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A Study on Consumer Awareness, Preference, and Consumption Behavior Regarding Local Food - Focusing on Gyeongju Area -  

Jang, Sun-Ok (Dept. of Food Service Management and Culinary, Gyeongu University)
Woo, Iee-Shik (Dept. of Food Service Management and Culinary, Gyeongu University)
Publication Information
Culinary science and hospitality research / v.21, no.2, 2015 , pp. 154-170 More about this Journal
Abstract
In this study, the real state of local foods was examined targeting Gyeongju citizens to help in developing distinguishing foods and to promote cultural to excellence of local foods widely. Ultimately, this study aims to promote cultural excellence of Gyeongju's local foods widely by examining the kinds of local foods in Gyeonggju area. In addition, current study was conducted to provide basic data of local foods which inherit and develop our precious assets, in order to keep up with the Korean Wave as well as globalization. For this study, a survey was performed with the 274 sample of local food consumers, and analyzed the data using descriptive, cross tabulation analysis, and t-test. Results shown that Janchi guksu(banquet noodles) and Jeonbok juk(abalone rice porridge) obtained the highest awareness and preference when awareness and preference of Gyeongju local foods were analyzed depending on the marital status. Significant implication in the study is that there is a need to develop and promote local foods and open local food restaurants for local residents. More discussion and limitations are suggested.
Keywords
local food; awareness; preference; consumption behavior; Gyeongju; inheriting;
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Times Cited By KSCI : 4  (Citation Analysis)
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