ABSTRACT

A Study on Plastic Characteristics in Food Styling for Food Photo

Modern consumers have many opportunities to try out many kinds of food through the various mass media environments. As you know, we are living in the important age that we can appreciate various kinds of food by 'food photos on menu books’ before eating.

Above all, the importance of food styling is increasing day after day because seeing food photos is so appealing to most customers before ordering some food. Food is the valuable culture with national tradition and history. And food is the important medium to connect man to man as well.

I believe one of the most competitive things in the business world is food business. Among our own various cultural inheritances, the food is the most characteristic one.

Nevertheless, it is hard for us to hear the international successful news in Korean food industry so far. Korean food is so competitive but its food marketing & PR skills are so weak, comparing with Japanese & French food marketing & PR skills, in spite of its own abundant nutrition & culture.

Everyone is becoming more and more concerned about the healthyoriental dietary life style which is mainly composed of grain & vegetable diet. Recent western dietary life pattern can bring about many kinds of serious diseases to most of adult people. Mostly, fast food can cause the side effects to most people. I am sure that the present is the right time for spreading out Korean food to the worldwide food market.

This study will analyse the plastic characteristics in food photos on Korean traditional food books for the foreigner. And I will suggest the improvement plan of food styling through this research on the sense of taste preference from the plastic element change.

I want this study to be a useful help to spread out Korean food to the world food market through Korean food styling development and visual pleasure.