• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.583-598
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• 2011

This study was intended to outline the characteristics of the food culture in the area of Kyungsangnamdo and its modernization by interpretation and analysis of the novel Toji, which was set in Hadong, Jinjoo in the area of Kyungsangnamdo in the early 20th century. The characteristics of the Kyungsangnamdo area's native dish during the Japanese ruling era in the latter half of the Choson dynasty are as follows. In the first part of the novel, which spans from 1897 to 1908, vegetable and grain food development can be seen in the area of Hadong, the interior plains of Kyungsangnamdo, where there is a typical farming village in the mountains. The second part of the novel, which spans from 1911 through 1917, includes some mentions of the properties of Kyungsangnamdo area's native dishes through the lens of emigrated Koreans living on Gando island. Gando island is in China, and is where Seohee, the heroine, escapes from her homeland and remains for a period of years. There is a unique type of seafood in the Gando area using fresh marine products, exactly the same as in the Kyungsangnamdo area. The third part of the novel spans 1919 through 1929, after Seohee returns to her own country and regains her house. There is a noticeable description of food culture in the area of Jinjoo in Kyungsangnamdo through the description of Seohee focusing on the education of her children. The well-described features of Jinjoo are boiled rice with soup of beef leg bones and Jinjoo bibimbob, with vegetables and a variety of foods using cod. Cod are caught in large quantities in Kyunjgsangnamdo, and cities in the area grow to medium size as the area became traffic-based. The fourth part of the novel spans from 1929 through 1938, and includes very detailed descriptions of characters and background locations. Salted fish combined with the wild ingredients of Mt. Jiri feature prominently in the Kyungsangnamdo's area descriptions. The fifth part spans from 1940 through 1945, and as the Japanese colonization era ends, the foods described in Kyungsangnamdo seem to develop the usage of soybean paste. With abundant fish and shellfish Kyungsangnamdo, the dishes that evolve to use soybean paste include mussel soybean paste soup, picked bean leaves in soybean paste, chaitgook - cold soup from soybean paste, and seolchigook used with seaweed and sea laver.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.434-440
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• 2010

This study was conducted among university students living in the Daegu-Gyeongbuk region to determine the perception, Preference, and improved consciousness of Gyeongbuk local foods classified by the Yugyo, Silla, Ocean, and Gaya cultures. In the Andong area, subjects demonstrated outstanding, high rates of perception of and preference for local foods. The perception of and preference for foods from the Yugyo and Silla cultures were relatively high compared to those of others. The degree of perception of Gwamegi foods was high, but the degree of preference was rather low. It is believed that establishing new counterplans is necessary to obtain higincrease preference for foods from the Ocean culture. Sigeumjang foods of the Ocean culture showed alow degree of both perception and preference. The analysis showed that there was a discrepancy between the perception of and preference for foods in the Gaya culture. To improve the relationship between awareness of and preference for foods in the same culture we determined that menu strategy, development strategy and sales strategy were important factors. The results of the survey investigating the correlation between improved awareness of and perception of foods showed menu strategy and development strategy had meaningful effects. According to the survey, the factors that influenced choices of foods local to Yugyo were classified into categores-: menu strategy, development strategy, product strategy, and sales strategy.

• The Journal of the Korea Contents Association
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• v.10 no.12
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• pp.415-424
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• 2010

Recently the development if traditional food local food affects regional and national tourism industry. Traditional food has to be renewed by emphasizing regional tradition, historicity, and characteristic and be regarded as cultural element. The purpose of this study was to development tourism resources focused on traditional food. This analysed traditional food related study published from 1985 to 2009(n=129). Content analysis was conducted with regard to such perspectives as study field, methodology, statistical analysis etc. The findings are as followings. Frist, 40.3% of articles was written by one author, and slightly more then 59.7% was written by co-author. Seconds, 39% articles was focus on preferences and awareness so, need to study on menu development, research on the actual condition for tourism resources and commercialization. Academician should continue to conduct research in these fields in an effort to provide practitioners informations.

