Acceptance of Korean Food Culture among Young Generations in Malaysia: Health and Authentic Taste Perspectives
Keywords:
Consumer acceptance, Korean food, Culture, Health Perspective, Authentic taste
Abstract
The Korean Wave, also known as Hallyu, has significantly impacted global culture, and has affected people around the world. This influence has also become a trend in Malaysia, where Korean cultural products are widely embraced, especially by the younger generation. The authenticity of Korean flavors is essential for maintaining its unique culinary identity while health-conscious markets around the world have led to a surge in demand for Korean food Therefore, this study aims to assess the consumer acceptance of Korean food in Malaysia, particularly in Sungai Petani, Kedah, and Pulau Pinang. The Korean Wave, which represents the global popularity of South Korean culture since the 2000s, has exerted a considerable influence on various cultural aspects, including cuisine. Through a quantitative survey, data were collected from 150 participants in the northern area, specifically targeting Generations Y and Z through convenience sampling. The collected data was then analyzed for descriptive statistics, and the correlation to test the hypotheses. The results indicate a significant positive correlation between consumer acceptance of Korean food, health perspectives, and authentic taste variables. The findings of this study suggest that increased exposure to Korean culture through the Korean Wave boosts consumer acceptance and purchase intentions for Korean food culture in Malaysia. This information is valuable for marketers and restaurateurs seeking to capture the growing demand for Korean cuisine. This study offers a localized perspective on the global phenomenon of Korean cultural influence and provides practical recommendations for future research.
Downloads
Download data is not yet available.
References
Agus, R., Koeswandi, T., & Wibowo, L. (2018). Korean Restaurant Atmosphere and Impression: Impact on Repurchase Intention. Advanced Science Letters, 24, 9324-9326. doi:10.1166/asl.2018.12265
Akbarruddin, M. N. A. (2020). The influence of the general operating environment on the development and change toward the resilience of foreign ethnic restaurants in Malaysia (Doctoral dissertation, Universiti Teknologi MARA).
Alqudsi, S. G. (2014). Awareness and demand for 100% halal supply chain meat products. Procedia-Social and Behavioral Sciences, 130, 167-178
Amin, A. U. M., Zakaria, Z., & Rahim, A. A. (2020). Halal Certification of Korean Food in Malaysia: The Challenges and Steps Ahead. The Journal of Muamalat and Islamic Finance Research, 63-76.
Ashraf, N. (2024, July 3). The Influence of Korean Cuisine on Global Food Trends, Amazing Food & Drink,
https://amazingfoodanddrink.com/influence-of-korean-cuisine/
Astuti, Y., & Asih, D. (2021). Country of origin, religiosity and Halal awareness: A case study of purchase intention of Korean food. Journal of Asian Finance, Economics and Business, 8(4), 413–421. https://doi.org/10.13106/jafeb.2021.vol8.no4.0413
Baharuddin, Kasmarini & Kassim, Norliya & Nordin, Siti & Buyong, Siti. (2015). Understanding the Halal Concept and the Importance of Information on Halal Food Business Needed by Potential Malaysian Entrepreneurs. International Journal of Academic Research in Business and Social Sciences. 5. 10.6007/IJARBSS/v5-i2/1476.
Basri, S.N.M., Razak, A.F.A., Matthew, A.D., King, K.U., Abdullah, M.S., Sulaiman, M.S., Salleh, M.H., Sajali, N., Abidin, M.Z., Osman, M.S., Ali, D.S.H., (2024). The influence and impact of the Korean wave (Hallyu) on the Halal food industry: challenges and opportunities, African Journal of Biological Sciences, 466-477.
Bessière, J. (1998). Local development and heritage: traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1), 21-34.
Bloomfield, J. and Fisher, M.J., (2019). Quantitative research design. Journal of the Australasian Rehabilitation Nurses Association, 22(2), 27.
Brandon Bell, K. A. (2011). Ethnic Food Awareness and Perception of Consumers in Thailand and the United States. Nutrition & Food Science.
