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KMID : 0665420100250020126
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Korean Journal of Food Culture
2010 Volume.25 No. 2 p.126 ~ p.133
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The Perception and Attitude of Food Experts in New York city toward Korean Food -Assessed by In-depth Interviews of "Foodies"-
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Choi Ji-A
Lee Jong-Mee
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Abstract
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The purpose of this research was to reveal how Korean food is currently perceived by the “foodies” of New York City and to determine what social status Korean food has in the city that is deemed the “Restaurant Capital of the World.” In-depth personal interviews were performed to provide a deeper insight into the comments and subject matters. Most foodies selected kimchi and Korean barbecue as the most distinctive foods in Korean dining. Korean food’s distinguishing traits ere extracted in four areas: specific ingredients and tools, preparation procedures, and rules. Sensory characteristics, local adaptation, service, side dishes, and the main strengths and short-comings of Korean foods were investigated. Perception toward the taste of Korean food was generally positive, but poor quality of service and lack of organization in establishments were found to be negative factors.
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KEYWORD
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Korean Food, Perception, Foodies, New York City, In-depth Interview
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Listed journal information
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