KOREASCHOLAR

중국 연변 지역 대학생의 한식에 대한 인식 및 선호도 연구(I) Perception and Preference of Korean Food of University Students in Yanbian, China

홍경희
  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/328413
韓國食生活文化學會誌 (한국식생활문화학회지)
제32권 제3호 (2017.06)
pp.204-214
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study aimed to investigate the perception and preferences related to Korean food of university students in Yanbian, China. Self-administered questionnaires were collected from 306 (124 males and 182 females) students. The preferences for Chinese food (44.7%) and a combination of Korean (32.0%) and Chosun food (12.4%) were similar, and Korean food was more preferred than traditional Chosun food. The main reason for preferences for Korean food was taste. The perception of Korean hot spices and kimchi smell was not good, whereas positive perceptions where held for foods made with jang, new Korean food experience and healthiness of Korean food. Awareness of Korean food was in the order of bibimbap, kimchibokkeum- bap, gimbap, baechi-kimchi and ttoe-bbokki. Preference order was bulgogi, so-galbi, jang-jorim, dak-galbi and dewaeji-galbil. Meat foods and Korean traditional foods were relatively high, whereas kimchi, ttoe-bbokki and bibimbap were relatively low in terms of preference. More female than male students preferred Korean food, and the perception of new food experience and healthiness of Korean food were positive. Moreover, both awareness and preference related to Korean food were significantly higher in female than male students. These results can be used as a foundation to prepare a localization strategy of Korean food to China.

저자
  • 홍경희(동서대학교 식품영양학과) | Kyung Hee Hong (Department of Food Science and Nutrition, Dongseo University, Busan, Korea) Corresponding author