References
- Cho JA, Lee JM. 2010. The perception and attitude of food experts in New York city toward Korean food-Assessed by in-depth interviews of "Foodies"-. Korean J Food Culture 25:126-133
- Cho KS. 2012. The differences of group attraction based on purpose of visitors -Focusing on oeyeon island familiarization tour participants-. Journal of Kyonggi Tourism Research 20:117-131
- Cho YH. 2010. Eccentricity of Pack' House. Design House. pp. 126-137
- Choe JS, Park HS. 2009. A case study on storytelling application of native local foods. Korean J Food Culture 24:137-145
- Dey I. 1993. Qualitative Data Analysis: A User-friendly Guide for Social Scientists. New York: Routledge
- Kim JH, Jin YH. 2008. A study on the excavation of reputable family foods of Gwangju and Jeollanam-do, and tourism commercialization based on historic storytelling. J. Foodservice Management 11:25-47
- Kim JS. 2012. The comparative analysis of inbound heritage tourist's language-specific behavior: Focused on royal palace. Journal of Tourism Sciences 36:243-262
- Kim KR. 2004. The study on JeongJoChaRae by noble families in Chosun dynasty: Especially focused on Kyungbuk district. MS Thesis, SungShin Women's Univ. Seoul. Korea
- Kim SI, Par YJ, Kim SY, Chang HJ. 2013. A study on the Damyang area restaurants in bamboo food village. Korean J Food Culture 28:348-355 https://doi.org/10.7318/KJFC/2013.28.4.348
- Korean Foundation for the Advancement of Science and Creativity. 2011. Old Korean house in hidden stories and traditional science. East Science. pp.28-35
- Kwon YS, Kim Y, Choe JS, Lee JY. 2014. A study on the recipe of Byung-Kwa-Ryu (Korean rice cake and cookie) in the old cookbooks of Jong-Ga (head & noble family). Korean J Food Culture 29:61-83 https://doi.org/10.7318/KJFC/2014.29.1.061
- Kwon YS, Kim Y, Kim YS, Choe JS, Lee JY. 2012. Original articles: An exploratory study on Kwa-Jung-ryu head families. Korean J Food Culture 27:588-597 https://doi.org/10.7318/KJFC/2012.27.6.588
- Kwon YS, Kim Y, Lee JY, Choe JS, Kim HR, Kim YS. 2013. An exploratory study of foods served to guests of head families (Jong-ga). Korean J Food Culture 28:12-30 https://doi.org/10.7318/KJFC/2013.28.1.012
- Lee DY, Lee EJ, Kim TH. 2013. Study on the semiotic characteristics for Korean food. Korean J Food Culture 28: 135-144 https://doi.org/10.7318/KJFC/2013.28.2.135
- Lee SM. 2010. Effects food tourism's activities on visiting intention. Journal of Digital Contents Society 10:417-425
- Lee YJ, Lee HY. 2011. Stay in an Old Korean House. DB Domino Books. pp.210-221
- Lim HC. 2011. Development and utilization of expertise of professional staff training of Kyungpook Gong Ga' food. Daegu Gyeongbuk Development Institute
- Lim HY, Park MO, Park KR. 2008. Influnce of Jong Ga's regionality on kinds of food of ancestral rites (I). Journal of Jangan 28:357-371
- Lim HY, Park MO, Park KR. 2009. Influnce of Jong Ga's regionality on kinds of food of ancestral rites (II). Jangan Journal 29:117-136
- LM Long. 1998. Culinary Tourism. The University Press of Kentucky Paperback Edition 2010
- McCraken G. 1988. "The long interview," Sage University Paper Series on Qualitative Research Methods. Vol. 16. Beverly Hills, CA
- Min KH. 2009. A study on the types of local restaurant management and the activation of food tourism -Focused on Jeonju area. The Korean Journal of Culinary Research 15:47-58
- Ministry of Culture, Sports and Tourism. 2013. Press Release 6. 11
- Ministry of Culture, Sports and Tourism. 2014. 2013 International Visitor Survey. p.175, 93
- Morgan DL. 1988. "Focus groups as qualitative research," Sage University Paper Series on Qualitative Research Methods, vol.16, Beverly Hills, CA
- Park JW. 2010. Research trends regarding traditional food. Journal of Digital Contents Society 10:415-424 https://doi.org/10.5392/JKCA.2010.10.12.415
- Park SH, Seo YS. 2010. Identifying the determinants of food tourism behavior: A focus on impact of the placeness and involvement. Journal of Tourism Sciences 34:149-169
- Park SY. 2013. A survey of demands about food curator for inbound tourist training education. MS Thesis, Sookmyung Women's Univ. Seoul. Korea. pp. 53-55
- Rural Development Administration (RDA). 2010. Generations of inheritance and sharing, Jong Ga and Jong Ga's cuisine. Rural Development Administration National Academy of Agricultural Science. Suwon
- Rural Development Administration (RDA). 2011a. Aesthetics of the Service. Rural Development Administration National Academy of Agricultural Science. Suwon
- Rural Development Administration (RDA). 2011b. Story of Head Families Food, RDA Interrobang 12. Rural Development Administration. pp.1-3
- Yang IS, Lee HY, Jang HJ, Shin SY, Jeong NR. 2004. Suvey on requirements for foreigners on tourism commercialization of Korea traditional food and tourism product development of Korea traditional food. The 2004 Danyang International Tourism Conference, pp.377-388
- Yi JH, No SW. 2013. CI and BI development for industrialization project of Andong head family food. Journal of Brand Design Association of Korea 27:245-256
- Yoon SK. 1996. Dietary culture for sacrificial rituals and foods in Andong area (1) -Bul-Chun-Wi sacrificial rituals and foods-. Korean J Food Culture 11:439-454
- Zhang ZY, Kim TH, Lee IO. 2014. A study on the classification of culinary tourism destination selection attributes using the Kano model: A case of Korean and Chinese students. Korean Journal of Hotel Administration 23:225-244
Cited by
- Study on Feasibility as Culinary Tourism Resources of Head Families (Jongga) - With a Chungjae Gwonbeol Jongga Familiarization Tour Participants - vol.25, pp.5, 2015, https://doi.org/10.17495/easdl.2015.10.25.5.752
- 향토음식 연구경향 분석 - 국내 식품영양학분야 학술지 게재논문을 중심으로- vol.32, pp.2, 2014, https://doi.org/10.7318/kjfc/2017.32.2.075