• 한국조리학회지
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• 제9권4호
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• pp.203-220
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• 2003

A history of Italian food and culture is very magnificent In particular, Italian food has abundant materials with the different environment and climate conditions and it's well known that its culture has been developed by each local group accordingly. Recently Italian food has been in the spotlight as health foods and macrobiosis foods and it will have sufficient potential to respond a desire.

• 한국식생활문화학회지
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• 제30권1호
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• pp.54-63
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• 2015

This study was conducted to examine the effects of local food value perception on purchasing and experience in consumers. ${\chi}^2$-test, ANOVA, and linear regression analysis were conducted. The findings are summarized as follows: The most common place for buying agricultural products was 'hypermarkets' (41.7%), and the most important factor for purchasing local food was 'local government's certification products' (23.7%). The most important value recognition item for local food was 'I think that local food is a high-quality agricultural products'. (3.74 points), followed by 'I think that local food have a value of respect for customers' (3.61 points) and 'I have a faith for the local food'. (3.61 points) in that order. The main tourism experience activity was 'food experience' (49.0%), and information source of local food experience tourism was 'mass media (TV, newspapers, etc.)' (37.3%). As age increased, experience of local food also increased. The most effectual value recognition item for purchasing local food was 'I think that local food have a value of respect for customers'. The most effectual value recognition item for increasing intake experience of local food was 'I think that the local food is high-quality agricultural products'.

• 기록학연구
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• 제60호
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• pp.195-237
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• 2019

지역의 음식문화는 지역 고유의 특성과 지역 구성원의 삶의 모습 및 가치관이 반영되어 있어 지역성을 가장 잘 드러내고 있는 영역 중 하나이다. 이러한 음식문화는 음식과 관련된 기억 및 풍습 등 무형의 형태를 지니는 특성이 있으므로, 기록하여 보존하지 않으면 소멸될 가능성이 큰 영역이다. 본고에서는 국내외 사례 연구를 바탕으로 하여 지역 음식문화의 기록화를 시행하였다. 그리고 이를 통해 수집 생산된 기록을 관리하고 활용할 수 있는 방안을 함께 모색하였다. 따라서 지역 음식문화 기록화 방안과 기록화된 지역의 문화적 자원을 관리하고 학술적 문화적 방면에서의 활용방향을 제시하였다.

• 한국식생활문화학회지
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• 제32권2호
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• pp.75-88
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• 2017

The purpose of this study was to systematically analyze relevant research and examine research trends through metaanalysis of 154 theses related to native local foods published in a representative food and nutrition journal. As subject regions, Gyeongsang-do was the most common (70), and especially, Andong had 19 theses. Regarding the research topic, until the early 2000s, most research focused on 'native local foods itself'. After 2005, there was a remarkable increase in research on people's 'perception/use' of native local foods as well as on 'development/application' based on native local foods since 2010. Among theses on native local foods, there was a lot of research on 'quality characteristics' mainly using the quantitative research method, and most research was on desserts. Among theses on perception/use, there were lots of theses on 'awareness, satisfaction, and preference' focusing on questionnaires targeting local residents. Among theses on development/application, the noticeable research trend of 'tourism commercialization of native local foods' was the active development of food and menus using storytelling.

• 한국조리학회지
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• 제6권2호
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• pp.67-78
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• 2000

Busan is an underdeveloped region in food culture, though it has geographically convenient conditions of location to make good use of marine products from the sea and the river, a variety of grain and vegetables, and forest products. Thus, in this research, I studied the traditional and local native foods of Busan, focusing on there origins and the backgrounds of their development. There are many traditional and local native foods in Busan, Pajun, Macguli, Jaechupguk, Gupoguksoo and etc. For the development of food culture of Busan, We will keep researching its traditional and local native foods and try to form a new pattern of food culture, making the adventage of an international trading city.

