The purpose of this study was to investigate the food preference and attitude according to six emotions in female university students. Also, it was studied whether the desire to food consumption was changed by each mood. The selfreported questionnaire was used to 285 female university students. There were the significant differences in food preference according to emotions. Pizza & pasta, ice cream and cake were preferred during happiness and amusement. In sadness and anger, alcohol was the most preferred food item. There was the preference of beverage, Jjigae & Baikban, ice cream and snack during relaxation. Chocolate showed the highest preference during depression. The taste and flavor was the main preference attributes during all emotions. The self-assessed food intake during happiness, amusement, anger and relaxation was increased but it was decreased during sadness and depression (p<0.001).

This study investigated elementary school students' perception, preferences, and intake of Korean traditional foods, focusing specifically on kimchi, tteok (rice cake), and eumcheong (beverage) varieties; and compared them by gender, living with grandparents, mother's occupation, and meal preparation by the grandmother. The subjects were 287 6th grade elementary school students in Busan. The results were as follows: 80% of children were interested in Korean traditional foods. 40% believed that their intake of Korean traditional foods was decreasing because these foods were not palatable to them. The majority of them, however, said they would continue to eat Korean traditional foods as they had done (54.7%) or eat more than before (36.6%) in the future. The children thought that Korean traditional foods were rich in nutrition and good for their health. The children had the highest preference for Baechu-kimchi among varieties of kimchi, and they had high preferences for Songpyeon, Galaitteok, and Injulmi. They had high preferences for Sikhye, citron tea, and adlai tea. Over 80% reported consuming Baechu-kimchi and Kkakdugi three to four times per week. They had eaten Injulmi the most frequently among the tteoks, while over 80% had eaten the other types of tteok only once or twice per month. Adlai tea, citron tea, and Sikhye were drunk more than once per week. In general, we noted no significant differences in the children's perceptions, preferences, and intake of Korean traditional foods by gender, living with grandparents, mother's occupation, and meal preparation by grandmother, with the exception of several items. The students had a very positive perception of Korean traditional foods. They had higher preferences for and had more frequently consumed the more familiar Korean traditional foods. It is therefore suggested that if the children had opportunities to experience Korean traditional foods more frequently and variously at home or in restaurants, they would appreciate Korean traditional foods even more, and develop higher preferences for these foods.

The principal objective of this study was to assess the effects of food involvement moderating the relationship between food choice motives, including health concerns, weight control and ethical concern, and fruit consumption. A total of 290 questionnaires were completed. Moderated regression analysis was utilized to assess the relationships among variables. The results of the study showed that the results of data analysis also indicated good model fit. The direct effects of health concerns on fruit consumption were statistically significant in Models 1 and 2. However, the direct effects of ethical concern on fruit consumption were statistically significant in Model 3. As had been expected, the interaction of ethical concerns and food involvement exerted a significant effect on fruit consumption in Model 3. However, the interaction of health concern and food involvement, as well as weight control and food involvement exerted no significant effects on fruit consumption. Moreover, ethical concerns about fruit consumption exerted a significant negative effect at the low level and a positive effect at the high level of food involvement, except in cases in which the level of food involvement was medium. The results of this study revealed that fruit marketers should attach importance to the interaction effect of food involvement in order to better understand the elements of market demand and customer loyalty.

The purpose of this study was to measure the effects of trust, knowledge, optimism, risk and benefits on consumer attitudes toward genetically modified foods. A total of 326 questionnaires were completed. Moderated regression analysis was used to measure the relationships among the variables. The analysis results for the data indicated a good model fit in Model 2 rather than Model 1, in which the direct effects of trust, optimism and benefits had statistically significant direct effects on the respondents' attitudes toward genetically modified foods, while the direct effects of knowledge and risk were not statistically significant. As expected, the interaction term of risk and benefit had a significant effect on consumer attitude. Moreover, the effect of risk on consumer's attitude toward genetically modified foods was statistically significant at all levels of benefit, except at the lower benefit level. Finally, the results of this study indicated that genetically modified food developers and marketers should attach importance to the interaction effect of benefits to understand the elements of market demand and customer loyalty.

