‘作名(작명)’은 사람의 사회문화적 의식을 언어적인 형태로 담고 있는 대표적 사회언어학 연구 대상이다. 본고는 전통문화를 기본으로 한 중국인의 작명 문화 속에서 시대의 흐름에 따라 새롭게 출현한 현대인의 작명문화 특징에 대해 고찰하는 것을 연구 목적으로 한다. 2장에서는 중국의 전통 작명 문화의 주요한 특징인 종교와 사상의 영향, 시대적 사건과 분위기의 영향, 경전과 문학작품의 인용, 小名(아명)과 금기에 대해 살펴보았다. 3장에서는 현대 중국 작명문화에 새롭게 나타난 특징인 인터넷 작명 서비스 이용의 증가, 대중문화 콘텐츠의 인용, 그리고 전통 姓, 名 관습의 변화에 대해 살펴보았다.
본 연구는 동북아 문화권에서 문화적 자아개념(관계중심적자아·독립적자아)과 귀인양식(내적·외적)이 연고(緣故; 사적 관계망)현상에 대한 개인의 인식에 영향을 끼치는지를 알아보기 위하여 설문조사방법을 사용하여 변인들 간의 관계를 통계적으로 분석하였다. 또한 연구는 문화에 따라 연고의 심리사회적 기능이 다르게 나타나는지를 개방적 질문을 통해 알아보았다. 서울·경기·부산 지역에 거주하는 직업을 갖고 있는 중국인과 한국인 184명을 대상으로, 문화적 자아개념(관계 중심적·독립적), 귀인양식(내적·외적), 공정성 인식(분배·절차·상호작용)에 대하여 설문조사한 결과, 관계중심적 자아개념과 외적귀인양식을 가진 개인들은 독립적 자아개념과 내적귀인양식을 가진 개인들보다 연고에 대한 공정성 인식에서 더 부정적인 것으로 나타났다. 뿐만 아니라, 심리사회적 기능에서도 차이를 보였는데, 관계 중심적 자아 개념을 가진 중국인들과 한국인들은 연고 집단으로부터 도구적·정보적 지지를 기대한 반면에 독립적 자아개념을 가진 중국인과 한국인들은 정서적 지지를 기대하는 것으로 나타났다. 연고 압력과 조직 내 개인의 무기력감을 감소시키기 위한 방안으로 귀인양식 훈련을 비롯한 조직에서 활용할 수 있는 교육프로그램 개발에 대해 논의하였다.
This study was performed to provide fundamental data on the dietary habits and food purchase types according to the stress patterns. The subject was 312 Chinese students in Gyeonggi region through a self-administered questionnaire. According to the results of the reliability analysis, the stress items showed an average of 2.91 and 0.846 for Cronbach alpha coefficient. The results of ANOVA analysis on the difference of dietary habits according to stress are as follows; There were significant differences for the meal frequency per day according to schoolwork, economic, general living, and dietary habits (p<0.05). Also, the general living pattern showed significant differences for the meal outside frequency and Chinese food intake (p<0.05). The results of ANOVA analysis on the difference of food purchase type according to stress are as follows; There was significant differences in degree of use of convenience foods according to interpersonal relationship, cooking method of convenience foods according to economics, the selection criteria of convenience foods according to schoolwork (p<0.05). The correlation coefficient of dietary habits and convenience food intake are 0.223, -0.147 in stress degree and dietary habits. In conclusion, I would like to provide the basic data necessary for the right choice of Chinese students' dietary habits and food purchases.
