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.

한국산업식품공학 창립 20주년을 기하여 한국식품산업의 과거와 현재를 바탕으로 미래의 발전방향을 모색해 보았 다. 한국식품산업의 역사는 해방 전후로 구분하여 주요 식품산업체, 생산품목을 다루었다. 식품산업의 규모와 수출입, 기술환경의 변화, 소비 및 유통구조의 변화를 살펴보았다. 한국 식품공학의 교육환경과 학술단체, 연구기관 등의 변천 과 한국산업식품공학회 창립 배경과 국내외 활동상황을 정리하였다. 미래 한국식품산업과 식품공학의 별전을 위한 전 략으로 세계기술변천방향과 한국의 우위산업과 소비자의 구조에 적합한 기술발전 전망을 피력하였다. 초창기 한국식 품공학자의 일원으로 수행한 저자의 교육과 연구경험을 소개하였다. 당 평균 구성원 감소, 노령화 사회, 최근에 캠핑문화 확산으로 HMR면시장이 커져갈 것이다.

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was ‘easy access to Korean food restaurants’ (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were ‘taste’ and ‘price’ (Chinese foreign students 72.7% and 18.2%, Chineselocals 59.1% and 22.7%, respectively), and needed improvements for Korean food were ‘spicy and salty taste’ and ‘nutritional aspect’ (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was ‘Garlic’ (18.0%) in Chinese foreign students, and ‘Red pepper powder’ (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

This study was undertaken to examine the knowledge about food culture and intakes of traditional food in Korean and Japanese elementary school students. In 2012 and 2013, a total of 265 students were surveyed, consisting of 73 Korean fifth graders and 192 Japanese sixth graders. The questionnaire comprised of queries on general items, the recognition and sampling of traditional and celebration foods, the knowledge about the partner country's food culture, and the frequency of consuming the partner country's foods. As a result of this study, the frequency of consuming their own country's traditional foods for Korean children (3.1 out of 5.0 points) and Japanese children (3.2 out of 5.0 points) was similar to each other. Japanese children reported to eat Korean foods (2.9 points) more frequently than those of Korean children to eat Japanese foods (2.4 out of 5.0 points) (p<0.001). However, the Korean children reported to have more experience on given typical Japanese foods than Japanese children reported about Korean foods. Further studies are needed for the perception on traditional foods in Korean and Japanese children. The results of this study can be used as a basic data to succeed and develop traditional food cultures.

