본 연구는 중국인과 영어권 외국인을 대상으로 거주기간, 한류문화의 인지도, 한국음식 특성에 대한 이해도가 어떻게 한국음식 선호도에 영향을 미치는가를 공변량 구조분석을 시도하여 분석하였다. 연구 결과, 1) 중국인과 영어권 외국인 모두 거주기간과 한류문화에 대한 이해도가 증가할수록 한국음식의 특성에 대한 이해도가 증가함을 발견하였고, 2) 중국인과 영어권 외국인 모두 한국음식의 기본적 특성에 대한 지식이 증가할수록 한국음식에 대한 선호도가 증가하는 것으로 확인되었다. 3) 질병치료 효과와 같은 한국음식의 효능은 한국음식에 대한 선호도와 유의한 관계를 가지지 않는 것으로 나타났으며, 4) 거주기간이 한류문화 및 한국음식의 효능 이해도에 미치는 영향은 중국인 그룹과 영어권 외국인 그룹에서 서로 다르게 나타났다. 본 연구는 이상의 결과를 종합하여 볼 때, 한국음식의 국제화를 위해서는 가장 먼저 외국인에게 한국음식을 직ㆍ간접적으로 체험할 수 있는 보다 많은 기회를 갖게 만드는 노력이 선행되어야 하며, 외국인에게 한국음식을 홍보하기 위한 마케팅 전략을 수립할 때에는 한국음식의 효능을 보다 강조해야 함을 시사하고 있다.

This study analyses how length of stay in Korea, the amount of knowledge concerning Korean culture and understanding the characteristics and efficacy of Korean food influence the preference of foreigners for Korean food by using covariance structure modeling. This study aimed at two groups; Chinese people and English-speaking foreigners. As a result, 1) both groups had a better knowledge of the characteristics of Korean food as their length of stay and knowledge in Korean culture expanded. 2) The more they learned about the characteristics of Korean food, their preference for Korean food increased. 3) Korean food as an effective medical remedy did not influence on the preference for Korean food. 4) The understanding of Korean culture and food depending on the length of stay in Korea showed differently for both groups. This shows that more direct and indirect opportunities should be given to foreigners to experience and be exposed to Korean food in order to globalize Korean food. Also, the effect of Korean food like medical remedy should be emphasized more while establishing marketing strategies to promote Korean food.

This study analyses how length of stay in Korea, the amount of knowledge concerning Korean culture and understanding the characteristics and efficacy of Korean food influence the preference of foreigners for Korean food by using covariance structure modeling. This study aimed at two groups; Chinese people and English-speaking foreigners. As a result, 1) both groups had a better knowledge of the characteristics of Korean food as their length of stay and knowledge in Korean culture expanded. 2) The more they learned about the characteristics of Korean food, their preference for Korean food increased. 3) Korean food as an effective medical remedy did not influence on the preference for Korean food. 4) The understanding of Korean culture and food depending on the length of stay in Korea showed differently for both groups. This shows that more direct and indirect opportunities should be given to foreigners to experience and be exposed to Korean food in order to globalize Korean food. Also, the effect of Korean food like medical remedy should be emphasized more while establishing marketing strategies to promote Korean food.

Korean Food, Length of residence, Awareness, Preference, Foreigner