• Culinary science and hospitality research
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• v.20 no.4
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• pp.210-223
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• 2014

This study aims at analyzing influential relations among satisfaction, revisit intention, and recommendation intention regarding local food restaurants, based on the motivation to visit the Gimje local festival, a representative festival in Korea. It also offers useful basic materials for related organizations. From October 2 to October 6, 2013, a survey was conducted and a statistic processing was performed with 283 copies of questionnaire for credibility analysis, factor analysis, and regression analysis. The results are as follows. First, three motives for visit were drawn as cultural experience factor, deviation factor, and friendliness factor. Second, for hypothesis 1, the motivation for visiting the festival had a positive (+) significant influence on satisfaction with the local food restaurants. Third, for hypothesis 2, satisfaction with the local food restaurants had a positive (+) significant influence on revisit intention to the local food restaurants. Fourth, for hypothesis 3, satisfaction with the local food restaurants had a positive (+) significant influence on recommendation intention to the local food restaurants. Consequently, for the purpose of activating festivals, it is necessary to offer a variety of food, to manage the programs satisfying visitors' needs, and to give services continuously.

• The Journal of the Korea Contents Association
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• v.11 no.10
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• pp.434-448
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• 2011

In this study, an empirical analysis was carried out to determine the effect of tourism motivation for traditional indigenous foods experience tourism on expectation, community attachment and tourism satisfaction in festival event. The result is as follows. First, the effect of tourism motivation for foods experience tourism on expectation of tourism products in experience event showed that exchangeable, educational, aesthetic, derivative and adventurous attributes have a positive effect on expectation of tourism products. Second, the effect of tourism motivation for foods experience tourism on community attachment in experience event showed that exchangeable, educational, aesthetic and derivative attributes have a positive effect on community attachment. Finally, expectation of tourism products and community attachment had a statistically significant effect on community attachment and tourism satisfaction, and tourism satisfaction, respectively. That suggests that the development of various food tourism resources as the tourist value, which can get tourism resources of traditional foods through festival events, could not only introduce tourists to unique food culture, but add the pleasure of delicious food and tourism. Consequently, the preservation, inheritance and development of regional indigenous foods could increased local patriotism, and develop the related industry, maximizing economic effects.

• The Journal of the Korea Contents Association
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• v.12 no.11
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• pp.422-431
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• 2012

In the era of cultural contents, developing diverse materials is very useful in providing abundant contents of the cultural industry. Among diverse materials, systematizing and specializing materials that have been verified historically and culturally, and linking them with other fields are creating more possibilities. This study is a contemplation on useful methods that expand the range and characteristic by linking with the food culture, based on the placeness that comes from historical facts possessed by the figure. As for the range of the place, the focus was put on the places that are related to Admiral Yi, Sun-sin historically and culturally, and regions that attempted native foods development were selected. Therefore, this study attempted to establish regional identities and contribute to setting effective directions for developing and vitalizing native food brands, by expanding the category of the contents of the historical figure who represents the region.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2009.09a
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• pp.103-103
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• 2009

