Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Comparative Analysis of Korean Food Images and Emotions Recognized by Korean and Foreign Food Workers

한국인과 외국인 식품 종사자가 인식하는 한식 이미지와 감정에 대한 비교연구

  • Youngkyung, Kim (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Hyojae, Jung (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Jieun, Oh (College of Science and Industry Convergence, Ewha Womans University)
  • 김영경 (이화여자대학교 식품영양학과) ;
  • 정효재 (이화여자대학교 식품영양학과) ;
  • 오지은 (이화여자대학교 신산업융합대학)
  • Received : 2023.02.08
  • Accepted : 2023.02.21
  • Published : 2023.02.28
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Abstract

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".

Keywords

Acknowledgement

본 연구는 대한민국 농림축산식품부 '시장지향형 K-FOOD 천연 향미 소재 개발 및 사업화'(과제번호: 322020-5)의 지원을 받아 수행되었습니다.

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