Warning: mkdir(): Permission denied in /home/virtual/lib/view_data.php on line 81

Warning: fopen(upload/ip_log/ip_log_2024-11.txt): failed to open stream: No such file or directory in /home/virtual/lib/view_data.php on line 83

Warning: fwrite() expects parameter 1 to be resource, boolean given in /home/virtual/lib/view_data.php on line 84
A Study on Recognition, Preference and Popularization of Temple Food - Among Local and Foreign Restaurant Visitors


Your browser does not support the NLM PubReader view.

Go to this page to see a list of supporting browsers.

A Study on Recognition, Preference and Popularization of Temple Food - Among Local and Foreign Restaurant Visitors

Article information

Korean J Community Nutr. 2017;22(1):53-62
Publication date (electronic) : 2017 February 28
doi : https://doi.org/10.5720/kjcn.2017.22.1.53
Yang-Su Moon, Sim-Yeol Leeorcid_icon
Department of Home Economics Education, Dongguk University, Seoul, Korea.
Corresponding author: Sim-Yeol Lee. Department of Home Economics Education, Dongguk University, Seoul 04620, Korea. Tel: (02) 2260-3413, Fax: (02) 2265-1170, slee@dongguk.edu
Received 2017 February 02; Revised 2017 February 14; Accepted 2017 February 14.

Abstract

Objectives

This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food.

Methods

A self-administered questionnaire was applied to 304 temple food restaurant visitors, including 232 local and 72 foreign individuals. The questionnaire was designed to investigate recognition, consumption, preference and popularization of temple food among restaurant visitors.

Results

The study population consisted of 30.6% men, 69.4% women. 76.3% were Korean while 23.7% were foreigners. The responses on their impression on temple food contained the words, “vegetarian” (4.64), “plain and familiar” (4.19), and “good for dieting” (4.16). The most commont reason to favor temple food was its “mild taste” (63.0%) in the local group while foreigners preferred it because it is “good for health” (35.8%). The preferred kind of side dish of the local group was roasted dish (4.40), stir-fried dish (4.39), blanched vegetables (4.36), and food boiled with sauce (4.23); foreigner's high preference was for stir-fried (4.67), Jangachi (4.63), food boiled with sauce (4.56), and Buggak (4.55).. Most respondents thought that it is necessary to maintain the traditional form of temple food. While 43.5 percent of Koreans responded that “the five pungent vegetables” could be allowed, 62.8 percent of foreign respondents said it is permissible.

Conclusions

A systematic approach to improve the temple food that reflects both foreign and local preference while maintaining its originality is necessary for its globalization. Furthermore, restaurants specialized in temple food should be expanded and promoted through effective marketing strategies that would make the cuisine easily accessible and spread throughout the world.

Keywords: Korean temple food; awareness; popularization; globalization

References

1. Kim KM, Kwon YS, Kim YS, Kim GC, Kim Y. The awareness and satisfaction regarding Korean traditional foods in elementary, middle, and high school students. J Korean Soc Food Cult 2013;28(2):167–176.
2. Kim JA. Nutritional evaluation of served menu and management of foodservice in Korean temples [dissertation] Dongguk University; 2005.
3. Seo JS, Cho SH. Rice-based traditional meal and prevention of chronic diseases. Food Ind Nutr 2008;13(2):27–33.
4. Lee SY, Kim JA. A study on temple food intake and health. J East Asian Soc Diet Life 2014;24(6):691–699.
5. Hong GJ, Lee YS, Nam JS, An HK, Lee EJ. A study on the preference determinants of Buddhist temple food. Korean J Food Nutr 2007;20(4):384–391.
6. Yoo YS, Lee YH. A study on the dietary life and nutritional status of the Buddhist priests. J East Asian Soc Diet Life 1996;6(3):425–434.
7. Lee SY, Kim JA. The development of institutional food-service menu with temple food. Korean J Community Nutr 2015;20(5):338–350.
8. Shin DK, Jang BJ. A study of commercialization of traditional temple food for tourism. Tour Res 2004;:471–482.
9. Jang BJ, Yoon SH. A study on the relationship between the LOHAS image of temple food, customer satisfaction, purchasing intention and customer loyalty. Tourism Res 2012;36:23–44.
10. Cha BK, Lee SJ. Dietary nutrient intakes of monks in accordance with the execution time: The case of Unmunsa monk. J East Asian Soc Diet Life 1997;7(1):107–115.
11. Hwang EG, Kim SJ, Kim BK, Lee JY. Awareness analysis for popularization of temple food in monks. J Korean Data Inf Sci Soc 2015;26(6):1217–1224.
12. Sung Y, Seo SY. Awareness of temples food for popularizing traditional temple food preference and food research. Korean J Tourism Res 2016;31(5):311–330.
13. Cho YS. A study on recognition, preference and popularization of temple food [master's thesis] Gyeongju University; 2011.
14. Kim JA, Lee SY. Nutritional evaluation of served menu in Korean temples. Korean J Nutr 2007;40(2):172–181.
15. Cho EJ, Park SH. A study on eating habits of the Buddhist priesthood in Seoul and Kyongnam: dietary pattern and special food. Korean J Diet Cult 1994;9(2):111–118.
16. Jeon HW, Kim KS. The effect of satisfaction of the involvement of temple food: Moderating effect of well-being index. J Hotel Resort 2011;13(1):77–99.
17. Bae YH. A study of the popularization of temple food. East Asian Buddh Cult 2015;22:635–670.
18. Jang JJ, Jeong HS. A survey on the knowledge and preferences for Korean food targeting Germans residing in Korea. Korean J Culinary Res 2011;17(5):1–14.
19. Park S, Kim DJ, Shin WS. Adaptability and preference to Korean food with foreigners who reside in Seoul, Korea. Korean J Community Nutr 2012;17(6):782–794.
20. Han JS, Kim JS, Kim SY, Kim MS, Kimiko O, Takahisa M. A survey of Japanese perception of and preference for Korean foods. Korean J Food Cookery Sci 1998;14(2):188–194.
21. Lee JY. Foreign consumers' preference and evaluation on Korean food [master's thesis] Catholic University of Korea; 2009.
22. Jung HJ. A review on the Korean temple foods within the scope of cultural tourism contents. J Korea Contents Assoc 2012;10(3):22–27.

Article information Continued

Copyright © 2017 The Korean Society of Community Nutrition

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Table 1

General characteristics of the study subjects

Table 1

1) N (%)

Table 2

The difference in perception of temple food according to the nationality

Table 2

1) Mean±SD

**: p < 0.01, ***: p < 0.001

Table 3

The difference intake of temple food according to the nationality

Table 3

1) N (%)

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 4

Experience and preference per menu of temple food according to the nationality

Table 4

1) N (%)

2) Mean±SD

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 5

Globalization of temple food according to the nationality

Table 5

1) N (%)

2) Five vegetables forbidden in Buddhism; garlics, green onions, chives, wild rocambols, and Chinese squills.

*: p < 0.05, **: p < 0.01, ***: p < 0.001