This study examined the state of awareness, consumption, and purchasing behavior of Kimchi among Chinese adults in Beijing and Shanghai. Two-hundred Chinese individuals in Beijing and Shanghai were included as study subjects. The subjects selected “good Kimchi for Chinese taste” as excellent Kimchi; however, only 13% of the subjects selected “Kimchi from Korea is excellent.” The first sites of Kimchi consumption in China included “home” (59.0%) and “restaurants” (40.0%) in Beijing and “restaurants” (57.0%) and “home” (32.0%) in Shanghai. Chinese people primarily purchase 400g pouches of Kimchi more than once a month, and the average price of Kimchi is RMB 12.59 in Beijing and RMB 18.32 in Shanghai. These results suggest that the interest in Kimchi varieties and the countries producing it differ among Chinese consumers depending on the region. Therefore, a sensory evaluation of Kimchi is essential to determine the preferred flavor of Kimchi among Chinese individuals and to promote the consumption of traditional Korean Kimchi
This study aims to investigate how L1 Chinese speakers of Korean acquire Korean embedded clauses with wh-expressions. Korean embedding verbs tutta ‘listen’ (Propositional-selecting predicate class) and kwungkumhata ‘wonder’ (Question-selecting predicate class) subcategorize for different types of complements which are defined by declarative complementizer ta or interrogative complementizer nunci. Tutta takes declarative or interrogative clauses and kwungkumhata can take only interrogatives. Experimental stimuli consisted of 12 embedding clauses by tutta (6 ta complementizer items and nunci complementizer items) and 12 embedding clauses by kwungkumhata(6 ta complementizer items and nunci complementizer items). Sixty three intermediate and advanced Chinese speakers of Korean(CK) participated in the study and 40 Korean native speakers(NK) participated as a control group. CK subjects were divided into 31 CK high group and 32 CK low group according to the participants’ Korean proficiency. The acceptability judgment among 3 groups were significantly different in the tutta-nunci condition and kwungkumhata-ta condition. The result showed that different learning principles were applied depending on the proficiency of learners. CK high group accepted the wh-embedding sentences in accordance with the semantic meaning of matrix verbs and type of wh-embedding clauses. However CK low group were not sensitive enough to discern the different linguistic context of wh-embedding sentences and rather accepted most of the given sentences.
The Sociolinguistic Journal of Korea 26(3). 145~170. The sibilation of Korean nominal stem final coronal consonants is a common phenomenon in Korean spoken language. Many Korean speakers pronounce /patʰ-i/, /piʨ-ɨl/, /k‘oʨʰ-e/ as [paɕi], [pisɨl], [k’ose]. These are not standard Korean pronunciations. Therefore, Korean learners are supposed not to learn this phenomenon. However, a lot of Chinese Korean advanced learners acquire those pronunciations. In this paper, I try to find why the Chinese Korean advanced learners acquire this phenomenon. Unfortunately, the reason can not be found by traditional error analysis methods. It seems that this sibilation phenomenon occurs randomly and has no connection with the coronal consonants. We can only find that when nouns combine with the postposition in an adessive case this sibilation phenomenon hardly appears. I examined Chinese Korean advanced learners’ spontaneous speaking and then conducted a survey. I show that sociolinguistic elements make a great influence on this acquisition. Lastly, I discuss how to train Chinese Korean advanced learners on this Korean phonological phenomenon.
The purpose of this study was to investigate dietary habits, health lifestyle, preference and intake of beverages of Chinese students in Gyeonggi area. Therefore, we try to identify the factors that affect beverage consumption. According to the analysis of the demographic characteristics of male and female Chinese students, there were 155 male students (49.7%) and 157 female students (50.3%). There were statistically significant differences between the residence period and the time of coming to Korea according to sex (p<0.05), but there was no statistically significant difference between the education level, residence type and Korean ability (p>0.05). Analysis of the differences in health-related lifestyle among Chinese students of both sexes showed statistically significant difference in alcohol drinking, smoking, and exercise according to sex (p<0.05), but no statistically significant difference in computer use time (p>0.05). According to the analysis of the dietary habits of the Chinese students, there was a statistically significant difference in the number of meals per day, breakfast, lunch, dinner, snack frequency and number of midnight snacks, but no statistically significant difference in eating out frequency. As a result of the preference test for general beverages, 4.11 points of water, 3.81 points of milk, 3.64 points of fruit and vegetable juice, 3.58 points of tea, 3.25 points of coffee, 3.22 points of carbonated drinks, 2.92 points of functional drinks, respectively. Male students were more likely to prefer water, tea, and health functional drinks while female students had higher preference for fruit, vegetable juice and vinegar drinks (p<0.05). In general, consumption of regular drinks was 4.95 in water, 3.58 in milk, 3.03 in coffee, 2.92 in carbonated drink, 2.91 in fruit and vegetable juice, 2.63 in tea, 2.07 in functional drink, and 1.44 in vinegar appear. Male students had higher intake of water, tea, carbonated drinks, and health functional drinks while female students had higher intake of fruit and vegetable juice (p<0.05). The results of correlation analysis of factors affecting the general drinking of Chinese students are as follows. The intake of tea was related to the period of residence and dietary habits, the intake of milk for breakfast, the number of snacks and midnight snacks for carbonated drinks, and the fruit vegetable juice were related to dietary habits (p<0.01, p<0.05). Key words: Chinese students, dietary habits, life habits, preference and intake of beverages
The ocean is used as the term of sea, it is expressed as a large sea. Marine tourism is an activity that takes place in the sea and on the coast. Many experts prospect that the 21st century will be the century of ocean. In recent years, many countries are interested in ocean and marine tourism can be significantly developed in the future. Jeju Island is an island formed by a volcanic eruption, which has a very high landscape value, and It is an oceanic climate with a yearly high temperature due to turbulent flow throughout the years, But Marine tourism is not developed. The purpose of this study is clarify the Marine Tourism activity types, Marine Tourism satisfaction and revisit intention of Chinese Tourists visiting JeJu island. And studies what is the needed activity types of Chinese Marine Tourist in future. This study deals with on the activity types, satisfaction and revisit intention of JeJu Marine Tourism With 252 effective responses gathered from an onsite survey. The statistical analysis of the data was conducted using techniques of frequency analysis, t-test and anova analysis.
