanding spirit cultures of ethnic groups. Since colors help strengthening solidarity of social members based on ethnic preference and community consensus, colors have performed a crucial role as a strategic tool in the fashion business closely related to consumers' individual characteristics. In survey results, color preferences of Korean and Italian specialists showed significant differences in signboard colors and disliked colors. Many Korean fashion specialists selected pink as a preferred color, black as a clothing color, red and white as a color with high visibility, and orange as a disliked color. In case of Italy, many specialists selected red and black as highly visible colors for a signboard, and green as a disliked color. In results comparing color preference for colors between Korean and Italian fashion design specialists, there were differences in color sensibility. Since this research used data from survey conducted using a very limited and much manipulated stimuli among a wide range of color schema and patterns, the study result may not be fully generalized. In future studies, more research using diversely segmented stimuli would be needed.

• Journal of the Korean Society of Costume
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• v.62 no.6
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• pp.38-52
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• 2012

The purpose of this study is to confirm the international unique color sensibility according to the ethnic color preferences. The existing studies about color sensibility were investigated to analyze the international color sensibility. The countries were chosen according to its, strong regional and racial color. Also, the documents and websites about environment color such as structure color, natural feature color, traditional folk costume color and customary color names were investigated, and then, the international color sensibility was analyzed by using the color image scale. As a result of the analysis about the differences of color sensibility, internationally distinguished color sensibility was discovered. There were differences not only for the preference trend of hue but also for the tone or contrast of color among the selected countries. Especially, Great Britain had a strong preference for G categories that they preferred the warm-grayish color image. Russia has a preference for R, G, and B categories with the preference for the warm-clear image. Netherlands had a preference for R, Y, and PB categories and it preferred the cool-hard-grayish, warm-soft-clear image. Italy had a preference for R and Y categories and it preferred the warm-clear image. Morocco had a preference for R and B categories and it preferred the warm and cool, clear image. Japan had a preference for R, G categories and it preferred the warm-grayish image. Korea had a preference for R and B categories and it preferred the warm-soft-clear, and cool-clear image. With these results, the researcher concludes that the integrated analysis of the environment color and the traditional racial color factors are very persuasive methods to comprehend the international color sensibility.

• Nutrition Research and Practice
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• v.6 no.3
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• pp.238-245
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• 2012

This study investigated the preference and intake frequency of a list of 15 commonly available high sodium Malaysian foods/dishes, dis cretionary salt use, and their possible association with demographics, blood pressures and anthropometric measurements among 300 Malaysian university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians; 220 lean, 80 overweight). French fries and instant soup noodle were found to be the most preferred and most frequently consumed salty food, respectively, while salted fish was least preferred and least frequently consumed. Males had a significantly higher intake frequency of at least 6 of the salty foods, but the preference of most salty foods was not significantly different between genders. Ethnic Chinese significantly preferred more and took more frequently traditional and conventional Malaysian foods like asam laksa (a Malaysian salty-sour-spicy noodle in fish stock), salted biscuits and salted vegetable, while Indians have more affinity and frequency towards eating salty Western foods. Body Mass Index was significantly negatively correlated with the intake frequency of canned/packet soup and salted fish while waist circumference was significantly positively correlated with the preference of instant noodle. Also, an increased preference of potato chips and intake frequency of salted biscuits seemed to lead to a decreased WHR. Other than these, all the other overweight/obesity indicators did not seem to fully correlate with the salty food preference and intake frequency. Nevertheless, the preference and intake frequency of asam laksa seemed to be significant negative predictors for blood pressures. Finally, increased preference and intake frequency of high sodium shrimp paste (belacan)-based foods like asam laksa and belacan fried rice seemed to discourage discretionary salt use. In conclusion, the preference and intake frequency of the high sodium belacan-based dish asam laksa seems to be a good predictor for ethnic difference, discretionary salt use and blood pressures.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.893-898
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• 2008

