- [English]
-
Adaptability and Preference to Korean Food with Foreigners Who Reside in Seoul, Korea
-
Soojin Park, Dong Ju Kim, Weon Sun Shin
-
Korean J Community Nutr 2012;17(6):782-794. Published online December 31, 2012
-
DOI: https://doi.org/10.5720/kjcn.2012.17.6.782
-
-
 Abstract
 PDF PubReader
- The purpose of this study was to investigate the Korea-resident foreigners's adaptability and preference to Korean foods. The survey was carried out among 144 foreigners living in Seoul, Korea (male 57, female 87; from the East 109, from the West 35). Based on the first impression of Korean food, 'spicy', 'strong taste of seasoning', 'salty' were most common. About 90 percent of the foreigners adapted to Korean food in six months. It took more time to adapt to Korean food for Western people, compared to people from the East. Factors that influenced their adaption to Korean food were shown to be 'efforts by myself' and 'from friends'. Foreigners posited positive attitude toward Korean food according to their answers like 'nutritionally great food' and 'food with interesting ways of eating'. Westerners appeared to be more satisfied with Korean food. 'Too strong seasoning taste' and 'too sweet' were pointed out for further improvements. Beef Bulgogi, (Korean) fruit, Beef Ribs, Pork Ribs, and Grilled Pork Belly in order were foreigners' favorite foods, but Soju, Korean Sausage, Sliced Rice Cake Soup, Radish Kimchi and Vegetable Side Dishes were not. Taken together, the adaptability and preference to Korean foods to foreigners were different according to the gender and cultural background. Target marketing strategy of Korean Foods should be considered for foreign customers.
-
Citations
Citations to this article as recorded by  - Domestic Muslims Consumer Preference on HMR Product of Halal Base Freeze-Dried Sauces and its Sensory Characteristics
Ji-Na Kim, Eugene Choi, Hyeon Min Lee, Hyun-Ji Park, Weon-Sun Shin
Korean Journal of Food and Cookery Science.2018; 34(2): 163. CrossRef - Survey on the Status and Needs of Korean Food Consumption for the Development of Home Meal Replacement for Chinese and Japanese
Gyusang Han, Jiyu Choi, Sooyoun Kwon
Journal of the East Asian Society of Dietary Life.2017; 27(4): 420. CrossRef - A Study on Recognition, Preference and Popularization of Temple Food - Among Local and Foreign Restaurant Visitors
Yang-Su Moon, Sim-Yeol Lee
Korean Journal of Community Nutrition.2017; 22(1): 53. CrossRef - Female Marriage Immigrants’ Information Awareness, Perception and Familiarity on Korean Food Culture by Personal Characteristics and Food Neophobia Degree
Hee-sun Jeong, Ji-young Yoon
Korean Journal of Food & Cookery Science.2016; 32(2): 233. CrossRef - A Comparative Analysis of the Relationship between Food Neophobia Scale and Korean Food Perception of Southeast Asian Workers Living in South Korea
Kyung-Ran Lee, Eun Jung Lee
Journal of The Korean Society of Food Culture.2016; 31(2): 131. CrossRef - Preparation and Stability of Capsaicin-loaded Nanoemulsions by Microfluidazion
Min-Ji Kim, Soo-Jeong Lee, Chong-Tai Kim
The Korean Journal of Food And Nutrition.2016; 29(6): 985. CrossRef - Nutrition knowledge, eating attitudes, nutrition behavior, self-efficacy of childcare center foodservice employees by stages of behavioral change in reducing sodium intake
Yun Ahn, Kyung Won Kim, Kyungmin Kim, Jinwon Pyun, Ikhyun Yeo, Kisun Nam
Journal of Nutrition and Health.2015; 48(5): 429. CrossRef - Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)
Su-Gyeong Jo, Soh Min Lee, Kyung-Hyun Sohn, Kwang-Ok Kim
Food Science and Biotechnology.2015; 24(3): 921. CrossRef - Cross-cultural Investigation on Chinese and Korean Consumers’ Reasons for Liking and Disliking for Bulgogi Using Check-all-that-apply Questionnaire
Nam-E Kang, Su-Kyung Jo, Soh Min Lee, Kwang-Ok Kim
Journal of The Korean Society of Food Culture.2014; 29(6): 567. CrossRef - A Survey on the Recognition and the Preference of Bibimbab with Students in Bayreuther, Germany
Joo-Eun Song
Journal of the Korean Society of Food Culture.2014; 29(4): 307. CrossRef - Establishment of the standard recipe according to preference of Korean, residents foreigner in Korea and American
Eun-Mi Kim, Sang-Hee Seo, Chang-Keun Kwock, Eun-Jung Lee, Seug-Hee Wie
Korean journal of food and cookery science.2013; 29(5): 463. CrossRef
-
38
View
-
0
Download
-
11
Crossref
|
KSCN