Buang, N. N. B., Sulaiman, Z., Chin, T. A., Muharam, F. M., Masod, A., Zakuan, N., & Choon, T. L. (2018). Muslim consumers’ patronage intention towards Korean restaurant chains in Malaysia. In AIP Conference Proceedings (2044(1), 020010). AIP Publishing LLC.
Chandon, P., Wansink, B., & Laurent, G. (2000). A Benefit Congruency Framework of Sales Promotion Effectiveness. Journal of Marketing. https://doi.org/10.1509/jmkg.64.4.65.18071
Chee, J., Yazdanifard, R. (2021). The Influence of Customer Perception in Selection of Korean Restaurants in Malaysia. International Journal of Management, Accounting and Economics, 8(2), 114-121.
Cho, C. H. (2010). Korean Wave in Malaysia and Changes of the Korea – Malaysia relations. Malaysian Journal of Media Studies. 12.
Chung, H.K., Cultural properties and aesthetics of Korean Foods Proceedings of Conferences for World Society of Comparative Literatures, Spring meeting. Seoul (Korea) (2009), 78-98.
Chung, H.K. (2015). The meaning and symbolism of Korean food culture Asia Review, 5, 97-121.
Danhi, R. and Slatkin, A. (2009). Capturing the essence of Southeast Asia. Prepared Foods, 178(1), 84-6.
Ebster, C., & Guist, I. (2004). The role of authenticity in ethnic theme restaurants. Journal of Foodservice Business Research, 7(2), 41-52.
Frison, E.A., Smith, I.F., Johns, T., Cherfas, J. and Eyzaguirre, P.B. (2006). Agricultural biodiversity, nutrition, and health: making a difference to hunger and nutrition in the developing world., Food & Nutrition Bulletin, 27, 167-79.
Frochot, I. (2003), An analysis of regional positioning and its associated food images in French tourism regional brochures. Journal of Travel & Tourism Marketing, 14(3-4), 77-96.
Gilmore, J. H. and Pine, B. J. (2007). Authenticity: What Consumers Want. Harvard Business School Press, Boston, MA.
Gupta, V. (2003). Cultural dimensions and international marketing, IIMB Management Review, September, 69-73.
Ha, J., & Jang, S. S. (2009). Perceived justice in service recovery and behavioral intentions: The role of relationship quality. International Journal of Hospitality Management, 28(3), 319-327.
Hall, C.M. and Mitchell, R. (2000). We are what we eat: food, tourism and globalization. Tourism, Culture and Communication, 2(1), 29-37.
Hanaki, T., Singhal, A., Han, M.W., Kim, D.K., & Chitnis, K. (2007). Hanryu Sweeps East Asia: How Winter Sonata is Gripping Japan. The International Communication Gazette, 69(3), 281-294.
Health Magazine, World Five Healthiest Foods, Mar 25, 2006.
Hongu, N., Kim, A. S., Suzuki, A., Wilson, H., Tsui, K. C., & Park, S. (2017). Korean kimchi: Promoting healthy meals through cultural tradition. Journal of Ethnic Foods, 4(3), 172-180. https://doi.org/10.1016/j.jef.2017.08.005
Hu J (??). Donguibogam (????). Seoul (Korea): 1610.
Huang, Xiaowei. (2009). ‘Korean Wave’ — The Popular Culture, Comes as Both Cultural and Economic Imperialism in the East Asia. Asian Social Science. 5. 10.5539/ass.v5n8p123.
Hwang J. S., Kim S., Choe J. Y., Chung C –H, (2017). Exploration of the Successful Glocalization of Ethnic Food: A Case of Korean Food. International Journal of Contemporary Hospitality Management. 30(12), 3656-3676. https://doi.org/10.1108/IJCHM-07-2017-0452
Jang, S., Ha, J. and Park, K. (2012). Effects of ethnic authenticity: examining Korean restaurant customers in the US, International Journal of Hospitality Management, 31(3), 990-1003.
Jobst, N. (2022, August 18). Most preferred Korean food worldwide as of September 2021.
