A Study on Recognition, Preference and Popularization of Temple Food - Among Local and Foreign Restaurant Visitors

Moon, Yang-Su; Lee, Sim-Yeol

doi:10.5720/kjcn.2017.22.1.53

Cited by 3 publications

(2 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Thus, Korean Buddhist monks and nuns are regarded as being representative of a strict adherence to vegetarianism practices in accordance with the Buddhist doctrine [27]. As a result, the consumption of Korean temple food is recognized as following an effective vegetarian regiment [31].…”

Section: Korean Temple Food Consumer Motivesmentioning

confidence: 99%

“…Thus, Korean temple food is widely recognized for having a mild and savory taste based upon those traditional religious beliefs that prohibit the use of pungent ingredients and artificial flavors [10]. Korean temple food can also satisfy consumers' sensory desires by using various fermented food products which create unique aromas, authentic flavors and unique tastes [31].…”

Section: Korean Temple Food Consumer Motivesmentioning

confidence: 99%

See 1 more Smart Citation

Sustainable and Religion Food Consumer Segmentation: Focusing on Korean Temple Food Restaurants

2020

View full text Add to dashboard Cite

As demand for temple food has significantly grown, this study’s objective was to conduct a market segmentation analysis of temple food consumer motives in order to develop effective marketing strategies. The study identified six motives specific to Korean temple food consumption representing “health-oriented,” “ethical vegetarianism,” “meditative mindfulness,” “educational experience,” “taste,” and “environment protection.” Motives were then used to generate four distinct temple food groups named Highly Motivated, Vegetarian, Environment-Oriented and Minimally Motivated. This study provided useful information for the application of Korean temple food marketing strategies for destinations featuring this growing trend in culinary tourism.

show abstract

Section: Korean Temple Food Consumer Motivesmentioning

confidence: 99%

Section: Korean Temple Food Consumer Motivesmentioning

confidence: 99%

Sustainable and Religion Food Consumer Segmentation: Focusing on Korean Temple Food Restaurants

2020

View full text Add to dashboard Cite

show abstract

A Study on the Consumer Perception and Needs for Temple Food Meal Kits

Kim,

Lee

2023

easdl

View full text Add to dashboard Cite

Recognition and Propagation for Temple Food among University Students with Food-related Majors

Huh

Lee

2018

Korean J Community Nutr

View full text Add to dashboard Cite

Objectives: This study was conducted to investigate the perspective and popularization of temple food among university students with food related majors, and to provide basic data for the popularization and the fostering of professional lecture in temple food. Methods: A self-administered questionnaire was applied to 453 university students at six universities with food related majors. The questionnaire was designed to examine interest, recognition, consumption, popularization and curriculum of temple food. Results: The study population consisted of 19.2% men, and 80.8% women, and the most common response to desired career after graduation was food related employment (53.9%). Overall, 49.0% replied that they had an interest in temple food, which was relatively low. 59.9% of respondents who had been known throw TV, Internet, newspaper, and magazines about temple food were showed the highest results. Additionally, as for the perception of temple food, 'Prevention of lifestyle related disease' was the highest score (4.10). Overall, 64.9% of the subjects had not tried temple food, and 84.7% of these responded that this was because they had not encountered temple food. Among subjects who had tried temple food, most had encountered it at a temple (73.0%), and 78.0% replied that the taste of temple food was suitable. The intention to try temple food was 73.3%, and 64.8% of respondents said there was a necessity to establishment curriculum regarding temple food. Finally, interest, popularization, and intention to try temple food were significantly positively corelated. Conclusions: The results showed high interest in temple food and willingness to participate in education regarding temple food, as well as awareness of the need for popularization. Therefore, it is necessary to increase intake opportunities to raise interest in temple foods. This can be accomplished utilizing publicity materials, as well as by offering opportunities for temple food education through curriculum.

show abstract

A Study on Recognition, Preference and Popularization of Temple Food - Among Local and Foreign Restaurant Visitors

Cited by 3 publications

References 7 publications

Sustainable and Religion Food Consumer Segmentation: Focusing on Korean Temple Food Restaurants

Sustainable and Religion Food Consumer Segmentation: Focusing on Korean Temple Food Restaurants

A Study on the Consumer Perception and Needs for Temple Food Meal Kits

Recognition and Propagation for Temple Food among University Students with Food-related Majors

Contact Info

Product

Resources

About