한식콘텐츠 이용 경험자에게 형성된 한식호감도가 한류호감도, 국가이미지, 한국 방문의도에 미치는 영향

이지선(Jisun Lee),정라나(Lana Chung) 한국콘텐츠학회 2017 한국콘텐츠학회논문지 Vol.17 No.7

본 연구는 한식콘텐츠 이용 후 형성된 한식에 대한 호감도가 한류호감도, 한국의 국가이미지, 그리고 한국 방문의도에 미치는 영향을 분석하기 위해 수행되었다. 한식콘텐츠를 ‘한국 음식과 관련된 각종 정보나 내용물’로 정의하고, 한식 레시피 콘텐츠, 한식 식문화 콘텐츠, 한식 레스토랑 가이드, 한식 미디어 콘텐츠의 4가지 콘텐츠 유형으로 제시한 뒤 한 가지 이상의 한식 콘텐츠 이용 경험이 있는 2030 베트남 젊은층을 대상으로 설문조사를 수행하였다. 수집된 자료는 PLS-SEM 기반의 구조방정식 모델링 기법을 이용하여 가설을 검증하였고, 그 결과, 한식 콘텐츠 이용 후 형성된 한식호감도는 국가이미지에 직접적으로 영향을 끼치거나 또는 한류호감도를 매개로 한국의 국가이미지나 한국 방문의도 모두에 정(+)의 영향을 끼치는 것으로 나타났다. 반면 한국 방문의도에 직접적인 정(+)의 영향을 미칠 것이라는 가설은 유의성이 입증되지 않아 기각되었다. 본 연구를 통해 한식 콘텐츠의 이용경험은 한식호감도, 한류호감도, 국가이미지, 방문의도 등 국가 브랜드 제고에 긍정적인 영향을 끼치고 있었다. 따라서 한류 콘텐츠로서 양적 성장뿐만 아니라 독립적이며 전문적인 질적 성장까지 체계화시키고 고도화시켜 나간다면, 한식 세계화의 미래 방향성을 견인하는 데 기여할 수 있을 것으로 판단된다. The purpose of this study was to explore the effects of Korean food contents influence to the Korean wave favorability, country image, and visit intention to Korea. Korean food contents are defined as that information or contents related with Korea food. In this survey, total 4 type of Korean food contents, Korean food recipe contents, Korean food culture story contents, Korean food restaurant guide contents and Korean food media contents were explained. The respondents were 147 young Vietnamese in residing in Ho Chi Minh city. The data were analyzed by PLS-SEM to explore influence of Korean food favorability with Korean food contents usage. After using Korean food contents, Korean food favorability influence country image and visit intention to Korea, mediating with Korean wave favorability. While Korean food favorability was not shown to influence visit intention directly. This study would contribute to make strategic Korean food contents and distribution, further accord with Hansik Globalization.