본 연구는 한국에 거주하는 동남아 노동자의 식생활 실태 를 분석하여, 한국에서 거주하는 동안 바람직한 식생활을 하 도록 지원하기 위한 기초자료 제시를 위해 조사되었으며, 조 사 결과는 다음과 같다. 1. 조사대상자의 연령은 25~29세가 35.1%로 가장 많았고 그 다음은 20~24세 (32.7%), 30~34세(21.1%)였고 35~39세가 9.6%로 가장 낮았다. 성별은 남성이 76.5%로 여성(23.5%)보 다 많았다. 결혼유무는 미혼인 경우가 59.8%였다. 교육수준 은 고졸이 49.8%로 가장 많았고, 다음으로 전문대졸(22.7%), 고졸 이하(17.1%)였고 대졸은 7.2%로 가장 적었다. 종교는 불교가 59.0%로 과반이 넘었고, 무교 35.3%, 기독교 4.0% 였다. 대다수가 공장(90.1%)에서 근무하고 있었다. 한국에는 4~5년 거주한 비율이 39.4%로 가장 많았고 2~3년 31.9%, 1 년 미만이 17.9% 순이었다. 대다수가 월평균 100~199만원 (88.0%)의 수입을 얻었다. 84.1%가 취사가 가능한 곳에서 거 주했다. 한국어 실력은 보통이 56.2%로 가장 많았고 친한 한 국친구 숫자는 한 명도 없다가 84.1%로 대다수를 차지하고 있고 그 다음은 15명이 12.7%였다. 2. FNS는 캄보디아, 미얀마, 베트남, 태국 순으로 높았다. FNS가 높은 캄보디아, 베트남과 미얀마는 각각 3.91±0.58과 3.92±0.65, 3.97±0.56로 평균 3.88±0.59보다 높았고 태국은 3.76±0.59으로 평균보다 낮은 지수를 보였다. 국가 간 유의 적인 차이는 없었으나 경제지표에 따라 경제가 발전한 국가 일수록 FNS는 낮아지는 경향성을 보였다. 3. FNS에 영향을 미치는 인구통계학적 요인은 취사가능여 부와 거주형태였다. 취사가능여부는 취사가능하다고 답변한 동남아노동자의 FNS (3.85±0.61)가 취사가능하지 않다고 답 변한 동남아노동자의 FNS (4.09±0.35)에 비해 낮게 나타났고 (p<0.05) 기숙사에 거주하는 동남아 노동자의 FNS (3.94± 0.55)가 자취(3.74±0.60)나 기타(3.83±0.66)의 FNS보다 높게 나타났다(p<0.05). 직접 취사를 하는 등 음식준비에 책임을 많 이 가질수록 음식관여도가 높아지고 높은 음식관여도는 FNS 와 부(−)의 관계를 가진다는 선행연구와 일치하는 결과였다. 4. 동남아 노동자의 한국음식인식의 유형에 따른 평균점수 를 중심으로 국가별 차이를 알아보기 위해 요인분석과 일원 변량분석(ANOVA)을 실시하였다. “한국음식의 조리법, 맛, 색에 대한 긍정적인 인식”은 캄보디아가 3.46±0.63으로 가 장 높았고 그 다음은 베트남(3.38±0.68), 미얀마(3.26±0.50), 태국(3.09±0.64) 순이었고 유의적인 차이가 있었다(p<0.01). “모국음식과의 조리법, 냄새, 질감에 대한 이질감” 요인에 대 해서는 미얀마가 3.40±0.60으로 가장 높았고 그 다음은 캄 보디아(3.16±0.76), 태국(2.88±0.98), 베트남(2.70±0.63) 순이 었으며 유의적인 차이가 있었다(p<0.001). “모국음식과의 맛 에 대한 이질감” 요인에 대해서도 미얀마가 2.84±0.79으로 가장 높았고 그 다음은 베트남(2.76±0.71), 캄보디아(2.65± 0.67), 태국(2.58±0.74) 순으로 높았으나 유의적인 차이는 없 었다. 