인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
This study examined the perception and consumption patterns of Kimchi among consumers living in major American cities, Los Angeles (LA) and New York (NY), to provide a basis for the development of internationalization strategies of the Kimchi industry. An online survey was conducted among 450 participants (270 from each city) from March 18 to 26, 2021. The survey included questions on Kimchi awareness, consumption experience, preferred types of Kimchi, and purchasing and consumption behaviors. The results showed that the most common way Americans first became aware of Kimchi was through visiting Korean restaurants (30.2%), followed by social media channels (19.1%) and Korean acquaintances (15.6%). The expected benefits of Kimchi consumption were primarily ‘promotes gut health’ (60.4%) and ‘improve immunity’ (57.8%). Regarding the type of Kimchi preferred, 61.5% preferred cabbage Kimchi. When considering essential factors for purchasing Kimchi, taste (34.8%) and price (28.6%) were the most important in the LA area, while taste (49.6%) and main raw materials (34.8%) were prioritized in the NY area. Asian noodle dishes were mentioned most frequently as foods that pair well with Kimchi. These findings are expected to help understand American consumers’ perceptions and consumption patterns of Kimchi. They can be used as foundational data for developing strategies to expand the global Kimchi industry.
본문·목차
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