한국음식의 세계화에 관한 연구

최귀덕 ( Gui-deok Choi ) 한국고등직업교육학회 2008 한국고등직업교육학회논문집 Vol.9 No.4

Korean food has been recognized widely as excellent healthy food with long traditions. And it is a perfect time to globalize Korean food as the current and future worldwide trend on food for 'well-being'; the time has come to speed up the globalization of Korean food. The purpose of this study is to point out some major hurdles in globalizing and localizing Korean food in the world market and to find ways to globalize Korean food. Interviews with industry experts, scholars and government personnel in charge were performed. The following recommendations are given in the study for globalizing Korean food: localizing Korean food through developing Korean fusion cuisine by owners or managers who are familiar with local culture; standardizing Korean cooking methods; fostering more Korean food experts; promoting Korean food advertisements while increasing research and development; building comprehensive cultural products combining Korean food and non-food aspects of Korean culture; and government supports to encourage major companies' investments. Most of all, the Korean government's plans and supports must be carried out concretely and consistently not to waste this national treasury.

중국 현지인의 한식에 대한 인식과 한식 레스토랑 만족도 및 재방문의도 -방문 경험과 방문 빈도 차이를 중심으로-

서선희 ( Sun Hee Seo ),류경미 ( Kyung Mi Ryu ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.2

The purpose of this study was to investigate Chinese customers` perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: `Korean food has a beautiful color`, `Korean food is familiar`, `Korean food smells good`, `Korean food is healthy`, `Korean food is nutritious`, and `Korean food is salty and spicy`. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: `Korean food has a beautiful color`, `Korean food is expensive`, `Korean food is healthy`, `Korean food is nutritious`, `Korean food is salty and spicy`, and `Korean food includes many fermented foods`. The subjects considered `appearance of menu`, `variety of menu`, `nutrition of menu`, and `Chinese characters for menu and ingredients` as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered `kind service`, `employee knowledge of Korean foods`, `operation hours of restaurant`, and `cleanliness of restaurant` as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: `nutritional quality of menu`, `quick service`, `cleanliness of restaurant`, `appearance and signboard of restaurant`, and `image of restaurant`. The implications of the data are discussed.

미국내 발간된 한국음식관련 요리책에 나타난 한국음식과 음식문화- 1930년대부터 1970년대 초까지 -

Park Soon Min,정희선 한국식생활문화학회 2022 韓國食生活文化學會誌 Vol.37 No.4

This study reviewed Korean food recipes and food culture included in English cookbooks issued in the United States fromthe 1930s to the early 1970s. In the 1930s cookbook, many types of soup were introduced to Korean food under theinfluence of the Tangban culture in the Joseon dynasty and a brief description of ‘Sinseollo’ culture. The 1940s cookbooks,introduced Korean table settings, food culture, and cooking methods depending on the use of chopsticks. In the 1950scookbooks, Korean foods were selected to suit a Western table setting, and detailed explanations were included along with‘cheopsu’ means the number of dishes served in Korean food. More diverse Korean food was introduced within its cultureand origins in the 1960s cookbooks. The 1970s cookbooks explained, the characteristics of Korean culinary specialties thatdifferentiated from oriental food. This study of Korean food and culture from Cookbooks issued in the United States fromthe 1930s to 1970s, where Eastern and Western multiculturalism coexist, can be used as baseline data to understand theidentity of modern Korean food culture and the direction of the globalization of Korean food.

AN EXPLORATORY STUDY TO DEVELOP KOREAN FOOD AND WINE PAIRING CRITERIA

C Sangmi Kim,Benoît Lecat 글로벌지식마케팅경영학회 2014 Global Marketing Conference Vol.2014 No.9