Statista. https://www.statista.com/statistics/1326977/most-preferred-korean-food-worldwide/
Jobst, N. (2023). Korean food popularity worldwide 2022, by country, https://www.statista.com/statistics/1328139/south-korea-korean-food-popularity-worldwide-by-country/
Jones, L. (1997). Ethnic foods launch growing market, Food Processing, 58(8), 63.
Kim, H. K., & Sim, K. H. (2017). The effects of preference characteristics of Korean wave Drama on images, attitudes, and purchase intentions for Korean cuisine among Chinese tourists. The Korean journal of food and nutrition, 30(3), 440-453.
Kim, S. H., Kim, M. S., Lee, M. S., Park, Y. S., Lee, H. J., Kang, S., Lee, H. S., Lee, K., Yang, H. J., Kim, M. J., Lee, Y., & Kwon, D. Y. (2016). Korean diet: Characteristics and historical background. Journal of Ethnic Foods, 3(1), 26-31. https://doi.org/10.1016/j.jef.2016.03.002
Kueh, Karen & Voon, Boo Ho. (2007). Culture and service quality expectations: Evidence from Generation Y consumers in Malaysia. Managing Service Quality. 17. 656-680. 10.1108/09604520710834993.
Kwon, D.Y., Chung, H.J. Yang, D.J. Jang. (2015), Gochujang (Korean red pepper paste): a Korean ethnic sauce, its role and history, Journal Ethnic Foods, 2, 29-35.
Leclerc, F., Schmitt, B., & Dube, L. (1994). Foreign Branding and its Effects on Product Perceptions and Evaluations. Journal of Marketing Research, 23, 263-270.
Long, L.M. (2004), Culinary Tourism, The University Press of Kentucky, Lexington, KY.
Mojet, J. and Koster, E.P. (2005)., Sensory memory and food texture., Food Quality and Preference, 16, 251-66.
Mon, L. C., & Pil, L. S. (2017). A Proposal for the Optimization of Halalizing Korean Restaurant Service Processes. International Information Institute (Tokyo). Information, 20(9A), 6245-6260.
Mujani, W. K., Seung, Y. R., & Hyun, K. K. (2022). The cultural and religious conflict between the Korean Wave and Islamic values. Islamiyat, 44(1), 193–201. https://doi.org/10.17576/islamiyyat-2022-4401-17
Mun, P.W. (2009). Marketing functional foods with claims in Asia. Agro Food Industry Hi-tech, 20(5), 16-18.
Nahar, N., Ab Karim, S., Karim, R., Ghazali, H., & Krauss, S. E. (2018). The Globalization of Malaysia National Cuisine: A Concept of ‘Gastrodiplomacy'. Journal of Tourism, Hospitality & Culinary Arts, 10(1), 42-58.
Oum, C. (Producer). (2019). Exploring Korean Cuisine's Earthy Flavors. Retrieved from
http://www.theepochtimes.com/n3/375626-exploring-korean-cuisines-earthy-flavors/
Peabody, D. (1985). National Characteristics. Cambridge: Cambridge University Press.
Raghunathan, R., Naylor, R. W., & Hoyer, W. D. (2006). The Unhealthy = Tasty Intuition and Its Effects on Taste Inferences, Enjoyment, and Choice of Food Products. Journal of Marketing, 70(4), 170–184. https://doi.org/10.1509/jmkg.70.4.170
Ramli, B.N (2017, June 6). K-Pop stars promote Seoul, New Straits Times, https://www.nst.com.my/lifestyle/groove/2017/06/246337/k-pop-stars-promote-seoul
Rengsutthi, K. and Charoenrein, S. (2011). Physicochemical properties of jackfruit seed starch (Artocarpus heterophyllus) and its application as a thickener and stabilizer in chili sauce. LWT – Food Science and Technology, 44(5), 1309-1313. https://doi.org/10.1016/j.lwt.2010.12.019
Rozekhi N. A., Hussin S., Siddiqe A.S.K, Rashid P. D., Salmi N. S. (2016). The Influence of Food Quality on Customer Satisfaction in Fine Dining Restaurant: Case in Penang. International Academic Research Journal of Business and Technology, 2(2), 45-50.