The of this study was to the abilities of Northeast Asians to discriminate sweetness on foods and their preference sweetness. Panels of Korean, Japanese and Chinese three sample -sucrose solutions, bulgogi, julienned radish salad- in which the sucrose levels had been manipulated to produce five samples of each. The sucrose solutions were prepared 1%, 3%, 5%, 7%, 9% sucrose to the water. Bulgogi and julienned radish salad 3%, 9%, 15%, 21%, 27% sucrose to the recipe. As, the three ethnic groups significant differences in test of sweetness in sucrose solutions(79%). Korean(a=1.164) to be the most sweetness, compared to Japanese(a=1.063) and Chinese(a=0.999). All ethnic groups preferred $3{\sim}7%$ solution, and Korean than Japanese and Chinese. Ethnic groups significant differences in sweetness of the julienned radish salad 21% sucrose. Korean(a=1.054) appeared to be the most able to detect the sweetness, compared to their Japanese(a=0.785) and Chinese(a=0.642). Both Korean and Japanese the strongest preference for the 15% julienned radish salad, the Chinese preferred the 21%. The abilities of ethnic groups to detect the sweetness in bulgogi significant differences high concentration(more than 27%), and the result of regression analysis on the awareness of sweet taste order Korean(a=0.918), Japanese(a=0.832), Chinese(a=0.690). All groups preferred the $9{\sim}21%$ bulgogi the most, Japanese showed higher preference 15% bulgogi than did Korean and Chinese.

• Korean Journal of Culture and Social Issue
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• v.20 no.1
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• pp.1-18
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• 2014

In some studies regarding acculturation strategies developed Berry(1997), not the preference for integration, but the preference for assimilation showed the best adjustment, which is different from the results of the majority of studies. For the reason of these results, we supposed that when the people of the host society expect the minority members to be assimilated to the host society and the minority members have very similar culture to the host society, the preference for assimilation in the minority members would show the best adjustment. And we tested this hypothesis with Korean-Chinese who had very similar culture to Korean culture and Han-Chinese who had very different culture from Korean culture. For two hundred and twenty five students(63 Korean-Chinese and 162 Han-Chinese), we asked them to complete a questionnaire including Acculturation Strategies Scale, Psychological Well-being Scale, and Depression Inventory. Data from the survey were analysed using two-way ANOVA. As a result, the interaction effect of acculturation strategies and ethnic types affected both of psychological well-being and depression. In details, for Korean-Chinese students, the preference for assimilation showed the highest levels of psychological well-being and the lowest levels of depression, but the preference for integration showed the lowest levels of psychological well-being and the highest levels of depression. For Han-Chinese students, the preference for integration showed the highest levels of psychological well-being and the lowest levels of depression, and the preference for marginalization showed the lowest levels of psychological well-being and the highest levels of depression. We discussed the meanings of the results, implications, and interventions to help Chinese students adjust Korean society.

• Journal of the Korean association of regional geographers
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• v.21 no.2
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• pp.304-318
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• 2015

As the number of foreigners who stay for a long time increases, their residential concentrations have emerged and developed. This research aims at investigating how and why immigrants' residential concentration sustains and develops. In order to understand the roles of the residential concentration for the immigrants' everyday, we used the framework of grunddaseins funktionen including residence, labor, shopping, education, leisure, commuting, and community activity. Accompanied is a case study of Daelim-dong which is the largest Chinese concentrations. The result shows that combined with co-ethnic preference in residence, various amenities at the concentrations attract new immigrants and hold existing immigrants, allowing the concentrations sustain and develop. It has been pointed out that there are the difference factors that foreign immigrants concentrate residentially: 'co-ethnic residential preference' for immigrants from more developed countries and 'discrimination' for immigrants from less developed countries. However this study shows that the residential concentrations for less-developed-country-immigrants could maintain and develop with grunddaseins funktionen based on co-ethnicity.

• The Journal of the Korea Contents Association
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• v.19 no.12
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• pp.546-557
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• 2019

This study applied the Q methodology to customers using the Ethnick restaurant in Itaewon to understand subjective perceptions of customers using the restaurant. The purpose of the study is to characterize the subjective structure of the restaurant and to describe and analyze the characteristics of the types of subjective. As a result of type analysis, a total of five were derived. Type 1 (N=4) : Ethnic Food Preferred Type, Type 2 (N=5): Mainland flavour Seeking Type, Type 3 (N=3) : Food Material Sanitary Conditions Type 4 (N=6): The restaurant's Restaurant Service Preference Type, and Type 5 (N=2) : The mood sensibility type were analyzed to have various characteristics of each type. In future studies on Ethnick restaurants, we intend to modify and supplement the detailed Q methodological questions and analysis methods based on many literature and empirical studies to analyze the various opinions of the respondents in a specific and in-depth manner.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.525-532
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• 2009