비교국가에 비해 한국음식에서 모국음식과의 조리법, 냄새, 질감, 맛에 대한 이질감을 가장 많이 느끼고 있는 미 얀마의 경우 한국음식에 대한 적응이 쉽지 않을 것으로 예 상되며 이들에 대한 한국음식 적응 교육에 시간을 더 투자 하여 교육할 필요성이 있다. 5. 동남아 노동자의 한국음식인식정도와 FNS의 상관관계를 분석한 결과, “한국음식의 조리법, 맛, 색에 대한 긍정적인 인 식” 요인과는 p<0.01 수준에서 유의적인 부(r= −0.219)의 상 관관계를 보였고, “조리법, 냄새, 질감에 대한 이질감” 요인과 는 p<0.01 수준에서 유의적인 정(r=0.248)의 상관관계를 보였 다. “맛에 대한 이질감” 요인에서는 유의적인 차이는 없었다. 이 결과를 통해 FNS는 동남아 노동자의 한국음식인식정도와 연관이 있다는 것을 알 수 있다. FNS가 크면 “한국음식의 조 리법, 맛, 색”에 대해 더 부정적으로 인식하고, “조리법, 냄 새, 질감에 대한 이질감”을 크게 느낀다는 것을 알 수 있다. 한국음식에 대한 이질감은 맛(r=0.071)보다 조리법, 냄새, 질 감(r=0.248)에서 더 큰 이질감을 느낀다는 경향을 볼 수 있다. 본 연구를 통해 동남아시아 중에서도 유사한 지리적 특성 을 가진 인도차이나 반도에 있는 베트남, 태국, 캄보디아, 미 얀마 4개국 외국인 근로자들의 푸드네오포비아 경향은 국가 별 차이가 유의적으로 나타나지는 않았으나 경제가 발전한 국가일수록 FNS가 낮아지는 경향을 보였다. 한편 국가별 한 국음식인식에는 차이가 있다는 것이 나타났고 FNS는 한국 음식인식정도에 유의미한 연관성이 있다는 것이 밝혀졌다. FNS가 낮을수록 한국음식인식이 긍정적으로 나타났는데 “한 국음식의 조리법, 맛, 색”에 대해 더 긍정적으로 “조리법, 냄 새, 질감에 대한 이질감”은 더 낮은 수준으로 인식하는 것으 로 나타났다. 이 연구결과를 통해 동남아 노동자의 한국음식 적응에 대한 수월성 정도를 알아보기 위해 FNS가 선행적으 로 사용될 수 있을 것으로 기대한다. FNS가 높은 국가의 동 남아 노동자의 경우 입국 시 한국음식 적응을 위한 사전교 육에 시간을 더 할애하는 방법도 고려해 볼 수 있다. 국적 이외에 FNS에 영향을 주는 요인으로 취사가능성여부와 거 주형태였는데 음식준비에 대한 책임을 많이 가질수록 FNS 가 낮아지는 경향을 보였다. 따라서 FNS를 낮추기 위해 가 능하면 취사가 가능한 숙소를 배정해 적극적으로 취사를 할 수 있도록 유도하는 것도 음식문화 적응을 수월하게 하기 위 한 방법으로 사료된다. 한편 FNS는 한국음식인식을 판별할 수 있는 절대적인 지 표는 아닌 것으로 나타났는데 베트남의 경우 태국보다 FNS 가 높았지만 전반적인 한국음식인식은 태국보다 긍정적인 것 으로 나타났다. 태국은 타 동남아 국가 중에서도 음식문화가 발달한 나라로 자국민의 음식문화에 대한 자긍심이 높아 한 국음식인식이 비교국가 중 긍정적이지 않는 것으로 사료된 다. 따라서 한국음식 적응에 대한 수월성 정도를 알아보기 위한 사전조사로 FNS 뿐만 아니라 자국음식에 대한 자부심 정도를 알아보는 것도 필요할 것으로 보이며 이는 후속연구 로 진행되었을 때 의미가 있을 것으로 사료된다. 이 연구결과는 동남아노동자의 한국음식문화 적응을 돕기 위한 기초자료로 사용될 수 있을 것으로 기대한다. 또한 본 연구결과는 한국음식과 한국식품의 동남아시아 진출 시 필 요한 동남아인들의 한국음식에 대한 소비자 반응에 대한 기 초자료로도 사용될 수 있을 것으로 예상한다. 본 연구에서 연구되었던 4개국뿐만 아니라 다른 나라 노동자들에 대한 연 구가 추후 진행된다면 질 높은 기초자료 구축에 도움이 될 것으로 보인다.