한류문화콘텐츠의 기록화를 위한 AtoM 활용 방안에 관한 연구 -K-Food 콘텐츠를 중심으로

심갑용,유현경,문상훈,이윤용,이정현,김용 한국기록학회 2015 기록학연구 Vol.0 No.43

Korean wave 3.0 is focused on ‘K-Culture’which includes traditionalculture, cultural art as well as existing culture contents as a keyword. Itconsiders everything about Korean culture as materials of Korean waveculture contents. Since Korean wave culture contents reflect contemporarysocial aspect, it needs to preserve those contents as archives and recordswhich have the important value of evidence. With this social environment,this study aims to implement RMS based on AtoM that manages variouskinds of Korean wave culture contents through analysis of managementsituation of those materials. Recently, it is in progress individually tomanage them through organizations dealing with korean cultures such asK-Pop, K-Food, K-Movie. However, it has problems in accumulatinginformation and reproducing high quality contents because of lack ofcoordination among organizations. To solve the problems, this studyproposed RMS based on open source software Access to Memory(AtoM) formanaging and recording Korean wave culture contents. AtoM providesvarious functions for managing records and archives such as accumulation,classification, description and browsing. Furthermore AtoM is for free as open source software and easy to implement and use. Thus, this studyimplemented RMS based on AtoM to methodically manage korean waveculture contents by functional requirements of RMS. Also, this studyconsidered contents relating K-Food as an object to collect, classify, anddescribe. To describe it, this study selected ISAD(G) standard. 한류3.0은 기존의 문화콘텐츠 뿐만 아니라 전통문화, 문화예술을 포괄하는‘K-Culture’를 핵심어로 내세우며 한국적인 모든 것을한류문화콘텐츠의 재료로 삼고 있다. 한류문화콘텐츠는 현재 우리 사회상을 반영하는 중요한 증거적 가치를 지닌 기록물로써 보존할 필요성이 있다. 이러한 사회적 환경과 함께, 본 연구에서는다양한 한류문화콘텐츠들에 대한 현황분석을 통하여 체계적인기록관리를 위한 AtoM 기반의 기록관리시스템을 제안하고자 하였다. 최근 한류문화콘텐츠 관리는 K-Pop, K-Food, K-Movie 등 특정분야의 단체가 개별적으로 진행하고 있지만 해당 분야 내에서도 관련 기관간의 연계가 부족하여 정보 축적이 제한적이며 콘텐츠에 대한 재생산 또한 미흡한 실정이라고 할 수 있다. 이에 본연구는 한류문화콘텐츠의 기록화를 위해 오픈소스 소프트웨어인Access to Memory(AtoM)를 사용하였다. AtoM은 기록의 수집에서부터 축적 및 분류, 기술, 목록관리, 검색 등의 기록관리 기능을지원하며 무료로 사용가능한 웹 기반의 소프트웨어라는 장점이있다. 한류문화콘텐츠의 기록화를 위해 기록관리시스템의 기능요건에 따라 AtoM을 적용하였다. 특히 K-Food와 관련된 기록콘텐츠를 모델로 선정하여 관련 기록물을 수집 및 분류하였으며ISAD(G) 표준에 맞추어 기술하였다. 마지막으로 AtoM을 이용한한류문화콘텐츠 기록화에 대한 기대효과와 한계 및 연구의 의의를 밝혔다.

한류 문화콘텐츠가 한식 및 한국 제품 구매에 미치는 영향 - 아시아 (중국, 일본), 미주, 유럽지역을 중심으로 -

신봉규,오미현,신택수,김윤선,유상미,노기엽,정경완 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.3

This research investigated the relationship among Korean Wave Cultural Contents consumption of Korean food, Korean products, and Learning of the Korean language. The survey targeted non-Koreans who were either interested in or experienced Korean Wave Cultural Contents. Exactly 61.3% of subjects had traveled to Korea. The most common method of experiencing the Korean Wave was via the Internet (57.7%), followed by TV (21.1%) and Mobile (7.7%). The most popular Korean Wave Contents were K-pop (35.2%) and TV Dramas (31.0%). Movies were preferred in the Americas (3.63±0.83) and Asia (3.63±1.09), whereas K-pop was preferred in Asia (3.68±1.12) and games preferred in Europe (2.50±1.56). Regarding Korean food, most participants had tasted Kimchi (81.7%), followed by Bulgogi (74.6%), Bibimbap (66.9%), and Galbi (66.2%). According to the country-by-country survey, in the case of Galbi (p<0.05), Bibimbap (p<0.05), and Bulgogi (p<0.05), Asians had more experiences with Korean food compared to those from other regions. Meanwhile, in the case of satisfaction of Korean food, Bulgogi (4.22±1.05) was ranked highest, whereas Kimchi (3.85±1.15) was ranked lowest. According to the region-by-region survey, those from Oceania and other regions preferred Kimchi (4.25±0.71) and Bulgogi (4.50±4.50) while the Americas preferred Galbi (4.82±0.39) and Bibimbap (4.54±0.81). Bulgogi (2.76±0.06) was highly ranked as a representative Korean Food while Kimchi (2.44±0.71) was ranked the lowest. This research explained that among Korean Wave Cultural Contents, movies and music positively influenced on the ‘Image of Korea’, movies and K-pop effected ‘Purchasing intention of Korean products’, and TV Dramas, movies, and K-pop effected ‘Purchasing intention of Korean Food’.

연구논문 : 한류 문화콘텐츠가 한식 및 한국 제품 구매에 미치는 영향 -아시아(중국,일본),미주,유럽지역을 중심으로-

신봉규 ( Bong Kyu Shin ),오미현 ( Mi Hyun Oh ),신택수 ( Tack Su Shin ),김윤선 ( Yoon Sun Kim ),유상미 ( Sang Mi You ),노기엽 ( Gi Youp Roh ),정경원 ( Kyoung Wan Jung ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.3

