DOI QR코드

DOI QR Code

Survey of Preferences and Choice in Korean Cuisine of Foreigners who are Vegetarian

한국거주 외국인 채식주의자의 한국음식 선호도 및 한식선택속성

  • Lee, Si Eun (Major in Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Seo, Mo Ran (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)
  • 이시은 (숙명여자대학교 전통문화예술대학원 식생활문화 전공) ;
  • 서모란 (숙명여자대학교 전통문화예술대학원 식생활문화 전공) ;
  • 정희선 (숙명여자대학교 전통문화예술대학원 식생활문화 전공)
  • Received : 2013.12.26
  • Accepted : 2014.09.15
  • Published : 2014.10.31

Abstract

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.

Keywords

References

  1. Cha BK. 2001. A comparative study of relationships among energy intakes, energy expenditure, physical activity and cardiovascular disease related factors in vegetarians and non - vegetarians. J Korean Soc Food Sci Nutr 30(2):350-356
  2. Cha BK. 2002. A study of serum lipid levels, blood sugar, blood pressure of buddhist nuns in vegetarians and non - vegetarians (I) - based on BMI, WHR, %BF -. J Korean Soc Food Sci Nutr 31(5):862-870 https://doi.org/10.3746/jkfn.2002.31.5.862
  3. Cho JH, Yang EK, Keum SS. 2013. A study on application of conjoint analysis to evaluation of the consumer preferences for urban entertainment center. Korea Real Estate Review. 23(2):187-208
  4. Emedico, Los Angeles City Council Embraces "Meatless Mondays". Available from: http://www.emedico.co.kr/news/articleView.html?idxno=15972. Accessed November 12, 2012
  5. Hong SP, Lee MA, Kim EM, Chae IS. 2007. Sensory evaluation of Korean traditional foods for americans. Korean J Food Culture 22(6):801-807
  6. Jang JJ, Jeong HS. 2011. A Survey on the knowledge and preferences for Korean food targeting Germans residing in Korea. Korean J Culinary Res 17(5):1-14
  7. Jeon HM, Lee SB. 2009. Research on Home Meal Replacement (HMR) product development through conjoint analysis. Korean J Hotel Administration 18(3):301-315
  8. Jin SH, Koh EJ. 2004. The difference of view points of dietitians and college students on vegetarian diet: Openness of decision making process in school meal system. Korean J Environ Soc 7(1):115-139
  9. Jose Ilbo. Why not losing weight on vegetarian diet. Available from: http://health.joseilbo.com/html/news/?f=read&code=1329 273077&seq=7012. Accessed February 2, 2014
  10. Jung YW. 2010. An exploratory study on the flobalization of Korean cuisine through the application of multicultural cuisine. Korean J Culinary Res 16(2):170-184
  11. Kang ME. 2012. (A) Study on the relationship of the presence or absence of the day of vegetarian diet in early childhood education institutes to preschooler food preference and parental awareness of vegetarian diet. Master's thesis. Pusan National University of Korea. pp 1-3
  12. Kim HS, Lyu ES. 2012. Importance and satisfaction with korean food for foreigners living in Busan with regard to nationality. Korean J Food Cook Sci 28(2):89-96 https://doi.org/10.9724/kfcs.2012.28.2.089
  13. Kim KE. 2011. Study on importance-satisfaction level of training course of star shef for Internationalizing Korean food. Master's thesis. Sookmyung Women's University of Korea. pp 1-3
  14. Kim KJ, Park KY. 2007. Research on development concept of Korean restaurant through conjoint analysis focused on breakfast foodservice market. J Tourism Sci 31(5):319-336
  15. Kim MJ, Hong JI, Jeong HS. 2013. Study on the Korean food selection practices by importance and satisfaction among korean students attending international schools. J East Asian Soc Dietary Life 23(4):391-402
  16. Kim NS. 2011. A study for the satisfaction of the quality of inflight Korean meal. Master's thesis. Sookmyung Women's University of Korea. pp 68-70
  17. Kim NY, Kim SB, Han JY, Ju JH. 2011. Recognition, preference, and Educational needs of foreign residents on Korean foods. J Human Ecol 15(2):91-99
  18. Lee GM, Lee SW, Cha SB. 2010. Possibility and challenges of introducing 13 representative Korean food menus in USA campus dining service. J Food service Manage 13(4):99-121
  19. Lee KA, Lyu ES. 2012. Importance and satisfaction of human and physical evidence service in Korean restaurants for foreigners living in Busan according to nationality. J Korean Soc Food Sci Nutr 41(2):270-277 https://doi.org/10.3746/jkfn.2012.41.2.270
  20. Lee KE, Hong WS, Kim MH. 2005. Students' food preferences on vegetarian menus served at middle and high schools. J Korean Dietetic Assoc 11(3):320-330
  21. Lee MA. 2007. Analysis of foreign customers' price sensitivity on Korean traditional restaurants using price sensitivity measurement. J Korean Soc Food Sci Nutr 36(1):124-130 https://doi.org/10.3746/jkfn.2007.36.1.124
  22. Lee SH. 2009. A study on vegetarianism in buddhist tradition. A study on vegetarianism in buddhist tradition. Master's thesis. Dongguk University of Korea. pp 8-10
  23. Lee SM, Chung HY. 2009. A study on revisiting, satisfaction and Korean restaurant selection of foreigners Living in the Korea. J Food Service Manage 12(1):293-313
  24. Lee WH. 2002. (A) Study on the menu-selection behavior in foreigner. Master's thesis. Kyonghee University of Korea. pp 81-82
  25. Lee YJ. 2010. The effects of Korean food globalization on foreigners' perception of wellbeing value and experience with Korean food. Korean J Food Culture 25(5):487-498
  26. Park CS. 1997. Effects of heterogeneity in interactions on the predictive validity of conjoint analysis. J Manage 41(1):373-388
  27. Park SH, Kim MJ. 2008. Acceptance and preference of vegetables in menus for middle school students. J Korean Soc Food Sci Nutr 37(2):1660-1666 https://doi.org/10.3746/jkfn.2008.37.12.1660
  28. Siniscalchi JM, Beale EK, Fortuna A. 2008. Using importanceperformance analysis to evaluate training. Performance Improvement 47:30-35
  29. The buddhist review. Food and nutritional comparison and medical opinion of vegetarian and meat diets in terms of health. Available from: http://www.budreview.com/news/articleView.html?idxno=401. Accessed July 2, 2014
  30. Yonhapnews. "100 Foods Represent Korea" Available from: http://news.naver.com/main/read.nhn?mode=LSD&mid=sec&sid1=103&oid=001&aid=0001923082. Accessed February 2, 2014
  31. Yoon HR. 2005. A study on recognition and preference of Korean foods for foreigners in different nationality. Korean J Food Culture 20(3):363-373
  32. Yun NR. 2012. Analysis on relationships among foreign tourists' perceived image, preference, and intention to consume Korean food by scale development for brand image of Korean food. Master's thesis. Ewha Women's University of Korea. pp 1-3

Cited by

  1. The Evaluation of Service Quality Attributes of Korean Restaurants by North American and Chinese Residents in Korea Based on the Kano Model vol.32, pp.1, 2016, https://doi.org/10.9724/kfcs.2016.32.1.96
  2. 전통한식당과 서양식 레스토랑의 음식품질의 비교분석에 따른 전통한식당 활성화 방안에 관한 연구 vol.22, pp.5, 2014, https://doi.org/10.20878/cshr.2016.22.5.016