• 대한통합의학회지
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• 제11권4호
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• pp.189-198
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• 2023

Purpose: This study aims to investigate the preferences of hot spring users regarding the utilization of Asan's hot springs after the COVID-19 pandemic. Methods: A survey was conducted on 340 hot spring users visiting hot spring resorts in the Onyang, Dogo, and Asan hot spring districts. The survey was conducted twice from November 5th to November 7th, 2021, and from May 25th to 26th, 2022. The survey included general questions, such as the frequency of hot spring usage, the purpose of visits, and the intention for future visits. Specific questions were related to Asan hot springs, focusing on the reasons for choosing Asan, its perceived advantages, and improvement suggestions. Results: The survey revealed that the average number of visits to hot springs was less than five in the past five years, and the main reason for visiting was to recover from fatigue. A percentage of respondents said they would use hot springs more often when the COVID-19 pandemic ends. When asked about their reasons for visiting Asan hot springs, responses varied by age. However, across all groups, the majority considered "good water" as an advantage of Asan hot springs, while improvements to "hot spring facilities" was the highest response among all age groups. Thus, despite the decline in the number of customers due to COVID-19, the overall perception of hot springs remains positive. This suggests a promising future for the hot spring industry, with the potential for a return to pre-pandemic usage levels. Conclusion: These results provide valuable foundational data for informing policy development aimed at revitalizing the hot spring industry in the post-COVID-19 era.

• 대한통합의학회지
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• 제12권3호
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• pp.61-70
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• 2024

Purpose: The Asan Hot Springs are adjacent to the Seoul Metropolitan area and have excellent traffic access. However, a steady decline in tourist numbers followed the decline in the urban population. This study aims to provide participants with a hot springs visit as part of their independent tourism experience and then analyze their feedback to obtain meaningful suggestions to enhance local tourism. Methods: We recruited 12 families interested in taking a two-day, one-night tour, including a visit to the Asan Hot Springs. Participating families were grouped into two cohorts (Type C and Type A) depending on whether they included children aged one to ten. Each family answered a survey regarding their overall satisfaction with the Asan Hot Springs and provided targeted feedback regarding hot spring resorts, accommodations, restaurants, adjacent tourist spots, and tourism costs. Results: Most of the families that participated in the study were residents of Seoul, Incheon, or Kyunggi (74.47%); the majority were two-generation families (75%) with children (75%). The Type C group enjoyed the campsite (55.56%) accommodations at the Asan Hot Springs more than their Type A counterparts. Families visited an average of 3.6 places during their stay, and 61.11% of participating families visited entertainment and tourist attractions, including the Type C visit to the thermal bath. Compared with Type A, Type C families spent more on tourism and were more satisfied with the entertainment and tourist attractions experience. Overall, all study participants were satisfied with the thermal sources. Conclusion: Our results indicate that families with children have a higher added value than visitor groups consisting only of adults. Considering the significant impact on the local economy, the Asan Hot Springs and associated tourist attractions and services should be developed with these visitors in mind.

• 헤리티지:역사와 과학
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• 제57권1호
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• pp.110-123
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• 2024

온양행궁은 <온천행궁도(溫泉行宮圖)>『온궁사실(溫宮事實)』(1795), 『영괴대기(靈槐臺記)』 및 <영괴대도> 등의 문헌자료와 영괴대(靈槐臺), 신정비(神井碑)로 왕의 온행을 확인가능한 문화유산이다. 특히 1906년 헤르만 산더(Hermann Sander)가 촬영한 사진을 통해, 조선시대 온양행궁의 온천(탕실)이 일제강점기 초기까지 유지되고 있음을 확인할 수 있다. 본 연구는 온양행궁 관련 문헌 및 <온천행궁도>(1795)에 기초하여, 온양행궁 탕실의 건축형식을 밝혀내는 것을 목적으로 하고 있다. 이를 위해 첫째 온양행궁 및 탕실의 변천을 살펴보고, 둘째 왕의 목욕문화 및 행태를 고찰한 후, 셋째 <온천행궁도> 온천(탕실) 건축을 「온궁수리」를 통해 정리하고, 넷째 일제강점 초기 헤르만 산더(Sander)의 사진과 비교하여 조선 후기 마지막 온양행궁 온천(탕실) 건축 형식을 고찰하였다. 이상의 연구결과 다음과 같은 결론을 얻을 수 있다. 첫째, 온양행궁 온천(탕실)은 현종 초 온정실(溫井室, 8칸), <온천행궁도> 온천(탕실)로 이어지면서 조선 후기 『호서읍지』(1871)까지 유지되고 있는데, 일제강점기 초기 헤르만 산더(1906) 및 <1912년 충남 아산시 온양온천>(한국저작권 위원회) 사진 건축물과 일치하고 있다. 둘째, 조선시대 국왕의 목욕법은 목욕평상(沐浴平床) 또는 교의(交倚)에 앉아 세두, 유두, 목두 등을 시행하거나, 온천수 증기를 직접 쐬는 훈세, 탕정 앞에 목판을 깔고 앉아 물에 발을 담그는 침족 또는 침세, 그리고 배꼽 아래만 물에 담그는 반신욕인 체욕, 좌탕 등의 다양한 목욕방법을 채택하였다. 셋째, 온양행궁 온천(탕실)은 온천수가 상탕 서북쪽에서 분출되어 동쪽으로 꺾여 중탕으로 들어가고 남쪽으로 꺾어지면서 바깥으로 나와 하탕이 되는 구조로서, 탕체 주변부는 태안에서 실어 온 바둑돌을 탕실 바닥에 깔았다. 이상의 고찰로부터, 어실로부터 왕의 접근동선, 왕의 목욕법과 목욕도구, 입대하는 의관과 목욕보조 인력 등 목욕행태와 「온궁수리」에서 언급된 각 실 등의 구성을 헤르만 산더의 사진과 비교하여, 온양행궁 온천(탕실) 건축물을 추정할 수 있다.

• 한국산학기술학회논문지
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• 제9권5호
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• pp.1467-1478
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• 2008

본 논문은 위기에 빠진 국내 온천관광에 대한 구체적인 회생책을 찾고 더불어 범국가적 문제로 부각되고 있는 국민건강증진과 여가활용, 사회노령화 문제의 해결을 위한 것이다. 본 논문에서 저자는 위와 같은 문제들을 해결하기 위해서 보양관광 온천지역 조성을 제시한다. 저자는 또한 여행자들을 위한 최고의 보양온천 장소로 아산온천지역을 제안하고 있다. 그러므로 본 논문은 아산온천지역이 한국의 경제발전에 기여할 것이라고 소개하고 있다. 아산온천지역의 온천자원개발을 통해서 더욱 더 많은 이익을 창출해내고, 국가 이미지 향상에 기여할 것이다.

• 한국식생활문화학회지
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• 제33권3호
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.