Seo, S. and Yun, N. (2015). Multi-dimensional scale to measure destination food image: the case of Korean food, British Food Journal, 117(12), 2914-2929. https://doi.org/10.1108/BFJ-03-2015-0114
Shin D. H., Jeong D.Y., (2015). Korean Traditional Fermented Soybean Products: Jang J Ethnic Foods, 2–7.
Sims, R. (2009). Food, place, and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321-336.
Surh, Y. J. (2003). Cancer chemoprevention with dietary phytochemicals. Nature Reviews Cancer, 3(10), 768-780.
Tan, XN (2023), Korean wave in Malaysia: A study on purchasing behavior of Malaysian youth. Final Year Project, UTAR.
Tey, Y. S., Arsil, P., Brindal, M., Liew, S. Y., Teoh, C. T., & Terano, R. (2018). Personal values underlying ethnic food choice: Means-end evidence for Japanese food. Journal of Ethnic Foods, 5(1), 33-39. https://doi.org/10.1016/j.jef.2017.12.003
Tian, R.G. (2001). Cultural awareness of the consumers at a Chinese restaurant: an anthropological descriptive analysis., Journal of Food Products Marketing, 7, 111-30.
Tieman, M., & Ghazali, M. C. (2014). Halal control activities and assurance activities in halal food logistics. Procedia-Social and Behavioral Sciences, 121, 44-57. https://doi.org/10.1016/j.sbspro.2014.01.1107.
Varadachari, S. (2002). The science of creating a memorable flavor, Cereal Foods World, 47, 84-8.
Yan, S.K. (2017, Apr 26). Running Man wows 6,000 fans in Malaysia fan meet, https://www.thestar.com.my/lifestyle/entertainment/2017/04/26/running-man-concert-malaysia
Yusop, S.M., O’Sullivan, M.G., Kerry, J.F. and Kerry, J.P. (2009). Sensory evaluation of Chinese-style marinated chicken by Chinese and European na? ¨ve assessors, Journal of Sensory Studies, 24, 512-33.
Akbarruddin, M. N. A. (2020). The influence of the general operating environment on the development and change toward the resilience of foreign ethnic restaurants in Malaysia (Doctoral dissertation, Universiti Teknologi MARA).
Alqudsi, S. G. (2014). Awareness and demand for 100% halal supply chain meat products. Procedia-Social and Behavioral Sciences, 130, 167-178
Amin, A. U. M., Zakaria, Z., & Rahim, A. A. (2020). Halal Certification of Korean Food in Malaysia: The Challenges and Steps Ahead. The Journal of Muamalat and Islamic Finance Research, 63-76.
Ashraf, N. (2024, July 3). The Influence of Korean Cuisine on Global Food Trends, Amazing Food & Drink,
https://amazingfoodanddrink.com/influence-of-korean-cuisine/
Astuti, Y., & Asih, D. (2021). Country of origin, religiosity and Halal awareness: A case study of purchase intention of Korean food. Journal of Asian Finance, Economics and Business, 8(4), 413–421. https://doi.org/10.13106/jafeb.2021.vol8.no4.0413
Baharuddin, Kasmarini & Kassim, Norliya & Nordin, Siti & Buyong, Siti. (2015). Understanding the Halal Concept and the Importance of Information on Halal Food Business Needed by Potential Malaysian Entrepreneurs. International Journal of Academic Research in Business and Social Sciences. 5. 10.6007/IJARBSS/v5-i2/1476.
Basri, S.N.M., Razak, A.F.A., Matthew, A.D., King, K.U., Abdullah, M.S., Sulaiman, M.S., Salleh, M.H., Sajali, N., Abidin, M.Z., Osman, M.S., Ali, D.S.H., (2024). The influence and impact of the Korean wave (Hallyu) on the Halal food industry: challenges and opportunities, African Journal of Biological Sciences, 466-477.
