KMID : 0665420100250050487
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Korean Journal of Food Culture 2010 Volume.25 No. 5 p.487 ~ p.498
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The Effects of Korean Food Globalization on Foreigners¡¯ Perception of Wellbeing Value and Experience with Korean Food
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Lee Yeon-Jung
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Abstract
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This study was conducted to examine the effect of globalization of Korean food according to well-being value perception and the foreign visitor Korean food experience. An analysis of variance and a linear regression analysis were conducted to analyze the hypotheses. The findings are summarized as follows: (1) The most important quality when eating Korean food was ¡°taste¡± (37.3%). (2) The most important well-being value recognition items for Korean food were ¡°kimchi¡± and ¡°bulgogi¡±. ¡°Bibimbap is well-being food¡± (3.82 points) and ¡°Korean food is healthy because it consists mainly of cereals and vegetables¡± (3.56 points). (3) The subjects highly recognized the ¡°improvement in service quality of Korean restaurants¡± (3.59 points) with regard to the importance of a globalization strategy for Korean food. (4) High-intake Korean foods were ¡°bibimbap¡±, ¡°baechookimchi¡±, ¡°galbigui¡±, ¡°pajeon¡±, and ¡°bulgogi¡±, in that order. In contrast, the intake frequency for ¡°songpeon¡±, ¡°sikhei¡±, and ¡°guksu¡± was very low. (5) The subjects thought that the globalization possibility for Korean food was high, as foreigners ingested a lot of baechookimchi. (6) The most effective well-being value recognition item for globalizing Korean food was ¡°Korean food is nutritious and good for the health¡± followed by ¡°I have much interest in Korean well-being food¡±. and ¡°Korean food is a well-being food because it contains many fermented and seasonal items¡±, in that order. (7) The most effective food for globalizing Korean food with a high-intake frequency was ¡°baechookimchi¡¯, followed by ¡°galbigui¡±, ¡°guksu¡±, and ¡°bibimbap¡±.
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KEYWORD
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Korean food, well-being value, experience, globalization, foreigner
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