• 지역과문화
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• 제6권4호
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• pp.1-21
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• 2019

이 연구는 인문학과 지역문화의 관점에서 부산의 지역적 특성과 역사적 특성이 상호작용하여 탄생한 향토음식을 통해 부산의 장소적 특성을 살펴보았다. 장소는 단순히 좌표에 표기되는 공간상의 지점이 아니라 그 안에서 살아가는 인간의 경험과 정서적 면까지도 포함하는 의미체이다. 장소는 가시적 환경과 환경에 대한 인간의 반응인 문화가 혼합되어 이루어지는 것으로 장소에 대한 이해는 개인의 지리와 문화·역사까지를 이해할 수 있는 기반이 된다. 장소성과 함께 한 지역의 특수성을 말하는 것 중에 하나가 향토음식이다. 향토음식은 그 지역의 특성과 주민들의 선호에 따라 변화될 수 있어 고정불변한 것은 아니다. 부산의 향토음식은 부산이 위치한 장소적 특징을 반영하면서 부산의 역사적 체험까지를 함께 담고 있는 음식이라 할 수 있다. 장소성과 역사성을 가진 부산의 대표적인 향토음식은 다음과 같이 정리될 수 있다. 첫 번째로, 바다와 접해있는 항구로서의 장소적 특성을 잘 말해주고 있는 멸치회와 곰장어 구이이다. 두 번째로, 수산물과 곡물을 이용해서 만든 동래파전과 산성막걸리이다. 세 번째로, 일제강점기 때 새롭게 탄생한 어묵과 활어회이다. 그리고 마지막으로 1·4후퇴 때 부산으로 피난 내려와 정착해서 살던 피난민들이 만든 음식인 밀면과 돼지국밥이다. 한 지역을 대표하는 향토음식은 단순하게 먹고 즐기고 소비되는 상품으로서의 수준을 넘어 그 지역의 장소적 특성과 역사적 특성을 함께 담은, 즉, 그 지역의 문화적 특성을 잘 말해주는 하나의 상징물이라 할 수 있다. 또한 이러한 상징물은 한 지역의 특성을 살피고 정체성을 규정하는 데 중요한 근거가 될 수 있다.

• Fisheries and Aquatic Sciences
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• 제21권7호
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• pp.19.1-19.11
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• 2018

Background: Traditionally, East-Asians (Korea, Japan, and China) utilize seaweeds as a food source and ingredient in traditional medicine. Korea is one of the biggest seaweed producer and consumer in the global trade. Especially, side dishes made from seaweeds are very popular in the traditional Korean cuisines. Seaweeds are popular as fresh vegetable salads and soup or eaten as snacks. Main body: Seaweeds are rich in essential nutrients, minerals, and vitamins as well as a promising source of novel bioactive compounds. The compounds (polysaccharides, polyphenols, and sterols) present in the edible Korean seaweeds possess important bioactive properties such as antioxidant, anti-inflammation, anticancer, anti-diabetic, and anticoagulant properties. Thus, the long-term consumption of seaweed has a potential to reduce the risk of cancer, diabetes, obesity, and inflammation-related complications. However, seaweed consumption is limited to the small population around the globe. Thus, it is important to increase the awareness of the health benefits of seaweeds consumption among the general population. Short conclusion: In the present study, we discussed some popular green and red edible Korean seaweeds and their health-promoting properties. This study might be useful to increase the public awareness of the consumption of seaweed as a food source.

• 한국조리학회지
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• 제12권1호
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• pp.68-81
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• 2006

The purpose of this paper is to explore the possibility that green tourism involving traditional local foods could help reinvigorate local economy. The author examines some examples of developed countries to develop tour programs of the rural community and systematizes the local cuisine of Gwangju and Chonnam provinces. The source materials for this research include the data from the Office of Rural Development and interviews with the people concerned in June to July, 2005. The author starts with the literature review of written documents from various sources including the government, the Chonnam local government, periodicals and the internet. It seems necessary that we develop green tours involving unique local cuisines. To that purpose, the author claims that a variety of programs should be developed; (i) a public demonstration of traditional local foods, (ii) a hands-on experience program in which people can learn and cook by themselves, (iii) a tasting program of organic food and chemical-free produce, (iv) a program developing well-being food, and (v) lectures on healthy foods. The development of such green tours connected with the local cuisine will help vitalize the local economy and maintain tradition of the local cuisine.

• 한국IT서비스학회지
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• 제12권1호
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• pp.215-227
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• 2013

Currently, improved quality of life has facilitated consumers' indulgence in a diverse range of cultural cuisines. Consequently, the evolvement of the food service industry has been developing itself according to the diversified needs of the consumers. In particular, a great amount of interest has been expressed in a new form of food service known as family restaurants. Family restaurant service providers have begun to provide information regarding family restaurant usage, including various foods and services, through their websites in order to yield better service to consumers. For family restaurant service providers, comprehending the consumers' purpose of using the company's websites is a crucial managerial issue and it plays an important role in the development of good marketing strategies. There exists a distinction in websites usage purposes according to the different values of consumers; the hedonic value and the utilitarian value. When consumers gain satisfaction through family restaurant websites usage, this satisfaction extends to word of mouth communication effect. In order to develop good Internet marketing strategies, this study is prepared to assist family restaurant service providers understand the relationships among customer value, usage purpose, customer satisfaction, and word of mouth communication with regards to the family restaurant websites. The results of this study provide useful implications to understand consumer behavior and to develop marketing strategies in a family restaurant websites.

