• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1439-1446
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• 2014

The purposes of this study were to analyze recognition and preference of native local foods in elementary school students in Gyeongsang-do and Jeolla-do, as well as compare regional differences in recognition and preference of native local foods between students in Gyeongsang-do and Jeolla-do. A survey was conducted on 300 elementary school students located in Gyeongsang-do and Jeolla-do. The results of this study were as follows. First, there was no significant difference in terms of recognition score of overall native local food between students in Gyeongsang (9.43 out of 20 dishes for 254 students) and students in Jeolla (9.13 out of 20 dishes for 261 students). The recognition levels (4.88 out of 10 dishes) of native local foods in students in Gyeongsang-do were significantly higher than those (4.40 out of 10 dishes) in Jeolla-do (P<0.001). Second, the preference level (2.91 points) for native local food in students in Gyeongsang-do was significantly higher than that (2.72 points) in students Jeolla-do (P<0.001) based on a 5-point Likert scale. The preference level (3.03 points) of students in Gyeongsang-do for native local food was significantly higher than that (2.80 points) of students in Jeolla-do (P<0.001) based on a 5-point Likert scale. In conclusion, students in Jeolla-do perceived native local foods in Jeolla-do and Gyeongsang-do impartially, whereas students in Gyeongsang-do perceived native local foods better. The overall sample of elementary school students preferred native local food in Gyeongsang-do to native local food in Jeolla-do. Thus, there were regional differences in terms of recognition and preference of native local foods in elementary school students. To enhance the recognition and preference of native local foods in Jeolla-do, food culture and dietary education should be carried out.

• Venture DIGEST
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• s.120
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• pp.27-27
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• 2008

구슬이 서말이라도 꿰어야 보배라고 했다. 대한민국 방방곳곳 숨어있는 향토의 보석같은 자원을 발굴하고 가치를 키우는 향토산업가치혁신센터(www.rivic.org)의 한광식 대표를 만났다. 향토자원산업화라는 공익과 수익이라는 두 마리 토끼를 잡기위한 매뉴얼을 만드는 향토산업가치혁신센터에 들러본다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.275-280
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• 2015

This study investigated intake frequency and opinions regarding native local foods in school foodservice and compared eating status between students in Gyeongsang-do and Jeolla-do. Questionnaires were distributed to 300 students at elementary schools located in Gyeongsang-do and Jeolla-do. The results of this study were as follows. First, intake frequencies of Gyeongsang-do-native local foods by students in Gyeongsang-do was significantly higher than compared to students in Jeolla-do (P<0.01). Second, there was no significant difference in concern for native local foods between students in Gyeongsang-do and students in Jeolla-do, although opinions regarding native local foods in school foodservice by students in Gyeongsang-do were higher compared to students in Jeolla-do (P<0.01). In conclusion, there was a regional difference in terms of intake frequency of Gyeongsang-do-native local foods, whereas there was no regional difference in terms of intake frequency of Jeolla-do-native local food. Students in Gyeongsang-do showed more positive attitudes regarding native local foods in school foodservice than students in Jeolla-do. This result implies that regional differences between Gyeongsang-do and Jeolla-do regarding native local foods should be removed. In order to develop native local foods, it will be necessary to develop a program to actively apply native local foods in school foodservice and provide more chances for elementary school students to experience various native local foods.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1998.10a
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• pp.298-303
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• 1998

본 연구는 백화점에 대한 전체적인 고객만족에 관하여 기존 연구들을 확장하여 매장관련과 서비스 관련으로 구분하고 이에 지역적 특성을 고려한 향토성관련요인을 추가하여 이러한 특징들이 향토백화점, 지방백화점(부산 외 지역소재)간의 고객만족에 미치는 중요성과 차이를 밝히고 또한, 만족에 관한 결과 변수간의 구조적인 관계를 규명해 보고자 시행하였다. 연구결과, 도입된 매장관련과 서비스관련특성들이 전체적인(향토/지방) 고객만족평가에 긍정적 영향을 미쳤고, 이러한 고객만족은 결과변수인 재구매와 구전의사에 유의한 영향을 미치는 것으로 나타났다. 그러나 향토성관련요인은 향토백화점들과 타지방백화점들간의 차이는 보이고 있으나 이러한 차이들이 실제로 고객만족에 유의한 영향을 미치지는 못하는 것으로 밝혀졌다. 또한 향토백화점과 지방백화점을 구분하여 향토성관련요인을 분석한 결과 향토백화점인 경우 부정적인 영향을 미치는 것으로 나타났고, 지방백화점인 경우는 유의한 영향을 미치지 못하는 것으로 나타났다.