리더십 발현과정에는 사회·문화적 맥락으로 인해 차이가 발생할 수 있으나, 국내에서 수행된 다수의 리더십 연구에서는 이러한 특징을 고려하는데 한계가 있다. 이러한 원인은 연구대상을 한국인으로 국한 하기 때문으로 판단된다. 이에 본 연구에서는 한국인과 중국인을 연구대상으로 설정하여 리더십 영향력 과정에서 나타나는 차이를 실증적으로 비교하고자 하였다. 이를 위해, 임파워링 리더십, 기본심리욕구, 선 제적 행동을 연구의 주요 개념으로 설정하였다. 구체적으로 임파워링 리더십의 기본심리욕구(자율성, 관 계성, 유능성 욕구)에 대한 영향력을 확인하고, 기본심리욕구의 선제적 행동(피드백 추구행동, 발언행동) 에 대한 영향력 관계를 설정하였다. 다음으로 임파워링 리더십과 선제적 행동(피드백 추구행동, 발언행 동)의 관계에서 기본심리욕구(자율성, 관계성, 유능성 욕구)의 매개효과를 검증하고자 하였다. 연구목적을 달성하기 위한 자료는 번역타당성 검증과정을 거쳐 설문지를 완성하였으며, 한국인과 중국인으로부터 수 집하였다. 연구대상별 총 330부의 설문지를 배부하여 회수된 자료 가운데 불성실하게 응답한 자료를 제외 하고, 한국인 303명, 중국인 301명으로부터 획득된 자료를 분석하였다. 가설검증을 위한 과정에서 측정도 구의 타당성과 신뢰성은 연구대상을 통합하여 분석을 수행하였으며, 상관관계 및 가설검증은 연구대상을 분리하였다. 연구결과를 정리하면, 임파워링 리더십의 기본심리욕구 만족에 대한 영향력, 기본심리욕구 만족의 선제적 행동에 대한 영향력, 기본심리욕구 만족의 매개효과 경로에서 연구대상에 따른 차이가 확 인되었다. 이러한 결과는 글로벌 경영환경에서 임파워링 리더십을 발휘하는 경우 추종자의 국적에 따른 차이를 고려한 접근을 제안하고 있으며, 기본심리욕구 만족에 있어 임파워링 리더십의 역할을 확인하는 계기를 제공하고 있다.
This study was conducted to survey the perception and preferences of customers that have dined at Korean restaurants in China and investigate the importance and performance level of quality attributes, customer satisfaction, revisit intention and recommendation intention. The survey was conducted January 31~March 1, 2016 in China. The 293 questionnaires (97.7%) were analyzed using SPSS(Ver. 23.0) and AMOS(Ver. 21.0). Results of this study are as follow: Customers that dined at a Korean restaurant in China were composed of 157 women and 136 men. Regarding the reason for preferring Korean cuisine, taste, hygiene and nutritional value of Korean food were the most significant quality factors. Regarding complaints about Korean food, Chinese people placed much emphasis on freshness of ingredients when dining out, based on the majority of complaints about ingredients that were not fresh. The main reason for leftover food were personal eating habits and that of customers revisiting food taste and nutrition. Path model among customer satisfaction, revisit intention and recommendation intention revealed the factor of menus and attributes of menu items regarding customer’s age that had an impact on customers’ satisfaction, and association with customers’ satisfaction, revisit intention and recommendation intention as well.
