• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.5 no.5
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• pp.167-176
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• 2015

Due to the variety of tourist attractions, many people of the world are visiting annually in Mediterranean area. In this paper, we analyze Mediterranean tourism impact by specific events such as the Arab Spring. In details, we make several density maps based on the position and time information of the geo-tagged photos extracted from Panoramio which is a representative photo sharing website. These density maps should be used to analyze how can specific events affect on Mediterranean tourism. To do this, first, a spatial database is constructed using geo-tag and time information of photo data extracted from Panoramio. Using GIS tool, then, several density maps are produced after performing density process based on spatial databases. Based on these density maps, finally, we analyze visually on Mediterranean tourism impact according to before, progress, and after of the Arab Spring.

• Electric Engineers Magazine
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• v.203 no.7
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• pp.32-39
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• 1999

현재 배전설비는 대부분 가공선으로 되어 있으나 대도시에서는 안전 등의 문제로 더욱 확대되어 지중 배전설비가 증가하고 있다. 배전선을 지중화로 하는 목적은 전력설비의 고신뢰성 확보 및 설비의 현대화, 도심지 부하밀도 증가와 위해 시설 제거, 보완, 관광지 및 국제행사장 중요지역의 미관확보, 가공전선로 건설 곤란 장소 법규의 등으로 송, 배전 계통의 지중전선로를 시설하고 있다.

• 주택과사람들
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• s.192
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• pp.100-105
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• 2006

'낭만' 하면 떠오르는 나라 프랑스에서도 손꼽히는 지중해 최대의 휴양 도시, 니스! 리비에라의 여왕이란 말이 있을 정도로 니스는 유럽인들이 최고로 선호하는 휴양지 중 하나다. 에메랄드빛 바다와 청명한 하늘, 한겨울에도 영상 10℃를 넘는 기온, 양호한 자연 환경, 아름다운 경치로 인해 니스에는 사시사철 관광객이 몰려든다.

• Journal of Digital Convergence
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• v.18 no.7
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• pp.37-46
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• 2020

The aim of this research is to analyze the concentration and deconcentration development of cruise ports in the Mediterranean area by utilizing the concentration ratio (CR), the Herfindahl-Hirschman Index (HHI), the Gini coefficient, and shift share analysis (SSA). The results of analysis indicated a concentration trend in the West Mediterranean. The cruise ports located in Venice, Piraeus, Naples and Livrno in Adriatic and East Med region lost cruise passengers, while the those in West Mediterranean gained the passengers and showed the trend of concentration. This paper providing the shifting passengers among cruise ports that indicates the competitiveness of cruise ports for industrial stake holders to better understand the cruise ports such as tourist boards, ship agents, and port agents.

• Journal of the Speleological Society of Korea
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• no.79
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• pp.65-72
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• 2007

인공토굴(人工土窟) 숙성식품의 장기가공보관 수단의 원조로 자리 잡아, 광천옹암리 토굴이 전통식품 산업의 지혜와 관광산업의 역동으로 변신하고, 인공 굴은 폐광토굴에서 농산물저장을 위한 인공제작 굴의 활용기술로 이어져 산업화사회에 기여하고 있다. 대표적인 인공토굴중의 하나는 광천토굴이며, 마을뒤편 야산에 활석암으로 된 암반을 굴착한 토굴이다. 폭과 높이가 각각 2m 정도, 200여 m의 토굴 속에 수많은 젓갈을 담은 드럼통을 저장하여 숙성, 발효시킨다. 젓갈은 우리나라의 대표적인 수산발효식품이며, 어패류 등에 비교적 다량의 식염을 가해 자가소화효소 및 미생물분해 작용으로 알맞게 숙성되는 원리를 이용한다. 젓갈은 일종의 균 식품으로 식품을 발효시킴으로써 독특한 맛과 향 영양을 갖게 되며, 빵, 요구르트, 장류(간장 된장 등), 김치, 막걸리, 동동주, 식혜뿐 아니라 심지어는 버섯조차도 균 식품에 해당한다. 특히 어패류를 염장 발효시켜서 독특한 감칠맛이 나도록 한 우리나라 특유의 저장식품으로 예로부터 기호식품, 조미료 및 김치의 재료로서 널리 식용되어 왔던 양질의 단백질인 동시에 칼슘과 지방질 공급원이기도 하다. 최근에는 상품화된 자연친화적 농산물저장 굴로 사용되는 인공토굴도 등장하였다. 그것은 타공판과 흙을 이용한 생태환경지중건축물(生態環境地中建築物)로서 우리조상들이 오래전부터 지열을 이용하여 주거와 농산물을 저장하였던 재래식 토굴을 현대화시킨 구조물의 지중저장토굴 공간이다.

• Journal of the Economic Geographical Society of Korea
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• v.23 no.1
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• pp.110-123
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• 2020

The advanced industrial economies have been suffering from rapid de-industrialization since the 1970s. In order to overcome such crisis, many countries have attempted to establish science parks and technopoles. Sophia Antipolis in France is one of the best examples of the worldly known technopoles, which was launched in the late 1960s. However, earlier evaluations on the technopole were not positive, while there were no dynamic innovative activities among institutions and firms of the technopole at least up to the early 1990s. While some changes in such circumstance have been observed since then, this paper attempts to investigate the changes and transformations occurring from the technopole since the late 1990s. Based on the review of the recent publications, statistics and expert interviews, the current paper concludes that Sophia Antipolis has been transformed into a dynamic and innovative technopole.

• 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.