The purpose of this study was to investigate the perception and preferences relating to Korean fast food among students of the College of Hotel management in Germany and utilize the analyzed data as baseline data for globalization of Korean food. A total of 74 students with food-related majors were asked to complete a survey after cooking and tasting seven different kinds of Korean dishes themselves. Exactly 97.3% of students reported that even though they never tried Korean food before, that Korean food is uncomplicated and interesting to cook, very healthy with abundant vegetables and rice, and suits their palate. Regarding the seven dishes of Korean food, the students stated that Gimbab (김밥) is most suitable for fast food and sorted Japchebab (잡채밥), Gunmandu (군만두), Bulgogidubbab (불고기덮밥), Makjeok (맥적), Bibibguksu (비 빔국수), and Musaengche (무생채), in descending order, regarding globalization of Korean food. Gimbab (김밥) and Gunmandu (군만두) both received the highest scores for being the most preferred Korean food. As students indicated Korean food as a dish they would like to cook again, recommend to friends and familyies, and buy if sold in Germany, this survey suggests that Korean food can be a competitive fast food in Germany.

This study was carried out in order to investigate Korean food acculturation by married immigrant women and how it affects their children’s eating habits. Using an in-depth interview method, 26 domestically residing married immigrant Chinese, Vietnamese, and Indonesian women in Korea were surveyed to investigate adaption to Korean food at the time of their immigration, their current dietary life, their preferred Korean food, major factors in managing their children’s eating habits, etc. The results reveal that depending on the married immigrant women’s country of birth, which plays an important role in a family’s dietary life and health, acculturation phenomena occurred in which the specific eating habits of each country were grafted into Korean food. Furthermore, due to their school-age children’s display of acceptance of both their homeland’s and Korea’s food culture, we believe that this can become a pivot point for non-governmental diplomacy where Korean food can be understood along with the mothers’ countries.

곡식좀나방과는 곡식좀나방상과(Tineoidea)에 속하며 전 세계적 으로 약 3,600여종이 광범위 하게 분포하고 있는 것으로 알려져 있다. 또한 곡식좀나방과의 유충은 매우 광범위한 먹이원을 섭식하는 것으로 알려져 있는데, 이는 일반적으로 나비목의 유충이 섭식하는 식물성 먹이원을 섭식하는 종류부터 부식된 낙엽이나 썩은 나무, 버섯과 같은 균류를 섭취하는 종류, 동물성의 키틴이나 케라틴 조직을 섭취하는 종류까지 생태계에 있는 광범위한 종류의 유기물질을 섭식한다. 국내의 곡식좀나방과는 30여종이 알려져 있으며 형태학적인 분류체계를 따르는 속단위의 분류군에서 비슷한 먹이원을 공유 하는 경우가 대다수 이기 때문에 파악한 먹이원의 종류를 연구에 적용한다면 다수의 국내 미기록 종 및 신종의 추가가 기대된다. 조사는 해외의 문헌을 기초로 하였으며 문헌조사결과에 따라 먹이원의 수집 및 먹이원을 활용한 트랩을 이용하였고, 곡식좀나방과의 옷좀나방아과 2종과 버섯좀나방아과 1종의 유충 및 성충의 사진을 첨부하였다.

전반적인 경영환경의 글로벌화가 진전되고 기업의 국제 활동이 더욱 증가함에 따라 서비스기업들의 국제 활동 도 증가하고 있다. 다국적 기업의 해외시장 진입방식 선택 문제는 국제화 전략과 관련된 가장 중요한 의사결정 영역 중의 하나이다. 서비스기업에 있어서도 이러한 연구주제에 대한 학자들의 관심이 비교적 많은 편이지만, 서 비스기업 중 외식서비스기업에 대한 연구는 그 해외진출 활동 현황에 비해 아직 부족한 실정이다. 본 연구는 제조업과 구별되는 서비스 특성을 지닌 한국 외식서비스기업을 대상으로 해외시장 진입방식 및 경영 통제수준 결정요인이라는 연구주제를 고찰하고 실증적으로 분석하였다. 84개 기업, 103개 브랜드, 246개 해외 진출 건수를 표본으로 설문조사하여 얻은 107개(응답률 43.5%) 자료에 대한 로짓과 회귀분석 결과 진입방식과 경영 통제수준의 결정요인은 상당히 다르게 나타났다. 한국 외식서비스기업의 해외시장 진입방식 결정에는 서비스의 종류, 경쟁우위, 기업의 규모 등이 통계적으로 유의한 영향을 미치는 것으로 나타났으며, 경영 통제수준에는 경쟁우위, 국제 경험, 문화적 거리, 시장기회, 최고 경영자의 마인드 등이 영향을 미치는 것으로 분석되었다. 이는 진입방식과 경영 통제수준 사이의 관련성에도 불구하고 이 둘에 대한 연구 접근 방식이 달라야 함을 의미하기도 한다.

