• Bulletin of Food Technology
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• v.26 no.3
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• pp.203-209
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• 2013

마을기업은 지역공동체에 산재한 각종 특화자원(향토 문화 자연자원 등)을 활용, 지역공동체에 기초한 비즈니스를 통해 안정적 소득 및 일자리를 창출하는 마을 단위의 기업으로 정의하고, 정부에서는 2013년까지 1,300개의 마을기업을 지정할 예정이다. 이들 마을기업의 설립과 운영과정에서 겪는 애로사항 1순위로 "마을기업 유지를 위한 수익창출"을 고른 마을기업이 가장 많은데 이는 사업초기에 적정한 비즈니스 모델을 개발하지 못한 경우가 크다. 따라서 성공사례 평가를 통해 식품 자원을 활용한 마을기업 사업화의 방향을 제시하고자 한다. 서울 염리동 마을기업인 솔트까페에서 영광 고창의 천일염 공동브랜드인 '천혜보금' 천일염도 팔고, 천혜보금을 넣어 만든 쿠키도 커피와 함께 팔고 있으며, 설립 1년만에 3명의 고용을 창출하였고 현재 한 달 700만원 정도 매출에 10%이상의 흑자를 내고 있다. 외부 지원금은 없지만 솔트까페가 소문이 나면서 선물용으로 천혜보금을 구입하는 단체도 많이 늘었다. 이런 성과가 널리 알려지면서 61개 지자체에서 2,000여명이 견학을 하였다.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.147-168
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• 2002

This research made an alternative plan about tour experience program development utilizable cooking peculiar of an Andong locality. First currently Andong region have an Andong bass fishing great meeting, an Andong international mask dance, an Andong apple expo, an Andong Korean beef miss choice meeting, an Andong Hahoe folk village dabbling in water festival, but Andong didn't have about food festival. This region will mask a planning about food festival after this. Second, an Andong have a rich tradition of confucianism and buddhism. For example, there are Bongieong temple and Dosan private school. Therefore it is necessary tour experience program development can join of food and culture. Third, in term original locality of mask dance, we can tour experience development program out of the traditional food festival and mask dance performance. Fourth, Andong have a traditional food (a bluff memorial service rice, Andong fermenting rice, Gunjin noodle) and a traditional Korean-style house(sueding, chirye artists). It is necessary the development of board and loading experience program.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.72-78
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• 2010

This study aimed to obtain basic data toward fostering understanding and interest in local foods, to the overall end of enhancing development and popularization of such foods. It also gives direction toward promotion of local food by researching attitudes toward local foods and viewpoints on requirements for improvement of such, among university students living in the Daegu-Kyungbuk area. The results of analyzing perceptional scores for native local foods in Kyungbuk by characteristics t showed statistically significant differences according to sex and duration of residence in Kyungbuk. Obstacles to the promotion of local foods include lack of marketing, lack of specialized restaurants, lack of knowledge, lack of menus, lack of generalization, and high price. The results of analyzing viewpoints on requirements for improved perception of local foods, there were statistically significant differences in active advertisement and marketing, diversity of local foods, and duration of dwelling.

• Journal of the Korean Institute of Rural Architecture
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• v.11 no.2
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• pp.45-52
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• 2009

In our traditional living lives, our ancestors have been succeeded in and developed the shortage-replenishing materials to balance with the nature and supplement the condition of geography by the measures, called the BiBo, in order to be harmonized with the nature. This study is purposed to find the meaning and quality of the BiBo materials distributed throughout the agriculture village in Yeoungdong area, Gangwon province in terms of scenery perspectives. It is found that there are 56 village forests, 18 BiBo symbolic properties and 2 BiBo ponds in Yeoungdong area, Gangwon province. Among these, village forests are largely consisting of pine trees and most of them are functioned for water-entrance defender. Including these village forests, the BiBo symbolic properties are important historic and cultural resources in this area and expected to be used as the income-source of the farm village.

• Journal of Korean Society of Rural Planning
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• v.18 no.4
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• pp.103-115
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• 2012

There are many attempts to develop rural areas by the use of local resources. Local industrialization is a well-known means to found industrialization by the local people using specialized local resources. However, there are many difficulties local people face in the industrialization of these local resources. This is mainly due to local people's lack of experience and knowledge in the development of these resources and the foundation of industrialization in these rural areas require further assistant. This thesis intends to examine the local conditions in order to represent the possibilities and limitations of the industrialization in the use of local resources, Gokseong cotton. We will further suggest various methods & means of these applications and illustrate the efficient approach to development scheme.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.111-127
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• 2001

Mungyung area has contributed to korean industrial development with its abundant natural resources. However, the change of industrial structure caused the decrease of the number of mines in Mungyung and it resulted in the economic depression in that area. Recently. the economic growth of Mungyung is attempted by developing the distribution center of agricultural products and the resort complex using beautiful natural environment such as the film setting of 'Taejo Wang - gun' and hot spring in good quality. In this article I survey the foreigners aware of the principle products of this district and their intention of purchasing the products using local speciality. I also make confectionery experiments on the basis of the survey and develop various confectionery using principle products of Mungyung.

