중국인의 한국음식에 대한 인식비교연구 : 북경과 상해 거주 한족을 중심으로 = A Comparative study regarding Chineses's perception on Korean food :focused on the residents in Beijing & Shanghai

다국어 초록 (Multilingual Abstract)

The Korean wave fever has got the attention from the Chinese. Korean food has been proofed its excellence by preventing the SARS virus, diminishing high blood pressure as well as reducing a corpulence. One of the Korean wave fevers is the Korean food and its motto is "Korean food is roborant." The Korean wave fever should not be temporary but the turning point to spread all over the world. Korean food should not be just one of the foods but become a culture. It is important to keep the traditional Korean food’s taste and congruous to local consumer’s taste in addition to globalization, to come the culture.
Consequently, this research will provide valuable information to understand the present Chinese market situation and the research would be able to be used by the Korean food companies which will expand its business to Chinese market. The comparison was made between Beijing and the Han race in Shanghai Residence to conduct an investigation about the Korean foodsrecognition, preference, adaptation, and accommodation. The information will increase the possibility of expanding the Korean food industry to develop the business in China; furthermore it will gain a firm foothold to become the leading global food industry. It will pass on the Korean traditional culture, high quality culture, Korean’s standard, and the life style.
Hereupon, the research was used in theoretical approach and experimental study to find the difference near Shanghai. The project was set considering Korean culture, the Korean wave fever, the foreigner’s preference about Korean food culture, dining out environment analysis, advancing the dinning company’s business to China by the theoretical approach.
The survey was done to the Beijing residents and the Han race in Shanghai Residence who had Korean food experience. The outcome was verified by factor analysis, reliability analysis, t-test frequency analysis and Chi-square.
The outcome of the research about the acclimation to the Korean food culture came out differently in the Beijing residents and the Han race in Shanghai Residence according to the food culture factor. The outcome of the research about the recognition about the Korean food culture also came out differently in the Beijing residents and the Han race in Shanghai Residence about the boiled rice with assorted mixtures (Bibimbab), cold noodle, and gruel. The preferences about Korean food – Bulgogi, Kimchi, Seol-Reong Tang, Han Jeong Sik, Gruel; also had a different opinions in the Beijing residents and the Han race in Shanghai Residence. The accommodation about the Korean food’s taste made a different result in the Beijing residents and the Han race in Shanghai Residence to the salty and sweet taste. Shanghai residents like to eat sweet food, because their traditional food is mostly sea-food and soy sauce with sugar based food which is not too sensitive but sweet. Beijing residents like to eat simple taste food, not becausethey live in a high altitude mountainous area with too rich food, flour and high calories. The conclusion of this result is that Chinese do not like to eat Korean food which has strong spice and stimulating hot food. And also the accommodation about Korean food is that the Beijing residents like saltier food than Shanghai Residents.

목차 (Table of Contents)

• 제1장 서론 1
• 제1절 문제제기 및 연구목적 1
• 제2절 연구범위 및 연구방법과 구성 4
• 제2장 이론적 고찰 7
• 제1절 한국음식문화의 우수성과 한류열풍 7
• 1. 한국 음식문화의 우수성 7
• 2. 한류열풍의 개념과 이해 9
• 3. 음식 한류 10
• 제2절 외국인의 한국음식문화 선호도 11
• 1. 외국인의 한국음식문화에 대한 선호도와 기호도 11
• 2. 중국인의 한국음식문화에 대한 선호도와 기호도 17
• 제3절 외식기업의 해외 진출 23
• 1. 해외진출 프랜차이즈 기업의 현지 적응성 23
• 2. 중국시장의 외식산업 환경과 국내기업진출 25
• 제3장 연구의 설계 38
• 제1절 연구과제 설정 및 조작적 정의 38
• 제2절 실증적 조사설계 및 분석방법 40
• 1. 연구표본의 개요 40
• 2. 설문지의 구성 40
• 3. 측정도구의 번역오차 42
• 4. 분석방법 43
• 제4장 연구 결과 44
• 제1절 표본의 인구통계학적 특성 44
• 제2절 연구과제를 위한 기초분석 47
• 1. 한국 음식문화 적응도의 요인분석 48
• 2. 한국 음식 문화 적응도의 타당성과 신뢰도 49
• 제3절 연구과제 분석 51
• 1. 한국 음식 인지도에 대한 간 지역간 차이 51
• 2. 한국 음식의 선호도에 대한 지역간 차이 52
• 3. 한국 음식문화 적응도에 대한 지역간 차이 53
• 4. 한국 음식 맛 수용도에 따른 지역간 차이 54
• 5. 연구과제 결과에 대한 시사점 56
• 제4절 표본의 일반적인 이용행태 57
• 1. 북경 57
• 2. 상해 64
• 3. 표본의 한국 음식 이용행태에 대한 시사점 요약 71
• 제5장 결 론 73
• 제1절 연구 요약과 시사점 73
• 1. 연구의 요약 73
• 2. 시사점 75
• 제2절 연구의 한계점 및 향후 연구방향 77
• 참고문헌 78
• 한국어설문지 82
• 중국어설문지 87
• ABSTRACT 92