• Proceedings of the Korea Contents Association Conference
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• 2013.05a
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• pp.55-56
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• 2013

본 연구에서는 소비자의 지식 수준에 따른 향토음식 스토리텔링에 의한 행동의도를 알아보고자 하였다. 지금까지 우리나라 각 지역의 전통적인 식문화를 담고 있는 향토음식과 관련된 스토리텔링 연구를 살펴보면 대부분의 연구가 음식 스토리텔링의 필요성 제기, 음식 스토리의 소재 발굴, 미식 관광을 위한 스토리텔링의 중요성에 대한 연구에 머무르고 있다. 그러나 본 연구에서는 향토음식 스토리텔링이 소비자의 행동의도에 미치는 영향을 살펴보고자 향토음식과 관련된 지식에 기초하여 스토리텔링의 속성과 향토음식의 구매지역을 조절변수로 두었다. 최종적으로 지식의 정도가 낮으며, 구매지역이 일치하지 않는 경우 소비자들이 가장 선호하는 스토리텔링의 속성을 제시하고자 한다. 따라서 각 지역을 대표하는 향토음식의 스토리텔링을 발굴 또는 창작할 경우 향토음식의 문화적 가치를 향상시킬 수 있는 스토리텔링 개발 방법을 제시하고자 한다.

• Journal of the Korean Society for information Management
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• v.25 no.3
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• pp.297-320
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• 2008

Although the native local data is being deemed important in the age where historical records are regarded as important, currently it is hard to find out detailed actual state of local data, because it is now being collected and managed by many institutions and individuals. This study is aimed at surveying the current state of management of native local data possessed by local cultural center, one of institutions that produce and manage local data, and suggesting a desired alternative idea of cultural center for management of native local data, through the problems found by the research. As the result, the current state of data management of the local cultural center are as follows: First, local data management in the local cultural center as the problem in poor surroundings and a financial question get local data-related education make systematic data collection and management unavailable. Second, local data depends on the extent of its awareness of it. each and every cultural center shows a significant deviation in the extent of execution of local data-related project. Third, even though the publication business of the cultural center is being lively executed, it attaches importance to the history of local authority rather than to the residents' life, and it should not be supplemented in applying it to education and production of cultural contents.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.154-170
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• 2015

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.

• The Journal of Art Theory & Practice
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• no.7
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• pp.65-87
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• 2009

• Culinary science and hospitality research
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• v.17 no.2
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• pp.98-110
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• 2011

This study aims to furnish the basic data in securing momentum for taking interest in inheriting and developing the native local foods in Gimhae by examining the perception and awareness of the native local foods among the local residents in Gimhae, Gyeongnam Province. As the results of this study, the definition of native local foods was surveyed as follows. Foods that have been handed down for generations by using local agricultural products as their ingredients; a local food restaurant was the most preferred place to eat native local foods; the most chosen reason why they should eat native local foods was 'good for health'; as for the necessity of inheriting and developing the native local foods, most of them agreed, and it was because they felt they should protect their food culture; and 'native local foods contests' were the best way to promote the native local foods. As the results of analyzing the awareness of 12 kinds of native local foods in Gimhae, there were significant differences in Kongnamul-bab, Minmul Jangeo-gui, Gajuk-jaban, Kongip-mulkimchi by gender, in Hobakogari-namul, Moomallaengi-jangachi, Kongip-mulgimchi by ages, and in Kongnamul-bab, Gajuk-jaban, Kongip-mulgimchi by the residential districts. Accordingly, in order to inherit and develop the native local foods which are the precious cultural assets in Gimhae, there should be continued opportunities and interest to promote them through the local festivals and events along with publicity activities for the native local foods.

• 한국HCI학회:학술대회논문집
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• 2008.02b
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• pp.546-551
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• 2008

"Encyclopedia of Korea Local Culture(www.grandculture.net)" is a digital encyclopedia system for local culture. It contains a local history, culture geography and who is who HCI wants computer to help a human life. Then what is useful information for human and human culture? Maybe a knowing of own local culture makes one more happy. because it will help to understand oneself This article will show how this encyclopedia manages the cultural resources of local.