Bae, Eun Sok. "Development of Application for Korean Food and Its Recipes in Popular Korean TV Dramas." Advanced Science and Technology Papers (2014): 1-5. Web. 28 Mar. 2016.< http://onlinepresent.org/proceedings/vol52_2014/29.pdf>
The source provides information regarding the development of certain traditional Korean recipe that conforms to the cultural values of the Korean people. Over the recent years, the taste towards the traditional delicacies has increased tremendously, and many people continue to seek for the traditional flavors that incorporate some of the greatest Korean recipes. The source is an online journal that is found in the electronic databases. The search for the sources from the electronic databases involves the use of online tools to peruse the available databases using relevant keywords like Korean wave, Korean food, etc. to give the desired list of sources. The source is written by Eun Sok Bae, who is a researcher in traditions and cultures of the Koreas. The source contains information that was gathered in 2014 that is barely two years. In the literary context, the information is timely. The timeliness of the source is determined by the relevance of the information it contains concerning time. It is considered that time essentially determines the relevance of information and its subsequent usefulness. The source is of considerate quality since it borrows ideas from other scholarly works that make are equally well researched to provide the desired empirical annotations.
Burgess, Peter J. "Modi Fi Cation of a Traditional Korean Food Product (Gochujang) to Enhance Its Consumer Acceptability as an Ethnic Food." The Journal of Ethnic Foods (2014): 1-6. Web. 28 Mar. 2016. <http://www.journalofethnicfoods.net/article/S2352-6181(14)00006-7/pdf>.
It is one of the peer-reviewed articles on Korean food traditional. The author creates empirical annotations on how the manufacturers of the Korean foods that are usually traditional, can modify their delicacies to earn global acceptance especially among the consumers from the UK. About this source, there are manufacturing flaws among the Gochujang food manufacturers that limit the market for their products within the global circuits. The search strategy of the source exploited online search engines to peruse the journal of ethnic foods database from where the source is found. It is a credible source from the journal of ethnic foods which is a database of sources relating to traditional foods. The journal is written by Peter Burgess, a scholar in ethnic foods. The timeline of the information makes it relevant. The source is still within the acceptable literary and research timeline. It was published in 2014 that makes it fall within the acceptable literary timeline. The author exploits conjoint tests to validate the ineffectiveness of the current methods of production employed by Gochujang manufacturers that make their delicacies lose touch with global consumers. In an exploitation of statistical analysis, the author finds the need for the modification of the manufacturing process to help the traditional foods appeal to global consumers. The empirical analysis employed in the sources and borrowing of scholarly ideas makes the source undisputed quality material.
Zagat, J. "The South Korean Consumer Behaviour, Attitudes and Perceptions Towards Food Products." International Markets Bureau (2011): 2-26. Web.< http://publications.gc.ca/collections/collection_2011/agr/A74-2-3-2011-eng.pdf>
The source is a government sponsored research that was conducted to determine the behavior of consumers in the Koreas concerning food products. According to the findings of the source, there exists, an unusual sophistication about the consumer behavior especially in the South that requires thorough analogy to understand and help remove the business obstacles that arise from such behavior. The source is a Canadian Government report. It encompasses the literary works of several government researchers and scholars who together compiled the report based on the findings from their expertise point of view. The relevance of the information is unquestionable as the government research works are always meant to bring the real image of situations rather than fabrications. The research makes use of qualitative methods and statistical analysis to answer the research questions. The use of research methods to answer the research questions and the ultimate finds makes the source of quality be considered for academic referencing.
Work Cited
Bae, Eun Sok. "Development of Application for Korean Food and Its Recipes in Popular Korean TV Dramas." Advanced Science and Technology Papers (2014): 1-5. Web. 28 Mar. 2016.< http://onlinepresent.org/proceedings/vol52_2014/29.pdf>
Burgess, Peter J. "Modi Fi Cation of a Traditional Korean Food Product (Gochujang) to Enhance Its Consumer Acceptability as an Ethnic Food." The Journal of Ethnic Foods (2014): 1-6. Web. 28 Mar. 2016. <http://www.journalofethnicfoods.net/article/S2352-6181(14)00006-7/pdf>.
Zagat, J. "The South Korean Consumer Behaviour, Attitudes and Perceptions Towards Food Products." International Markets Bureau (2011): 2-26. Web.< http://publications.gc.ca/collections/collection_2011/agr/A74-2-3-2011-eng.pdf>
