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The Impact of Recognition for Local Food on the Frequency of Visiting for Local Food Restaurants - Focusing on Residents in Kyungsangdo Areas -  

Lee, Yeon-Jung (Department of Food service management and Culinary, Gyeongju University)
Publication Information
Korean journal of food and cookery science / v.22, no.6, 2006 , pp. 840-848 More about this Journal
Abstract
To analyse the impact of recognition for local food on frequency of visiting for local food restaurants, we surveyed 333 residents in the Kyungsangdo areas. The findings are summarized as follows. On interest of native foods, 'much' scored 40.6% and 'taste' scored 32.9%, in requirement of development. The criteria of selection of local foods was 62.3% in 'taste'. 'Institute(municipal government)' scored 31.3% as the main responsible body for the succession of local foods. The most significant criterion for tourism product of local foods was 'taste'(34.5%). The most effective way to popularize the local foods was to 'hold various kinds of cultural events'(27.5%). The necessity score on tourism product of local foods was 3.55 points. The highest recognition on native local foods was 'succession to next generation'(3.96 points). The most influential variable affecting the visit frequency toward local food restaurants was 'health factor'.
Keywords
local food; recognition; dietary behavior;
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Times Cited By KSCI : 2  (Citation Analysis)
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