• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.11 no.3
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• pp.169-176
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• 2016

Our Korean cuisine, due to growing interests in Korean culture along with outstanding performance of K-pop stars, is attracting worldly attention. As the worldly food pursuit tendency is changing from"fast food" to "slow food", preference for our Korean cuisine, which is well-known for its healthiness, is growing. However, our Korean cuisine, in terms of the world citizen's preference, as receiving evaluation for being lacking behind of Sushi of Japan, Dimsum of China, pizza and pasta of Italy, rice noodle of Vietnam, even to Indonesian and Middle-East foods, has not been achieving drastic advancements despite the cosmopolitan's attention. The previous studies were suggesting that, failure of a localization strategy that changes our traditional taste and aroma adaptive to foreigners' preference, is a cause for this. This study, through case studies of Korean food businesses in the US which have achieved a success through localization strategy, attempts to propose the following global entrepreneurial strategy of Koran food at the US dining out market. As a global entrepreneurial strategy for success, we propose, first a sales strategy not for Koreans but for local people as main customers, second a customization strategy which is not our traditional way but that meets local standard, and finally a committed entrepreneurship.

• Journal of the Korea Organic Resources Recycling Association
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• v.23 no.3
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• pp.23-29
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• 2015

The environmental friendly well being food is currently more concerning with being important for living together between human and nature worldwide by inducing the abnormal weather and global warming effect. Organic farming in Korea is slightly developed for past 100 years compared with the advanced country. However, world market of organic farming will be expanded in the future. According to holding 2015 Goesan World Organic Agriculture Industry Expo (WOAIE) from Sept. 18 to Oct. 11 organic farming in Korea will be developed. For being the safe and successful Expo, indices for 5 sectors are developed as SSaM-GG(Shared, Smart, and Mutual-Green Growth) with emphasis on reduction of accidents.

• Korean Journal of Heritage: History & Science
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• v.55 no.4
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• pp.296-312
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• 2022

This paper examines the concept and process of heritagization, as well as other measures for the value enhancement of food culture as heritage, through the case of the gastronomic meal of the French, which has a long history as a socially constructed heritage. Heritage refers to what a society perceives as worthy of being transmitted. Thus, a heritage is something that a society or group chooses to preserve and that represents its identity. In the 19th century, France began to designate and protect heritage through a policy of preserving historical monuments, and heritage became both a social construct and creation with the purpose of preserving and enhancing values. Interest in heritage spread around the world with globalization, and has grown even greater since the 1972 UNESCO Convention. This interest has progressively extended to nature, urban landscapes and intangible cultural heritage. In 2003, the UNESCO Convention for the Protection of the Intangible Cultural Heritage was adopted, and this has strengthened the interest in intangible cultural heritage worldwide. Food-related heritage has been excluded from the list due to difficulties in establishing inscription criteria and concerns about the potential commercialization of heritage. However, in 2010, the food cultures of the Mediterranean, Mexico, and France were inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, which prompted interest in food culture and efforts to inscribe the food heritage of a number of other countries, including Korea. France has a long history of interest in gastronomy as a cultural heritage and part of its national identity. Efforts to preserve and popularize gastronomy as a part of the national identity and heritage have been made at both the private level, by gourmets and associations, and at the governmental level. Through these efforts, the culture of gastronomy as a heritage has been firmly established through theoretical discussion, listing of food-related heritages, and policies. Sustainable development of the heritage is pursued through certain ongoing institutional approaches, including the City of Gastronomy network, the National Food Program, and the promotion and labeling of the Year of the French Gourmet.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.9 no.4
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• pp.698-702
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• 2005

As a rapidly progressing of globalization and real time Prcessing in market, Korea's IT is developing, which is aimming at world market. In addition, propagation of cultivation is forming natually by lead to CT in the Asia. Latest in '90's hallyu(korean culture wave) was generated from in the east-north China province and moved to the east south Asia. It is also spreading form TV drama, music to movie, game, food, fashion and so on. This paper analyzed the outcome related with hallyu and IT innovation in knowledge-based economic society. It also addressed some effective strategies for advancing world market incorporating hallyu waves into IT.

• Prospectives of Industrial Chemistry
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• v.24 no.2
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• pp.1-9
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• 2021

플라스틱은 가볍고 물성이 뛰어나며 가공이 용이하면서도 낮은 가격 때문에 우리의 실생활에서 매일 사용되고 있다. 동시에 썩지 않는 특성 탓에 폐플라스틱에 의한 환경오염의 문제가 심해짐에 따라 전 세계적으로 일회용 포장재 및 용기에 사용되는 플라스틱의 사용을 금지하는 규제 및 폐플라스틱을 재활용하려는 시도가 늘어나고 있다. 하지만 인류가 지난 수십 년간 생산한 플라스틱은 약 83억 톤이지만 이중 약 10%정도만 재활용 되었을 정도로 폐플라스틱의 재활용 비율은 미비하다. 특히, 최근 코로나 팬데믹으로 인해 택배 및 배달음식 주문량이 늘어남에 따라 플라스틱의 사용량이 급증하여 폐플라스틱의 재활용 필요성은 더욱더 커지고 있다. 본 기고문에서는 불균일 촉매를 이용한 수소첨가 폐플라스틱의 분해에 관한 최신 연구동향을 다루고자 한다. 안정적이고 반응성 및 선택성이 뛰어난 촉매 개발은 폐플라스틱의 효과적인 분해를 위해서 매우 중요하다.

