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전북지역 중국 유학생의 김치에 대한 인식 및 기호도 연구
| Content Provider | Semantic Scholar |
|---|---|
| Author | 맹병욱 이영숙 김용석 노정옥 |
| Copyright Year | 2013 |
| Abstract | The study is being conducted to investigate the perceptions and preferences of the Korean kimchi by the Chinese international students in Jeonbuk area. Self-administered questionnaires were collected from 197 male (48.9%) and 203 female (51.1%) students. Statistical data analysis is being completed using SPSS v. 12.0. Approximately 95% of Chinese female and 91% of male students know about kimchi before coming to Korea through the Korean movies and dramas. The perceptions for kimchi according to the residence period showed a significantly difference "kimchi is a nutritious and health food" (p<0.05), "kimchi has good taste but too hot to eat" (p<0.05), and "Kimchi is difficult to eat because of the smell" (p<0.05). Approximately 52% of Chinese female and 44% of male students consumed kimchi once or twice a day. The most popular form of kimchi among the 13 varieties was baech kimchi. Chinese female students preferred the "kkakdugi" (p<0.05), "chonggak kimchi" (p<0.05), and "young radish kimchi" (p<0.05) more than the male students. The most liked reason was the ‘refreshing taste’(44.8%) whereas the most disliked reasons were "unfamiliar with eating kimchi" (28.7%) and "sour taste" (24.2%). Approximately 85% of Chinese female and 60% of male students would like to experience making kimchis by themselves. Extended kimchi consumptions for Chinese answered ‘not too fish-like smell" (36.0%), "not too overly-ripe" (34.5%), "not too sour" (25.4%), and "not too hot" (25.4%). Therefore, in order to improve the awareness for kimchi among Chinese students, we need to relate kimchi with the taste of Chinese traditional foods. |
| Starting Page | 273 |
| Ending Page | 281 |
| Page Count | 9 |
| File Format | PDF HTM / HTML |
| DOI | 10.20878/cshr.2018.24.8.003 |
| Volume Number | 23 |
| Alternate Webpage(s) | http://courses.cs.washington.edu/courses/cse100/03wi/Lec03.wi.12.pdf |
| Alternate Webpage(s) | https://doi.org/10.20878/cshr.2018.24.8.003 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
