• 복식
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• 제56권2호
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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.

• 복식
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• 제62권6호
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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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• 제6권3호
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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.

• 동아시아식생활학회지
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• 제18권6호
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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.

• 한국심리학회지 : 문화 및 사회문제
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• 제20권1호
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• pp.1-18
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• 2014

Berry(1997)가 제시한 문화적응전략에서 통합을 사용하는 것이 가장 적응적이라고 보고된 대부분의 연구결과와 달리 근래 몇몇 연구들에서 동화를 사용하는 것이 보다 적응적임을 보여주었다. 그 이유에 대하여 본 연구에서는 주류사회가 이주자들에게 주류사회에 동화되기를 기대하고 있고 이주자가 주류사회와 유사한 문화를 가지고 있을 때 동화를 사용하는 것이 가장 적응적일 것이라고 추론하고, 이 추론을 한국문화와 유사한 문화를 가지고 있는 중국조선족 유학생과 전혀 다른 문화를 가지고 있는 중국한족 유학생을 대상으로 검증해 보고자하였다. 이를 위해 국내대학에 재학 중인 중국조선족 유학생 63명과 중국한족 유학생 162명을 대상으로 문화적응전략, 심리적 안녕감, 우울 척도로 설문조사를 실시하였고, 심리적 안녕감과 우울을 종속변인으로 하는 4(문화적응전략)×2(민족유형) 이원변량분석을 사용하여 연구가설을 검증하였다. 분석결과, 심리적 안녕감과 우울에 미치는 영향 모두에서 문화적응전략과 민족유형의 상호작용효과가 나타났다. 즉 예측대로 중국조선족 유학생의 경우 동화를 사용할 때 가장 높은 심리적 안녕감과 가장 낮은 우울을 보였다. 그러나 통합을 사용할 때 가장 낮은 심리적 안녕감과 가장 높은 우울을 보였다. 중국한족 유학생의 경우 예측대로 통합을 사용할 때 가장 높은 심리적 안녕감과 가장 낮은 우울을, 주변화를 사용할 때 가장 낮은 심리적 안녕감과 가장 높은 우울을 보였다. 연구결과에 대한 이론적 논의와 중국 유학생의 적응을 돕기 위한 개입 방안에 대한 함의를 기술하였다.

• 한국지역지리학회지
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• 제21권2호
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• pp.304-318
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• 2015

최근 장기체류 외국인이 수적으로 증가하면서 이들의 집중거주지가 형성되었고 그것이 장기적으로 발달할 것으로 예견된다. 본 연구는 외국인 집중거주지가 유지되고 발달하는 동력과 과정을 살펴보고자 한다. 이에 국내 외국인 중 가장 수가 많은 중국 국적인의 대표적인 집중거주지인 서울시 대림동을 사례로 그들의 일상생활에 필요한 주거, 노동, 급양, 교육, 여가, 교통, 공동체 등 존재기본기능을 분석하였다. 그 결과 대림동은 모든 존재기본기능을 수행하면서 중국 국적인의 한국 생활을 용이하게 하고 나아가 신규 이주민을 흡인하는 것으로 드러났다. 외국인 이주민 집중거주지 형성에 대한 기존 논의는 선진국 출신 외국인에게는 '자민족 단합'을, 개도국 출신 외국인에게는 '이주국에서의 차별'을 주요 요인으로 보았다. 하지만 그 유지와 발달 측면에서는 개도국 출신 외국인의 집중거주지도 자민족 단합이 투영된 존재기본기능을 통해 성장함을 확인할 수 있었다.

• 한국콘텐츠학회논문지
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• 제19권12호
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• pp.546-557
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• 2019

본 연구는 에스닉 레스토랑 이용 고객에 대한 주관적 인식을 파악하고자 서울지역 이태원 중심의 에스닉 레스토랑 이용고객을 대상으로 Q방법론을 적용하여 분석하였다. 연구의 목적은 에스닉 레스토랑에 관한 주관적 구조를 유형화 하며, 유형들 간의 특성을 기술하고 분석하여 향후 시사점을 제시하고자 한다. 유형분석 결과, 총 5가지로 도출되었다. 제 1유형(N=4) : 에스닉 푸드 선호형 (Ethnic Food Preferred Type), 제 2유형(N=5) : 본토 맛 추구형(Mainland flavor Seeking Type), 제 3유형(N=3) : 식재료 위생 중점형(Food Material Sanitary Concentration), 제 4유형(N=6) : 레스토랑의 서비스 선호형(Restaurant Service preference Type), 제 5유형(N=2) : 분위기 감성 추구형(Mood sensibility Type)으로 각각의 유형마다 다양한 특징이 있는 것으로 분석되었다. 향후 에스닉 레스토랑에 관한 연구에서는 많은 문헌과 실증연구를 바탕으로 보다 세밀한 Q방법론적인 질문과 분석기법으로 수정 보완하여, 응답자들의 다양한 의견을 구체적이며 심층적으로 분석하고자 한다.

• 동아시아식생활학회지
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• 제19권4호
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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%.

• 한국인구학
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• 제23권2호
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• pp.143-166
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• 2000

이 연구는 상이한 성선호의 문화적 전통을 지닌 인종집단들을 대상으로 하여 의료수준과 유아사망력의 관계를 파악하기 위한 것이다 이를 위해 1990년 중국인구센서스 중에서 연변자치 주에 거주하는 조선족과 한족 그리고 서쌍판납자치주의 한족과 다이족의 원자료를 활용하였다. 이 논문은 성선호, 사회경제적 수준, 의료수준과 유아의 성별 차별사망력의 관계를 설명하기 위한 새로운 모형을 제시하고 있다. 의료인력이 널리 가용한 지역사회에서는 유아사망력의 수준이 성선호에 의하여 영향받을 가능성이 낮다. 그러나 지역사회의 의료수준이 낮으면, 특정한 성을 선호하는 경향이 강한 인종집단의 구성원들은 선호하는 성의 자녀들의 생존을 위하여 모든 노력을 기울이게 될 것이다. 이에 반해서 부모들이 선호하지 않는 성의 자녀생존을 위한 행위들은 이에 수 반되는 비용이나 여러 가지 조건들에 의하여 영향을 받게될 것이다. 따라서 선호하는 성의 유아사망력의 수준은 선호하지 않는 성의 그것에 비해 월등히 낮을 가능성이 크다. 그러나 사회경제적 발전과정에서 의료수준이 향상되고 이에 수반되는 비용이 낮아지면, 선호하지 않는 성의 유아사망력은 급격히 감소하고 성별 사망력의 차이는 줄어드는 경향을 보이게 된다. 이 연구에서 강한 남아선호관을 지닌 조선족 및 한족과, 반대로 여아를 선호하는 경향이 강한 다이족의 유아사망력을 분석한 결과는 이러한 명제들을 뒷받침 해준다.

• 한국식품조리과학회지
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• 제21권5호
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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.