Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Study on Feasibility as Culinary Tourism Resources of Head Families (Jongga) - With a Chungjae Gwonbeol Jongga Familiarization Tour Participants -

종가의 음식관광자원 가능성 연구 - 충재 권벌종가 팸투어 참가자 대상으로 -

  • Received : 2015.09.16
  • Accepted : 2015.10.07
  • Published : 2015.10.30
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Abstract

The main objective of this study was to investigate how Jongga and its cuisine is perceived by Koreans and foreign tourists and develop Jongga culinary culture for culinary tourism. Chungjae Jongga was chosen since it is one of the most famous Jongga in South Korea. In-depth personal interviews were performed with Koreans and foreign tourists. Interviews were performed to provide deeper insights into comments and subject matters. Most tourists selected "having lunch at Jongga" as the most distinctive part of the tour. To develop the experience at Jongga as a culinary destination, questionnaires were created to study eight areas: satisfaction, expectations as a tourist at Jongga, most impressive part of tour, preference of food serving style, length of stay, price range, things to be improved, and role of food guide. This study will help Jongga to improve food as a culinary tourist's attraction and ultimately heighten the value of Jongga. Perceptions toward Jongga and its cuisine were generally positive, but the quality of service and lack of organization in establishments were perceived to be negative factors.

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References

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