• Title/Summary/Keyword: 향토

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A Study on the Local Resources Industrial in Gimpo (김포지역 산업화 유망 향토자원 발굴 조사연구)

  • Kim, Mi-Heui;Lee, Young-Ok;Lee, Gi-Man
    • Journal of Agricultural Extension & Community Development
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    • v.16 no.4
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    • pp.993-1019
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    • 2009

  • Local resources can be employed as an original resource for local revitalization. This study has investigated the local resource, and then categorized these to suggest the implication available to the industrialization. Local resources were classified into 5 categories(with 25 subcategories), including remains and ruins, ethnic custom, manners and customs, people, traditional food and the principal product, and the natural ecology environment. Three phases were carried out in this study. We made lists of local resources and analyzed applicable resources among the lists. Also, we selected the target resources for the survey in Gimpo, and also analyzed the application for industrialization. Of all these resources, 560 cases were first investigated, then 51 local resources were in-depth analyzed. Based on this result, the application plan was investigated, dividing the central resources and the connection resources.

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The Impact of Recognition for Local Food on the Frequency of Visiting for Local Food Restaurants - Focusing on Residents in Kyungsangdo Areas - (향토음식에 대한 인식이 향토음식전문점 방문빈도에 미치는 영향 연구 - 경상도지역 주민을 중심으로 -)

  • Lee, Yeon-Jung
    • Korean journal of food and cookery science
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    • v.22 no.6 s.96
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    • pp.840-848
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    • 2006

  • To analyse the impact of recognition for local food on frequency of visiting for local food restaurants, we surveyed 333 residents in the Kyungsangdo areas. The findings are summarized as follows. On interest of native foods, 'much' scored 40.6% and 'taste' scored 32.9%, in requirement of development. The criteria of selection of local foods was 62.3% in 'taste'. 'Institute(municipal government)' scored 31.3% as the main responsible body for the succession of local foods. The most significant criterion for tourism product of local foods was 'taste'(34.5%). The most effective way to popularize the local foods was to 'hold various kinds of cultural events'(27.5%). The necessity score on tourism product of local foods was 3.55 points. The highest recognition on native local foods was 'succession to next generation'(3.96 points). The most influential variable affecting the visit frequency toward local food restaurants was 'health factor'.

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전통과 신뢰를 바탕으로 미래를 창조하는 화성

  • Kim, Hye-Yeong
    • 주택과사람들
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    • no.6 s.217
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    • pp.116-117
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    • 2008

  • 대구의 대표적인 향토 기업인 화성이 올해로 창립 50주년을 맞았다. 지방 주택 시장의 극심한 침체에도 불구하고 반세기 동안 지역 대표 건설사로 사랑받으며 명성을 쌓아온 화성은 수도권 주택 시장 강화와 해외 사업 확대를 통해 글로벌 기업으로 거듭날 전망이다.

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