한국 최초의 벼 재배지이고 농경문화의 근원지인 김포시는 경기도 북서부지역에 위치하고 있다. 북쪽과 동쪽으로 한강을 사이에 두고 있고 강화만 및 한강 하구부 염하 등이 3면을 둘러싸여 있어 김포반도라 한다. 서쪽에 문수산(376m), 장릉산(150m), 수안산(147m) 등의 낮은 산들이 소구릉지를 이루고 있으며 한강에 의한 토사의 운반 퇴적으로 이루어져 농경에 적합한 김포평야를 이룬다. 이런 특징을 갖고 있는 김포지역 향토자원 조사를 위하여 고문헌, 군지, 학술지 등의 자료를 통해 총 563종의 향토자원 목록을 정리하였다. 향토자원의 유형분류를 해보면 인물 193종(34.3%), 자연생태환경 140종(24.9%), 유물유적 136종(24.2%), 민속풍속 79종(14.0%), 전통식품 특산품 15종(2.7%)의 비율로 나타났다. 이 중 활용성이 있는 것으로 판단되는 자원을 지역 전문가 협의회를 통해 1차 선발 평가하여 기본조사를 실시하였고, 향토자원의 가치, 산업화 가능성 평가를 통해 2차 심층조사 대상을 선정하였다. 김포시 향토자원 목록 총 563종 중, 179종이 기본조사 자원으로 선정되어 기본조사를 실시한 결과, 설화 전설자원이 34종(19.0%), 전통제전 자원이 19종(10.6%), 유적사적지와 건축자원이 각 18종(10.1%), 수변 및 해양자원 자원이 15종(8.4%), 조각 자원이 15종(8.4%), 마을자원이 10종(5.6%) 등으로 나타났다. 각 자원의 명칭을 보면 설화 전설은 선돌이 전설, 김삿갓의 일화, 형제투금, 애기봉전설 등이었고, 전통제전은 김포통진두레놀이, 손돌공 진혼제, 대명리 풍어제 등의 자원이, 유적사적지는 덕포진(사적 제292호), 수안산성(지방기념물 제159호), 장릉(사적 제202호) 등으로 조사되었는데, 특히 지석묘의 분포가 많았다. 기본조사 자원을 대상으로 지역전문가 2차 협의회를 통해 향토자원의 가치, 산업화 가능성 등을 평가하여 53종을 선정하였고, 유물유적 24종(45.3%), 민속풍속 12종(22.6%), 자연 생태환경 10종(18.9%), 전통식품 특산품 4종(7.5%), 인물 3종(5.7%) 비율로 나타났다. 향토자원 산업화는 생산물 품질고급화나 농산물 가공분야가 점차 감소하고 천연염색 공예, 관광, 문화상품 등으로 다각화되고 있으므로 김포시의 농촌문화와 전통지식기술자원이 지자체와 지역주민들에 의해 활성화되기를 기대한다.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.39 no.4
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• pp.77-84
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• 2021

This paper attempted to examine the value of private house garden as a historical garden among local cultural heritages remaining in Chungcheong-do Province. To this end, the following conclusions were drawn through the framework of value analysis in which the contents of Ji Cheng's Yuanye of China, Tachibana Toshitsuna's Sakuteiki in Japan, and HISTORIC GARDENS THE FLORENCE CHARTER 1981 were applied to target sites. First, local cultural heritage belong to unregistered cultural heritage, and a total of 616 local cultural heritages in Chungcheong-do Province were identified, and Cheongju City possesses the largest number of local cultural heritages. Most of the local cultural heritages are distributed in ancient capital or adjacent to it, and five of the local heritages are related to historical garden. Second, the target sites were old houses constructed during the Joseon Dynasty with a long history, and although there were few changes in spatial division, the scale of some gardens and outer yard spaces was reduced due to urban planning, etc. Third, the target site is Sangjihapui(相地合宜) and Inchacheui(因借體宜) in location and space division, so the space is divided according to the surrounding terrain and the landscape is naturally drawn to construct a garden. Fourth, the garden of the target site has a structural value of a garden that is Jeongihapui(精而合宜) and Gyoideukche(巧而得體) as it is subtle and naturally constructed with the garden by grasping the surrounding terrain. Fifth, for the continuous preservation of historical garden, it is necessary to strengthen the already enacted local cultural heritage ordinance, and to establish a documentary project for each spatial component and a plan for climate change.

• 지역과문화
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• v.6 no.4
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• pp.1-21
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• 2019

This study focused at the local and historical characteristics of Busan from the perspective of local culture, along with the local characteristics of Busan. Busan's local cuisine has been reborn and continues to this day, influenced by the geographical and historical characteristics of the place. Places are not merely spatial points marked by coordinates, but are also semantics that include the human experience and emotional aspects of living in them. A place is a mix of culture, a human response to the visible environment and the environment. An understanding of a place provides a basis for understanding personal geography, culture, and history. .One of the specialties of an area with its location is the local cuisine. Local cuisines are not immutable, as they can change according to the characteristics of the area and the preferences of the residents. Busan's local cuisines reflect the geographical features of the city, and include Busan's historical experiences. First, anchovies and eel are well known for their location as ports bordering the sea. Second, Dongnae Pajeon and Sanseong Makgeolli are made using marine products and grains. Thirdly, during Japanese occupation, fish cake and sliced raw fish was enjoyed by residence in Busan. And finally, Milmyun and Pork Soup, the food made by refugees who came down to Busan and settled down during the 1·4 retreat. The local cuisine, which represents an area, goes beyond simply being eaten, enjoyed, and consumed as a commodity, and is a symbol of the geographical and historical characteristics of the area.

