• (The) Research of the performance art and culture
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• no.40
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• pp.307-341
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• 2020

In the past, each villages of ULSAN had their own SUNGHWANGDANGs. Village folks held an annual ritual for a ghost called GOLMAEGI. That ritual, which was a form of festival supervised by the village community, was the opening of seasonal customs. People called the ritual JISINBOPKI. It was a type of NONGAK in which musicals and dramatic factors made a harmony. Usually its lyrics were called 'SUNGJUPURI'or 'JISINBOPKI' song. At that moment, villagers, thumping on the ground with their feet, danced 'DUTBEKI' to awake the sleeping ghost SUNGJUJISIN. After this ritual, the music band started to visit people's house after house around the town playing PUNGMUL NOLI which consisted of SOGO NORUM, JAPSACK NORUM. The whole proceeding of these performances did not have a definite name. Villagers prayed to SUNGJUJISIN for the prevention of bad luck in their home. This study have arranged the type of MAEGUCHIGI, which is a kind of wishing NONGAK, on the basis of two preceding primary documents. And the other is about JISINBOPKI of ULSAN district that was shown in ULSAN YUSA written by a local historian, KIM SUKBO, of ULSAN. The process of arrangement is as follows. At first, considering the implication of this NONGAK, the definite title of it was designated as ULSAN MAEGUCHIGI. And then, it was given its genre and type within NONGAK.

• (The) Research of the performance art and culture
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• no.42
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• pp.205-231
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• 2021

Noung-kun(a farmer as a soldier) Parade, one of the Choseon folk plays/dramas, was recorded in its chapter titled of the booklet 'Guk-Geuk-Yo-Ram', which was published in 1932 by Waseda University Tsubouchi Memorial Theater Museum in Tokyo, Japan. The general understanding on the Korean culture of that era was that 'there is no theater in Choseon'. However, a few examples of existence of Korean theater were recorded in the book mentioned above, which was mainly the record of Japanese theater. This study specifically focused on a 'famers' parade' recorded in the chapter 'Traditional theater'. Seok-ha Song, a folklorist, revealed that the Noung-kun parade recorded in that book is a cultural asset of Ulsan. On the basis of these records, this study asserts that the Noung-kunParade is an intangible cultural asset of Ulsan, which had been performed by the local residence of fishing villages during the Japanese Colonial Rule. Therefore, the outcomes of this study would be as follows: First, the clear understanding of Ulsan traditional village festival. Second, the festival is named as 'Ulsan Noung-kun Parade' on the basis of the previous records researched in this study. Finally, I have laid a foundation for full restoration and embodiment of this intangible heritage of Ulsan.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.170-181
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• 2015

The purpose of this study was to categorize and comparatively analyze tourists of different life-style groups who visit Yesan according to their lifestyles as well as their consumption behaviors and attitudes towards local foods or specialty agricultural products in order to understand the various needs, attitudes, and behaviors of consumers in each life-style group. Group 1 had a high percentage of single people in their 20s and those who worked in technology. Group 2 had a high percentage of those in their 30s and 40s who were married and were professionals. Group 3 had a high percentage of men and those in their 40s and 50s, as well as a high percentage of high income, highly educated people. Group 4 had a high percentage of those in their 20s or those in their 60s or higher. Compared to other groups, group 4 had a larger percentage of lower income and less educated people. In verifying the difference between life-style groups in terms of their behaviors and attitudes toward local foods and specialty agricultural products, consumption and experience of regional specialty foods showed high average scores in groups 1, 2, and 3, with significant differences from group 4.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.428-435
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• 2008

This study was conducted to provide the information necessary for the development of native local foods associated with the "2008 World Insect Festival in Hampyeong" and to contribute to the efforts to market the festival as tourist attraction and increase the income of the local community. To assess the local foods and restaurants, we investigated the principal products, inclination for sightseeing and recognition of the "Butterfly festival" by distributing questionnaires to local restaurant operators, employees and general tourists. The result was as follows: 1. The general tourists chose scenery as the most important factor in a sightseeing tour, followed by food, lodging, and transportation. 2. The tourists enjoyed eating native local foods, and they indicated that the taste was important. 3. Regarding the cost of food, 53.6% of the respondents answer that 10 to 20 thousand won was a resonable price, and they also reported wanting to eat seafood in Hampyeong. Thus the Menu of seafood to be served at the Hampyeong festival needs to be developed first followed by that of the healthy food. This result showed that individuals prefer fish to meat and healthy food to high-calorie foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.734-743
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• 1995

This study was conducted to summarize the known kinds and characteristics of traditional special kimchies in Pusan and Kyungnam province. The taste of kimchi varies from region to region within Korea. In the southern part of the country, where the weather is much warmer, more salt is added along with salted anchovy(Myulchi Jeot), and the kimchi is less juicy and richer in flavor. More than 180 different varieties of kimchi are reported in Korea, but there are 30~40 different kinds of kimchi in Pusan and Kyungnam province depending on the main ingredients are known. Puchu kimchi(leek kimchi), Uung kimchi(burdock kimchi), Kongnip kimchi(soybean leaf kimchi) are the typical traditional special kimchi in Pusna and Kyungnam province. Todays, dietary cultures has been gradually changed, and diminished the local characteristics. Also, these tendency appears in the taste of the traditional special kimchi. However, it still remains the distinciton in the taste, ingredients and the methods of preparation of kimchies of Pusan and Kyungnam province. In this paper, the dispersed informations on the kinds, characteristics, and the preparation method of the special kimchies known in literatures and inherited persons in Pusan and Kyungnam province were tried to put together.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.193-223
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• 2000

