Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Adoption Process of Chinese Students to Korean Food Based on Residence periods

중국유학생의 거주기간에 따른 한국음식 확산

  • Han, Kyung Soo (Department of Foodservice and Culinary Management, Kyonggi University) ;
  • Min, Ji Eun (Department of Foodservice and Culinary Management, Kyonggi University)
  • 한경수 (경기대학교 외식조리학과) ;
  • 민지은 (경기대학교 외식조리학과)
  • Received : 2019.04.12
  • Accepted : 2019.08.29
  • Published : 2019.08.31
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Abstract

This study conducted qualitative research through in-depth interviews on the diffusion process of Korean food in accordance with the length of residence of Chinese students in Korea. As the analysis method, the qualitative analysis method such as NVivo12.0 was used, and the analysis was performed through word frequency, word cloud, and coding matrix. The images of taste of Korean food were revealed as 'Spicy', 'Sweet', and 'Light taste' by both short-term Chinese residents and long-term Chinese residents. The long-term Chinese residents showed their dissatisfaction with the institutional food, and they also pointed out the importance of the matter of cooking for quick adaptation to life in Korea. The long-term Chinese residents also thought of Korean food as 'High-fiber food', and this was influenced by the 'Less-oil' cooking method of Korean food, which is different from the cooking method of Chinese food. The length of residence was used as a main variable of this study, and it was one of the factors having positive effects on the diffusion of Korean food and acculturation. It would be difficult to generalize the results because this study used the convenience sampling method and snowball sampling.

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References

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