To contribute to the globalization of Korean food, a Korean food culture publicity event was conducted at Hayabusa Station, Tottori Province, Japan. This study investigated and analyzed recognition and preferences towards Korean food in participants at the event. The method of information acquisition was also analyzed. Most participants had prior experience eating Korean food. As for information, participants responded that they were affected by public media such as dramas, and the most effective way of getting information was participating in lectures. This study also investigated intake of 20 kinds of Korean food and found highest preferences for bibimbap, kimchi, naengmyeon, and galbigui, in that order. The main motive for participating in the Korean food culture publicity event was a desire to experience a new culture. Further, satisfaction, intention to participate, and intention to recommend Korean food were high. These attitudes had significant effects on the intention to visit Korea. In the future, Korean food culture publicity events held in foreign lands can contribute to Korean tourism.

Purpose This study, for the first time attempts to investigate the determinants of the Korean foodservice franchising employing various theories. In addition this study attempts to consider distinguishable foodservice characteristics such as the segment of foodservice and the market demand. This study expects to contribute to the theoretical underpinnings of the foodservice franchising by incorporating distinguishable foodservice characteristics to franchising theories. Method The sample for this study came from uniform franchise offering circular based on Korea Fair Trade Commission. There were 1,598 food service franchisors in uniform franchise offering circular 2009-2011 listing. However, 596 were excluded because of data irregularities remaining 1,002 available for sample. Based on the literature review, we choose seven determinants. The seven determinants were measured as follows. Firm age was measured as two proxy variables. One was measured as the years of franchising business. The other was measured as the years of business. Firm size was measured as total sales. Capital scarcity was measured as the ratio of total debt to total asset. Start-up costs were measured as initial investment. Monitoring costs were measured as the number of major cities franchised units operates. Royalty was measured as sales of a franchised unit. Finally, brand name was measured as advertising expenditures. Results The first proposition (firm age is related to the use of franchising) was supported by the signaling theory and the transaction costs theory instead of the resource scarcity theory. The age (measured as the years of franchising business) had a statistically significant positive relationship with the use of franchising. The second proposition (firm age is related to the use of franchising) was supported by the logic of the resource scarcity. The age (measured as the years of business) had a statistically significant negative relationship with the use of franchising. The third proposition (firm size is related to the use of franchising) was supported by the signaling theory instead of the resource scarcity theory. The firm size had a statistically significant positive relationship with the use of franchising. The fourth proposition (capital scarcity is related to the use of franchising) was not supported by the resource scarcity theory. The capital scarcity had not a statistically significant positive relationship with the use of franchising. The fifth proposition (start-up costs is related to the use of franchising) was not supported. The start-up costs had not a statistically significant either positive or negative relationship with the use of franchising. The sixth proposition (monitoring costs is related to the use of franchising) was supported by the agency theory. The monitoring costs had a statistically significant positive relationship with the use of franchising.. The seventh proposition (royalty is related to the use of franchising) was not supported by the agency theory. The royalty had not a statistically significant positive relationship with the use of franchising. The eighth proposition (brand name is related to the use of franchising) was not supported by the agency theory. Brand name had not a statistically significant negative relationship with the use of franchising. Conclusions Five propositions were found to be statistically significant from eight propositions. The four determinants such as firm age, firm size, monitoring costs, and brand name can affect the use of franchising for the foodservice industry in South Korea. Relating the significant propositions to the diverse theories, there was no one theory that dominated all propositions. The signaling theory was more appropriate for both firm age (the years of franchising business) and firm size while the transaction costs theory was more appropriate for age (the years of franchising business) as well. In addition, the resource scarcity theory was more appropriate for firm age (the years of business). Finally, the agency theory was appropriate for monitoring costs although this theory needed to be ameliorated for brand name.

