Chang, M. J., & Cho, M. S. (2000). Recognition and preference to Korean traditional food of foreign visitors in Korea. Journal of the Korean Society of Food Culture, 15(3), 215-223.
– This research will help me gain a better understanding of what kind of dishes foreginers enjoy in contrast to dishes that the Korean government chooses to advertise world wide.
Lee, E. J., Kim, T. H., & Kim, D. R. (2008). Globalization of Korean cuisine through the Korean food items promotion-focus on marketing strategy of Korean food items. Journal of the Korean Society of Food Culture, 23(6), 729-736.
-This research will help me come up with a feasible reformation for Korea’s current food globalization strategy.
Bestor, T. C. (2001). How sushi went global. FOODS AND FOOD INGREDIENTS JOURNAL OF JAPAN, 41-54.
ㅡ This research will help me understand what kind of strategy Japan took to popularize its food (sushi in particular) and how Korea could follow its example.
Min, K. H. (2009). A study on cultivating Korean chefs for the globalization of Korean food. Korean journal of food and cookery science, 25(4), 506-512.
ㅡ This research will provide me with insight on how to popularize Korean dishes worldwide.
Choi, J. A., & Lee, J. M. (2010). The Perception and Attitude of Food Experts in New York city toward Korean Food-Assessed by In-depth Interviews of. Journal of the Korean Society of Food Culture, 25(2), 126-133.
ㅡ This article will help me understand how Korean food is viewed in the US.