• 한국식생활문화학회지
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• 제30권5호
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• pp.545-551
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• 2015

This study was carried out in order to investigate Korean food acculturation by married immigrant women and how it affects their children's eating habits. Using an in-depth interview method, 26 domestically residing married immigrant Chinese, Vietnamese, and Indonesian women in Korea were surveyed to investigate adaption to Korean food at the time of their immigration, their current dietary life, their preferred Korean food, major factors in managing their children's eating habits, etc. The results reveal that depending on the married immigrant women's country of birth, which plays an important role in a family's dietary life and health, acculturation phenomena occurred in which the specific eating habits of each country were grafted into Korean food. Furthermore, due to their school-age children's display of acceptance of both their homeland's and Korea's food culture, we believe that this can become a pivot point for non-governmental diplomacy where Korean food can be understood along with the mothers' countries.

• 수산해양교육연구
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• 제24권2호
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• pp.302-310
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• 2012

This study was focused on tourists visiting the Chujado, Jeju Special Self-Governing Province as island tourism. First, this study collected the selection attributes visiting Chujado from literature review and applied the IPA (Importance-Performance Analysis)with the attributes to this research. The results are as follows: First, in the area I, the attributes (climates, exotic atmosphere, tourism information, reservation service, a variety of food, clean food etc.) both with high importance and high performance need to be kept continuously. And, in the area II, the IPA map showed that other attributes (accessibility, a variety of food, accommodation, affordable price etc) with high importance and low performance) need to be improved in the future time. These results can give the implications for establishing an appropriate policy of Chujado tourism development.

• 한국관광식음료학회지:관광식음료경영연구
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• 제12권2호
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• pp.97-117
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• 2001

The Influences of the Ecotourism Motive, on the Attitude, Resource Interpretation and Satisfaction of Tourist Ecotourism has been recently introduced to maintain the relation of mutual dependence between the tourism and the natural environment. However it is adversely used and creates the destruction of ecosystem. It is Important that the ecotourism is a tourism which tourists can experience and enjoy themselves on site rather than a tourism which they only see and hear, understand. It is assumed that a method should be found to maximize toursist' satisfaction and that the presentation of interpretation of the tourism resource may satisfy the tourist's satisfaction. The results offer the suggestion points as follows. 1. By providing the interpretation of tourism resource as well as the recreational object, the ecotourism can be activated with a sound recognition of nature and the reservation of environment, and furthermore, the development policy may be based on not only the area of ecotourism but also all of the tour area. 2. By providing the interpretation service of tourism resource for tourists, the satisfaction can be maximized by the high cognition of tourist. 3. By providing the information about the tourism destination and resource, it will contribute to the side of education, it will contribute the preservation of resource and the reservation of environment. Ecotourism, Tourism Motive, Tourism Attitude, Tourism Resource Interpretation Tourist Satisfaction.

• 한국식품영양학회지
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• 제27권6호
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• pp.1078-1089
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• 2014

The purpose of this research was to reveal how Jong Ga and its cuisine is perceived by Koreans and foreign tourists and to develop Jong Ga culinary culture for culinary tourism. The Inje Jong Ga was chosen since it is located in Jeonju, Hanok Village, which is a destination for tourists and gourmet enthusiasts. In-depth personal interviews were performed with Koreans and with foreign tourists who were visiting Korea. Interviews were done to provide deeper insight into the comments and subject matters. Most tourists selected "having one table setting for each (Doksang)" as the most distinctive part of Jong Ga and its cuisine. To develop the experience at a Jong Ga as a culinary destination, questionnaires were created to study six areas: preferences on length of stay, price range, food serving style, things to be improved, expectations by as a tourist at a Jong Ga, and the role of the food guide. Perceptions toward Jong Ga and its cuisine were generally positive, but the quality of service and lack of organization in establishments were perceived to be the negative factors.

• 한국조리학회지
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• 제15권1호
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• pp.47-58
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• 2009

최근 생활수준의 상승에 따라 여행관광객들은 지역음식 문화에 대한 관심을 보이고 있는 추세이다. 이러한 이유로 지방자치단체에서는 지역 활성화 측면에서 향토음식을 관광 상품으로 개발하고자 하는 움직임이 활발하게 이루어지고 있다. 본 연구는 전주지역 향토음식을 음식관광으로서 활성화할 수 있는 방안을 모색하여, 지역경제 발전에 기여하도록 하는데 있다. 이를 위해 전주지역에서 향토음식점을 운영하고 있는 경영자들에 대한 향토음식점 운영 실태 분석하고자 한다. 결과는 10만원 미만의 일별 매출액과 음식점의 홍보는 팜플랫과 브로셔 등의 통해 홍보를 하였다. 음식점의 음식개발은 대부분 음식점의 경영자가 하고, 음식점의 경영형태는 단독경영으로 나타났다. 전주지역 음식관광 활성화 방안으로는 명소로서의 전주지역 대표 향토음식점 개발, 전문적인 음식체험시설 조성, 테마를 가진 음식관광 마을과 농가 레스토랑 조성, 새로운 음식축제 개발, 지역별 음식관광 코스 개발, 각종 음식재료 및 양념장 패키지 상품 개발이 필요하겠다.

• 농촌지도와개발
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• 제20권4호
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• pp.1079-1103
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• 2013

본 연구는 음식관광과 관련된 중국인 관광객들의 다양한 특성을 분석함으로써 향후 농촌관광의 발전을 위한 중국인 음식관광객의 유치방안을 제안하고자 구성되었다. 음식관광과 관련된 주요한 특성으로는 음식관광의 동기, 음식행동, 선택속성, 정보수집의 경로, 농촌에서의 선호음식 등이 조사되었다. 농촌을 방문한 중국인관광객을 대상으로 하는 설문조사의 결과, 중국인 관광객을은 평상시와 다른 새로운 음식에 대한 요구로 음식관광에 참여하는 것으로 나타났으며, 방문지역의 음식을 먹는 것이 의미있는 행동으로 간주하고 있는 것으로 나타났다. 그 외 음식의 선택에 있어서는 음식의 맛, 신선도, 위생상태 등이 주요한 결정요인으로 분석되었다. 이러한 결과를 바탕으로 본 연구는 중국인 음식관광객의 유치를 위해 1)지역색이 잘 나타나는 음식상품의 개발, 2)지역농산물과 육류를 바탕으로 하는 다양한 메뉴의 서비스와 간편한 아침식사의 제공, 3) 높은 수준의 음식신선도와 위생 및 청결상태의 유지, 4) 음식의 시각적, 후각적 요소 및 장식에 대한 연구개발 등을 주요한 유치방안으로 제안하고 있다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제14권2호
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• pp.175-189
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• 2003

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권2호
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• pp.175-204
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• 2002

• 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.

• 한국관광식음료학회지:관광식음료경영연구
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• 제8권
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• pp.9-19
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• 1997

1. The tourist industry of Korea should be operated whithin the limit of keeping order and respecting the Law, especially the constitution which is the fundamental Law of a Nation. 2. The idealogy of tourism, when support the regulations of tourism and a tour, is prescribed in the constitution. 3. No part of Article which does not have related to tourism can be found in the constitution from Article 1 through Article 130. 4. These part, However, have not yet been the subject of the tourism of study in Korea. 5. Therefor what is called the idealogy of tourism, which relate to tourist industry in every text of the constitution, is going to be studied in this research paper.