• Journal of the Korean Geographical Society
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• v.1
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• pp.67-82
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• 1963

This paper examined the settlement and evolution of the Namdo Food Festival holding in Nakan folk village since 1994. The Namdo Food Festival is a representative event tourism in Chonnam which beautifully displays Nakan eup-sung's folk landscape and Namdo's traditional food, a prime tourist resource. Since 1994, the Namdo Food Festival has steadily evoloved in the scale aspects of the program budget, and the number of visitors participating in festiva. In addition, the period of the food festival was fixed for a week, early in October. The majority of visitors to the festival was from Kwangju. Moreover, visitors from other provinces have steadily increased, in particular visitors from Yeongnam province such as Pusas and Kyeongnam provinces have increased since 1996. In order to settle down and develop the Namdo Food Festival, the followings should be done change of the ownership from public to private sector, training of professional entertainers, development of programs which can reinforce historical aspects and placeness of Nakan folk village, adoption of management technoques for the local economic activities, and extension of linkage with tourists places around Nakan folk village, reflection of tourists interests and needs through a continuoua tourist's behaviour analysis.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.210-223
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• 2014

This study aims at analyzing influential relations among satisfaction, revisit intention, and recommendation intention regarding local food restaurants, based on the motivation to visit the Gimje local festival, a representative festival in Korea. It also offers useful basic materials for related organizations. From October 2 to October 6, 2013, a survey was conducted and a statistic processing was performed with 283 copies of questionnaire for credibility analysis, factor analysis, and regression analysis. The results are as follows. First, three motives for visit were drawn as cultural experience factor, deviation factor, and friendliness factor. Second, for hypothesis 1, the motivation for visiting the festival had a positive (+) significant influence on satisfaction with the local food restaurants. Third, for hypothesis 2, satisfaction with the local food restaurants had a positive (+) significant influence on revisit intention to the local food restaurants. Fourth, for hypothesis 3, satisfaction with the local food restaurants had a positive (+) significant influence on recommendation intention to the local food restaurants. Consequently, for the purpose of activating festivals, it is necessary to offer a variety of food, to manage the programs satisfying visitors' needs, and to give services continuously.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.160-171
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• 2003

We surveyed dietitians' perception on application of festival foods in the school foodservice in Busan area. The questionnaires were distributed to 244 dietitians working in elementary(143 individuals), middle(50 ind.), and high schools(51 ind.). The mean scores of dietitians' perception for the succession of the festival foods are 4.57/5.00 at Seolnal, 4.28/5.00 at Jeongwoldaeboreum, 4.12/5.00 at Dongji, 4.02/5.00 at Chuseok, 3.91/5.00 at Sambok, 3.27/5.00 at Dano, 3.00/5.00 at Chopail, 2.67/5.00 at Samjitnal, and 2.65/5.00 at YuDu. The dietitians have frequently practice the Sambok foods to the school foodservice menu, followed by the foods for Dongji, Jeongwoldaeboreum, Seolnal, and Chuseok. About two third of dietitians(72.2%) answered that it is needed to provide festival foods as the school foodservice menu for festive days. However, the survey indicate that putting festival foods on the school foodservice is hampered by the facts that foods do not appeal to the students' taste and it is difficult to cook the foods by school foodservice facilities. Mean scores of dietitians' acquaintance with about the origins and contents of festive days are Dongji(3.67/5.00), Seolnal(3.63/5.00), Sambok(3.60/5.00), Jeongwaldaeboreum(3.58/5.00), Chuseok(3.39/5.00) and Dano(3.23/5.00). When the dietitians provided lunch for the students, 80.1% of them occasional give the information on the festival foods to the students. Therefore, it is recommended to hand down festival foods that the dietitians develope the recipe for foods applicable in school foodservice and e government adopt a policy and education programs.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.565-573
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• 2015

The study interviewed 102 North Korean defectors residing in South Korea after completing the Hanawon program through face-to-face interviews. The most celebrated holiday in South Korea was found to be Seollal at 65.7%, followed by Chuseok at 23.2%, Christmas at 7.8%, and Hansik at 1%. With respect to the question of wheather or not North Korea creates a more festive mood compared to South Korea, 33.3% of respondents answered that they felt similar in both countries 2.6% said "yes", they were in a more festive mood in North Korea, whereas 21.6% said "no", and 18.6% said they felt "very different". The most representative traditional food was ranked in the order of rice dishes with kimchi (19.6%), rice cake (11.8%) and boiled rice (8.9%) on National Liberation Day of Korea; rice dishes (17.6%), rice cake (7.8%) and boiled rice (4.9%) on North Korea Constitution Day; and rice cake (57.8%), noodles (9.8%), dumplings (9.8%) and boiled rice (8.8%) on Lunar New Year's Day. In regard to positive recognition about festival foods, "festival food of South Korea has diverse recipes" showed the highest positively in South Korea. The respondents positively recognized that festival foods of North Korea are not sweet, have a unique taste are traditional and have a table setting.

