• Food Quality and Culture
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• 제2권2호
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• pp.73-79
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• 2008

Recently, increasing interests in local foods have been highlighted along with active efforts and activities from autonomy organizations to develop local cultures and promote local economies by generating value added products and profits through the development of local foods. Subsequently, useful effects might result by making local foods attractive to tourists, such as by using indigenous Gimpo products to make menu items that incorporate the social, economic, and cultural aspects of the Gimpo area, and contributing to its food culture, the development and use of its indigenous products, and promoting local restaurant businesses, etc. The items of the survey used to select the local food menu items to be developed were limited to ideas offered by expert groups, and were implemented by a new menu development process. In order to derive the menu items to develop, the following method was applied: a brainstorming session with experts to generate and draft ideas, a questionnaire to chefs and cooks in special grade hotels is Seoul to select the menu items to develop from those drafted, and sensory evaluations by experts to evaluate the developed items. Frequency analysis and technical statistical analysis were performed using the SPSS 12.0 program package, where 13 kinds of local foods were ultimately developed using indigenous products of Gimpo. The developed local food menu items were rice & grape sujaebi, grape sikhae, fried rice embryo bud, grape yanggaeng, rice pancakes, rice spaghetti, grape seed oil dressing, grape sauce, rice pizza, grape pie, rice & grape ice cream, grape chocolate, and rice roll cakes.

• 한국식품조리과학회지
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• 제25권4호
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• pp.452-466
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• 2009

The aim of this study was to investigate the dietary attitude, popularization and merchandising intention of native local foods in the Yeongcheon area using a questionnaire. The questionnaire was answered by 322 citizens living in Yeongcheon. The findings are summarized as follows: 25.8% of the respondents stated that 'familiarity in taste' was the reason that they like local foods. 32.0% of the subjects said 'mass media' was the reason they knew about local foods. The most important aspect of local foods for tourism was 'taste' (44.7%). One of the main conditions for the popularization of local foods was 'holding various kinds of cultural events' (25.2%). The most recognized native local food in the Yeongcheon area was 'Ukhoe' (3.60 points), followed by 'Samsong-gun-mandu' (3.58 points), 'Dotorimuk-muchim', 'Hanu-sutbul-gui' and 'Chueotang'. On the other hand, the recognition score for 'Gompi-namul' (2.63 points), 'Piramijorim' (2.77 points), 'Sangeo-pipyeon', 'Muneochae-sukhoe' was very low. The most effective local food in developing tourism in Yeongcheon was 'Ukhoe' (3.70 points), followed by 'Hanu-sutbul-gui' (3.69 points), 'Dombaegi-gui-jjim', 'Samsong-gun-mandu', 'Someri-suyuk'. The results of this study indicate that the tourism commercialization intention of Yeongcheon local foods was significantly dependent on demographic factors (gender, age, education, dwelling period). Males had a high tourism product intention for 'Ukhoe', while female was high intention for 'Sogogi-jeongol' and 'Kongnip-kimchi'. The tourism commercialization intention for most Yeongcheon local foods increased as the dwelling period increased.

• 한국식생활문화학회지
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• 제24권2호
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• pp.137-145
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• 2009

The purpose of this study is to present the scheme that can enhance the value of native local foods by analyzing the case into which storytelling is incorporated in order to revitalize native local foods. Towards this end, the cases of native local foods throughout the country were recommended through professional survey and one region among them was finally selected through the field study. The survey on the native local foods was conducted through qualitative study. The four stages of storytelling: the findings of storytelling, the production of storytelling, the experience of storytelling, and sharing of storytelling were analyzed by stage and the contents of the survey by stage were developed. In the findings of story, the origins and background of the main family's foods and food-related stories were derived. The production of stories deals with how to convey the stories of surveyed native local foods to consumers and it presented the stories about the place and food menu. In the experience of storytelling, the physical environment and non-physical environment, in which people visit native local eating houses and experience native local foods were analyzed. Finally, in the sharing of story, how the tourists who have experienced the native local foods make stories and disseminate and share them was analyzed. The significance of this study is that through the storytelling technique it presented the findings, production, experience and sharing of native local foods in the level that can apply to practical business. Although the research is in the stage of inquiry, this study is meaningful in that it presented the basic methodology that can induce the revitalization of the native local food industry through examining the tradition and significance of native local foods that can be found in all the regions of the country.

• 한국산학기술학회논문지
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• 제11권12호
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• pp.4742-4751
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• 2010

본 연구는 학교급식서비스의 활성화를 위한 로컬푸드의 사용 확대를 위해 우선적으로 로컬푸드에 대한 인식을 알아보기 위한 것이었다. 이를 위해서 로컬푸드의 개념이 한국에서 활용되면서 한국적인 정의와 한국에서의 로컬 푸드의 활용에 관해 전문가 인식조사를 실시하였다. 전문가 집단은 학교 급식관련 운영자 또는 로컬푸드 운영자, 소비자, 생산자 등으로 구성되었다. 따라서 본 연구 결과는 로컬푸드의 한국적인 정의와 도출하고, 로컬푸드에 대한 일반 소비자의 인식조사를 위한 기초자료를 제공할 수 있었다.

