• Journal of Korean Library and Information Science Society
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• v.46 no.4
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• pp.1-20
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• 2015

The goal of this study is to propose the contribution strategies of public library as cultural infrastructure to local cultural development in Korea. For this goal, researcher evaluated how public libraries contribute to the local cultural development in terms of interdependence of public library and local culture. Then, the researcher divided into the local culture to knowledge culture, reading culture, learning culture, living culture, and leisure culture, and suggested six contribution strategies(improving core competencies including the collection development and user service, strengthening education and support for digital information literacy, reading promotion and base expansion for everyday life, optimization of lifelong learning & culture program services, increasing openness and friendliness of the facilities and space, expansion of cooperation with relevant agencies) of public library for their development and promotion.

• International Journal of Knowledge Content Development & Technology
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• v.13 no.4
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• pp.119-137
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• 2023

In this study, it was intended to explore a way to build a DB which links the resources and areas and regions already registered as cultural assets in connection with a project which is newly building local culture and arts resources. Towards this end, this study first identified the type and scale of existing local culture and arts resources that could be linked. Following which, to link the local cultural resources and collected cultural assets, this study investigated the websites such as the Cultural Heritage Administration's National Cultural Heritage Portal, municipal and provincial tangible cultural festivals, municipal and provincial intangible cultural assets, and Gyeonggi Memory. Furthermore, this study identified the amount of information sources to be built and the current status of each information source to identify detailed information sources. Finally, the metadata of local culture and arts resources were presented by classifying them into material and publication data metadata, document metadata, audiovisual metadata, oral recording metadata, village information metadata, and personal information village information metadata.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.67-78
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• 2000

Busan is an underdeveloped region in food culture, though it has geographically convenient conditions of location to make good use of marine products from the sea and the river, a variety of grain and vegetables, and forest products. Thus, in this research, I studied the traditional and local native foods of Busan, focusing on there origins and the backgrounds of their development. There are many traditional and local native foods in Busan, Pajun, Macguli, Jaechupguk, Gupoguksoo and etc. For the development of food culture of Busan, We will keep researching its traditional and local native foods and try to form a new pattern of food culture, making the adventage of an international trading city.

• The Journal of the Korea Contents Association
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• v.13 no.1
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• pp.186-198
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• 2013

This study has interest in the cultural environment in the local areas. Despite continuous efforts to establish a new law for the culture and arts in the local areas, they failed because of its non-systematic approach to legal system of culture and arts areas. In order to establish a new law of culture and arts development in the local areas, it explores the existing efforts and foreign cases for the legislation, and analyses the legal system in culture and arts. As a conclusion, it suggests recommendations; Firstly, culture and arts should be separated regarding the legislation for cultural development in the local areas. Secondly, the articles which share same or similar meaning in the existing laws should be rectified. Finally, the roles of central government and local government should be identifies regarding public supports for culture and arts in the local areas.

• Journal of Fashion Business
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• v.14 no.5
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• pp.158-175
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• 2010

Culture means a lifestyle realizing a definite object or ideal. Each local special culture is enormous in value as a local culture inheritance. If it is developed a local culture products representing local culture, it can perform an important role on one of the strategies for revitalizing local economy. One of the typical cultures in Kyung-Nam is the Gaya culture. The most characteristic of the Gaya culture is powerful iron culture and lots of cultural properties have been founding as relics. Judging from a lot of iron relics, we can figure out a high level of iron manufacturing technology. I studied focussing on the plasticity of Gaya relics and collected base materials for developing local cultural goods, using the motif of Gaya culture with excellent aesthetic consciousness. I classfied Gaya relics into a crown style, jewelry, harnessry, weapons, armor, earthenware, and considered its characteristic of the plastic arts, based on the preceding studies and document data. There exists natural, moderate, polished, indigenous, simple, rhythmical, delicate, florid, technical, symbolical, strong, diverse, naive beauty in the plastic characteristic of Gaya relics. Gaya culture with the special excellence of aesthetic resources, is worthy enough to be recreated as local cultural goods. Variable and special cultural fashion-products with the distinctive feature of Gaya culture need to be developed without delay.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.75-88
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• 2017

The purpose of this study was to systematically analyze relevant research and examine research trends through metaanalysis of 154 theses related to native local foods published in a representative food and nutrition journal. As subject regions, Gyeongsang-do was the most common (70), and especially, Andong had 19 theses. Regarding the research topic, until the early 2000s, most research focused on 'native local foods itself'. After 2005, there was a remarkable increase in research on people's 'perception/use' of native local foods as well as on 'development/application' based on native local foods since 2010. Among theses on native local foods, there was a lot of research on 'quality characteristics' mainly using the quantitative research method, and most research was on desserts. Among theses on perception/use, there were lots of theses on 'awareness, satisfaction, and preference' focusing on questionnaires targeting local residents. Among theses on development/application, the noticeable research trend of 'tourism commercialization of native local foods' was the active development of food and menus using storytelling.