• Culinary science and hospitality research
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• v.11 no.2
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• pp.1-13
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• 2005

This study focused on the consumers' recognition of regional cuisine in Kyonggi province. Above all, the study was conducted being related to the tourism merchandising strategy based on the purposes of this study such as the establishment of concept of regional cuisine in Kyonggi province, its recognition and interest, and literature study was also conducted with empirical study. The results are as follows: First, to the question about whether they know the regional cuisine in Kyonggi province or not, 44% of respondents answered they don't know it well, which means recognition is very low. Second, to the question about the recognition of regional cuisine in Kyonggi province, Sujebi(a clear soup with wheat flakes in it) and Nengkonggugsu(iced bean noodles) of main dish, Samgyetang (chicken broth with ginseng and other ingredients) and Galbitang(beef-rib soup) of side dish, Moguachunghwachae(honeyed juice mixed with a Chinese quince as a punch) of drinks, and Kaedduck(a pie-shaped cake made of some rough flower) of desserts were highly recognized.

• Journal of Korean Library and Information Science Society
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• v.43 no.2
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• pp.317-342
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• 2012

The purpose of this study is to analyse the issues of archival contents development for documenting local histories and to suggest the directions of contents development based on case studies. The study begins with analysing four cases of archival contents; two foreign cases for benchmarking, and two domestic cases of the Encyclopedia of Korean Local Cultures, and the local contents of National Archives of Korea. Based on these analyses, it discusses the critical issues of the contents development and suggests the directions of archival contents development for documenting localities.

• Korean Architects
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• no.11 s.367
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• pp.45-89
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• 1999

제주는 고래로 독특한 민속문화의 경관을 가꾸어 왔다. 이런 이유로 제주의 주된 산업으로 관광이 떠오르게 되었고 60년대 이래 꾸준히 향토성 건축이 문제로 되었다. 그렇지만 아직은 경제적 여건이 선진국 반열에 끼기에는 열악한 조건이었기 때문에 생산건축의 수준에 만족하고 있었지 아방가르적인 작품은 소수에 불과했었다. 이런 가운데 사회는 개방화 정보화로 진입하게 되고 경제는 대량생산의 전기산업사회에서 소량다품종생산의 후기산업사회로 변천하고 있다. 따라서 제주는 외국과의 차별화 문제에 있어 더욱 위협받게 되었고 국내적 위치가 아닌 국제적 범주에서 자신의 아이덴티티를 확보하지 않으면 안되는 위기의 전환기적 상황에 직면하게 되었다. 이에 발맞춰 제주의 건축을 사적 관점에서 돌아보고 해방후의 건축문화의 변화를 살펴보므로서 새로운 제주 건축의 지평을 탐색해 본다는 점은 참으로 의의 있는 일이라 생각한다. 오늘의 논의가 우리에게 어떤 교훈을 줄지는 몰라도 이에 대해 치열한 역사의식을 지니고 천착한다면, 틀림없이 차세대 건축가에서 오늘날 우리의 고뇌와 모순을 해결하는 멋진 답을 찾을 수 있으리라 믿는다. 그러나 중요한 것은 이런 논의 자체를 부정하고 도외시한다면 우리는 영원히 우리의 과제가 무엇인지 찾지 못할 것이며 이에 동참하는 사람의 수가 증가할 때라야 만이 질높은 해답이 찾아질 수 있을 것이다.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.61-69
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• 1994

Northern Kyungbuk around Andong is a mountainous and more or less dry region geomorphogically. Since this area located in the valley was less invaded by foreign countries, the folk traditions have been maintained for a long time. Also as the center of Confucian culture, this region respects ceremonies and so, the simple and noble ceremonial-foods such as Ddok, Hankwas, and Buchiki have been firmly preserved in many distinguished families. And besides Andong-Soju, many traditional liquors produced in different methods can be found in this region. As Gogi-Sikhae(a fermented beverage utilizing rice and fish) is still preserved in eastern coastal area, Sosikhae(Sikhae without fish) is maintained in this region and furthermore the unique Andong Sikhae developed by modifying Sosikhae is being consumed currently. Since it is difficult to get fish here geographically, the soybean foods were developed for protein intake, for example, various fermented soybean pastes, Andong-Songuksu(a hand-made noodle using raw soybean flour), and Siragiguk(a vegetable soup).