• Review of Korea Contents Association
• /
• v.13 no.2
• /
• pp.24-35
• /
• 2015

• The Korean Publising Journal, Monthly
• /
• s.228
• /
• pp.16-17
• /
• 1998

과거의 향토지들은 대개 방대한 분량에 특색 없는 편찬 체제로 지역문화의 특성이 제대로 부각되기 어려웠다. 최근들어 이같은 문제점을 극복한 새로운 형태의 향토 관련서들이 나오 주목된다. 이들은 부담없는 분량과 평이한 문체, 과감한 편집과 생생한 사진으로 젊은 독자층을 끌고 있다.

• The Journal of the Korea Contents Association
• /
• v.13 no.8
• /
• pp.118-127
• /
• 2013

The purpose of this study was to know about the influence of consumers' knowledge level(expert vs novice) on their behavioral intentions by the storytelling about local foods. Reviewing previous storytelling studies related to local foods containing each region's traditional food culture in Korea, it can identify that most studies focused on the necessity of storytelling, the discovery of story materials, the importance of storytelling for food tour. Therefore, this study tried to know about how the storytelling about local foods influenced on the consumers' behavioral intentions, and set the attributes of storytelling and the consumers' local food-purchasing region as adjustable variances. Finally, in case that the consumers' knowledge level was low and their food-purchasing regions were not same, this study suggested the attributes of most preferred storytelling by consumers. By doing so, this study tried to discover the storytelling skills of local foods representing each region or to suggest a method to increase the cultural values of each local food in case of creating a story about the local food.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.2
• /
• pp.405-411
• /
• 2004

This study was designed to standardize the recipes and to analyze the nutrients of native local foods of Gyeongsangnamdo region, such as 'euneo-bab', 'aeji-jjim' and 'gijang-eomuk.' The test recipes for each food were prepared according to the information obtained from personal interviews and then supplied to sensory evaluation. All the characteristics of each food were evaluated as 'moderate'. The results of the nutrients analysis of the native local foods using CAN Program 2.0 were as follows: protein and iron were high in 'euneobab', iron and folic acid were high in 'aeji-jjim', and zinc, vitamin A, B$_{6}$, and folic acid were high in 'gijang-eomuk', while all three native local foods were low in calories. In case of amino acid composition, all three native local foods were high in glutamic acid, aspartic acid and arginine content. 'Gij ang-eomuk' was higher in fatty acid contents than the other foods, especially, high in linolenic acid and linoleic acid.

• Culinary science and hospitality research
• /
• v.15 no.1
• /
• pp.137-148
• /
• 2009

This research aims at supplying the basic data for getting the opportunity to understand and take interest in native local foods, seeking the plans for the succession, development and popularization of such foods. It also presents the efficient development direction of native local foods by researching the attitude to native local foods and their importance among the university students living in Busan and Gyeongnam areas. As the results of conducting a cross analysis on the basis of the characters of sex, age, department, and residence periods of demographic characters to survey university students' attitude to native local foods, 38.5% of the respondents said that they have experience of having been interested in them. And the media were the most influential medium to make them get interested in native local foods, and special restaurants for native local foods were most frequently visited to have them. As for the succession and development of native local foods, public relations was the most important factor for promoting them. For the popularization of native local foods, various cultural events and public relations were most needed. As the results of analyzing the importance of native local foods by the demographic characters, there were statistically significant differences according to sex, age, residence period in Busan and Gyeongnam areas.

• Culinary science and hospitality research
• /
• v.16 no.1
• /
• pp.78-91
• /
• 2010

This study aims to find a way of developing the local food industry by examining CEOs who run local food restaurants. As a result of researching the local food of Daejeon and the Chungnam province, there were 106 kinds of local food. However, all the CEOs of local food restaurants were having difficulty in operating. In order to survey the local food restaurants for development devices, 450 copies of the questionnaire were distributed to man- or woman-CEOs who operate a local food restaurant in Daejeon city and the Chungnam province. Among 450 copies of the distributed questionnaire, 390 copies were collected for this study. It used a total of 370 copies as the effective samples for an empirical analysis except 20 copies with false entries among them. The result of the empirical analysis showed as follows: 1) For the recognition of the local food, there was not difference between males and females. 2) For the factor of success on the local food restaurants, both males and females answered food taste was most important. 3) For the reason why chain business of the local food restaurants was difficult, both males and females answered there were too many side dishes coming with a main dish. 4) For the way of reinforcing competitive power of the local food restaurants, most of the male respondents and all females thought there should be financial support.

