• Culinary science and hospitality research
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• v.19 no.4
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• pp.40-55
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• 2013

This study aims to suggest a way for temple food to take a differentiated position in the foodservice industry along with providing useful data for efficient management of temple food. To do this, it examines what influence the characteristics of temple food has on satisfaction with the food and verifies how the types of religion adjust the relationships between the characteristics and the satisfaction. The consumers who frequent temple food restaurants in Seoul and Gyeonggi areas were selected as the sample for this study, and a survey was conducted to those over the age of 20 via self-administered questionnaire from May 1st to June 30th, 2012. A total of 500 copies were distributed and 476 copies were selected as suitable from 488 copies collected for reliability and factor analyses using SPSS 18.0. The proposed research hypotheses were verified with a regression analysis and a multiple regression analysis. The results of this study are as follows. First, the characteristics of temple food have a positive influence on satisfaction with the food. Their subordinate factors such as situation, function, and consistency have positive(+) effects on the satisfaction. Next, it shows that religion does not play a regulatory role in the relationships between the characteristics of temple food and satisfaction with the food.

• Journal of the Korean Data and Information Science Society
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• v.26 no.6
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• pp.1217-1224
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• 2015

The survey and analysis of preferences for temple food known to health promotion and prevention of adult diseases aimed at popularization of the monks living in Daegu Gyeongbuk and Busan Gyeongnam inspections are as follows. Monks have been recognized as healthy food (42.2%), and expected contribution of health promotion, such as prevention of adult diseases in the popularization of temple food (74.7%), it was better traditional cooking method, and recognize improvement of nutritional supplement (36.7%). Also, meat used (68.8%) and ohsinchae (57.8%) were not necessary for popularizing. In particular, difference was statistically significant in accordance with the number of monks that live with sex (nuns) (p <0.01). The results suggest that monks agree with popularization of temple food. However, monks stick to traditional cooking method and not in used meat and ohsinchae.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.240-253
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• 2016

The purpose of this study is to predict factors influencing participant demand for the temple stays and to help find alternatives for temple stay marketing strategies. Specifically, the study sought to examine input variables on the visit frequency of temple visitors who partook in temple food. Research subjects were temple stay participants with experience with temple food. Through convenience sampling method, 300 self-administered questionnaires were distributed to participants at 4 temple stays in Seoul. Of the 278 questionnaires collected, 232 (83%) were used for research analysis. Given that the requirement that proper model for analysing the collected data be applied, the Truncated Negative Binomial(TNB) Poisson model, which is useful for analysing count data that are truncated at '0' and overcrowded with a certain value, was selected fort his study. Study results found that, for temple stay food revitalization, the most crucial item for temple food proponents to recognize is natural food ingredients. The degree of affection was higher among respondents over 40 years of groups and with incomes over 40 million won or more than others. In addition, unmarried and male were higher than married and female, and the Christian population in the temple food demand higher impact than Shamanism community. This match should be a priority to establish an in-depth public relations policy of targeted marketing of consumers according to various demographic characteristics. Active and aggressive efforts to expand food inspection are required to promote the healthy image of the temple food to the fragmentation of consumer marketing hierarchy.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.134-150
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• 2016

The purpose of this study is to investigate the recognition and preference for temple food between Korea and foreign national temple-stay participants. In order to achieve the research purpose, 220 research questionnaires were distributed to Korean and foreigners who have participated in a temple-stay. T-test and ANOVA analyses were performed for this study. The findings are summarized as follows. The highest recognition item for Korean temple food that the subjects perceived was 'I think Korean temple food is a medicinal food.'(4.31 points). In the value recognition score for Korean temple food, Asians(4.58 points) are relatively higher than Korean (4.23 points), North American (4.13 points) and European (3.94 points) participants. Participants in Asia appeared relatively higher than the others in the preference score on Korean temple food. The higher globalization strategy items of Korean temple food that the subjects perceived were 'Korean temple food needs a storytelling marketing'(3.94 points) and 'Korean temple food needs a modernization of cookware'(3.90 points).

• Culinary science and hospitality research
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• v.21 no.1
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• pp.210-224
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• 2015

The purpose of this study is to identify the effects of involvement in temple food on overall satisfaction, recommendation, and revisit intention. From June 15 to August 30, 2014, for those who have participated in temple stay at four temples in South Korea, the self-administered survey was conducted. Of a total of 400 questionnaires, 289 were employed for the analyses, which accounted for 72% of response rate. Results shows that the involvement in temple food positively influenced experience driven by motivation in temple stay. Considering a particular research topic of temple stay, it implies that the involvement in temple food plays a key role in affecting emotional and social value relating to experience in temple stay. Entertaining, educational, aesthetic, deviated factors created by this experience will contribute to making special memories and feeling great enjoyment. In addition, emotional and social value by temple food have a positive effect on recommendation and revisit intention through experience satisfaction. Furthermore, experiential factor was significant to overall satisfaction, revisit and recommendation intention. Social and emotional value according to involvement in temple food, in terms of conclusions in this study, influenced a reduction of stress and improvement of enjoyment. These values relating to involvement in temple food, therefore, are assumed to be the causal relationship with experiential factor and satisfaction in temple stay and subsequently will be regarded as determinants in defining temple food as a heathy dish.

• 식품문화 한맛한얼
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• v.2 no.1
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• pp.65-68
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• 2009

• The Journal of the Korea Contents Association
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• v.14 no.11
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• pp.944-954
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• 2014

This paper discusses how the traditional cuisine of Korea capitalizes on "nostalgia" for the past. While examining the (re)invention of Buddhist cuisine and Andong food, this paper contends that traditional Korean cuisine is commodified through a process of de-contexualization. This paper first discusses the possibility that the idea of traditional cuisine is an invention in the first place. The history of temple food, for instance, suggests that it was created as a vehicle for circulating and implementing the ruling ideology in the ancient societies of China. This paper then turns to the issue of the growing influence of traditional cuisine in contemporary Korean culture, which is related to the public's demand for healthy food and also tied with the South Korean society's need for promoting a national cuisine in the age of globalization. The rise of traditional cuisine is a sign that people are seeking to reform their eating habits and form a counterculture. Yet, another side of the story is that consumers end up taking part in the self-expanding capitalist market with more consumer choices rather than forming a genuine counterculture. In this respect, the reinvention of temple food is closely related to what Jean and John L. Comaroff call the "emergence of consumption as a privileged site for the fabrication of self and society, of culture and identity".

• Culinary science and hospitality research
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• v.20 no.1
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• pp.238-252
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• 2014

This study aimed to provide a practical suggestion to temple stay tourism by identifying the value of Korean temple food among temple stay tourists. Interviewing method was adopted for the survey carried out from March to June, 2013. Out of 500 distributed survey sheets, 477 were responded, and among them, 5 were excluded due to severe tendency of bias or inconsistency for analysis. For remaining 472 responses, SPSS 18.0 program and AMOS 18.0 version were applied for factor analysis and reliability verification. Then, covariance analysis was carried out to verify the hypothesis of the study. Summary of the results are as follows; 1. Temple stay tourism has a positive effect on experience motivation. 2. Temple stay experience has a positive effect on satisfaction level, intention to recommend and revisit. 3. Satisfaction with temple food experience has a meaningful positive effect on intention to recommend and revisit. Intention to recommend also has a positive effect on intention to revisit.

• Review of Korea Contents Association
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• v.10 no.3
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• pp.22-27
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• 2012

• 식품문화 한맛한얼
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• v.6 no.1
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• pp.95-97
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• 2013