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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.34 no.3, 2019년, pp.268 - 276
전도현 (세종대학교 일반대학원 외식경영전공)
This study separated different factors into the Korean Wave and Korean health food according to the interest in Korean culture among the Chinese living in China. We then conducted a two-step cluster analysis with gender, marriage status, academic background, interest in Korean culture, command of th...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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한류란 무엇인가? | 한류는 1900년대 말부터 아시아에서 시작된 한국 대중문화의 열풍(Bae et al. 2010)이며 한류 초기 중국에서 ‘한풍(韓風)’이라고 하여 한국 문화에 빠진 젊은 중국 사람들의 팬덤 현상을 경계하는 의미로 사용되었다. 한류 초기 중국 언론에서 한국의 대중문화와 한국스타에 빠져 있는 중국의 젊은 사람들을 경계하는 의미로 비슷한 발음의 ‘한류(寒流)'와 겸하여 사용되었다(Jang 2011). | |
한류는 해외에서 뭐라고 불리는가? | 한류 초기 중국 언론에서 한국의 대중문화와 한국스타에 빠져 있는 중국의 젊은 사람들을 경계하는 의미로 비슷한 발음의 ‘한류(寒流)'와 겸하여 사용되었다(Jang 2011). 한류는 해외에서 ‘Korean Wave’, ‘Hallyu’라고 불리며 전 세계 각국에 한류 열풍을 일으키고 있다(Lee 2011; Yang 2012; Chen 2016). | |
한류 1.0 시대에 인기를 얻은 콘텐츠는 무엇인가? | 한류의 시대별 변천사를 알아보면 한류 1.0 시대는 중국에서 1997년 ‘사랑이 뭐길래’, ‘별은 내 가슴에’ 같은 드라마가 방영되며 큰 인기를 얻기 시작하였다. 한류 2. |
Bae JM, Kim MJ, Lee CS. 2010. An Empirical Study of Effect of Korean Wave on Chinese Consumers' Purchase Attitude; Focused on Food Product and Corporate Image. China Research Institute., 11(2):123-155
Chang DS. 2017. A Study on the Food Safety Control System in China. Korea International Commerce Review., 32(4): 249-269
Chen S. 2016. Cultural technology: A framework for marketing cultural exports-analysis of Hallyu (the Korean wave). International Marketing Review, 33(1):25-50
Ha KH. 2010. Survey of Korean Food Acknowledgement and Preference by Chinese Students in Daejeon. Korean J. Food & Nutr., 23(2):186-195
He WT. 2010. A Research on Korean Food Preference and Satisfaction of Chinese Students in Korea Master's degree thesis, Baejae University, Daejeon, pp 14-16
Huh MH. 2015. Spss statistics classification analysis. Datasolution. Korea, pp 47-59
Jang YS, Kim SH. 2018. The Effects of National Image and Image of Korean Foods on the Vietnamese Consumer's Purchase Intention: Focusing on Moderating Effect of Korean Wave. Korean Food Marketing Association., 35(1):1-25
Jeon DH, Kwak YK, Kwon KY. 2019. The Effects of Korean Food Recognition on Korean Food Purchase Intention of Chinese: Focusing on the moderating role of the Korean ware. Journal of Food service Management Society of Korea., 22(2):267-287
Jung JW. 2008. A Study of perception for Korean traditional food. Journal of Service research., 5(2):79-91
Kim DH, Cha SB. 2013. The effect of Korean wave on Korean food image, food preference, food satisfaction, and visit intention to Korea. Journal of Foodservice Management Society of Korea., 16(5):7-26
Kim HK, Sim KH. 2017. The effects of preference characteristics of Korean wave Drama on images, attitudes, and purchase intentions for Korean cuisine among Chinese tourists. The Korean journal of food and nutrition., 30(3):440-453
Kim SS, Kim MJ. 2008. The effects of preference for Korean cuisine culture on image of Korea and intention to visit Korea as a potential tourism destination as perceived by residents of Asian countries affected by Hallyu. Journal of Foodservice Management Society of Korea., 11(3):117-145
Ko SH. 2017. Effects of Recognition of Korean food on the Attitude and Intention of Behavior. FoodService Industry Journal., 13(4):269-280
Kweon SY, Yoon SJ. 2006. Recognition and Preference to Korean Traditional Food of Chinese at Seoul Residence. Korean J. Food Culture., 21(1):17-30
Lee ES. 2016. The Comparative Analysis of Chinese Students' Preference on Korean Menu and The Determinants of Preference on Korean Food by Familiarity to Korea-Local Chinese Students Vs. Chinese Students in Korea. Journal of Hotel Resort 15(1):181-195
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Lee YJ. 2006. Impact of the 'Korean wave' on the Recognition and Attitudes to Korean Traditional Food-Among Japanese Tourists Visiting Korea. Journal of the East Asian Society of Dietary Life., 16(5):497-505
Min KH. 2011. Recognition and Preference of University Students on Korean Food in Australia. The Korean Journal of Culinary Research., 17(1):44-57
Oh YS. 2010. A Study on the Effect of Medical Esthetic Tourism and Hallyu Consciousness on Tourism Image, Korean Food Consciousness, Tourist Satisfaction and Behavioral Intention. The korean Journal of Culinary Research., 16(5):193-207
Park HY, Ahn MH, Kim BW, Kim NY. 2014. Study on Preferences and Perception of Koreans and Non-Koreans Residing in Korea Regarding Globalization of Korean Foods. Journal of the East Asian Society of Dietary Life., 24(2):155-165
Song JS, Moon SJ. 2011. Survey of Chinese University or College Students'Preference for and Satisfaction with Korean Food in Daegu and Gyeongbuk. Korean J. Food Culture., 26(2):113-119
Song SH, Kang KO. 2018. Positioning Analysis of Preference and Recognition on Korean Cuisine, Dietary Pattern of Multi-Cultural Family Wives in Yongin and Seongnam Area. FoodService Industry Journal., 14(3), 107-122
Sun Q, Lee IO, Kim TH. 2015. The Influences of the Korean Star Involvement on the Perception of Korean Food-Based on Chinese Students. Korean Hospitality and Tourism Academe., 24(5):1-19
Yoo R (2013) A Study on Adaptability and Preference of Korean Food for Chinese Students. Master's degree thesis, Woosuk University, Jeollabuk-do, pp 14-16
Yoo YJ, Choi YS, Cheon HS. 2009. Korean Restaurant Service Expectations and Customer Satisfaction with Korean Food among Chinese Tourists. Korean J. Food Culture., 24(6):581-587
Youn NM, Lee SH, Yoon YS. 2010. A Comparative Study on the Recognition and Attitude of Korean Foods for Japanese and Chinese Tourists in Korea. Journal of Foodservice Management Society of Korea., 13(2):149-168
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