Young-Kyun Yang, a Korean anthropologist, has studied the place of Chinese food in Korea.  In one paper published in the Korea Journal, he noted that "Chinese restaurants opened in Korea from the late 19th century to provide mostly male Chinese-Koreans with very simple food. Chinese foods were cooked, sold, and consumed exclusively by Chinese-Koreans until the 1940's. In the 1950's and 1960's, although the Chinese dominated the business, the food became a representative food for dining out for Koreans. By the 1970's, Koreans were the overwhelming majority of customers in Chinese restaurants, and Chinese cuisine became established as a part of Korean food culture. Chinese food remained virtually almost the only option for dining out and the only foreign food that common Korean people could easily access. They consumed 'exoticness' and 'convenience' through Chinese food. As Korean society became more modernized and globalized, the Korean demand for food became more varied. In order to satisfy those demands, not only did the restaurants become diversified, serving various ethnic foods, but Chinese restaurants themselves have also been diverged into various styles.