This research investigated the relationship among Korean Wave Cultural Contents consumption of Korean food, Korean products, and Learning of the Korean language. The survey targeted non-Koreans who were either interested in or experienced Korean Wave Cultural Contents. Exactly 61.3% of subjects had traveled to Korea. The most common method of experiencing the Korean Wave was via the Internet (57.7%), followed by TV (21.1%) and Mobile (7.7%). The most popular Korean Wave Contents were K-pop (35.2%) and TV Dramas (31.0%). Movies were preferred in the Americas (3.63±0.83) and Asia (3.63±1.09), whereas K-pop was preferred in Asia (3.68±1.12) and games preferred in Europe (2.50±1.56). Regarding Korean food, most participants had tasted Kimchi (81.7%), followed by Bulgogi (74.6%), Bibimbap (66.9%), and Galbi (66.2%). According to the country-by-country survey, in the case of Galbi (p<0.05), Bibimbap (p<0.05), and Bulgogi (p<0.05), Asians had more experiences with Korean food compared to those from other regions. Meanwhile, in the case of satisfaction of Korean food, Bulgogi (4.22±1.05) was ranked highest, whereas Kimchi (3.85±1.15) was ranked lowest. According to the region-by-region survey, those from Oceania and other regions preferred Kimchi (4.25±0.71) and Bulgogi (4.50±4.50) while the Americas preferred Galbi (4.82±0.39) and Bibimbap (4.54±0.81). Bulgogi (2.76±0.06) was highly ranked as a representative Korean Food while Kimchi (2.44±0.71) was ranked the lowest. This research explained that among Korean Wave Cultural Contents, movies and music positively influenced on the ‘Image of Korea’, movies and K-pop effected ‘Purchasing intention of Korean products’, and TV Dramas, movies, and K-pop effected ‘Purchasing intention of Korean Food’.

대중영상매체를 통해 바라본 한국 음식문화의 재인식

김호연 ( Ho Yoen Kim ) 순천향대학교 인문과학연구소 2012 순천향 인문과학논총 Vol.31 No.3

본 논문은 영화, 드라마 등에 나타난 음식문화라는 주제를 가지고 대중영상매체에서 한국 음식문화가 어떻게 표현되는지를 살핀 것이다. 일상의 재현이란 측면에서 음식은 영상매체에 꾸준히 등장하였지만 이 글에서는 음식문화가 중요 모티프가 되었고, 생산적 의미를 지니는 작품에 한정하여 살펴보았다. 1990년대 이후 자기반영성의 문화 흐름을 바탕으로 음식에 대한 담론은 영상 속에서 많은 이야기를 담아내기 시작하였다. <허준>, <대장금> 등은 그러한 작품으로 이 두 작품은 영웅적 이야기 구조에 ‘몸’이라는 화두를 다루었기에 수용자들의 깊은 관심을 불러일으켰다. 특히 이 드라마들은 단순한 TV드라마의 수용 양상에서 벗어나, 생산적인 참여를 가지고 온 드라마라는 점에서 의미가 있다. 이후 음식을 소재로 한 드라마는 다양하게 확대되어 나타났는데, <식객>은 원 소스 멀티 유즈의 대표적인 유형으로 한국음식문화의 전형성을 가장 잘 보여준 작품이다. 특히 ‘슬로푸드’, ‘제철음식’에 대한 화두를 끄집어내어 한국음식의 원형을 보여주었다는 점에서 의미가 있다. 짜장면의 그 초기 모습은 중국에서 처음 나타났지만 한국에서 대중화시켰고, 많은 사람들에게도 하나의 이야기 이상을 담고 있기에 한국의 대표적 음식으로 인식되고 있다. 그렇기에 영상매체를 통해서도 짜장면은 자주 노출되었고, 사람과 사람의 만남에서 가장 대표적이면서 보편성을 지니며 나타났다. 음식은 일상 그 자체이기에 영화나 드라마에서는 자연스럽게 구현되었다. 또한 이러한 모습을 통해 한국 음식에 대한 재인식을 가지고 왔고, 외국인에게는 한국음식에 대한 학습과 수용, 생산, 소비의 문화 콘텐츠 구조를 생성하게 되었다. 이 는 문화상대주의를 통해 인식의 확대를 가지고 왔고, 한국의 이미지 제고를 위한 바탕이 되었다는 점에서 의미가 있다. This paper studies how to express the Korean Food Culture in visual mass media on the subject “Food Culture” that in the movie, drama and so on. Food appeared steadily in visual media in terms of reproduction of everyday life, but this article limited its scope to pieces that food culture becomes important motifs, and that have productive implications. Discourse about foods which based on the flow the culture of self-reflection began to capture the many stories in the image since the 1990s. Two works like <Huh Joon> and <Dae Jang Geum> aroused viewer`s profound interest because it covers ``body`` on the heroic story structure. These dramas especially have meaning that brings productive participation to the drama, escaping from simple receptiveness of TV drama. Since then, the dramas which are based on foods expanded variously and <Le Grand Chef>, the stereotype of one source multi-use, shows the best representative of Korean Food Culture. It is more meaningful in that the movie shows prototype of Korean Food focusing on the ``local food`` and ``seasonal food`` in particular. Its initial appearance in jajangmyeon first appeared in China, but popularized in Korea. And it has recognized as a representative food of Korea because it contains more than one story to many Korean people. So jajangmyeon(짜장면) often exposed through visual media, and it appeared at the diverse meetings with the best typicality and universality. Because the food itself is everyday life, it reproduced naturally in the movies and dramas. In addition, these portraits brought a new understanding about Korean Food, and many foreigners were able to create the structure of cultural contents of learning, accepting, producing and consuming about Korean Food. These increase awareness through cultural relativity, also it is meaningful that a variety of visual mass media improve Korea`s national image.