For globalization of Korean food, It is essential to research and analyze target markets in advance. However until recently, there has been a lack of food research in regions of select countries in order to create systematic plans for marketing Korean foods. Therefore this study aimed to investigate the recognition of Korean foods as compared to other Asian foods in young adults living in Vaxjo, Sweden. Over 90 percent of the Swedish students had experienced Thai and Chinese cuisines, indicating their popularity as Asian foods in Sweden. The participants were attracted to six positive attributes of Asian food: 'fresh vegetables', 'low fat', 'chicken and sea food', 'exotic ingredients', 'good value for the money' and 'unknown foods'. The favorite type of Asian food was Thai food and Korean food was the least tried, as over 50% of respondents linked it to 'unknown food' attributes. Based on these results, in order to introduce Korean food more successfully, focus should be placed on the unique and unknown attributes of Korean food, as well as emphasis placed on its healthfulness, to stimulate the curiosity of target markets such as young Swedish adults.

The purpose of this study is to analyze the articles of food and nutrition published in the Yeo-Sung magazines from 1936 to 1940 in Korea. Out of the 67 articles about the food and the nutrition from the Yeo-Sung magazines, 28 (41.8%) of them were about the brief information of food and nutrition news, 16 (23.8%) of them were about the recipes, 6 (9.0%) were about the nutrition information, and 17 (25.4%) of them were about others. As the number of recipes mentioned from the Yeo-Sung magazine was 103, 77 items, the majority, were about the Korean foods, 18 of the Western foods, 6 of Chinese foods, and only 2 of Japanese foods. This result showed that the Japanese colonization didn't seem to influence on Korean tastes and gastronomy. During this period, the modernization caused the numerous changes to our traditional cuisine with introduction of new western menu items and concept of nutrition. The nutrition articles highly recommended eating brown rice, vegetables, tofu, and the white meat. Shin-Young Bang, one of the main authors, insisted that "Cookery is not only the skill, but also the one of the very important academic sciences." showed budding modern cookery sciences in Korea.

This study analyzed the survey results of 302 college students from a coed university in Korea. The following three research components were examined: relationships among different eating styles, violation behaviors after unwanted eating, and consumption behaviors for three different food types. The analysis results showed that restrained eating was positively related to emotional eating, but negatively related to external eating. And emotional and external eating displayed a positive relationship. Body shape dissatisfaction was a significant variable in explaining restrained eating behavior. After unwanted eating, the restrained eaters expressed more regrets and stronger determination to diet than the less restrained eaters. The emotional eaters and external eaters responded that they could not stop eating and performed binge eating behaviors when they failed their diet. With regard to food attitudes and eating styles, snacks were favorably related to emotional eating. Fast food attitudes were negatively associated with restrained eating. Preference was the only significant variable in explaining snack consumption frequency; however sex, preference, and restrained eating were significant for fast foods. Finally, vegetarian foods were explained by preference and sex.

In this age of information ruled by new technologies and knowledge, the world is interconnected as a single community, and within this trend of globalization, new cultural codes are emerging through temporal fusion between the past and the present and spatial fusion between different regions and countries. In this situation, it seems meaningful to review Korean fusion foods and restaurants serving such foods, as well as to consider their future directions. Thus, the objective of the present study was to survey and analyze Korean fusion restaurants representing Korean culture not only in Korea, but also in foreign cities, and to identify the expression characteristics of such restaurants. Based on restaurants recommended in relevant magazines and on Internet sites, 18 spaces were selected, visited, and surveyed, in which tradition and modernism were well-mixed. Data on the shapes, materials, colors, and patterns of spatial elements and food-related elements, including photographs, were collected and analyzed. The results are as follows. Of the 18 restaurants, 13 (72%) showed temporal fusion in both spatial and food-related elements, 4 showed temporal fusion in spatial elements and cultural fusion in food-related elements, and 1 showed cultural fusion in both spatial and food-related elements. In general, the spaces were mainly designed with modern elements and partially with traditional elements (ceilings, windows, furniture, articles), and the fusion of food-related elements was made in diverse forms that included temporal fusion restructuring traditional menus contemporarily, and cultural fusion harmonizing traditional food with Western cookery.