• Korean Business Review
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• v.22 no.1
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• pp.125-138
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• 2009

The purposes of this study are the analysis by content of satisfaction level of participants in the event for the systematic, efficient event tourism program. For this analysis, it was researched if there was any difference in satisfaction level of participants in event by demographic characteristics, participation level and content of program. The results of this analysis are as follows: There was a difference in satisfaction level by participants characteristics in the event tourism. There was the more recognition, the higher participation level. There was higher participation and satisfaction level in participational and special program than exhibitory program. This study has a limit that can"ft grasp the foreign visitors"f recognition for the event tourism in Gangnueng district. But, it is very important to analyze the voluntary participation and interest of local residents and it may be the fruit of this study to of a new program and suggestion point through the analysis of satisfaction level for the Heo-kyun & Heo_Nan_Sul_Hun Cultural Festival.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.23-36
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• 1999

The purpose of this study was to investigate the kinds of native and prohibitive foods in Hansan-Do area. The kinds of the prohibitive foods and the reason prohibiting those from pregnant or lactating woman, fisherman and sick people were surveyed by using a guestionnaire from 1994 to 1998. The results showed that Chungmu Gimbab was perceived highly as a native foods and the reason for prohibiting specific foods was not based on scientific evidences.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1142-1149
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• 2002

This study was designed to standardize recipe and analyze the nutrients of Aguyjjim (stewed angler), a kind of native local foods in Busan. The results of this study are summarized as follows. The form of angler and its way to catch for a bait were recorded in Jasanobo, but the recipe was not written. While angler was used as manure or feed once, it was boomed for Aguyjjim since 80's, accredited as high-quality fish and protein-rich food. The standard recipe of Aguyjjim was prepared (through 3 times experimental cooking), being based on the recipe of cookbooks and restaurants. Then standard recipe was subjected to sensory evaluation. All sensory properties (appearance, smell, texture etc.) of Aguyiiim were evaluated as “like slight S, moderately”in hedonic scale. Energy per 100 g of the Aguyjjim was 89 kcal. It contained protein (10.7 g), fat (1.3 g), fiber (2.6 g), Ca (45 mg), Fe (1.3 mg) and so on. Amino acid is mainly comprised glutamic acid and aspartic acid. Free amino acid contents such as asparagine, glutamic acid, taurine were high. Fatty acid primarily consisted of unsaturated fatty acid like oleic acid, linoleic acid. Traditional foods are based on that of local foods. However, there has been little study looking into the recipes and nutritional value of local foods. Aiming at development of traditional food, the present study offered the standard cuisine of Aguyiiim that is a kind of local foods in Busan. In addition, it presented the composition of nutrients, amino acids and fatty acids. This data would be helpful for houses, restaurants and food service facilities to revive the local foods.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.38 no.1
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• pp.132-141
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• 2020

This study is a basic study of the stone cultural landscape resources of Jeju Island with the value of world heritage. It has the ultimate purpose of providing basic resources for the advantages of various Jeju local resources and future conservation and management. Literature research and field survey were conducted to derive the landscape characteristics of Jeju stone cultural resources. and Research for recognition of stone cultural resources and image analysis were performed in parallel. Accordingly I would like to consider the recognition of the Jeju stone cultural landscape held by Korean and Chinese. As a result of the research, Stone is a typical local resource in Jeju, and the greatest feature of the stone was its natural nature. and In the image of the cultural resources of stone, he highly appreciated the image of "Harmonious", "Attractive" and "Unaffected". Recognized Field walls as "Beautiful" and Dolhareubang as "Familiar". And the most preferred stone cultural resources in Korea and China are surveyed in order of Field walls and Dolhareubang, and you can see that there is a difference between them in the evaluation.