가상현실 기반 한식교육 콘텐츠의 중요도, 태도, 이용의도 연구

김성아(Seong-Ah Kim),김혜영(Hyeyoung Kim) 한국외식경영학회 2023 외식경영연구 Vol.26 No.5

본 연구는 한식 경험이 있는 20~50대 내·외국인을 대상으로 VR기반 한식 교육콘텐츠 개발의 중요도 및 콘텐츠에 관한 소비자의 태도와 이용 의도에 대해 설문하였다. 이를 통해 내국인과 외국인의 중요도 인식 차이를 확인하고 교육콘텐츠 개발에서 있어 우선 고려해야 할 부분을 확인하였다. 분석 결과, VR 기반 한식 교육 콘텐츠 중요도 문항 5개에서 내국인이 외국인보다 더 중요하다고 인지하고 있었다. 항목별 평균값은 모두 4점 내외로 높았고, 내국인은 ‘섬세한 시뮬레이션’, 외국인은 ‘사용의 편리성’에서 가장 높은 수치를 나타냈으며, 태도는 이용의도에 통계적으로 유의미한 정(+)의 영향을 미치는 것으로 확인되었다. 본 연구결과를 바탕으로 가상현실 기반 한식 교육콘텐츠 개발의 필요성과 개발의 방향성을 시사하고자 한다. This study investigated the importance, consumer attitude, and intention to use VR-based Korean food education contents of Koreans in their 20s and 50s with Korean food experience. Through this, we identified differences in perceptions of importance between Koreans and foreigners and identified areas that should be considered first in the development of educational content. As a result of the analysis, five questions about VR-based Korean food education contents recognized that Koreans were more important than foreigners. The average value of each item was high at around 4 points, indicating that Koreans had the highest figure in “fine simulation”, foreigners had the highest figure in “convenience”, and attitudes had a statistically significant positive (+) effect on the intention to use. Based on the results of this study, I would like to suggest the necessity and direction of developing Korean food education contents based on virtual reality.

고등학생의 한국 전통 음식문화에 대한 인식 및 교육 요구도육과정의 기술가정교과 내용분석을 중심으로-

심지영,이귀주 한국가정과교육학회 2006 한국가정과교육학회지 Vol.18 No.4

본 연구는 현행 7차 교육과정 중 가정교과의 식생활 영역에 있어서 한국 전통 음식문화에 대한 교과내용을 분석하고, 한국 전통 음식문화에 대한 고등학생의 인식 및 교육에 대한 요구도를 알아보고자 하였다. 이를 통해 한국 전통 음식문화에 대한 실천적 교육내용과 교육방법 구성에 기여하는 기초 자료를 제공하는 것을 연구목적으로 하였으며 연구결과를 요약하면 다음과 같다. 첫째, 가정교과의 식생활 영역에 있어서 한국 전통 음식문화에 대한 내용은 중학교 3학년의 ‘상차림과 식사예절’, 고등학교 1학년의 ‘초대와 행사의 계획과 준비’, 고등학교 2-3학년의 ‘음식문화와 음식마련’의 내용으로 구성되었다. 둘째, 고등학생들은 한국 전통 음식문화에 대해 자긍심을 가지고 있었으나, 실제 가정생활에서는 적용하지 못하였고 특히 ‘명절과 세시풍속의 의미’에 대해 제대로 이해하지 못하는 것으로 나타났다. 셋째, 한국 전통 음식문화의 교과내용에 대한 요구도는 전통 음식문화에 대한 자긍심과 가정 내에서의 계승여부, 인식도에 따라 유의미한 차이가 나타났으며, 요구도의 하위변인(필요도, 흥미도, 활용도) 간 상관관계가 유의하게 높게 나타났다. 넷째, 한국 전통 음식문화의 교육은 고등학생이 필요하다고 느끼는 교육영역으로 나타났으며, 교육내용으로는 만드는 방법이, 교육방법으로는 조리실습과 음식문화 체험활동이 요구되는 것으로 나타났다. 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.