• Journal of the Korean association of regional geographers
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• v.8 no.3
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• pp.364-379
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• 2002

The purpose of this study is to search for a rationale of world geography curriculum. Elementary school children tend to get impressionistic and distorted information about other countries through snapshot TV programs. But they need to get more balanced understanding about them from the perspective of each country. Children's judgment about other countries, favorable or unfavorable, tends to be emotional, based on the first-order conditions of life in those regions, such as atmosphere, food, and habitat, and the symbolics of the place. But their systematic understanding about the relationship between their own life and the life of other locations or countries tends to be meager. It seems to be partly due to the practice of co-centric curricular construction. The geography curriculum may have to be in relation to other countries, from the regional geography of the third grade on.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.129-145
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• 2012

This paper investigated the awareness and activation of food tourism festivals in Gwangju, Jeonnam Province. A survey was conducted for the visitors of the Gwangju Kimchi Festival at nearby Gwangju Jeungoe park from October 15 to 19, 2011, and finally 207 respondents were analyzed. As a results of this study, the visitors who visited the Gwangju Kimchi Festival have a lot of interest in local food and food festivals. Also, most of the visitors have much more affection for the area and the food culture developed by geographical influence. The Gwangju Kimchi festival proved to be the most popular food tourism festival in Gwangju, Jeonnam among others. There are much more food festivals than other regions in Gwangju, Jeonnam because of popularity of food festivals, a variety of food, and various kinds of food ingredients. What is necessary to activate the food tourism festivals in Gwangju, Jeonnam includes a variety of programs related to food tourism experience, the development of competitive food tourism products, and PR for well-being food of these areas.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1068-1079
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• 2017

This study was applied to the PCA (Primary Components Analysis) for the sixteen table setting at the 2017 Yeongju local food contest. In this contest, we have developed a seonbibansang and a temple one-dish meal. As a result of the correlation analysis, the applicability and composition were 0.7980, harmony and taste were 0.7747 and easiness and composition were 0.7435. In the Primary Component $Y_1$, all the variables $X_1{\cdots}X_{10}$ mean that the quality of the food had positive values greater than zero. The second Primary Component $Y_2$ has a large positive value while $X_4$, $X_5$, $X_6$, $X_7$, $X_9$ have negative values. $Y_2$ is a value representing the sanitation variable, and can be considered a traditional and characteristic table setting natural to the native food in Yeongju. In addition, we developed an-hyangbansang and seonmyoaecheong food content by applying PCA factors (the elements of harmony, ease and sanitation). Table setting of an-hyangbansang provided energy 61.5%, protein 20.0% and fat 18.5% and seonmyoaecheong provided energy 62.7%, protein 15.4% and fat 22.2%. This satisfied the necessary amount of caloric nutrient intake that could be provided in a meal. Especially through story-telling, a modern interpretation - or rebranding - of local and traditional foods could make these traditional food products familiar to consumers currently. The developed table setting is felt to be conductive to the possible commercialization and introduction of traditional food into the mainstream commercial food service industry.

• Korea Science and Art Forum
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• v.23
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• pp.17-26
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• 2016

This study was to segment The 2014 Korean Medicine-Bio Fair visitors based on fair quality factors. From the on-site survey at the destination, a total of 308 useful sample were collected and analyzed in SPSS 21.0. From factor analysis, the result shows 5 quality types of 'fair product', 'convenient facilities', 'accessibility', 'promotional information' and 'contents.' Also Three different segmented groups were derived form clusters analysis, which are 'accessibility preference group', 'promotion preference group', and 'high quality preference group.' The result of this study indicated that there were significant differences in demographic, satisfaction and behavioral variables between these three segments. More theoretical and practical implication were discussed in the conclusion section.

• Journal of Nutrition and Health
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• v.50 no.2
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• pp.192-200
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• 2017