• Journal of Korean Library and Information Science Society
• /
• v.45 no.4
• /
• pp.67-93
• /
• 2014

This study aims to present a direction for local libraries on how to collect folk culture content and provide services in cooperation with public libraries across the country, with a focus on public libraries, in implementing the government policy to collect, classify, store, research, and utilize folk culture content. Results of the study drawn from literature review, surveys, case-studies are as follows: First, based on the advantage of higher accessibility than other institutions in charge of folk culture content provision, libraries should take a role to collect, store, and utilize folk culture content for public purpose of improving knowledge and interests of residents and storing local history. Second, folk culture content collection, enhanced content-creating, and user-oriented services reflecting various demands should be expanded, seeking ways to improve management conditions of folk culture content based on collaboration network between libraries, along with drawing interests and support from the local government and the central government. Thirdly, libraries should provide expanded services of collection, creation, use of folk culture content with a focus on local culture through regular and systematic study and building of folk culture content.

• Journal of the Korean Society for information Management
• /
• v.26 no.3
• /
• pp.213-237
• /
• 2009

Local culture is a cultural heritage that has come down from generation to generation in the natural environment of a region. It includes history, tradition, natural features, art, and historic relics. The Academy of Korean Studies has complied "The Encyclopedia of Korean Local Culture" using those local culture contents. Local culture content shave the features of documentary, such as authenticating the source, and managing hierarchy structure. Thus, to deal with local culture contents, a "circular knowledge information management system" is sought for that helps basic, fragmentary, and high-level information to circulate to create new knowledge information within the system. A user of this circular knowledge information management system is able not only to collect data directly in it, but also to fetch data from other database. Besides, processing the collected data helps to create new knowledge information. But, it's very difficult to sustain the features of the original hierarchy bearing meaning contained in the various kinds of local culture contents when building a new database. Moreover, this kind of work needs many times of correction over a long period of time. Therefore, a system in which compilation, correction, and service can be done simultaneously is needed. Therefore, in this study, focusing on the case of "The Encyclopedia of Korean Local Culture", I propose a XML-based digital compilation management system that can express hierarchy information and sustain the semantic features of the local culture contents containing lots of ancient documents, and introduce the expanded functions developed to manage contents in the system.

• The Journal of the Korea Contents Association
• /
• v.19 no.4
• /
• pp.446-457
• /
• 2019

There are many local resources industrialization projects for regional development in South Korea but a lack of method for being adapted for project planning from survey of local resources to commercialization. In this research, we composed local resource commercialization process with a case study of Chusa Kimjeonghee cultural assets commercialization project considering regional characteristics of resources, employment, and needs. This research is composed with three parts such as resource assessment, main manufacturing area selection, and project contents development. In first step, local resource lists are gathered and graded by expert survey with the item of importance and industrialization possibility. In second step, we proposed project asssistant coefficient with numbers of enterprises and employment data by manufacturing are gathered in national and target area level. In third step, we propose questionnaire survey items for developing project contents based on customer needs. Finally we summarized project results and induced implications for future cultural assets commercialization projects.

• Journal of Digital Convergence
• /
• v.19 no.11
• /
• pp.45-52
• /
• 2021

This study conducted t-test and ANOVA analysis, influence of importance-satisfaction, regression analysis to local food and restaurants to the purchase intention in Busan. The subjects of this study were tourists who visited local restaurants in Busan, and the final 392 copies were used for empirical analysis. As a result of the study, first, there will be a significant difference in the recognition of local foods in Busan according to the visitor's region. In all samples, the recognition was high in the order of pork stock, wheat noodle, sauteed·fired soft eel, grilled·ell sashmi. On the other hand, sansung bulgogi, Dongrae pajeon, and sansung makkŏlli were the lowest. Second, in the difference between importance and satisfaction of local restaurants in Busan, 'there is a different taste compared to other regions' showed high satisfaction and importance. Third, In the relationship between the awareness of local restaurants in Busan and the purchase intention, it was found to be effective in service, facilities, prices and locality and cleanliness were rejected.