This study was conducted to examine the effects of Chinese perceptions of quality attributes on customer’s satisfaction, revisit intention and recommendation intention for coffee shops in Beijing, China. Subjects of this study included 200 customers who had visited a coffee shop at least once during the last year. Statistical analyses were performed using SPSS v23.0 and AMOS v21.0. In this study, the majority of customers visited a coffee shop once or twice a week with friends. Respondents preferred tall-sized warm coffee in the store. The coffee shop quality attributes of were derived from five exploratory factors identified upon analysis of 30 observational variables. It was important to maintain and strengthen the quality attributes of coffee shops in this area because IPA(Importance Performance Analysis) analysis showed that “Doing great, keep it well” part was a desirable area because it had high importance and performance. Finally, path analysis revealed that customer satisfaction was influenced by employee attitude and affected revisit intention and recommendation intention.
This study, drawing on critical discourse analysis methodologies, aims to show how Chinese international students are discursively represented in a Korean newspaper. Articles from the Chosun Ilbo were collected between 2008-2016. The media has framed social images on Chinese International students quite often from the Beijing Olympic torch relay in 2008. Following van Dijk’s (1998) ideological theory, macro- and micro-level of textual analysis were conducted. It was found that the two groups of ‘us’ and ‘them’ (Chinese international students) were dichotomized. It was enforced by discursive strategies such as conjugation, over-lexicalization, and delegitimization. As for the micro-level analysis, drawing on Halliday’s (1985) systemic functional grammar, three dimensions of analysis (ideational, interpersonal, and textual) were conducted to uncover the power relations under the linguistic forms. This study concludes that Chinese international students were represented by the ideological square of positive self-presentation and negative other-presentation.
This study was performed to provide fundamental data on the dietary life according to the acculturation degree. The subject was 305 Chinese students in South Korea region. The questionnaire respondents are consisted of 148 male students (48.5%) and 157 female students (51.5%). There was a statistically significant difference in age, education level, residence time, and Korean language ability according to acculturation degree (p<0.05), but there was no statistically significant difference in gender, residence pattern, purpose of coming to Korea. There was a statistically significant difference between meals frequency, outside frequency, and the intake of Chinese food according to acculturation degree (p<0.05), but there was no significant difference in snake taking frequency (p>0.05). There was a statistically significant difference in drinks and computer time according to acculturation degree (p<0.05), but there was no statistically significant difference between smoking and exercise (p>0.05). The food intake style of Chinese students was 2.47 in noodles, 2.34 in lunches and 2.15 in breads. According to the acculturation degree, the food intake patterns showed statistically significant differences in dumping kind, congee, hamburger and pizza, while meat products, smoked meat, noodle, lunch, cereal, kimbap, sandwich. And there was no significant difference. The correlation between the factors influencing the acculturation degree of Chinese students showed a statistically significant effect on dietary habits, food intake, education level, residence period, and Korean language ability.
In this study, we conducted an empirical analysis using structural equation modeling (SEM) by distributing questionnaires to 208 Chinese tourists who constitute the largest proportion of foreign tourists visiting South Korea. The survey was conducted in a face to face (FTF) manner with the aim to contribute to globalization of Korean cuisine through comprehensive analysis of the effects of preference characteristics of Korean wave dramas on the relationship among images, attitudes, and purchase intentions for Korean cuisine. The main actor characteristics among the preference characteristics of Korean wave dramas had a significant effect on the attitudes and purchase intentions for Korean cuisine. However, the thematic characteristics among the preference characteristics of Korean wave dramas did not have a significant effect on the purchase intentions for Korean cuisine; in addition, the production characteristics did not have a significant effect on the attitudes and purchase intentions for Korean cuisine. The eco-friendly and health images of Korean cuisine had a significant effect on the purchase intentions for Korean cuisine, and the attitudes toward Korean cuisine significantly affected the purchase intentions for Korean cuisine. Based on the results of this study, it is considered necessary to continuously publicize Korean cuisine through Korean wave dramas to build positive attitudes toward Korean cuisine through enhanced images of Korean cuisine.