• 한국식생활문화학회지
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• 제38권3호
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• pp.143-153
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• 2023

This study examined the MZ Generation Consumers' perception and needs of HMR (Home Meal Replacement) using local food. The paper provides basic data for deriving a plan to promote local food consumption and reports the implications for various development and distribution strategies regarding HMR using local food. In this study, a quantitative survey was conducted targeting 600 consumers to examine the general consumption status of HMR using local food by MZ consumers. In addition, a qualitative survey was conducted targeting 21 people to derive the specific perceptions and unmet needs of MZ consumers. These results showed that MZ consumers require healthy and fresh HMR but have low awareness of HMR using local food. Therefore, it is necessary to deliver sufficient information and promote it. In particular, MZ consumers have high expectations for 'healthy and safe' food when purchasing HMR using local food, which plays an important role in purchasing decisions. They also valued 'convenience', which means 'simple cooking', 'subdivision packaging', and 'accessibility of purchasing channels', as important when purchasing HMR using local food. Lastly, MZ consumers positively evaluated the values of 'healthy eating' and 'revitalization of the local economy' through local food.

• 한국식품영양학회지
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• 제14권5호
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• pp.479-484
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• 2001

Gyong-gi province has been the political, social, economical center of Korea since the three Kingdom period, Koryo, Chosun dynasty. As a result, the area enjoys abundant local food culture. However, due to the truce line going through the province, it was divided into northern and southern region. Development of the northern Gyong-gi province has been restricted because of security and defence reasons. So, even though it has kept abundant local food heritage compared to other regions. local food products have not been fully developed. Furthermore, as bed towns of Seoul and new towns are constructed in this region, traditional and local culture has been vanished gradually and the regional uniqueness is disappearing. This report focuses on identifying unique local foods of northern Gyong-gj province where tourist site development is limited and finding out how to utilize these as international tourism resource in the 21$\^$th/ century, the era of reunified Korea. Now, we need to seek ways to overcome the current difficulties and utilize the heritage of food culture and develop It in a form that suits the taste of modern consumers.

• 한국식생활문화학회지
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• 제32권6호
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• pp.476-486
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• 2017

This study surveyed the recognition, image, preference, attributes, satisfaction and revisit intention for Korean food of local Vietnamese to facilitate the globalization of Korean food. Most participants had recognized Korean food. and, they were especially aware of kimchi (김치), bulgogi (불고기) and bibimbab (비빔밥), Additionally, most repondents thought these foods represent Korean traditions and culture very well. The image of local Vietnamese for Korean food was good. Which was reflected in Korean food having "a good reputation" and a high possibility for "globalization" were high. This study also investigated 16 kinds of Korean food and found the highest preferences to be for bulgogi (불고기), followed by galbitang (갈비탕), whereas that for doenjangchigae (된장찌개) was lowest. Some of the top choice attributes of Vietnamese for Korean food were found to be in "because it is 'colorful', 'prepared sincerely', 'plated neatly', 'fresh' and 'comes with a variety of banchans (side dishes). This is a very meaningful result, making this an important reference for the globalization of Korean food. The local Vietnamese had high satisfaction and reuse intention degree for Korean food, and especially high satisfaction with the colorfulness of Korean food. In addition, the local Vietnamese showed a very high revisit intention for Korean food.

• 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.

• 문화기술의 융합
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• 제6권1호
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• pp.389-393
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• 2020

세계적으로 로컬기반의 상품, 특히 농식품에 대한 관심과 중요성이 커지고 있는데 비해 이에 대한 체계적인 연구는 여전히 부족한 실정이다. 최근에는 농식품에 대해서도 소비자들이 브랜드를 중요하게 생각하는 경향을 보여주고 있어 로컬푸드와 로컬푸드 브랜드의 관계에 대해 연구를 시작하였다. 본 연구에서는 로컬푸드를 대상으로 로컬푸드상품과 로컬푸드 브랜드에 대한 이미지일치성이 브랜드선호와 구매의도에 미치는 영향을 살펴보았다. 연구의 결과 로컬푸드상품과 브랜드에 대한 이미지일치성이 강할수록 브랜드선호에 긍정적인 영향을 미치는 것으로 나타났다. 또한 브랜드 선호가 강할수록 고객의 재구매의도도 높게 나타났다.