• 급식외식위생학회지
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• 제3권2호
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• pp.59-68
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• 2022

• 한국경제지리학회지
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• 제16권2호
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• pp.218-232
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• 2013

글로벌화와 초국가주의 시대에 가장 관심을 끄는 것은 이주라고 할 수 있다. 본 연구는 서울 자양동 중국음식문화거리 내 한국인 상가를 대상으로 한국계중국인의 장소 형성에 대한 지배집단의 주변화 담론을 살펴보았다. 중국음식문화거리는 일부 한국계중국인들이 가리봉-대림 일대와의 차별화를 추구하는 과정에서 형성되었고, 한국계중국인의 새로운 민족경제에 기반한 공동체 공간으로 발전하게 되었다. 원주민 상인들은 한국계중국인이 한국으로 유입되는 자체에 대해서는 긍정적으로 생각하고 있지만, 자양동 일대로 집중되는 것에는 강한 불만을 나타내었다. 한국계중국인의 장소 점유가 확대되면서 주류사회는 한국계중국인을 지역사회의 안정을 해치는 불안요인으로 인식하고, 도덕적으로 미성숙한 타자로 위치시키며, 무분별한 집중으로 인하여 지역개발의 가능성을 없애는 존재로 주변화 시킨다. 이러한 한국계중국인의 주변화는 진정한 로컬의 변화에 대한 이해를 어렵게 하는데, 중국음식문화거리의 조성에 따라 주변 환경의 개선과 이미지 제고가 있었기 때문이다. 본 연구는 주류사회의 이주자 주변화는 고정관념과 편견에 따른 결과이며, 향후 이주자의 장소 점유와 로컬의 변화에 대한 보다 상세한 연구가 추진되어야 함을 제안한다.

• 지적과 국토정보
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• 제46권2호
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• pp.57-77
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• 2016

본 연구는 주거지 내 상업화가 활발하게 일어나고 있는 가로수길을 대상으로 제인제이콥스의 활성화 가로 요인을 적용하여 활성화 요인들의 공간적 상관관계를 분석하였으며, 동질성을 갖는 특성들끼리 군집을 이루고 있는 유형을 분류하였다. 연구결과를 바탕으로 다음과 같은 연구의 시사점을 도출할 수 있다. 첫째, 가로수길은 의류 및 잡화 등 패션가로의 주된 장소성 기능이 집중되어 특색있는 가로를 형성하고 있었고, 주변 식음용도의 상점들이 그 기능을 받쳐주는 요인이 되고 있다는 것을 알 수 있었다. 둘째, 건축면적 외 공지의 활용여부를 보면, 메인가로는 쇼윈도 진열 및 상품의 적재가 이루어지고 내부의 음식점 및 카페는 테라스형 좌석 조성, 그리고 간선도로변은 보행공간으로서 이용되고 있는 것으로 나타났는데, 간선가로와 메인가로는 물판 위주 및 통과공간으로서의 기능이 강화되고 휴식을 취하거나 체류할 수 있는 공간은 내부 블록에서 형성된다는 것을 알 수 있다. 셋째, 가로수길 내에서 건축물의 신축과 공실이 이어지는 소모적인 현상은 도심공동화와 가로가 가지는 자체의 정체성을 상실하는 주거환경의 부정적인 효과로 이어질 수 있어서 주거민과 상인이 협력하여 발전시킬 수 있는 노력이 필요할 것이다.

• 동아시아식생활학회지
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• 제24권4호
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• pp.481-487
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• 2014

본 연구는 대도시지역(서울, 대전, 부산, 광주)에서 판매되는 길거리 식품(김밥, 어묵, 순대)에 대한 미생물 모니터링 검사를 실시하여, 이들 제품에 대한 위생 안전성 확보를 위한 기초 자료를 제공하기 위해 진행되었다. 김밥의 총호기성균은 5.1~9.9 log CFU/g으로 검출되었으며, 여름철에 가장 높게 검출되었다. 호냉성균은 총호기성균과 유사한 패턴으로 검출되었으며, 여름철에 수거된 순대 7건에서 6.0~7.9 log CFU/g 수준으로 검출되었다. Total coliform은 53.6%의 검출률을 나타내었으며, 김밥의 70.8%에서 4.0 log CFU/g 이상 검출되었다. E. coli는 김밥과 순대에서 15건이 검출되었으며, 어묵에서는 검출되지 않았다. 식중독균중 S. aureus가 28건(7.8%)이 검출되었으며, C. perfringens는 12건(3.3%)이 검출되었다. 특히 김밥에서 S. aureus, C. perfringens가 각각 24건, 10건에서 검출되어 식중독 발생 가능성이 높은 것으로 판단되었다. 그리고 계절별로 보면 겨울에 비해 봄, 여름의 검출률이 높았으며, 지역별로 보면 부산지역에서 가장 높은 검출률을 보였다.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2008년도 춘계학술발표대회 논문집
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• pp.50-53
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• 2008

Recently as the efficiency of meal area in the neighborhood facilities has decreased, the user is not satisfied about the existing meal area quality. There are problems due to crucial administration due to ineffective use of the meal area and the in-charge. So, a new meal system is coming up with one meal form at one place with time wise classification to satisfy the users and owner. In this plan, the meal area at basement 1 of Korea Advertisement Culture Hall is not just the existing meal area but in day it is a restaurant, at night a vacant hall and in the weekend it is a banquet hall. Such a premium meal area designed by developing the meal area that has different usage as per time slot is named as "M-KITCHEN" and we intend to plan in such a way. The complete "M-KITCHEN"consists largely of entrance/ exit, food distribution area, eating area, specialized restaurant, rest area, kitchen, warehouse etc. This area consists again of multimedia street entrance "M-street", food distribution area "M-kitchen", meal area "M-place", "M-plaza", "Wall pond", "Layer deck", specialized restaurant "M-china", "M-shushi", rest area "Gardening".

