한국융합학회논문지 (Journal of the Korea Convergence Society)

한국융합학회 (Korea Convergence Society)
권호 표지
DOI QR코드

DOI QR Code

미식 도슨트 가이드 투어를 통한 관광객 수요 분석 -광저우 시관을 중심으로

Research on Tourist Needs Based on Food Docent-Guided Tour -focused Guangzhou Xiguan

  • 첸딩딩 (국민대학교 테크노디자인전문대학원 경험디자인학과) ;
  • 장완석 (칭다오과학기술대학교 커뮤니케이션대학) ;
  • 반영환 (국민대학교 테크노디자인전문대학원 경험디자인학과)
  • Chen, Ding-Ding (Dept. of Experience Design, TED, Kookmin University) ;
  • Jang, Wan-Sok (Qingdao University of Science and Technology College of Communication) ;
  • Pan, Young-Hwan (Dept. of Experience Design, TED, Kookmin University)
  • 투고 : 2020.09.14
  • 심사 : 2020.12.20
  • 발행 : 2020.12.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

최근 지역 문화 발전과 도시 다양성의 맥락에서 각각의 관광지들은 독특한 민속 문화를 발굴하여 관광객의 관심과 방문을 유도하고 있다. 지속 가능한 관광의 일환으로 미식 관광은 명승지 환경을 해치는 건설을 할 필요도 없고, 지역 주민과 관광객에게 서비스를 제공하기 위한 시설 개선 만하면 되는 장점도 있다. 그러나 기존의 미식 관광은 관광객을 풍속 현장에만 두게 되어 주체 간에 다른 문화적 차이를 넘어 민속 문화의 핵심을 체험할 수 없었다. 본 논문은 관찰 방법, 융복합 주제 연구 및 사례 연구를 통해 민속 문화를 이해하는데 있어서 푸드 도슨트 가이드 투어의 역할을 연구하였다. 특히 도슨트 가이드 투어에서 미식 관광이 지속 가능 발전이라는 목표를 잘 달성할 수 있도록 가이드가 관광객들로 하여금 민속 문화의 핵심에 보다 효과적으로 동화되어 체험할 수 있도록 돕는 방법을 연구하였다.

Under the background of regional cultural development and cities' diversity, various tourist destinations attract tourists' attention and visit by mining their unique folk culture. As a part of sustainable tourism, gastronomy tourism can provide residents and tourists services only by improving the residents' facilities without damaging the environment. However, the existing gastronomy tourism only makes tourists in the folk scene, and tourists can not overstep the cultural differences caused by intersubjectivity to experience the core of folk culture. This paper attempts to use the observation method, cross-subject study, and case study to study the role of food docent-guided tours in understanding folk culture. Moreover, the docent-guided tour studies how the docent can help tourists go deep into the core of folk culture better to realize the sustainable development goal of gastronomy tourism.

키워드

참고문헌

  1. G. Monbiot. (1994). No Man's Land: An Investigative Journey Through Kenya and Tanzania. London : Macmillan.
  2. E. M. Bennett & E. Thompson. (1990). The Exhibit Interpreter: An Attention-Focuser in Science Museums. In Paper presented at the annual meeting of the National Association for Research in Science Teaching. Atlanta.
  3. J. Diamond, M. S. John, B. Cleary & D. Librero. (1987). The exploratorium's explainer program: The long-term impacts on teenagers of teaching science to the public. Science Education, 71(5), 643-656. DOI : 10.1002/sce.3730710502
  4. M. Martin, S. Brown & T. Russell. (1991). A study of child-adult interaction at anatural history centre. Studies in Educational Evaluation, 17(2-3), 355-369. DOI : 10.1016/S0191-491X(05)80090-2
  5. J. L. Gottfried. (1979). A naturalistic study of children's behavior in a free choice learning environment. University of California, Berkeley.
  6. M. S. Sakofs. (2010). Optimizing the Educational Impact of a Museum Tour. Curator: The Museum Journal, 27(2), 135-140. DOI :10.1111/j.2151-6952.1984.tb00966.x
  7. S. Price & G. E. Hein. (1991). More than a field trip: Science programmes for elementary school groups at museums. International Journal of Science Education, 13(5), 505-519. DOI : 10.1080/0950069910130502
  8. J. R. Lehman & K. M. Lehman. (1984). The relative effects of experimenter and subject generated questions on learning from museum case exhibits. Journal of Research in Science Teaching, 21(9), 931-935. DOI : 10.1002/tea.3660210907
  9. D. R. Stronck. (1983). The comparative effects of different museum tours on children's attitudes and learning. Journal of Research in Science Teaching, 20(4), 283-290. DOI : 10.1002/tea.3660200403
  10. The Center for Responsible Travel. (2016). The Case for Responsible Travel: Trends& Statistics 2016. [Online]. https://sustain.pata.org/case-responsible-travel/
  11. J. Krippendorf. (1987). The Holiday Makers: Understanding the Impact of Leisure and Travel. Portsmouth : Heinemann.
  12. S. Quan & N. Wang. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism Management, 25(3), 297-305. DOI : 10.1016/S0261-5177(03)00130-4
  13. R. Scarpato. (2002). Sustainable gastronomy as a tourist product. In Tourism and Gastronomy. (pp. 132-151). London : Routledge.
  14. P. Boniface. (2003). Tasting Tourism: Travelling for Food and Drink. New York : Routledge.
  15. A. Hjalager & G. Richards. (2002). Tourism and Gastronomy. London : Routledge.
  16. P. Boniface. (2003). Tourism and Gastronomy. London : Routledge.
  17. G. Richards. (2002). Gastronomy: an essential ingredient in tourism production and consumption?. In Tourism and Gastronomy. (pp. 3-20). London : Routledge.
  18. D. Howes. (1996). Cross-Cultural Consumption: Global markets, local realities. London : Routledge.
  19. S. C. Plog. (1974). Why Destination Areas Rise and Fall in Popularity. Cornell Hotel and Restaurant Administration Quarterly, 14(4), 55-58. DOI :10.1177/001088047401400409
  20. R. K. Yin. (2018). Case Study Research and Applications: Design and Methods (Sixth Edit.). London : SAGE Publications, Inc.