A Study of Residents Consciousness of Local Food Menus Excavation and Development in Gyeongju Areas

경주지역 향토음식 발굴 및 개발에 대한 주민의식 연구

  • Lee, Yeon-Jung (Department of Food service management and Culinary, Gyeongju University) ;
  • Kim, Sang-Chul (Department of Tourism Hotel Culinary Arts, Sorabol College)
  • 이연정 (경주대학교 외식조리과) ;
  • 김상철 (서라벌대학 관광호텔조리과)
  • Published : 2008.08.31

Abstract

This study was performed by questionnaire to investigate viewpoints regarding menu excavation and development of native local foods of adults in the Gyeongju area, classified by gender and age. The subject population consisted of 253 citizens(108 males and 145 females) living in Gyeongju. The findings are summarized as follows: The residents highly desired the 'enrichment of service and clean hygiene of local food restaurants', 'active marketing', 'necessity of excavation and development at the present time', and 'development with regional unique characteristics' with regard to the development of the local food choices in Gyeongju, whereas they did not particularly desire 'excavation development of cooking that often is served at family event(birth, marriage, death etc..)', nor 'guidance and enlightenment for many citizens'. The most influential obstacle hindering the development of Gyeongju local food was 'administration support deficiency of connection group agency', followed by 'interest deficiency about local food of restaurant business managers and citizens, different taste of each restaurant', and 'tradition cooking itself is insufficient in Gyeongju'. The most reasonable development menu for native local foods of the Gyeongju area was 'mushroom & beef hot pot(beoseothanu-jeongol)', 'glutinous barley bread(chalborippang)', 'mushroom & bulgogi hot pot(beoseot-bulgogi-jeongol)', 'grilled beef(hanu-sutbul-gui)', and 'grilled minced beef ribs(hanu-tteok-galbi)' in that order. On the other hand, the excavation and development validity scores for 'black goat soup(heukyeomso-tang)', 'gulfweed soup(mojaban-guk)', and 'parboiled octopus(muneo-sukhoe)' were very low.

References

  1. 경주시농업기술센타 2007년 보도자료
  2. 경주시농업기술센타 2008년 보도자료
  3. Ahn SK, Song KI. 2005. A study for activating experiential tourism by educating cultural experiential tour coordinators. Korean J Travel Association 22(0):113-132
  4. Byun WH, Roh CC, Kim GT. 2005. A study on the tourism route development strategy for activation of Gyeong-Ju tourism in train express era. Korean J Tourism Sciences 29(1):69-87
  5. Cha SB, Park GT. 2003. The development of traditional local menus using medicinal cooked food in Chonan area. Korean J Tourism & Leisure Research 15(2):9-22
  6. Chang HJ, Yang IS, Chung LN, Shin SY. 2004. The study on the present status of overseas and domestic tourism products focusing on traditional foods. Korean J Food Culture 19(4): 392-398
  7. Chen JS. 2001. A case study of Korean outbound travelers' destination images by using correspondence analysis. Tourism Management 22(0):345-350 https://doi.org/10.1016/S0261-5177(00)00066-2
  8. Choi QS, Lee YH. 2004. A study on the strategies to modernize local dishes in Kyung-Buk for hotel menu -based on analysis of menus-. Korean J Tourism Information Research 16(0): 45-69
  9. Choi SK, Lee YJ, Park SS. 2004. A verification study on the strengthening of recognition of native cuisine - with respect to Hadong-Gun area, Kyungsangnam-Do. Korean J Food Culture 19(3):285-294
  10. Chung KS, Lee DS, Seok KH. 2006. A history culture city Kyoung-ju of sports tourism industry bring up plan. Korea Sport Research 17(3):385-394
  11. Jeon MS. 2003. The methods of cultural-heritage tourism product development in Kyungju area. Korean J Tourism Research 7(3):269-289
  12. Jin YH, Kim SH, Kim JY. 2001. A study of traditional cuisine as tourism resource. J Culture & Tourism 3(2):49-83
  13. Kim DH. 1998. Literature review on food culture by tourism resources in Korea. Korean J Tourism Information Research 2(0):287-304
  14. Kim SM. 2001. A study on the attitudes of the university students in the Kyung-book area on the traditional foods(2) - the recognition, the seasonal customs and the life style -. Korean J Food Cookery Sci 17(2):49-58
  15. Ko BS, Kang SW. 2004. A study on the perception for regional food in Dae-gu area. Korean J Culinary Research 10(4):15-30
  16. Ko HS, Lee JY. 2003. A market segmentation of Korean outbound tourists by their motivation. Korean J Hospitality Administration 12(1):103-118
  17. Kwon SJ, Lee JH. 2004. Development of Native Local Foods of the Northern Part of Gyongsang-Bukdo and Their Commercialization. Korean J Tourism Research 19(0):49-60
  18. Lee SH, Park YB. 2002. Tour experience program development a utilizable cooking peculiar of an Andong locality. Korean J Culinary Research 8(3):147-168
  19. Lee YJ, Choi SK. 2004. A study on the recognition and preference of university students for native foods in Gyeongju area. Korean J Foodservice Management Society 7(1):157-174
  20. Lee YJ. 2005. A study on the preference of Korean food and revisiting intention of Japanese tourists. J East Asian Soc Dietary Life 15(3):247-256
  21. Lee YJ, Hwa MO, Choi SK. 2006. A study on the dietary attitude and preference of native local foods in Ulsan area. Korean J Food Culture 21(5):446-455
  22. Lee YJ. 2006. Analysis of current use of local food of adults in Gyeongju classified by age. Korean J Food Culture 21(6): 577-588
  23. Min KH. 2003. A Study on the recognition and preference for traditional foods of university student in Jeonla-Buk area. Korean J Food Cookery Sci 9(2):127-147
  24. Min KH. 2006. Menu evaluation for native foods in Jeonju area. Korean J Food Cookery Sci 22(1):96-104
  25. Min SH, Park OJ. 2004. A survey on the Korean food preference, frequency and nutritional knowledge of college students in Kangwondo area. Korean J Food Culture 19(1):43-51
  26. Park BR. 2000. Development of tourist foods merchandising using traditional indigenous foods of Inje - Gun. Korean J Tourism Research Association 12(0):123-144
  27. Park JW, Lee DW. 2008. Awareness of local food menus development in Gangwon-do. Korean J Tourism Research Association 22(1):179-190
  28. Shin AS. 2000. A Research of traditional & native local foods in Busan. Korean J Culinary Research 6(2):67-78
  29. Son YJ. 2005. A study on the need of development for tourism merchandising of regional cuisine in Kyonggi province. Korean J Tourism Research 21(0):211-226
  30. Yang HS, Rho JO. 2005. Recognition and preference of native local foods by university students in Chonbuk area. Korean J Home Economics Assoc 43(11):49-58
  31. Yang IS, Hwang CS. 1990. A study on college students understanding and preference of native foods in Cheju-Do, Korea. Korean J Food Culture 5(3):317-330
  32. Yi KS. 2005. A study on experience tourism through everyday living culture rediscover. Korean J Tourism Policy 11(3): 217-236
  33. Jang HJ. 2003a. A study on Italian local food and culture, Korean J Culinary Research 9(4):203-220
  34. Jang HJ. 2003b. The culture of food -The making of Europe, Korean J Foodservice Management Society 6(2):209-211
  35. Zho RG. 2002. On position of the doctrine of confucius and mencius in Chinese dietary, dietary culture history, Korean J Food Culture 17(4):496-529