Despite the sales increase of wine in Korea, still fewer Koreans consume wine with Korean food and many Koreans believe that Western food pairs well with wine (Goodman, 2009; Lee, Zhao, & Ko, 2005; Stephens, 2003). This could reduce the opportunities of wine consumption in Korea and critically influence the future growth of Korean wine market. Therefore, this study aimed to develop Korean food and wine pairing criteria. According to the literature review, there is no cultural difference in people’s taste perception, but from the daily diet, people develop different taste preference (Bertino, Beauchamp, & Jen, 1983; Druz & Baldwin, 1982; Laing et al., 1994; Prescott et al., 1993; Prescott et al., 1997, 1998; Yamaguchi, Kimura, & Ishii, 1988). The preference gap is more obvious for beverages than foods (Chung et al., 2012). Food and wine pairing have evolved throughout the Western culinary history. Therefore, the pairing criteria are deeply connected with Western cuisine. As Korean food has its own flavour profile and Koreans have had different dining culture, it is unclear if the criteria are applicable to Korean palates. However, there is scant previous research on Korean food and wine pairing. This is an exploratory study using sequential mixed methods. The qualitative study was done first by performing twelve one-on-one interviewees and one focus group interview. The features influencing Korean food and wine pairing were discovered from the qualitative study. Then, the quantitative study followed by a questionnaire survey of Korean wine consumers. 151 questionnaires were distributed and 138 valid responses were achieved. The qualitative results were tested and generalised from the quantitative study. Hot spiciness, strong flavours and hot food temperature were identified as three unique characteristics. They were all hindrances to wine pairing according to the Western criteria. Wine-friendly Korean dishes commonly did not include those features. However, Korean daily diet has developed Koreans’ different wine preference. There was a segment of Korean wine consumers who enjoy the burning sensation in the mouth and prefer to match tannic red wine to hot spicy dishes. As a result, nine criteria of Korean food and wine pairing were developed. Seven criteria were from the Western criteria that could be applicable to Korean food. Two criteria were newly identified from this research. This study demonstrates Korean food and wine pairing criteria focusing on Koreans’ five primary tastes (e.g. sweetness, sourness, saltiness, bitterness and hot spiciness). However, there are other elements such as textures and flavours generated from a variety of cooking methods, fermented seafood sauces and spices. Thus, further researches are required to complete the criteria. In addition, an experimental study could further confirm the result of this study.

日本社会と韓国食の融合における社会・文化的影響 - メディアを介する日本社会と韓流・韓国食の相互作用から -

박근모,김다흰 한양대학교(ERICA캠퍼스) 일본학국제비교연구소 2022 비교일본학 Vol.55 No.-

Food is not only an essential element for individual survival but also occupies a central position in social survival. Food reflects the cultural practices and economic and social foundations of society. Therefore, the emergence and trend of new food or food culture in a particular society take place not only in direct relation to food, such as taste, cooking, and eating, but also in close interaction with the political, social, and economic backgrounds of the society that may not be directly connected to food. Based on these characteristics of food and considering the current reality of Korean food being rapidly absorbed in Japanese society, this paper focuses on the social foundation on which Japanese society and Korean food are fused together. Accordingly, in the first half of this paper, the convergence process between Korean food and Japanese society is analyzed amid various backgrounds such as Japan's political and social environment based on colonial rule, Japan's changing economic environment, and a different climate from Korea. In the second half, as a key background that influenced the fusion of modern Japanese society and Korean food, the social background of the Korean Wave that swept Japanese society is considered. Starting with <Winter Sonata>, which aired in Japan in 2004, interest in Korea increased in Japanese society as the Korean Wave came several times later. This also led to an interest in Korean food, but it differs depending on how the Korean Wave was introduced to Japanese society and members through media mediation. In addition, these differences reveal the changes in Japanese society's desire for Korean culture. In the early days of the Korean Wave, Korean food was part of Korean culture, reflecting the desire of Japanese society to simply “experience” exotic culture. But at this present, the specific food in the Korean Wave content reflects the Japanese desire to fuse individual cultural elements with their daily lives, that is, to include them as practical areas of life. 음식은 개개인의 생존에 필수불가결한 요소일 뿐만 아니라, 한 사회의 문화적 관행 및 경 제, 사회적 토대 등을 반영하고 있는, 사회적 생존에 있어서도 중심적인 위치를 차지하고 있 다. 따라서특정사회에서새로운음식혹은식문화의출현및유행은, 맛이나제조법, 먹는 행위 등, 음식과 직접적인 관계에 있는 요소 뿐만 아니라, 음식과 직접적으로 관계되어 있지 않은, 해당 사회의 정치, 사회, 경제적 배경과의 밀접한 상호작용 속에서 이루어진다. 음식의 이러한 특징에 기반하여, 일본 사회에서 한국음식이 빠르게 흡수되고 있는 작금의 현실에서, 본고는 일본사회와 한국음식의 융합이 이루어지고 있는 사회적 토대에 주목한다. 이에 따라 본고의 전반부에서는, 식민지배에 기반한 일본의 정치, 사회환경 및, 고도경제성장기 등 일본 의 변화하는 경제환경, 다양한 배경들이 교차하는 가운데, 한국음식과 일본사회의 융합과정 을 분석하였다. 후반부에선 현대 일본 사회와 한국음식의 융합에 영향을 미친 핵심적 배경으 로써, 일본 사회를 휩쓴 한류 열풍이란 사회적 배경에 주목하였다. 2004년 일본에서 방영된 겨울연가를 시작으로, 이후 몇 차례에 걸친 한류열풍이 도래함에 따라, 일본사회에서 한국에 대한 관심이 증가하였다. 이는 한국음식에 대한 관심으로도 이어졌으나, 한류가 어떠한 미디 어매개를통해일본사회및구성원들과접속되었는지에따라차이를보이고있다. 또한이 러한 차이는 한국문화에 대한 일본 사회의 욕망의 변화를 드러낸다. 초창기 한류에서 한국음 식은 ‘한국문화’의 일부로써, 이국적인 문화를 단순히 ‘체험’하고자 하는 일본 사회의 욕망이 투영되어 있었다. 반면, 현재는 한류 콘텐츠 안의 특정 음식이란 개별적 문화요소를 자신들의 일상과 융합하고자 하는, 즉 삶의 실천적 영역으로 포섭하고자 하는 욕망이 반영되어 있다.