• 한국조리학회지
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• 제9권2호
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• pp.127-147
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• 2003

This study has an aim to understand correctly and to interest in local food through making a survey of the university students related to food and cook living in Jeonju-si about the preferable local food and standard of selection, and through investigating and studying the university students' preference and identification of local food dividing the province into six ‘si’ and eight ‘gun’, and to utilize them as a basic materials of local food investigating the university students' consciousness on popularization. Researching the widely known food of the 23 kinds of 8 classes, the students entering in the 1st and the 2nd, 3rd and the 4th grade liked Jeonjubibimbap of rice meal, kongnamulgukbap of rice meal and soup, chueotang of soup, aguijjim of steamed dish of eojuk of gruel in order. From these results, there should be many chances to taste various foods at home as well as outside it to make the university students in Jeonbuk province have the educational chances, knowledges and chances about local foods, and habits to eat the food made in Jeonbuk province. And all of us should work hard to put in an advertise local foods positively, to develop the foods harmonizing the young person's appetites, and to succeed our food culture with processed foods.

• 동아시아식생활학회지
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• 제15권5
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• pp.504-515
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• 2005

The purpose of this study was to have a proper understanding and a concern about native local food in Jecheon area. The data was obtained by use of questionnaires to residents in Jecheon and statistical analysis was performed The results were as follows: 1. Deodeokgui got the highest score in perception, preference, and possibility of development as a native local food in Jecheon. 2. Hyangeobaeksuk and Memiljeonbyung are significantly different in perception by gender. Perception scores of native local food were not significantly different by increase of age and resident period The perception scores of Dotorichaemuk and Minmulbibimhoe by nuclear family member were significantly high compared with that by extended family members. The perception score of Deodeokgui increased as the monthly income increased 3. Female subjects liked Gondeurebap and Memiljeonbyung whereas male ones liked Hyangeobaeksuk and Minmulbibimhoe. Preferences of Torimyun, Dotorichaemuk, Kongtang, Hyangeobaeksuk, Chikyori, Gobonju Seungumchotteok were increased as the age increased 4. According to this study, modernization was required for development of native local food.

• 농촌지도와개발
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• 제23권3호
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• pp.321-334
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• 2016

Food is one of the essential elements of the tourist experiences. The study aims to segment food tourists for benefit sought. This study attempted to segment tourists who had experienced local food at tourist destinations by their benefit sought to meet local food. A self-administered survey was obtained from 498 visitors in the study areas. Results from the factor analysis show that the most explained variances of benefit sought were food taste (17.2%) and refresh (12.9%). Five distinct segments were identified based on the benefits; family seeker (17.6%), passive seeker (15.1%), want-it-all seeker (23.1%), raw material seeker (31.8%), gastronomic seeker (12.4%). In addition, a significant difference in the characteristics of tourists who had tasted local food at tourist destinations was observed in terms of occupation, income, education, expenditure for food, and tour distance. Implications are discussed relative to marketing strategies.

• 한국콘텐츠학회논문지
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• 제13권8호
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• pp.118-127
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• 2013

본 연구에서는 소비자의 지식 수준에 따른 향토음식 스토리텔링에 의한 행동의도를 알아보고자 하였다. 지금까지 우리나라 각 지역의 전통적인 식문화를 담고 있는 향토음식과 관련된 스토리텔링 연구를 살펴보면 대부분의 연구가 음식 스토리텔링의 필요성 제기, 음식 스토리의 소재 발굴, 미식 관광을 위한 스토리텔링의 중요성에 대한 연구에 머무르고 있다. 그러나 본 연구에서는 향토음식 스토리텔링이 소비자의 행동의도에 미치는 영향을 살펴보고자 향토음식과 관련된 지식에 기초하여 스토리텔링의 속성과 향토음식의 구매지역을 조절변수로 두었다. 나아가 지식의 정도가 낮으며, 구매지역이 일치하지 않는 경우 소비자들이 가장 선호하는 스토리텔링의 속성을 제시하고자 한다. 따라서 각 지역을 대표하는 향토음식의 스토리텔링을 발굴 또는 창작할 경우 향토음식의 문화적 가치를 향상시킬 수 있는 스토리텔링 개발 방법을 제시하고자 한다.

• 동아시아식생활학회지
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• 제20권5호
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• pp.639-654
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• 2010

This study attempted to research the local food of various regions at a personal level by discovering how food has developed das part of a region's culture base. Discovery of the characteristic story behind the making of a region's characteristic food as local delicacies can inspire self-esteem in the culture, and enhance the real-life image as appropriate to a region, and thereby be made a part of local tourism and thus contributing to the local economy. For this reason, the native foods of the region of Chungcheongnam-do were researched in terms of the cultural sensibilities that inform the unique history of that region. The study was designed so as to aid in understanding food's characteristic value in Chungcheongnam-do and to give a historical representation of Chungcheongnam-do's image by means of storytelling techniques; thus, the local food's character can be presented alongside a story that appeals to the five senses. For this purpose, Chungcheongnam-do's representative native rice table was cast as the 'Hyunchoong rice meal table' - after the figure of admiral Yi Sun Shin of Asan area region, a representative image of Chungcheongnam-do - and 'Choosa rice meal table', after the figure of 'Choosa' Kim Jeong Hee of Yesan region, of which various literary works form a representative image of Chungcheongnam-do. 'Hyunchoong rice meal table' was composed of a health food centered menu which could supply sufficient nutrition as a food ration in times of war or winter shortage, thus providing an image of nutrition and power as appropriate to these situations. Also, to assess the health effectiveness of each rice table, the functionality of the ingredients were investigated as reported in 'Sik-ryo-chan-yo : a dietary treatment' which was published by Soon-Ui Cheon in the Chosun era and by which the foods of the early Chosun era won recognition as being both healthy profitable.

• 한국식품조리과학회지
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• 제24권4호
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• pp.549-559
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• 2008

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.