• Journal of the Korean Society for Library and Information Science
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• v.53 no.2
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• pp.29-48
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• 2019

The free learning semester system focuses on the activation of career education of middle school students as an educational policy that links career recognition in elementary school, career search in middle school, and career planning in high school. This system was fully implemented in 2016 and public libraries also provided various programs. This study analyzed the free learning semester system programs of public libraries in Busan city and demonstrated the contribution of local development. As a result, career and job search, career exploration and experience, and information literacy enhancement programs contributed to local knowledge culture, reading culture, learning culture, living culture and leisure culture. However, contribution of reading exhibitions, job experience, information literacy enhancement to the leisure culture and local economy were limited. Therefore, it is desirable that all libraries should add programs related to knowledge ecosystem structure, digital information gap, human healing, social environment issues, future job prospects, and provide information literacy programs.

• Food Quality and Culture
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• v.2 no.2
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• pp.73-79
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• 2008

Recently, increasing interests in local foods have been highlighted along with active efforts and activities from autonomy organizations to develop local cultures and promote local economies by generating value added products and profits through the development of local foods. Subsequently, useful effects might result by making local foods attractive to tourists, such as by using indigenous Gimpo products to make menu items that incorporate the social, economic, and cultural aspects of the Gimpo area, and contributing to its food culture, the development and use of its indigenous products, and promoting local restaurant businesses, etc. The items of the survey used to select the local food menu items to be developed were limited to ideas offered by expert groups, and were implemented by a new menu development process. In order to derive the menu items to develop, the following method was applied: a brainstorming session with experts to generate and draft ideas, a questionnaire to chefs and cooks in special grade hotels is Seoul to select the menu items to develop from those drafted, and sensory evaluations by experts to evaluate the developed items. Frequency analysis and technical statistical analysis were performed using the SPSS 12.0 program package, where 13 kinds of local foods were ultimately developed using indigenous products of Gimpo. The developed local food menu items were rice & grape sujaebi, grape sikhae, fried rice embryo bud, grape yanggaeng, rice pancakes, rice spaghetti, grape seed oil dressing, grape sauce, rice pizza, grape pie, rice & grape ice cream, grape chocolate, and rice roll cakes.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.3
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• pp.1764-1772
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• 2015

The purpose of this study is to investigate the effect of social capital on Goendang(relatives) culture, which is a traditional local community culture, and local development as a positive factor. In order to evaluate the effect of social capital, a survey targeting 600 Jeju residents was conducted and 594 returned questionnaires were interpreted for the final analysis. Descriptive analysis, T-test, ANOVA analysis, and multiple regression analysis were conducted on the collected data, using SPSS 18.0. As a result, firstly, the levels of social capital of the surveyed appear as follows: network (average score 4.01), trust (average score 3.80), norms (average score 3.43), cooperation (average score 3.00), and participation (average score 2.80). Secondly, there are differences in social capital among the surveyed groups based on urban-rural areas, administrative districts, and average monthly income. Finally, among the dimensions of social capital, as the relative importance of network and participation increases, the surveyed think that they need Goendang culture more. Also, i t turns out that as the relative importance of norms and participation increases, Goendang culture can exert influence on local development as an important influence factor. Therefore, based on the analysis, this study shows that nurturing social capital can allow people to utilize Goendang culture for local development as a positive community culture.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.434-440
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• 2010

This study was conducted among university students living in the Daegu-Gyeongbuk region to determine the perception, Preference, and improved consciousness of Gyeongbuk local foods classified by the Yugyo, Silla, Ocean, and Gaya cultures. In the Andong area, subjects demonstrated outstanding, high rates of perception of and preference for local foods. The perception of and preference for foods from the Yugyo and Silla cultures were relatively high compared to those of others. The degree of perception of Gwamegi foods was high, but the degree of preference was rather low. It is believed that establishing new counterplans is necessary to obtain higincrease preference for foods from the Ocean culture. Sigeumjang foods of the Ocean culture showed alow degree of both perception and preference. The analysis showed that there was a discrepancy between the perception of and preference for foods in the Gaya culture. To improve the relationship between awareness of and preference for foods in the same culture we determined that menu strategy, development strategy and sales strategy were important factors. The results of the survey investigating the correlation between improved awareness of and perception of foods showed menu strategy and development strategy had meaningful effects. According to the survey, the factors that influenced choices of foods local to Yugyo were classified into categores-: menu strategy, development strategy, product strategy, and sales strategy.