Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Survey on the Knowledge and Preferences for Korean Food Among Unmarried Foreigners Residing in Korea

국내 거주 독신 외국인의 한국음식 인식 및 선호도 조사

  • Kwak, Yong-Wha (Major in Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Nam, Yu-Sun (Major in Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Jeong, Hee-Sun (Major in Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
  • 곽용화 (숙명여자대학교 전통문화예술대학원 식생활문화 전공) ;
  • 남유선 (숙명여자대학교 전통문화예술대학원 식생활문화 전공) ;
  • 정희선 (숙명여자대학교 전통문화예술대학원 식생활문화 전공)
  • Published : 2012.06.30
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Abstract

This study was performed through one-to-one interviews or group sessions with single un-married foreigners living and working in Korea. A total of 150 questionnaires were distributed, and 109 were analyzed. This demographic becomes immersed in local cuisine searching for new food dishes and experiences. These foreigners were an excellent test group who came from a non-Korean domestic cuisine background and who were subsequently exposed to Korean cuisine over an extended period during which changes occurred in their diets and food preferences. We found that the longer the foreigners stayed in Korea, the more they ate Korean food and adapted to traditional dishes such as Korean stews and hot-pots. In general, Chinese, Japanese, and South-east Asians regarded Korean food as nutritious, whereas people from a western or European background considered it health conscious food. In contrast, South-east Asians, in particular, found Korean food aroma unpleasant. This study describes how diets and views of Korean food evolved in foreigners with time by providing objective opinions and data on the acceptance of Korean food by foreigners and hints the direction in which Korean cuisine should be developed to further its globalization.

Keywords

References

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