가정식, 급식, 외식 고나트륨 한식 대표 음식의 나트륨 함량 분석

지앙린,이연경 한국영양학회 2017 Journal of Nutrition and Health Vol.50 No.6

Purpose: The aim of this study was to analyze the sodium contents of representative Korean foods high in sodium and develop them as a fundamental resource for setting the standard amount of sodium in foods. Methods: A total of 480 representative Korean foods high in sodium were collected from households, foodservice establishments, and restaurants in four regions (Capital region, Chungcheong & Gangwon Province, Gyeongsang province, and Jeolla province) and analyzed their sodium content. Results: The sodium content (per 100 g) of food categorized by food group was highest in kimchi and braised food (p < 0.001), and the sodium content of each food was highest in stir-fried anchovies (1,896.6 mg) followed by braised burdock and lotus roots (820.6 mg) and picked onions (809.3 mg) (p < 0.001). However, the sodium content per portion of food was highest in steamed short ribs (1,429.6 mg) from home meals (p < 0.001), Bibimbap, (1,074.1 mg) and steamed short ribs (838.8 mg) from foodservice (p < 0.001), spicy beef soup (3,273.2 mg), and pollack stew (2,930.2 mg) from restaurants (p < 0.001). The sodium content per 100 g and portion of soups and stews from restaurants was significantly higher than that of home meals and foodservice meals (p < 0.001), and the sodium content per portion of steam dishes and stir-fried dishes from home meals was significantly higher than that of foodservice meals (p < 0.05). Conclusions: These results suggest that developing and using low-sodium soybean sauces & soybean paste and kimchi is needed in an effort to reduce sodium intake. In addition, determination of the sodium contents of representative Korean foods known to be high in sodium is expected to be useful in establishing guidelines for reduction of sodium content.

한국음식문화 확산을 위한 문화예술콘텐츠 디자인 방법에 대한 연구

장안라(AnNa Jang),전지윤(JiYoon Chun) 한국디지털콘텐츠학회 2020 한국디지털콘텐츠학회논문지 Vol.21 No.6

Searching for Korean food information on the web usually conveys general content. There is a limit to finding information corresponding to personal taste. In this case, the searcher additionally searches for the described information based on individual experiences. It is necessary to select information that can be applied to ones taste or to obtain information corresponding to a search purpose. Therefore, this study aims to deliver information on Korean food culture as information that can be adapted to personal tastes. In addition, we are trying to find a design method to contentize so that many users can utilize it. Digitize taste information that has not been experienced. In addition, we designed 〈Korean Dishes〉, a content that can transmit information based on the color sense of Korean food and the emotional nuances of color. By providing food information that can respond to subjective tastes through the color adjectives of Korean food, such attempts are expected to be presented as examples of diversity rather than a one-size-fits-all approach in the current situation where information is overflowing.

장류와 고나트륨 한식 대표 음식의 나트륨 함량 및 염도 저감화 기준치 개발

JIANGLIN,신은경,서정숙,이연경 한국영양학회 2019 Journal of Nutrition and Health Vol.52 No.2

Purpose: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. Methods: A total of 600 foods from four seasonings (soy sauce, soybean paste, red pepper paste, and ssamjang) and 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in 10 cities nationwide and analyzed for their salinity and sodium content. Based on the findings, the standards with a 20% ~ 30% reduced sodium content and salinity from the current level were presented. Results: The suggested standards of salinity (and sodium content per 100 g) were less than 12% (4,500 mg) for soy sauce, 9% (3,500 mg) for soybean paste, 5% (2,000 mg) for red pepper paste, and 6% (2,500 mg) for ssamjang. The reduced standards of salinity for soups were suggested to less than 0.5% for clear soup and 0.7% for soybean paste soup, while for broths, it was 0.6% for clear broth and 0.7% for other broths. The standards of salinity for stews were suggested to less than 0.8% for soybean paste stew, 0.6% for other stews, 0.9% for steamed and stir-fried fish dishes, 1.0% for braised dishes, 4.0% for stir-fried dried fishes, 1.3% for other braised dishes including vegetables, and 1.5% for pickled vegetables and kimchi. Conclusion: Standards for the sodium content and salinity were suggested to reduce the sodium level in fermented soybean sauces and representative Korean high sodium dishes by 20% from the current levels. Nevertheless, it will be necessary to adjust the standards properly to reduce the sodium content and salinity further by considering the future status of sodium intake.