Despite the sales increase of wine in Korea, still fewer Koreans consume wine with Korean food and many Koreans believe that Western food pairs well with wine (Goodman, 2009; Lee, Zhao, & Ko, 2005; Stephens, 2003). This could reduce the opportunities of wine consumption in Korea and critically influence the future growth of Korean wine market. Therefore, this study aimed to develop Korean food and wine pairing criteria. According to the literature review, there is no cultural difference in people’s taste perception, but from the daily diet, people develop different taste preference (Bertino, Beauchamp, & Jen, 1983; Druz & Baldwin, 1982; Laing et al., 1994; Prescott et al., 1993; Prescott et al., 1997, 1998; Yamaguchi, Kimura, & Ishii, 1988). The preference gap is more obvious for beverages than foods (Chung et al., 2012). Food and wine pairing have evolved throughout the Western culinary history. Therefore, the pairing criteria are deeply connected with Western cuisine. As Korean food has its own flavour profile and Koreans have had different dining culture, it is unclear if the criteria are applicable to Korean palates. However, there is scant previous research on Korean food and wine pairing. This is an exploratory study using sequential mixed methods. The qualitative study was done first by performing twelve one-on-one interviewees and one focus group interview. The features influencing Korean food and wine pairing were discovered from the qualitative study. Then, the quantitative study followed by a questionnaire survey of Korean wine consumers. 151 questionnaires were distributed and 138 valid responses were achieved. The qualitative results were tested and generalised from the quantitative study. Hot spiciness, strong flavours and hot food temperature were identified as three unique characteristics. They were all hindrances to wine pairing according to the Western criteria. Wine-friendly Korean dishes commonly did not include those features. However, Korean daily diet has developed Koreans’ different wine preference. There was a segment of Korean wine consumers who enjoy the burning sensation in the mouth and prefer to match tannic red wine to hot spicy dishes. As a result, nine criteria of Korean food and wine pairing were developed. Seven criteria were from the Western criteria that could be applicable to Korean food. Two criteria were newly identified from this research. This study demonstrates Korean food and wine pairing criteria focusing on Koreans’ five primary tastes (e.g. sweetness, sourness, saltiness, bitterness and hot spiciness). However, there are other elements such as textures and flavours generated from a variety of cooking methods, fermented seafood sauces and spices. Thus, further researches are required to complete the criteria. In addition, an experimental study could further confirm the result of this study.

The purpose of this study was to evaluate dietary intake according to the risk of coronary heart disease (less than 10% = low-risk group; 10~20% = middle-risk group) based on Framingham risk score (FRS), on 122 male adult subjects. The body weight and body mass index were not significantly different between the groups, while height of the low-risk group was shown to be significantly high compared to that of the middle-risk group. The daily energy intake was shown to be significantly high in the low-risk group with 1,910.88 kcal, compared to 1,606.63 kcal of the middle-risk group. As a result of analyzing nutrient intake per 1,000 kcal of energy, while the low-risk group had significantly high intake of animal protein, fat, and animal fat compared to the middle-risk group, the intake of plant protein, carbohydrate, and plant iron was found to be significantly low. The daily food intake was shown to be significantly high in the low-risk group (1,445.16 g), compared to the middle-risk group (1,075.12 g). The low-risk group was found to have significantly high intake of sugars, eggs, and beverages compared to the middle-risk group, while mushrooms intake was significantly high in the middle-risk group. Dietary variety score (DVS) was significantly high in the low-risk group with 26.42, compared to 22.66 of the middle-risk group. Dietary diversity score (DDS) was indicated to be significantly high in the low-risk group with 3.70, compared to 3.27 of the middle-risk group. The low-risk group was indicated to have significantly high score in DDS of dairy products and fruit group, compared to the middle-risk group. In the correlation between diversity index of food intake (DVS and DDS) and FRS, DDS was shown to have significantly negatively correlation with FRS after adjusting for confounding factors. To sum up these results, the adult males with low-risk of coronary heart disease had more various consumptions of fruits and milk, compared to the subjects with the middle-risk. The proportion of consuming major food groups such as cereals, meat group, milk, fruits, and vegetables more than a fixed quantity was indicated to be high. Accordingly, dietary habit for intake of various food seems to be necessary, to prevent coronary heart disease.