Diffusion of innovation theories have been used to explain the adaptation process of Chinese college students to Korean food. This study examined and compared Korean food adaptation among Chinese college students in Gyeonggido and Daejeon. A total of 141 Chinese college students were surveyed from August 01 to November supported by the Chinese Students Association in Gyeonggido. The results show that the adaptation process of Chinese college students to Korean food was different between Gyeonggido and Daejeon. Chinese college students did not have many opportunities to learn about Korean food and search information about Korean food. The adaptation process of Chinese college students to Korean food was different by residential type and period. The adaptation process of Chinese college students in Gyeonggido to Korean food was composed of three factors: interest-reinvention-adoption, awareness, and evaluation-trial-adoption. Three factors of the adaptation process of Chinese college students in Daejeon to Korean food were awareness-evaluationtrial, adoption-reinvention-trial, and interest.
Yang, Myung-hee & Kim, Bo-hyeon. 2017. “A Study on Korean Language Anxiety in the Classrooms of Advanced-level Korean Language Learners for Academic purposes: With Chinese Students in Graduate School in Korea”. The Sociolinguistic Journal of Korea 25(1). 119~141. The aim of this study is to examine the level of and the factors for Korean language anxiety in the classrooms of advanced-level Korean language learners for academic purposes. To this end, 60 Chinese students attending graduate school participated in the survey with the questionnaires: i.e., PRCA and FLCAS. The results suggest as follows. First, the Korean language anxiety level in the classrooms of the Chinese students is likely to be high. Also, it is not because of the participants’ traits, but because of the classroom environment. Second, there are 5 factors for Korean language anxiety in the classrooms; communication anxiety with native speakers, communication anxiety, fears of negative evaluation and failing in class, Korean proficiency anxiety, and negative attitudes toward class. Especially, the forth factor suggests that Korean learners needs an educational intervention of Korean, even after they enter undergraduate or graduate institutions. Third, there is a negative correlation between Korean language anxiety in the classroom and a residence period in Korea. That is, it is necessary to give them as many opportunities as possible for being exposed to Korean by a Korean educational intervention.
This study was performed to provide fundamental data on the convenience foods purchase according to the food-related lifestyle. The subject was 250 Chinese students in South Korea region through a self-administered questionnaire. A factor analysis extracted five comprising food-related lifestyle, which we named health seeking (factor 1), taste seeking (factor 2), easy seeking (factor 3), popularity seeking (factor 4) and safety seeking (factor 5). According to the results of the reliability analysis, the food-related lifestyle showed an average of 3.16 and 0.813 for Cronbach's alpha coefficient. There were significant differences for the selection of convenience foods according to health seeking (p<0.05). Also, the popularity seeking and easy seeking lifestyle factors showed significant differences for the reason the purchase criteria of convenience food (p<0.05). There was not significant differences in convenience foods of selection criteria according to health seeking, taste seeking, easy seeking, popularity seeking and safety seeking types (p<0.05). A significant positive result of the internal characteristics of convenience foods purchase (p<0.05) was shown for the health seeking and taste seeking. A significant positive result of the external characteristics of convenience food purchase (p<0.05) was shown for the health seeking, taste seeking and safety seeking. In the correlation between convenience food purchase factors, the correlation coefficient of nutrition and ingredients are highest with 0.46, 0.445 in cooking and price, 0.441 in ingredients and expiry date, 0.383 in brand and price, 0.361 in taste and easy. In conclusion, this study presented the desirable direction of convenience food consumption in Chinese students.
Qiu, Lina. 2016. “The Loanwords Usage of Chinese Students”. The Sociolinguistic Journal of Korea 24(3). 37~63. The purpose of this article is to statistically sort out the usage of Korean loanwords usage from Chinese students, and to examine the causes. Standing in the position of Chinese students, revealing their loanwords' actual applications not only can help them to recognize their mistakes in loanwords, but also can support them to correct the mistakes. From the standpoint of academic research, we should find out the reason why their frequent mistakes, which is very helpful to loanwords teaching, too. This paper focuses on the real situation, designed to pass the actual investigation to observe the use of loanwords by Chinese students. And also try to clarify the reasons for their use. To this end, this paper conducted a number of written investigations and interviews. Especially, when I try to use a variety of ways in the interviews which I will introduced in chapter 2. Survey data show that their use of loanwords are more complex than we think. However, the reasons can be traceable. In this study is to try to explore the causes just like influence of Chinese-Style English, influence from China's loanwords pronunciation, the pronunciation problems of loanwords, psychological factors.