Yang-Su Moon; Sim-Yeol Lee

doi:10.5720/kjcn.2017.22.1.53

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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):53-62.
DOI: https://doi.org/10.5720/kjcn.2017.22.1.53
Published online: February 28, 2017

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: February 2, 2017 • Revised: February 14, 2017 • Accepted: February 14, 2017

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.

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Abstract
REFERENCES

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

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Table 1

General characteristics of the study subjects

1) N (%)

Table 2

The difference in perception of temple food according to the nationality

1) Mean±SD

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

Table 3

The difference intake of temple food according to the nationality

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

1) N (%)

2) Mean±SD

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

Table 5

Globalization of temple food according to the nationality

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

Figure & Data

REFERENCES

Citations

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A Study on the Consumer Perception and Needs for Temple Food Meal Kits
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Journal of the East Asian Society of Dietary Life.2023; 33(6): 535. CrossRef
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Junkyu Park, Mark A. Bonn, Meehee Cho
Sustainability.2020; 12(7): 3035. CrossRef
Recognition and Propagation for Temple Food among University Students with Food-related Majors
In-Joon Huh, Sim-Yeol Lee
Korean Journal of Community Nutrition.2018; 23(2): 137. CrossRef

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

Korean J Community Nutr. 2017;22(1):53-62. Published online February 28, 2017

DOI: https://doi.org/10.5720/kjcn.2017.22.1.53

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

Table 1

General characteristics of the study subjects

1) N (%)

Table 2

The difference in perception of temple food according to the nationality

1) Mean±SD

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

Table 3

The difference intake of temple food according to the nationality

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

1) N (%)

2) Mean±SD

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

Table 5

Globalization of temple food according to the nationality

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

Table 1 General characteristics of the study subjects

1) N (%)

Table 2 The difference in perception of temple food according to the nationality

1) Mean±SD

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

Table 3 The difference intake of temple food according to the nationality

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

1) N (%)

2) Mean±SD

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

Table 5 Globalization of temple food according to the nationality

1) N (%)

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