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서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 38권 / 1호
ㆍ저자명 : 김영경, 정효재, 오지은
목차
Abstract
I. 서 론
II. 연구내용 및 방법
1. 연구대상 및 기간
2. 자료 수집 및 분석 방법
III. 결과 및 고찰
1. 심층인터뷰 결과
2. 심층인터뷰 결과 분석 및 고찰
IV. 요약 및 결론
감사의 글
Conflict of Interest
References
영어 초록
The image and emotions associated with Korean food were investigated in 24 food workers (12 Koreans and 12 foreigners) living in Korea. There are a total of 22 terms for the image of Korean food of Koreans and foreigners, including 7 common words, and a total of 33 terms for emotion, including 10 common words. Differences in the images and emotions associated with the perception of Korean food according to the characteristics of the country and region and Korean food experience were established in foreign food workers. In the images of Korean food, Koreans mentioned ‘jeong, sharing, balanced, Korean table setting, seasonal (seasonality), yearning, trust’, whereas foreigners mentioned ‘red, spicy, distinctive flavor, repulsion, sweet, non-salty, tradition and history, and unfamiliarity’. In Korean food emotions, Koreans were “relaxing, friendly, maternal, hospitable, nostalgic, exotic, clean, trust, delicious, touching, and free”, whereas foreigners were “happy, appealing, enthusiastic, excited, uncomfortable, worried, adventurous, nervous, joyful, fusion, food-cultural, and amazing”.
참고 자료
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