Bessière, J. (1998). Local development and heritage: traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1), 21-34.
Bloomfield, J. and Fisher, M.J., (2019). Quantitative research design. Journal of the Australasian Rehabilitation Nurses Association, 22(2), 27.
Brandon Bell, K. A. (2011). Ethnic Food Awareness and Perception of Consumers in Thailand and the United States. Nutrition & Food Science.
Buang, N. N. B., Sulaiman, Z., Chin, T. A., Muharam, F. M., Masod, A., Zakuan, N., & Choon, T. L. (2018). Muslim consumers’ patronage intention towards Korean restaurant chains in Malaysia. In AIP Conference Proceedings (2044(1), 020010). AIP Publishing LLC.
Chandon, P., Wansink, B., & Laurent, G. (2000). A Benefit Congruency Framework of Sales Promotion Effectiveness. Journal of Marketing. https://doi.org/10.1509/jmkg.64.4.65.18071
Chee, J., Yazdanifard, R. (2021). The Influence of Customer Perception in Selection of Korean Restaurants in Malaysia. International Journal of Management, Accounting and Economics, 8(2), 114-121.
Cho, C. H. (2010). Korean Wave in Malaysia and Changes of the Korea – Malaysia relations. Malaysian Journal of Media Studies. 12.
Chung, H.K., Cultural properties and aesthetics of Korean Foods Proceedings of Conferences for World Society of Comparative Literatures, Spring meeting. Seoul (Korea) (2009), 78-98.
Chung, H.K. (2015). The meaning and symbolism of Korean food culture Asia Review, 5, 97-121.
Danhi, R. and Slatkin, A. (2009). Capturing the essence of Southeast Asia. Prepared Foods, 178(1), 84-6.
Ebster, C., & Guist, I. (2004). The role of authenticity in ethnic theme restaurants. Journal of Foodservice Business Research, 7(2), 41-52.
Frison, E.A., Smith, I.F., Johns, T., Cherfas, J. and Eyzaguirre, P.B. (2006). Agricultural biodiversity, nutrition, and health: making a difference to hunger and nutrition in the developing world., Food & Nutrition Bulletin, 27, 167-79.
Frochot, I. (2003), An analysis of regional positioning and its associated food images in French tourism regional brochures. Journal of Travel & Tourism Marketing, 14(3-4), 77-96.
Gilmore, J. H. and Pine, B. J. (2007). Authenticity: What Consumers Want. Harvard Business School Press, Boston, MA.
Gupta, V. (2003). Cultural dimensions and international marketing, IIMB Management Review, September, 69-73.
Ha, J., & Jang, S. S. (2009). Perceived justice in service recovery and behavioral intentions: The role of relationship quality. International Journal of Hospitality Management, 28(3), 319-327.
Hall, C.M. and Mitchell, R. (2000). We are what we eat: food, tourism and globalization. Tourism, Culture and Communication, 2(1), 29-37.
Hanaki, T., Singhal, A., Han, M.W., Kim, D.K., & Chitnis, K. (2007). Hanryu Sweeps East Asia: How Winter Sonata is Gripping Japan. The International Communication Gazette, 69(3), 281-294.
Health Magazine, World Five Healthiest Foods, Mar 25, 2006.
Hongu, N., Kim, A. S., Suzuki, A., Wilson, H., Tsui, K. C., & Park, S. (2017). Korean kimchi: Promoting healthy meals through cultural tradition. Journal of Ethnic Foods, 4(3), 172-180. https://doi.org/10.1016/j.jef.2017.08.005
Hu J (??). Donguibogam (????). Seoul (Korea): 1610.
Huang, Xiaowei. (2009). ‘Korean Wave’ — The Popular Culture, Comes as Both Cultural and Economic Imperialism in the East Asia. Asian Social Science. 5. 10.5539/ass.v5n8p123.