연구논문 : 외국인의 한식에 대한 웰빙가치 인식과 체험이 한식의 세계화에 미치는 효과 분석

이연정 ( Yeon Jung Lee ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.5

This study was conducted to examine the effect of globalization of Korean food according to well-being value perception and the foreign visitor Korean food experience. An analysis of variance and a linear regression analysis were conducted to analyze the hypotheses. The findings are summarized as follows: (1) The most important quality when eating Korean food was "taste" (37.3%). (2) The most important well-being value recognition items for Korean food were "kimchi" and "bulgogi". "Bibimbap is well-being food" (3.82 points) and "Korean food is healthy because it consists mainly of cereals and vegetables" (3.56 points). (3) The subjects highly recognized the "improvement in service quality of Korean restaurants" (3.59 points) with regard to the importance of a globalization strategy for Korean food. (4) High-intake Korean foods were "bibimbap", "baechookimchi", "galbigui", "pajeon", and "bulgogi", in that order. In contrast, the intake frequency for "songpeon", "sikhei", and "guksu" was very low. (5) The subjects thought that the globalization possibility for Korean food was high, as foreigners ingested a lot of baechookimchi. (6) The most effective well-being value recognition item for globalizing Korean food was "Korean food is nutritious and good for the health" followed by "I have much interest in Korean well-being food". and "Korean food is a well-being food because it contains many fermented and seasonal items", in that order. (7) The most effective food for globalizing Korean food with a high-intake frequency was "baechookimchi`, followed by "galbigui", "guksu", and "bibimbap".

한식 선택속성이 한식 관여도와 만족도에 미치는 영향

박정미 (사)한국조리학회 2022 한국조리학회지 Vol.28 No.8

The purpose of this study is to investigate the effect of Korean food selection attributes on Korean food involvement and satisfaction. As a result, it was intended to provide marketing strategy measures for consumer decision-making research to Korean food-related companies and people who wants to sell Korean food. In order to achieve this research purpose, an online survey was conducted on consumers who recently purchased Korean food menus, and a SPSS 24.0 statistical program was used for statistical analysis, and frequency analysis was conducted for the general characteristics of the sample. As a result of analyzing the study, first, it was found that among the selection attributes of Korean food, the selection attributes of health pursuit, practicality, and quality had a significant positive (+) effect on Korean food involvement. Second, a significant positive (+) influence relationship was derived between Korean food involvement and satisfaction. Finally, among the selection attributes of Korean food, only practicality and health pursuit resulted in significant results in satisfaction. This means that the selection attributes that consumers consider when purchasing Korean food are affected by individual experience or interest. These studies reflecting modern characteristics are expected to present academic implications for conducting similar studies in the future through theoretical verification along with practical strategy derivation.

