Can information positively influence familiarity and acceptance of a novel ethnic food? A case study of Korean traditional foods for Malaysian consumers

Author:

Choe Seo-Youn1,Hong Jae-Hee2ORCID

Affiliation:

1. Department of Foods and Nutrition; Kookmin University; Seoul 02707 Republic of Korea

2. Department of Food and Nutrition, and Research Institute of Human Ecology; Seoul National University; Seoul 08826 Republic of Korea

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Ministry of Agriculture, Food and Rural Affairs

Publisher

Wiley

Subject

Sensory Systems,Food Science

Reference38 articles.

1. Consumer expectations for sensory properties in virgin olive oils;Caporale;Food Quality and Preference,2006

2. Korean wave in Malaysia and changes of the Korea-Malaysia relations;Cho;Malaysian Journal of Media Studies,2010

3. Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study;Guerrero;Appetite,2009

4. Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants;Ha;International Journal of Hospitality Management,2010

5. A study on determinants of Korean food demand: A case study of Japanese and Chinese tourists visiting Korea;Han;Korean Journal of Foodservice Management,2012

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