• Journal of Agricultural Extension & Community Development
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• v.18 no.2
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• pp.239-262
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• 2011

The study aims to find development plan of the Hanmadang festival in Jachaebanga village. First of all, Financing is the first major obstacle to opening a successful village festival. In order to host village festival. It's important that smooth financing. It needs head north and diversify of the Banga table. Through proceeding by subscription, research a value-added food the village benefits can be better. Because Jachaebanga village located in capital area. The people who live in Seoul and Gyonggi area easily approachable. So, If induce a free visitors to reservation visitors, It will benefit not only village, but also visitors. Hanmadang festival program and another village festival program are evenly alike. Festival organizers must provide a differentiated festival program to reservation visitors. It needs merge the harvest program and society curriculum to amplify the synergy. Like a Turtle play, participation inducement to neighboring traditional culture organization can be of help to consist festival program. There simply aren't enough people here to progress festival properly. In order to supply people to progress properly, Festival plan, Budgets allocations have to be determined by village officers.

• International Area Studies Review
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• v.13 no.2
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• pp.669-686
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• 2009

This study attempted to segment food festival market based on delineated motivation and find factors and find the difference attendants' characteristics among segment market. The study also explored the influence of motivation factors on satisfaction. The results shows that The results are followings : (1) Derived factors of food festival attendance motivation were 'food', 'escape', 'familey togetherness', 'entertainment'. (2) A cluster analysis identified three segments for four motivation factors. Three segments were found to be different according to age, income, the number of company, and information source. (3) Four motivation factors had significant influence on satisfaction. food factor's influence was the highest. and 'family togetherness', 'escape', 'entertainment' are ranked accordingly.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.473-488
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• 2008

This study was conducted to analyze the perception and observance of traditional Korean holidays and preparation of traditional Korean holiday foods among university students in Seoul and the Gyeonggi area in order to further develop modernize and globalize the foods. The analysis revealed that the traditional Korean holidays with the highest perception and observance was Seollal, followed by Chuseok, Jeongwaldaeboreum, Dongji, Dano and Sambok. Traditional Korean festival foods such as Ddukgook, Mandoogook, Sikhye, Injeolmi, Yookgeijang, Kalgooksoo, Songpyon, Galbizzim, Soondubu and Samgyetang also scored high in perception and preparation. Schools were the most frequent route of introduction to Korean traditional festival foods at a rate of 41.6%. Special educational institutions and schools were also high at introduction rates of 38.3% and 19.5% respectively. The results of this study show that traditional Korean festival foods need to be further developed, as the succession of traditional food culture was the highest among 61.4% and 41.3% of the respondents who answered that the 'standardization of flavor, nutrition and cookery' is the most necessary action to popularize seasonal specialty foods.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.271-283
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• 2015

The purpose of current study was to find differences of selected attributes and visitors of responses according to their lifestyle as perceived by Pocheon Yidong-BBQ-Galbi Festival participants. Survey method was employed and total 370 data was used for statistical analysis. The results of factor analysis showed that three factors were extracted from lifestyle(Activity, Example, Commonness), and four factors were found from festival selection attribute(Food, Service, Program, Cleanliness). In addition, three clusters(Outgoing personality, Gentle character, Normal character) were extracted from the result of cluster analysis. The result of chi-square shows that selection attributes are significantly different by clusters of festival. Therefore the festival host need to focus on various kinds of BBQ along with diverse foods and activities to make attractive cultual experience festival for visitors who visited with family. Additionally, all selection attributes except clearness have significantly influence on responsive relationship. Thus, the organizer should make an effort to provide high quality of various selection attributes. Current study will be contribute to develop various and fascinating local festival expecially related to food.

• International Journal of Advanced Culture Technology
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• v.6 no.4
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• pp.247-254
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• 2018

Volunteering has important insight for tourism, especially in the context of special events and festivals. In particular, local festival relies heavily upon volunteers because a large number of individuals are often necessary for creating and delivering various services. Therefore, understand the link between motivation and satisfaction will help festival managers to make appropriate decision in the selection and recruitment of volunteers. The purpose of this study is to examine the impact of motivations on individual's volunteer satisfaction. Data were gathered from 183 individuals that volunteered for the 2018 Gokseong Festival and finally 154 samples were used for the empirical analysis. According to the results, motivation factor analysis showed that intrinsic motivation is a main volunteer motivation to participate in the festival. This research concludes with the proposed conceptual framework that discusses the categories of motivational factors and also volunteers' satisfaction. The theoretical and practical implications of these findings are discussed in more detail.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.545-552
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• 2008

This study is attempt to develop for Korean traditional food data integration system with food database. We are collected all kinds of traditional Korean foods, and referred to document and classified according to food types and cooking methods. Also we are classified 6 types of traditional Korean foods as follows: traditional common, royal, local, festival, rites, and Buddhist temple foods, And we integrate all of that databases for using a specialist or not. We researched for Korean traditional food by cooking type and planed organization for the standardized code and construction for database of Korean traditional foods. It was combined all of them, constructed for Korean traditional food data integration system. Korean traditional foods are classified with 10 provinces local foods, 18 festival foods by seasonal divisions reflecting traditional Korean holidays; and 9 classes rites foods. Korean traditional food using a traditional Korean food classification system was investigated a total of 7,289 kinds foods according to food types. those were 2,585 kinds traditional common foods, 142 kinds of royal foods, 2,137 kinds of local foods, 515 kinds of festival foods, 403 kinds of rites foods, and 1,507 kinds of Buddhist temple foods. And Korean traditional foods included 980 kinds of main dishes, 4,456 kinds of side dishes, 873 kinds of tteok lyou, 515 kinds of hangwa lyou and 465 kinds of emchong lyou. It is therefore recommended that knowledge of traditional Korean foods be preserving and develop their excellence and to further studies.