Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

A Study on Perception of Regional Food in Dae-gu Area

대구지역 향토음식의 인식도에 관한 연구 ― 대구 동인동 찜 갈비를 중심으로 ―

  • Ko, Beom-Seok (Dept. Hotel Cusine & Beverage, Dae-gu Health College) ;
  • Kang, Seok-Woo (Dept. Hotel Cusine & Beverage, Dae-gu Health College)
  • 고범석 (대구보건대학 호텔조리음료계열) ;
  • 강석우 (대구보건대학 호텔조리음료계열)
  • Published : 2004.12.01
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Abstract

The aim of the present study was to investigate the effect of Dong-In dong Steamed rib on recognition degree of a citizen for popularization and publicity of a local food. A total of 201 adults, 99 women and 102 men aged over the 20 years, participated in this study. The subjects were all from Dae gu city. This analyses of data were conducted by SPSS for WINDOWS, Version 10.0. First, Dong-In dong steamed rib in Dea gu was thought of as a local food. Second, the steamed rib was recognized as a local food with an international reputation. Third, there were no significant differences in preference, local area, recognition, standard and relation between the rib and other local foods. Therefore, the present findings present the needs of public information, development, preservation and success for internationalization of a local food with the national financial and political support.

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