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중국인 및 미국인 유학생의 탕평채에 대한 인식 및 기호도
Author
이경애, 김정인, 최은옥, 김보람
Journal Title
한국식품조리과학회지
Publication Year
2013
Topics
Summary
This study investigated the recognition and preference of foreign students for Tangpyeongchae to suggest strategies for its development. A survey of 75 Chinese and American university students revealed that Chinese students’ impressions of Tangpyeongchae improved after consumption, while there was no significant difference for American students. Chinese students emphasized taste, and American students highlighted texture as important factors for improvement.
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