Week 3 : Bibliography

1.
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.

2.
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.

3.
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.

4.
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.

5.
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.

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