The purpose of this study was to compare the ability of Northeast Asians to discriminate the salinity in salt solution and foods, and to compare their preference of salinity. Panels of Korean, Japanese and Chinese evaluated three kinds of samples that contained different level of salt such as salt solutions, julienned radish salad, Bulgogi. The salt levels had been manipulated to produce five samples of each one. The salt solutions were prepared by adding 0.3%, 0.7%, 1.1%, 1.5%, 1.9% salt into water. Different levels of salt in Julienned radish salad and Bulgogi were prepared by adding 0.5%, 1.5%, 2.5%, 3.5%, 4.5% salt to the recipe. The results of this study showed that the three ethnic groups had significant differences in their ability to distinguish the intensity of salinity in solutions containing a high contents of salt(1.5~1.9%). According to the regression analysis, Koreans(a=1.050) turned out to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.988) and Chinese (a=0.807). All ethnic groups preferred a salt concentration of 0.3%, and the preference for this concentration was lower in Japanese than in Koreans and Chinese. There were significant differences in the perception of salinity in the julienned radish salad containing more than 3.5% salt between Koreans and Chinese. Koreans (a=1.168) appeared to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.908) and Chinese (a=0.793). Both Koreans and Japanese had the strongest preference for the julienned radish salad containing a 1.5% salt concentration, while the Chinese preferred a salt concentraion of 2.5%. The ability of ethnic groups to detect the salinity in Bulgogi were significantly different at high salt -concentrations (more than 3.5%), and the awareness of salinity was as fallows : Koreans(a=0.161) > Japanese (a=0.896) > Chinese (a= 0.845). Koreans and Japanese had a higher preference or the Bulgogi containing a salt concentration of 1.5%, and the Chinese had higher preference at a salt concentration of 2.5%.

• Korea journal of population studies
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• v.23 no.2
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• pp.143-166
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• 2000

This paper attempts to explore the relation between health care availability and child mortality among ethnic groups with different cultural traditions of sex preference. Micro-data from the 1990 Census of China for Yanbian and Xishuangbanna Prefectures are used. Based on the analysis of data for Koreans, Hans, and Dais in these prefectures, a new model explaining the relation between sex preference, health care. and differentials in child mortality is proposed in this paper. In societies, where health care is easily available, the level of child mortality is not likely to be a function of sex preference. In societies where there is little availability of health care, members of ethnic groups with strong sex preference do whatever possible to assure survival of their children of the preferred sex. But actions to assure survival of children of the sex not preferred by their parents depend on the costs involved and other considerations. Therefore, the level of child mortality for the preferred sex is likely to be substantially lower than that of the not-preferred sex. However, as availability of health care improves and the cost of obtaining health care becomes lower, survival of children of the not-preferred sex are likely to improve. It is generally agreed that Koreans and Hans show strong son preference, while Dais have cultural traditions of daughter preference. In Yanbian, where virtually all children receive health care whenever it is needed, Korean females and Han females show lower child mortality than their male counterparts, although the difference is not found to be significant for Koreans. In Xishuangbanna, where there is little availability of health care, Dai males show markedly higher child mortality than Dai females, and Han females have higher child mortality than Han males. However, small improvements in the availability of health care in Xishuangbanna translate into substantial improvements in survival of male children for Dais, and survival of female children for Hans.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.637-646
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• 2005

The objectives of this study were, 1) to investigate the perception and preference for Japanese chain restaurants due to demographics and consumption behaviors, and 2) to research improvements for Japanese chain restaurants according to the customers' dissatisfaction. Frequency analysis and one-way ANOVA were used to analyze the data. Three hundred questionnaires were distributed and 254 were returned(84.66%). The customers' perception and preference about Japanese chain restaurants were significantly related with each other. The differences of perception and preference due to demographics and consumption behaviors were significant. The most dissatisfied selection attributes were price, number of Korean dishes, number of branch offices, and advertisements, in order. From examining the progressive circmnstances of Korean food-service industry and the social trends toward a preference for healthy, special ethnic food and dishes for diet control and high protein-low fat, it is apparent that food-service businesses related to Japanese food have the potential for success. The results of this study should provide valuable information for administrators and managers in the hospitality industry.