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- Title
대륙별 주요국가들의 한식 메뉴 선호도와 구매 및 추천의도에 관한 비교연구.
- Authors
정효재; 김영경; 김영석; 오지은
- Abstract
Food is essential for sustenance and reflects a country’s identity, making it crucial to identify the cultural needs for effectively localizing Korean food. This study surveyed 825 adults from four continents (eight countries) to examine their preferences, familiarity, and attitudes toward Korean food. Significant correlations(p< .001) were found between the familiarity and preference for Korean food, with variations observed across continents. Among the representative Korean food items, the average preference score was 4.67, and the purchase/recommendation intention score was 4.88. Seven items received above-average ratings (e.g., gogi-deopbap and kimchi-bokkeumbap), while some items showed high liking but low purchase/recommendation intention (e.g. dak-jjim and galbi-jjim). In addition, items such as gimbap and tteokbokki had high purchase/recommendation intention but low liking, and kimchi and vegetable foods etc. received low liking and purchase/recommendation intentions. In terms of the preferred meat according to the cooking method and seasoning, beef respondents preferred grilled · stir-fried and soup·stew·hot pot cooking methods, while pork or chicken respondents preferred grilled · stir-fried and frying methods. Soy sauce was the most preferred seasoning for all meat responses, followed by red pepper paste. These research findings provide fundamental data for developing Korean food products, segmented by continent.
- Subjects
KOREAN cooking; PEPPERS; SOY sauce; FOOD preferences; VEGETABLES; FRIED chicken; PORK
- Publication
Journal of the Korean Society of Food Culture, 2024, Vol 39, Issue 1, p1
- ISSN
1225-7060
- Publication type
Article
- DOI
10.7318/KJFC/2024.39.1.1