• Journal of the Korean Society of Food Culture
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• v.38 no.2
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• pp.83-98
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• 2023

This study summarizes the research methods, subjects, research processes, and achievements of major researchers by analyzing previous research results on Korean food history. The goal of the current study aimed to seek the methodology and direction of 'food history research'. Literature data from 1945 to 2022 were examined. Results of excavation research on ancient food literature were divided into the following stages: the 1980s, when the foundation for 'cataloging' was laid, and the 2000s, when 'digitization' was achieved. Achievements of each period were collected, and the achievements and limitations were analyzed. Next, the research results were classified into 'Food technology history', 'Recipe change history', and 'Food culture and dietary history'. We observed that around the 2000s, anthropology and folklore research perspectives were reflected, and the research on 'history of diet' reached a turning point. Our results indicate the possibility that food history can develop as a special historical area. This could be achieved by establishing an exchange system with other disciplines and creating a systematic curriculum.

• Prospectives of Industrial Chemistry
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• v.22 no.1
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• pp.23-37
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• 2019

미용기능식품은 최근 이너뷰티식품으로도 일컬어지며, 일시적이고 인위적인 방법이 아닌 음식 섭취를 통해 건강과 아름다움을 가꿀 수 있는 식품이다. 기존에 이너뷰티식품은 건강기능식품 중 하나로 인식되었으나 천연재료의 미용효과를 강조한 다양한 식품들이 출시되면서 점차 이너뷰티 식품군이 확대되고 있는 추세이다. 국내에서는 자생식물과 약용식물을 함유한 건강즙, 디톡스음료, 착즙 주스 등의 제품이 항산화 및 피부건강과 같은 마케팅 진행으로 인기를 얻고 있다. 그러나 아직 이너뷰티식품 기업 대부분이 안정적인 매출과 인지도를 구축하지 못하고 있는 상황이며, 대체적으로 중견기업 이상의 기업들이 점유하고 있는 상황이므로 인지도가 낮은 브랜드들은 적극적인 수출활동을 진행하지 않고 있다. 한편 전 세계적으로 이너뷰티식품의 카테고리가 다양화되고 타깃 소비층이 증가하고 있으므로, 적절한 제품 및 마케팅 전략 수립을 통해 시장을 확대해가는 전략이 필요한 상황이다. 따라서 본 기고에서는 이러한 이너뷰티제품의 소재 및 연구방향, 시장동향들을 소개하고자 하며, 이를 통해 이너뷰티식품이 향후 발전해 나아갈 방향을 제시하고자 한다.

• Journal of the Korean Society of Food Culture
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• v.39 no.2
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• pp.83-95
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• 2024

『Hasimdangga Eumsikbeop』 is the second cookbook discovered in the Honam region. It is believed to have been copied by Hong Ju-song between the late 1800s and early 1900s, and excluding the missing parts, it contains a total of 14 items, including 7 liquor items and 7 general food items. Judging from the proofreading marks, it was not considered a complete creation. However, it was confirmed that the book was not influenced by existing ancient cookbooks from the Seoul-Gyeonggi, Chungcheong, and Yeongnam areas. Therefore, it is highly likely that the book was based on an undiscovered recipe book from an ancient family. It is valuable as a basis for comparative research on regional food culture in the traditional era in that the manufacturing methods, ingredient quantities, and description methods are different from existing cookbooks in many ways and contain unique terminologies and regional dialects.

• Journal of the korean academy of Pediatric Dentistry
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• v.41 no.1
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• pp.93-118
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• 2014

The Korean Academy of Pediatric Dentistry hosted the $24^{th}$ IAPD Congress in Seoul, Korea on June 12-15, 2013. The main theme of the congress was the "New visions in Pediatric Dentistry" A total number of 1,855 participants, including exhibitors and press from 67 countries, participated in the 24th IAPD Congress. The scientific program consists of 85 invited lectures, 126 oral presentations, and 553 poster presentations. 46 companies and organizations have supported and participated in Seoul IAPD Congress. Overall the congress was a success in terms of high attendance rate from 67 countries over the world. Considering the fact that Korea is located in the far-east, the number of overseas delegates(943) are remarkable. Also it is desirable to have over 100 delegates from developing countries which eventually aim to collaborate worldwide. The scientific program covered a variety of topics and many of the delegates stayed in the session room until the last day of the congress. Although it could have been more beneficial to allot more time for each speaker to discuss further, the program fit the Congress theme "New Visions for Paediatric Dentistry". All social event tickets were sold out early and it attracted participants with interesting program enabling participants to interact and exchange ideas outside of the meeting.

• International Area Studies Review
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• v.18 no.3
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• pp.23-46
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• 2014

Applying the dynamic shift-share analysis, this paper decomposes inflow of foreign direct investment (FDI) of Korea for the period of 2003-2012 into three components: world growth effect, industry-mix effect and competitive effect. Taking the group of developed countries as population for comparison, this paper finds that Korea has been lagging behind the group of developed countries in attracting FDIs, thereby having recorded negative aggregate industry-mix effects and negative aggregate competitive effects as well. However, the following industries have recorded positive competitive effects: textiles, chemicals, electrical and electronic equipment, motor vehicles and other transport equipment, hotels and restaurants and business services. Moreover, in the sub-period of 2008-2012, positive competitive effects have been recorded for most manufacturing industries. This reflects the fact that inward FDI into Korea has not been affected much by the financial crisis of 2009.