This research investigated the relationship among Korean Wave Cultural Contents consumption of Korean food, Korean products, and Learning of the Korean language. The survey targeted non-Koreans who were either interested in or experienced Korean Wave Cultural Contents. Exactly 61.3% of subjects had traveled to Korea. The most common method of experiencing the Korean Wave was via the Internet (57.7%), followed by TV (21.1%) and Mobile (7.7%). The most popular Korean Wave Contents were K-pop (35.2%) and TV Dramas (31.0%). Movies were preferred in the Americas (3.63±0.83) and Asia (3.63±1.09), whereas K-pop was preferred in Asia (3.68±1.12) and games preferred in Europe (2.50±1.56). Regarding Korean food, most participants had tasted Kimchi (81.7%), followed by Bulgogi (74.6%), Bibimbap (66.9%), and Galbi (66.2%). According to the country-by-country survey, in the case of Galbi (p<0.05), Bibimbap (p<0.05), and Bulgogi (p<0.05), Asians had more experiences with Korean food compared to those from other regions. Meanwhile, in the case of satisfaction of Korean food, Bulgogi (4.22±1.05) was ranked highest, whereas Kimchi (3.85±1.15) was ranked lowest. According to the region-by-region survey, those from Oceania and other regions preferred Kimchi (4.25±0.71) and Bulgogi (4.50±4.50) while the Americas preferred Galbi (4.82±0.39) and Bibimbap (4.54±0.81). Bulgogi (2.76±0.06) was highly ranked as a representative Korean Food while Kimchi (2.44±0.71) was ranked the lowest. This research explained that among Korean Wave Cultural Contents, movies and music positively influenced on the ‘Image of Korea’, movies and K-pop effected ‘Purchasing intention of Korean products’, and TV Dramas, movies, and K-pop effected ‘Purchasing intention of Korean Food’.

The objective of this study was to investigate the total sugar content of cooked rice (e.g. Bokkeumbap, Deopbap,Bibimbap, Gimbap, Chobap) and side dishes (Jjigae, Kimchi, Jangajji) by using HPLC analysis. Samples were col-lected from six regions in Korea (Seoul, Gyeonggi-do, Chungcheong-do, Gangwon-do, Jeonla-do, Gyeongsangdo).In cooked rice, the total sugar content in Bibimbap (8.537g/100g), Jangeo-deopbap (3.207g/100g), and Saladgim-bap (2.394g/100g) was higher than that of other cooked rice. Also the analysis results showed that the total sugarcontent of cooked rice with spice and sauce added was a little higher than that of other kinds of cooked rice. Fromthe analysis of Jjigae, it was shown that Doenjang-jjigae (1.805g/100g) from the Jeonla-do region had the highesttotal sugar content while there was no difference in total sugar content from the other regions. In case of Kimchi,that from Jeonla-do and Gyeongsang-do was very sweet, salty, and spicy, and the total sugar content was higherthan that from the other regions. The highest total sugar content among the analyzed Kimchi was in Godeulppaegi-kimchi with a value of 8.188g/100g. In addition, the total sugar content in Jangajjie, as a pickle among side dishes,was shown to be higher than that of the other side dishes with the highest range among Jangajjie of 32.865g/100gto 41.846g/100g being found in Maesil-jangajji.

The objective of this study was to investigate the total sugar content in take-out foods by using HPLC analysis.Samples of take-out food were collected from six regions in Korea (Seoul, Gyeonggi-do, Chungcheong-do, Gang-won-do, Jeolla-do, Gyeongsang-do). The samples consisted of 30 main dishes (12 Chinese dishes and 18 flour-baseddishes) and 19 desserts (11 rice cakes and 8 breads). In case of Chinese food, the maximum total sugar content ofTangsuyuk, Ganjajang, Jajangmyeon, and Gun-mandu was 10.346g/100g, 2.409g/100g, 1.589g/100g, and 1.988g/100g respectively. The total sugar content in seasoned Chinese food with sauces was higher than that of the otherChinese food. In case of flour-based food as a main dish, flour-based food seasoned with red pepper paste and manysauces such as Tteokbokki, Naengmyeon, and Guksue had a higher total sugar content than Mandutguk, Tteok-manduguk, and Udong. In particular, Hoe-naengmyeon had the highest total sugar content of 7.194g/100g. Also,desserts (rice cakes and breads), except for Garaetteok, had a high total sugar content with the highest in Glutinousdoughnut and Glutinous rice tteok with red bean paste, which among all the regions analyzed had a maximum totalsugar content of 19.602g/100g from Gyeongsang-do and 30.339g/100g from Seoul respectively.