Purpose: The purposes of this study were to analyze visitors' food needs and identify the Push-Pull factor in Jeonju Hanok Village. Methods: A questionnaire was developed based on previous research to survey Korean adults who visited Jeonju city. A total of 580 questionnaires were used for the analysis. Results: Most of the subjects who visited Jeonju Hanok Village had food purchase experiences in Jeonju Hanok Village (96.4%). 'Traditional Korean food (26.5%)' was the most purchased food, followed by 'foreign food (25.8%)' and 'Korean food combined with foreign food (16.8%)'. Satisfaction of food purchases (3.35 points) was higher than average. The primary reason for satisfaction was 'the food is delicious (23.0%)', and the reason for dissatisfaction was 'the food is expensive (48.1%)'. In the push and pull factor analysis for identifying visit motivation, 'local food seeking', 'experience seeking', 'relaxation seeking', and 'friendship seeking' were push factors while 'traditional culture', 'facility convenience', 'experience activity', and 'food experience' were pull factors. There was a significant correlation between the push and pull factors. Regression analysis showed that all push factors influenced satisfaction. However, among pull factors, only 'food experience' and 'traditional culture' influenced satisfaction. Conclusion: In conclusion, this study indicates that food-related factors are destination characteristics (Pull factor) influencing intrinsic visit motivation (Push factor) and satisfaction. It is necessary to develop various food tourism products to satisfy visitors' needs and continuous visits in Jeonju Hanok Village. This study suggests the importance of research on food factors and provides useful basic data to establish positioning strategies for food cultural development in Jeonju Hanok Village.

• Archives of design research
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• v.18 no.3 s.61
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• pp.199-208
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• 2005

This study analysis if the concepts of kitsch and vernacular remains as cultural elements for product design. Because their function and aesthetic value have vivid possibilities for general product design fields. For the purpose, this study limits its range within post modernism, kitsch, and vernacular, and analyzes their relationships. Against functionalism, post modernism had cultural pluralisms to approach into popular styles, and some of them was amusing design. That post modernism designs stimulated human beings' emotion by decorations or some symbolic forms from specific objects is similar to the symbolism, regionalism, or pluralism of kitsch or vernacular. Kitsch is a free style that is not limited in any specific trends. It is a Meta culture that has influenced into various fields including design, so kitsch does not have a parallel position with a product or design. In product design, kitsch is the behavior and result of imitating existing objects' images. It could have amusement according to which objects are imitated. So if human beings feel amusement by kitsch, it could be same as the direction of post modernism. Kitsch is determined by design atmospheres. They cannot be specified abjectly, and can be different according to people. With symbolism and regionalism, kitsch and vernacular appeared according to people's needs. While kitsch is consumer's tastes-oriented, vernacular is cultural tradition-oriented. Kitsch has symbolism that specifies products' functions or design concepts, and it is a communication method between human being and products. Because vernacular is province-oriented, it has a lot of styles according to regional living environments and cultural differences. So vernacular design reflects continued traditional lifestyles. By restorative memory, regionalism, cultural pluralism, amusement, and symbolism, kitsch and vernacular could be understood the sub or parallel concepts of post modernism. They might be easily miss-understood mixed concepts that have western and national characters. But in kitsch and vernacular concept, modernizing pas by using the pluralism of post modernism should be considered positive. So, the range of the further study is also supposed to be focused on more widened fields to, to establish cultural identification in design.

• Journal of the Korean Institute of Landscape Architecture
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• v.43 no.6
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• pp.138-149
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• 2015

In order to search for the reasonable planning directions for representing traditional landscape, this study conducted the comparative analysis of the designs on the panels and their constructions from both winners of "The Landscape Design Competitions for City Infrastructure of Minlak(2) District in Uijeongbu" and "The Design Competition for Dongtan(2) District Land Development Phase 1". The representing targets and views, the composition and placement of representing space, the design of representing facilities and landscape planting were examined based on the text, master plans, elevations and cross sections, diagrams, images, and perspective drawings proposed from the competition panels. Then, the landscape constructions were reviewed. The results are as follows: First, the types of the representing targets and views are the agricultural landscape, as the local landscape of target area, which are divided into the life space of a traditional village, the traditional water space, and the traditional culture. Second, as to the composition and placement of representing space, the traditional theme spaces are formulated considering the surrounding land use and the local cultural heritage. However, some spaces were changed to the exercise space or convenient facility spaces required in a neighborhood park. Third, in the case of the representing facilities, a round island in the square pond, a traditional pavilion and Hwagye(terraced flower bed) were made without the facilities designed creatively. Fourth, the application of traditional planting techniques was focused on planting trees in the village forest on an island in the square pond and on Hwagye. Fifth, the traditional representing work has gradually advanced with the selection of subject and experimental facility designs based on the professional references. Sixth, the choice of the realizable subject, the expertise for information analysis and the creative design of the traditional facility are required in the future.