Hwang J. S., Kim S., Choe J. Y., Chung C –H, (2017). Exploration of the Successful Glocalization of Ethnic Food: A Case of Korean Food. International Journal of Contemporary Hospitality Management. 30(12), 3656-3676. https://doi.org/10.1108/IJCHM-07-2017-0452
Jang, S., Ha, J. and Park, K. (2012). Effects of ethnic authenticity: examining Korean restaurant customers in the US, International Journal of Hospitality Management, 31(3), 990-1003.
Jobst, N. (2022, August 18). Most preferred Korean food worldwide as of September 2021.
Statista. https://www.statista.com/statistics/1326977/most-preferred-korean-food-worldwide/
Jobst, N. (2023). Korean food popularity worldwide 2022, by country, https://www.statista.com/statistics/1328139/south-korea-korean-food-popularity-worldwide-by-country/
Jones, L. (1997). Ethnic foods launch growing market, Food Processing, 58(8), 63.
Kim, H. K., & Sim, K. H. (2017). The effects of preference characteristics of Korean wave Drama on images, attitudes, and purchase intentions for Korean cuisine among Chinese tourists. The Korean journal of food and nutrition, 30(3), 440-453.
Kim, S. H., Kim, M. S., Lee, M. S., Park, Y. S., Lee, H. J., Kang, S., Lee, H. S., Lee, K., Yang, H. J., Kim, M. J., Lee, Y., & Kwon, D. Y. (2016). Korean diet: Characteristics and historical background. Journal of Ethnic Foods, 3(1), 26-31. https://doi.org/10.1016/j.jef.2016.03.002
Kueh, Karen & Voon, Boo Ho. (2007). Culture and service quality expectations: Evidence from Generation Y consumers in Malaysia. Managing Service Quality. 17. 656-680. 10.1108/09604520710834993.
Kwon, D.Y., Chung, H.J. Yang, D.J. Jang. (2015), Gochujang (Korean red pepper paste): a Korean ethnic sauce, its role and history, Journal Ethnic Foods, 2, 29-35.
Leclerc, F., Schmitt, B., & Dube, L. (1994). Foreign Branding and its Effects on Product Perceptions and Evaluations. Journal of Marketing Research, 23, 263-270.
Long, L.M. (2004), Culinary Tourism, The University Press of Kentucky, Lexington, KY.
Mojet, J. and Koster, E.P. (2005)., Sensory memory and food texture., Food Quality and Preference, 16, 251-66.
Mon, L. C., & Pil, L. S. (2017). A Proposal for the Optimization of Halalizing Korean Restaurant Service Processes. International Information Institute (Tokyo). Information, 20(9A), 6245-6260.
Mujani, W. K., Seung, Y. R., & Hyun, K. K. (2022). The cultural and religious conflict between the Korean Wave and Islamic values. Islamiyat, 44(1), 193–201. https://doi.org/10.17576/islamiyyat-2022-4401-17
Mun, P.W. (2009). Marketing functional foods with claims in Asia. Agro Food Industry Hi-tech, 20(5), 16-18.
Nahar, N., Ab Karim, S., Karim, R., Ghazali, H., & Krauss, S. E. (2018). The Globalization of Malaysia National Cuisine: A Concept of ‘Gastrodiplomacy'. Journal of Tourism, Hospitality & Culinary Arts, 10(1), 42-58.
Oum, C. (Producer). (2019). Exploring Korean Cuisine's Earthy Flavors. Retrieved from
http://www.theepochtimes.com/n3/375626-exploring-korean-cuisines-earthy-flavors/
Peabody, D. (1985). National Characteristics. Cambridge: Cambridge University Press.
