Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Exploring Korean Typical Tastes, Flavors and Foods Using Delphi Technique

델파이 기법을 이용한 대표적인 한국의 맛과 음식에 관한 연구

  • Cha, Sung-Mi (Department of Agrofood Resources, Rural Development Administration) ;
  • Chung, La-Na (Department of Culinary Service Management, Kyung-Hee University) ;
  • Chung, Seo-Jin (Department of Food and Nutrition, Seoul Women's University) ;
  • Kim, Kwang-Ok (Department of Food Science and Technology, Ewha Woman's University) ;
  • Han, Gwi-Jung (Department of Agrofood Resources, Rural Development Administration) ;
  • Lee, Sae-Rom (Department of Agrofood Resources, Rural Development Administration)
  • 차성미 (농촌진흥청 농식품자원부) ;
  • 정라나 (경희대학교 조리.서비스 경영학과) ;
  • 정서진 (서울여자대학교 식품영양학) ;
  • 김광옥 (이화여자대학교 식품공학과) ;
  • 한귀정 (농촌진흥청 농식품자원부) ;
  • 이새롬 (농촌진흥청 농식품자원부)
  • Received : 2010.01.28
  • Accepted : 2010.03.23
  • Published : 2010.04.30
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Abstract

The present study attempted to conceptualize Korean typical tastes, flavors and foods and to gather professionals' opinions about the globalization of Korean foods. A total of 23 experts participated in a three round survey using the Delphi technique, which was used to integrate and share the professional ideas of each expert. The survey was categorized into two parts: 1. Korean typical tastes and flavors, 2. Korean typical foods. According to the results, 'hot chili pepper', 'Kimchi', 'soy sauce', and 'garlic' were represented as Korean typical tastes and flavors. Also 'harmonized' was determined to be a type of food that should be introduced to foreigners and, 'sweet' and 'tart' were shown to also be liked by foreigners. In addition, 'neobiani', 'kalbi', 'bibimbap', 'kimchi', 'japchae', and 'neobiani' were categorized as typical Korean foods, foods that should be introduced to foreigners, and foods that would be liked by foreigners. These results showed that appropriate foods should be globalized and R&D should be expanded to determine the preferences of foreigners in terms of tastes and flavors.

Keywords

References

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