The objectives of this study were to: a) examine foreign customers’ satisfaction and expectations for the food and service attributes of Korean restaurants located in the U.S., b) measure the gap between the satisfaction and expectations for food and service attributes, c) analyze through IPA analysis the crucial attributes needing improvement in order to minimize the discrepancy between customers’ expectations and performance, and d) analyze the effects of factors related to the food and service attributes on overall customer satisfaction in regard to Korean restaurant selection. A total of 255 American customers who had visited four Korean restaurants located within metropolitan and rural areas of the U.S. were surveyed for this study. Statistical analyses, including t-tests, factor analysis, and multiple regression, were performed using the SPSS statistical package (12.0). The American customers’ overall satisfaction of the food and services offered by the Korean restaurants was relatively high, with the exception of tangible service attributes such as comfortable chairs, restroom cleanliness, and restaurant interior. The urban foreign customers, however, were dissatisfied with the use of healthful ingredients in Korean food, because their expectation level toward this aspect exceeded their satisfaction level. In terms of Korean restaurant selection, tangible services related to the restaurant facilities were identified as the critical factor having an effect on American customer satisfaction.

The purpose of this study was to measuring the causal relationships among food involvement, health, mood, convenience, sensory appeal, weight control and vegetable consumption. A total of 290 questionnaires were completed. Structural equation model was used to measure the causal relationships among constructs. Results of the study demonstrated that the structural analysis result for the data also indicated excellent model fit. The effects of food involvement on health, mood, convenience, sensory appeal, weight control and vegetable consumption were statistically significant. As expected, health, mood, sensory appeal and eight control had significant effects on vegetable consumption. Moreover, health, mood, convenience, sensory appeal and weight control played mediating roles in the relationship between food involvement and vegetable consumption. In conclusion, based on structural analysis, a model was proposed of interrelations among food involvement, health, mood, convenience, sensory appeal, weight control and vegetable consumption. It should be noted that the original vegetable consumption model was modified and should, preferably, be alidated in future research. Other variables, such as attitude, subjective norm and perceived behavior control, may be incorporated to form vegetable consumption models that consist of new antecedent and consequence pairs.

The purpose of this study was to measure the factors influencing customers’ value perception of foodservice in tourist area’s restaurant. A total of 273 questionnaires were completed. Structural equation model was used to measure the causal effects. Results of the study demonstrated that the confirmatory factor analysis model also indicated excellent model fit. The proposed model yielded a significantly better fit to the data than the parsimonious model and extended model. In proposed model, the effects of perceived sacrifice, overall service quality and customer satisfaction on perceived value were statistically significant. The effects of perceived value on loyalty intention were statistically significant. As expected, the overall service quality had a significant effect on customer satisfaction. Moreover, the customer satisfaction played a mediating role in the relationship between overall service quality and loyalty intention.

The purpose of this study was to measure the tourists' preference for alternative restaurants with different combinations of 4 attribute levels: origin description, food type, price and service guarantee. A total of 210 questionnaires were completed from tourists who visited Kwangyang, Suncheon and Yeosu during Jan. 2 - Jan. 15, 2007. Conjoint experiment method was used to develop hypothetical restaurants. Ordinal probit model was used to measure the effects of attribute levels on the tourists' preference. Results of the study demonstrated that the ordinal probit model analysis result for the data indicated excellent model fit. The effects of attribute levels (origin description, traditional food, fusion food, price, service guarantee) on the tourists' preference were statistically significant. As expected, estimates of marginal willingness to pay for origin description(3.063), food type(2.349), and service guarantee(2.356) were statistically significant. Moreover, tourists were more willing to pay for origin description than other attribute levels. Tourists also considered the origin description as the very important attribute. In conclusion, based on conjoint analysis, a model was proposed of marginal willingness to pay of attribute levels. It should be noted that the original model was modified and should, preferably, be validated in future research.