Raghunathan, R., Naylor, R. W., & Hoyer, W. D. (2006). The Unhealthy = Tasty Intuition and Its Effects on Taste Inferences, Enjoyment, and Choice of Food Products. Journal of Marketing, 70(4), 170–184. https://doi.org/10.1509/jmkg.70.4.170
Ramli, B.N (2017, June 6). K-Pop stars promote Seoul, New Straits Times, https://www.nst.com.my/lifestyle/groove/2017/06/246337/k-pop-stars-promote-seoul
Rengsutthi, K. and Charoenrein, S. (2011). Physicochemical properties of jackfruit seed starch (Artocarpus heterophyllus) and its application as a thickener and stabilizer in chili sauce. LWT – Food Science and Technology, 44(5), 1309-1313. https://doi.org/10.1016/j.lwt.2010.12.019
Rozekhi N. A., Hussin S., Siddiqe A.S.K, Rashid P. D., Salmi N. S. (2016). The Influence of Food Quality on Customer Satisfaction in Fine Dining Restaurant: Case in Penang. International Academic Research Journal of Business and Technology, 2(2), 45-50.
Seo, S. and Yun, N. (2015). Multi-dimensional scale to measure destination food image: the case of Korean food, British Food Journal, 117(12), 2914-2929. https://doi.org/10.1108/BFJ-03-2015-0114
Shin D. H., Jeong D.Y., (2015). Korean Traditional Fermented Soybean Products: Jang J Ethnic Foods, 2–7.
Sims, R. (2009). Food, place, and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321-336.
Surh, Y. J. (2003). Cancer chemoprevention with dietary phytochemicals. Nature Reviews Cancer, 3(10), 768-780.
Tan, XN (2023), Korean wave in Malaysia: A study on purchasing behavior of Malaysian youth. Final Year Project, UTAR.
Tey, Y. S., Arsil, P., Brindal, M., Liew, S. Y., Teoh, C. T., & Terano, R. (2018). Personal values underlying ethnic food choice: Means-end evidence for Japanese food. Journal of Ethnic Foods, 5(1), 33-39. https://doi.org/10.1016/j.jef.2017.12.003
Tian, R.G. (2001). Cultural awareness of the consumers at a Chinese restaurant: an anthropological descriptive analysis., Journal of Food Products Marketing, 7, 111-30.
Tieman, M., & Ghazali, M. C. (2014). Halal control activities and assurance activities in halal food logistics. Procedia-Social and Behavioral Sciences, 121, 44-57. https://doi.org/10.1016/j.sbspro.2014.01.1107.
Varadachari, S. (2002). The science of creating a memorable flavor, Cereal Foods World, 47, 84-8.
Yan, S.K. (2017, Apr 26). Running Man wows 6,000 fans in Malaysia fan meet, https://www.thestar.com.my/lifestyle/entertainment/2017/04/26/running-man-concert-malaysia
Yusop, S.M., O’Sullivan, M.G., Kerry, J.F. and Kerry, J.P. (2009). Sensory evaluation of Chinese-style marinated chicken by Chinese and European na? ¨ve assessors, Journal of Sensory Studies, 24, 512-33.
Published
2024-09-29
How to Cite
Abdul Razak, N. A., Rozekhi, N. A., & Hussin, S. (2024). Acceptance of Korean Food Culture among Young Generations in Malaysia: Health and Authentic Taste Perspectives. Information Management and Business Review, 16(3(I)S), 1-15. https://doi.org/10.22610/imbr.v16i3(I)S.3952
Issue
Section
Research Paper
Copyright (c) 2024 Nurul Afiqah Abdul Razak, Nor Azureen Rozekhi, Shahril Hussin
This work is licensed under a Creative Commons Attribution 4.0 International License.
Author (s) should affirm that the material has not been published previously. It has not been submitted and it is not under consideration by any other journal. At the same time author (s) need to execute a publication permission agreement to assume the responsibility of the submitted content and any omissions and errors therein. After submission of revised paper in the light of suggestions of the reviewers, the editorial team edits and formats manuscripts to bring uniformity and standardization in published material.
This work will be licensed under Creative Commons Attribution 4.0 International (CC BY 4.0) and under condition of the license, users are free to read, copy, remix, transform, redistribute, download, print, search or link to the full texts of articles and even build upon their work as long as they credit the author for the original work. Moreover, as per journal policy author (s) hold and retain copyrights without any restrictions.
