The Diffusion Stage of Korean Food by the Food Acculturation Type of Married Female Immigrants

김현미; Kyungsoo Han

doi:10.17086/JTS.2015.39.10.13.32

This study was conducted on married female immigrants who have moved to Korea. After classifying the food acculturation types, the following were identified their characteristics by their adaptation type correlation between the food acculturation and Korean food diffusion. The results obtained are as follows: First, the food acculturation types of married female immigrants were classified as ‘integration’ 38.5%(42persons)’, ‘assimilation’ 12.8% (14persons), ‘separation’ 28.4%(31persons), ‘marginalization’ 20.2%(22persons). Those types showed differences depending on their age and period of stay in Korea. Thus, studies and educational programs based on the Korean food acculturation types of married female immigrants are necessary. Second, the Korean food diffusion stage by the adaptation type of married female immigrants was the highest in ‘awareness interest(3.82),’ followed by ‘interest evaluation(3.44)’, ‘trial adaptation(3.14).’ In terms of the correlation between Korean food diffusion stage and food acculturation types, significant effects were found in ‘Korean food acculturation’ only. For married female immigrants to adapt to the Korean food culture and accept it as residents, diverse experience in the food culture is necessary.

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