It has become a common things that great capital were needed in the past development stage which infrastructure is primary factors, but nowadays it is changing to money saving software-oriented strategics to flourish various regional cultural festivals and events in terms of the development of tourism resource. it is because not to destroy environments, to harmonize natural resources with its surroundings and traditional events. Its purpose is to give some activities to depressed local economies and develop characteristics of local governments and its inhabitants' benefits for the special tourism products, events. and service enhancement searching for. keeping, and maintaining regional culture as unique and attractive image. As folk festivals are in full flourish, it is proper time to advertise korean's traditional and valuable food heritage and produce a food on a international commercial sale. It is strongly not also connected with globalism but proof an excellent worldwide things. To achieve this papers' purpose the followings should be solved in the near future. and so as to carries culture on food and regional specialities as valuable inheritances. It involves (1) the similarity in food taste, (2) the assistances of governmental support (3) adjusting to the taste of foreigner and visitors from other countries. (4) to participate in cooking process.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.96-104
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• 2006

This study evaluated the menus of native foods menu in the Jeonju city area in order to present possible improvements. The study examined twenty native food restaurants that target the visitors to the Jeonju city area from July 20 to August 12, 2005. These restaurants specialize in Jeonjubibimbap, Kongnamulgukbap, Hanjeongsik, and Dolsotbibimbap, which are all native foods of Jeonju. Restaurant patrons were randomly selected on leaving the study aim was explained, and questionnaires were distributed. of 200 papers, only 109 were suitable for statistical analysis. First, four factors of menu evaluation were drawn out: inner shape factor of food, outer shape factor of food, sanitation factor, and service factor. Second, the analysis showed statistically significant difference at the 5% significance level in age, job, and monthly income. Third, regression analysis between the factors on menu evaluation and the variables on their intention to visit the restaurant again, indicated that the inner shape factor of food influenced the intention to visit again. It is expected that these study results will assist the employees, restaurant managers, and chefs in making the best practical use of the basic ingredients to promote food quality and increase sales, which will lead to the further development of Jeonju city.

• Journal of Korean Society of Rural Planning
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• v.19 no.2
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• pp.139-148
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• 2013

This study verified for the necessity for the comprehensive analysis of outcomes resulting from the local industry promotion project in many respects. To analyze the operation planning for performance management of local industry promotion project, this study redesigns the so-called PDCA(Plan${\rightarrow}$Do${\rightarrow}$Check${\rightarrow}$Act) model which is also known as Deming Cycle and verifies some hypotheses. To accomplish study purposes, 169 response samples from 85 project groups which drive the local industry promotion project were verified using SPSS 12.0. The findings are as follows: First, there was a positive relationship between the planing phase and the implementation phase. Second, there was also a positive relationship between the implementation phase and completion of the project phase. Third, there was a positive relationship between the planing phase and completion of the project phase. Finally, the implementation phase was a partial mediator on the relationship between the planing phase and completion of the project phase. Based on these findings, the implications and the limitations of the research findings were discussed, and recommendations for future research were provided.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.445-454
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• 2011

This study was conducted in order to better understand the local and specialty foods of the Yeong-ju region. This study provides basic data for new menu development and commercialization. The results of 384 surveys, which were conducted to determine traditional rice cake production methods and their traits, were analyzed. Samgyetang was ranked top in the survey on recognition, public interest, and frequency of the local foods. Dakjuk was ranked second, followed by Baechujeon and Bopguk, in order. The levels of recognition and preference of specialty foods were in the order of hasuo, peach, apple, and meat. Among the answers in the survey on the popularization and commercialization of local foods, changing of the cooking style for younger generations' taste was considered to be the most important. Holding events to promote regional specialty foods and initiate the public to traditional cooking styles were listed sequentially by importance. The survey results show that promotion of local foods through education, and as well as incorporation of new ingredients are both highly effective ways to commercialize local foods for tourism. The results also indicate that taste, nutrition, and appearance of food should be considered in order to improve quality.

• Journal of Korean Library and Information Science Society
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• v.48 no.4
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• pp.303-320
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• 2017

This study illustrates the process of the development of founding collection in public libraries. Specifically, this study surveys such cases of ten public libraries recently opened. It also analyzes current laws and standards about library collection and compares the criteria with the ones in various manuals and reports. For the study, supplementary data were also collected through qualitative interviews and brain-storming discussions with public librarians and other regional government officials who were in charge of the library construction project. For the suggestion to improve the quality of such founding collection, the researcher put the emphasis on the construction of collection development policy for the library, on the official collection plan, on the adequate volume of founding collection, and on the strategies for collection programs about regional studies.