한식과 건강이야기

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김재수(2005). 한국음식의 국제화 방안. Korean J. Food Culture, 20(5), 499-507.

김태희 외(2007). 브랜드 셰프를 통한 한국음식의 세계화 방안. 한국식생활문화학회, 22(6), 682-689.

설원식 외(2007). 재한 외국인의 한국음식 선호도 영향 요인에 관한 연구: 영향 요인 간 상호관계 분석을 중심으로. 국제지역연구, 11(3), 713-734.

윤미옥ㆍ문현경(2004). 레시피 관련 웹사이트 중 한국음식 레시피의 자료분석 및 검토. 대한영양사협회 학술지, 10(4), 390-400.

이규진 외(2007). 미국 일간지의 한국음식 관련기사 내용분석연구: ‘뉴욕 타임스’ 기사를 중심으로 (1980~2005). 한국식생활문화학회지, 22(2), 289-298.

신봉규(2006). 한식세계화를 위한 세계주요국가 음식관광정책 사례분석. 한국외식산업연구소.

장문정ㆍ조미숙(2000). 외국인의 한국음식에 대한 인지도와 기호도. 한국식생활문화학회지, 15(3), 215-223.

주간조선(2009.9.8). 인터컨티넨탈 호텔 배한철 총주방장. http://weekly.chosun.com

주나미 외(2001). 한국전통음식에 대한 주한 미국인의 인식 및 기호도 조사. 대한가정학회지, 39(6), 15-23.

조현순(2009). 한식의 세계화, 관광 상품화 전략에 관한 연구. 문명연지, 22, 37-58.

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Joo, N. M. et al.(2001). The perception and preference of Americans residing in Korea for Korean traditional food. Korean Home Economics Association, 39(6), 15-23.

Joo, N. M. & Kennon, L. R.(2002). A survey of American and Canadian’s food purchasing practices and perception of restaurant patronage. J of the Korean Society of Food Culture, 17(2), 97-102.

Kim, B. C. & Kim, M. J.(2004). Pilot study on the positioning analysis of Asian restaurants: with focused on Korean restaurants in Miami area. The Korean Journal of Culinery Research, 10(4), 67-83.

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Lee, Y. J.(2007). A Study on difference between the importance and performance of the role of food coordinator for the globalization of Korean food. Korean J Food Culture, 22(5), 544-555.

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Ries, A. & Trout, J.(2001). Positioning: The Battle for Your Mind, 20th ed. New York: McGraw-Hill.

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Perlik, A.(2008). Lend Eastern intrigue to restaurant menus with 10 tips for adding easy Asian accents from India, Korea and beyond. Restaurants & Institutions. Oct. 1.

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Samuels, D. & Chung, T. K.(2008) The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes. Tuttle Publishing. North Clarendon, VT.

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