AN EXPLORATORY STUDY TO DEVELOP KOREAN FOOD AND WINE PAIRING CRITERIA

C Sangmi Kim,Beno?t Lecat 글로벌지식마케팅경영학회 2014 Global Marketing Conference Vol.2014 No.7

Despite the sales increase of wine in Korea, still fewer Koreans consume wine with Korean food and many Koreans believe that Western food pairs well with wine (Goodman, 2009; Lee, Zhao, & Ko, 2005; Stephens, 2003). This could reduce the opportunities of wine consumption in Korea and critically influence the future growth of Korean wine market. Therefore, this study aimed to develop Korean food and wine pairing criteria. According to the literature review, there is no cultural difference in people’s taste perception, but from the daily diet, people develop different taste preference (Bertino, Beauchamp, & Jen, 1983; Druz & Baldwin, 1982; Laing et al., 1994; Prescott et al., 1993; Prescott et al., 1997, 1998; Yamaguchi, Kimura, & Ishii, 1988). The preference gap is more obvious for beverages than foods (Chung et al., 2012). Food and wine pairing have evolved throughout the Western culinary history. Therefore, the pairing criteria are deeply connected with Western cuisine. As Korean food has its own flavour profile and Koreans have had different dining culture, it is unclear if the criteria are applicable to Korean palates. However, there is scant previous research on Korean food and wine pairing. This is an exploratory study using sequential mixed methods. The qualitative study was done first by performing twelve one-on-one interviewees and one focus group interview. The features influencing Korean food and wine pairing were discovered from the qualitative study. Then, the quantitative study followed by a questionnaire survey of Korean wine consumers. 151 questionnaires were distributed and 138 valid responses were achieved. The qualitative results were tested and generalised from the quantitative study. Hot spiciness, strong flavours and hot food temperature were identified as three unique characteristics. They were all hindrances to wine pairing according to the Western criteria. Wine-friendly Korean dishes commonly did not include those features. However, Korean daily diet has developed Koreans’ different wine preference. There was a segment of Korean wine consumers who enjoy the burning sensation in the mouth and prefer to match tannic red wine to hot spicy dishes. As a result, nine criteria of Korean food and wine pairing were developed. Seven criteria were from the Western criteria that could be applicable to Korean food. Two criteria were newly identified from this research. This study demonstrates Korean food and wine pairing criteria focusing on Koreans’ five primary tastes (e.g. sweetness, sourness, saltiness, bitterness and hot spiciness). However, there are other elements such as textures and flavours generated from a variety of cooking methods, fermented seafood sauces and spices. Thus, further researches are required to complete the criteria. In addition, an experimental study could further confirm the result of this study.

베트남에서의 한국음식 수용과정과 세계화 전략

김미혜 ( Mi Hye Kim ),우나리야 ( Na Ri Yah Woo ),정혜경 ( Hae Kyung Chung ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.3

In this study, we compared the differences and similarities between the Korean food culture and the Vietnamese food culture by surveying food resources and researching the process of Korean food being accepted into Vietnam. We suggest countermeasures for advancing Korean food into Vietnam. We conducted in-depth interviews regarding Korean food with Vietnamese food specialists who ate Korean food. As a result, Vietnamese foodies eagerly recognized that the most representative thing about Korean food was the special properties of its various and affluent side dishes. They were also aware of kimchi, made of various vegetables and condiments, as an excellent side dish compared to the Vietnamese who`s staple is boiled rice. Furthermore, the flavor of Korean food was preferred by the Vietnamese who were familiar with foods such as Neue-ok-mom or fermented seafood. It was thought that the new food could be eaten with many vegetables. The specialists replied that the most typical functional property of Korean food was health. The acceptance process of Korean food into Vietnam was based on the acculturation theory. That made the Vietnamese easily experienced strange culture in the case of propagation by whom have already experienced, through the selective filter steps by various images of Korea, and made them accept the Korean food through temporary choose and acceptance step such as recommendations by friends. Globalization strategies for Korean food proposed by the Vietnamese foodies were public relations marketing in voluntary contact environments, distinguishing traditional Korean foods through research and development, and globalization by diversifying the Korean restaurant concept.

중국 연변 지역 대학생의 한식에 대한 인식 및 선호도 연구(II) -민족별 비교를 중심으로-

홍경희 ( Kyung Hee Hong ) 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.3

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean- Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.