• 한국조리학회지
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• 제12권1호
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• pp.157-172
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• 2006

Food Culture is formed in a unique culture heritage in some areas harmonized with social factors mixed with geographical conditions, natural environment, culture and religion. The more the life skill develops highly, the more people focus on improvement of the life skill in order to realize a delightful and convenient life, and plan an increase of production. Recently food-service companies have changed very quickly with economic environment. Such change will be continued and its speed will be more faster than now. Many food-service companies will disappear for weak competition, if they don’t manage adequately in such a case. Therefore, food-service companies have to search for an efficient, unique and creative management strategy. In such a viewpoint, Kyunggi-do designated five local cities as a model of Food Culture Streets greeting Welcoming Year of Kyunggi-do in 2005. The purpose of this study is to serve the healthy food to visitors visiting the Food Culture Streets and to do public relations about the excellence of their traditional food. In addition, this study includes improving tastes and qualities of food through education about cooking skills, management strategies and the best service with unique and creative menu development. Accordingly, we need to analyze the factors continuously on the business of food culture streets, and intend to use them as a database for high quality education and activity of food service industry in the future.

• 대한수의학회지
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• 제57권4호
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• pp.249-252
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• 2017

Rabies virus (RABV) causes a neurological disease in warm-blooded animals that is nearly always fatal. In this study, we analyzed the matrix (M) genes in 10 Korean street RABV strains isolated from two Provinces during 2011-2013. The M genes in these 10 Korean strains were highly conserved during 1999-2013. Phylogenetic analysis revealed they were closely related to the M genes of RABVs isolated in northeastern China. Specific amino acid substitutions were identified in the KRVB1206, KRVF1301, and BV9901PJ strains. However, functional domains, including those involved in virus production and pathogenicity, were conserved in all 10 strains.

• 한국식품영양학회지
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• 제24권3호
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• pp.320-328
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• 2011

Information regarding the status of lunch box service for children and juveniles from nutritionally vulnerable families is limited and has not been assessed from the view of beneficiaries. Therefore, this study intended to determine the satisfaction, current status, menu preferences, and dietary habits of recipients served lunch-box meals from Pocheon city. There were 41 subjects from primary schools and 73 from secondary schools. Although 94.8% answered that the foods were generally helpful, as much as 28.9% replied that the amount of food provided was too little. Only 77.2% answered that they eat the foods always or usually, 29.5% answered that they throw away leftover foods, and only 71.9% recycled empty containers, suggesting the need for instruction regarding how to deal with leftover foods and containers. Food preferences were high for deep-fried foods and meats and low for fish and vegetables, and that for vegetable egg rolls was relatively high, suggesting the need to increase vegetable intake. Adherences to guidelines regarding street foods was the lowest in both elementary and secondary school students, suggesting that the contents of nutrition education for these students should include materials to improve dietary habits, along with increasing the consumption of milk.

• 한국식품영양학회지
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• 제33권1호
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• pp.27-36
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• 2020

In this study, a survey was conducted among university students (119 men and 134 women) in Chungbuk province using questionnaires to investigate the variables and eating patterns related to the use of food delivery apps. A survey was conducted from March 22, 2019 to April 3, 2019. Of the total respondents, 77.2% reported that they had ordered food at least once using food delivery apps on smartphones. Further, 63.3% of the total subjects had ordered food delivery through smartphone apps once or twice a month, and the most preferred cuisine for food delivery was fast food, followed by Bunsik (Korean street food/snack), western food, and Chinese food. The average satisfaction scorefor food delivery apps was 3.8 points, and the satisfaction score was the highest with the convenient ordering process (4.0), followed by good taste (3.9) and good portion (3.8). The subjects who used smartphone food delivery apps three times or more a month showed a significantly higher frequency of instant food intake (p=0.0132), dining out (p=0.0282), and late-night eating (p=0.0047) than the subjects who ordered food using delivery apps less than three times a month. In conclusion, these study results may be applied as baseline data for dietary education among university students.

• 아태비즈니스연구
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• 제15권1호
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• pp.273-287
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• 2024

Purpose - This study conducts the co-occurrence analysis, one of the social network analysis using global OTA's online reviews and grades in order to understand the experience structure of foreign tourists visiting cutural tourism resources in Jeju, Korea. Design/methodology/approach - For this purpose, this study selects 6 cultural tourism resources in Jeju as the study sites, and collects qualitative review data (noun, adjectives, and verb) and quantitative grade data. Findings - The co-occurrence network analysis between words and grade of market and street shows that the grade of 5 appears the most simultaneous with pork, buy, lot, try, fresh, black, food, price, seafood, local, market, good, street, etc. and the grade of 1 connects with small, dish, better, taste, etc. And the co-occurrence network analysis between words and grade of tradition and folklore shows that the grade of 5 appears the most simultaneous with village, place, museum, visit, time, life, culture, women, diver, use, lot, etc. and the grade of 1 connects with minute, spend, room, recommend, honey, etc. Research implications or originality - The above research results are relevant in order to find out the core experience of foreign tourists using online review and grade generated by foreign tourists and use as the important information to develop the strategies related to the planning and management of cultural tourism resources.