• 동아시아식생활학회지
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• 제27권2호
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• pp.223-234
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• 2017

The purpose of this study was to determine the possibilities of Korean fermented sauces including red pepper paste, soybean paste, soy sauce, and vinegar as ingredients for Western cuisine. Western cuisine professionals from US and Europe were interviewed for their experienced opinions. To classify the categories, the selected statements were given to other groups of foreign chefs, Korean cuisine professionals and students majoring culinary arts. The first category pointed out that Korean fermented sauces are healthy with 'umami' taste using only natural ingredients. They believe it has high possibilities of matching with many of other foods and also has unique tastes. Korean cuisine professionals were mostly occupied in this category. The second category had negative opinions matching with Western cuisines since Korean fermented sauces are rough and have a strong taste & smell. This category had many Western cuisine professionals. The last category was composed of mainly students majoring in culinary arts. They pointed out that Korean fermented sauces use natural ingredients and have a unique flavor with long-term shelf life. Use of Q methodology was significantly different from previous studies researched by quantitative methods especially for the Korea food service industry.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.99-99
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• 2017

Chili pepper (Capsicum annum) is origin of subtropical region, and has been spread all over the world. It is increasing the production and consumption in recent year. Chili peppers are readily incorporated into local South Asian cuisines perhaps because people are already familiar with pungent and spicy flavors. Chili peppers, despite their fiery "hotness", are one of very popular spices known for their medicinal and health benefiting properties. Especially in South East Asia, they grow up so many cultivars of them recently, so it is so important crop world wide. In South East Asia, there are some articles about chili pepper in Thailand and Indonesia, but in Vietnam there is not so much information about chili pepper. In this paper, we analyzed genetic diversity in Vietnamese Chili pepper through the survey of local chili pepper. As a result, we got 38 kinds of chili fruits, 26 kinds of leaves and some information from farmers all in Vietnam. And I made the phylogenetic tree by SSR with 10 DNA markers. Finally we found the genetic similarities by regions.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2018년도 추계학술발표대회
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• pp.346-349
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• 2018

In North-East asian countries, laver cultivation has been an important marine industry in coastal areas as well as fishery because laver (Porphyra) is nutrient-rich food and has been used in many Asian cuisines. Laver is characterized by high concentrations of fiber and minerals, a low fat content, and, in some cases, relatively high protein levels. In this paper we inplimented design of fully automatic laver harvesting, nowdays most peoples are used to collect a laver harvesting by human, it is very defficult working, due to wind, waves, and the weather conditions which is hard to stand on the ship and holding the seaweed nets it can be injurced human, this is the reason to we are developed automatic harvesting method, in this project we proposed automatic harvesting collect method which is operated without human. Mainly we design and developed automated ship, This ship is devided in to three parts frist part is supporting roller, second part is drum screener, thried part is lifting mechanism. Thise are operated with hydro pnumatic equimpment, this divice are control with micro controller. The system prototype has implemented and satisfied by the performance to realize the further level.

• 한국식생활문화학회지
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• 제34권2호
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• pp.184-200
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• 2019

This study aims to establish a strategy for selling kimchi to satisfy the needs and wants of European consumers through survey, FGI, and IDI. All survey participants were Europeans and were selected on the basis of their kimchi awareness. For the quantitative survey, 246 participants 15 years or older were selected; for FGI, 33 participants aged between 20 and 49 were selected; and for IDI, eight chefs were selected. The survey included four steps of 'Awareness-First try-Needs-Future consumption'. The participants got to know kimchi through the Internet; for example, by visiting Korea and Hallyu, and suggested positive comments, including 'fancy' and 'exotic.' While satisfaction with kimchi sharply decreased due to taste and appearance in the first try of kimchi, it is important to provide the best first-try experience. It also showed that important needs for kimchi are 'hot sensation', 'crunchiness' and 'presentation'. They gave a negative answer to combination with traditional cuisines of their own country, but provided positive comments for benchmarking the use of traditional pickled foods. This study suggests that it may be necessary to implement a two-track strategy by the traditional kimchi as a 'strategic product' and localized kimchi as a 'key product'.

• 한국식생활문화학회지
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• 제38권1호
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• pp.15-25
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• 2023

This study researches the restaurant industry in Seoul during the late 1940s. The research was based on the four major newspapers in Korea. The data included a total of 227 businesses with 164 non-fusion restaurants that served single-nation type food consisting of 101 Korean, 31 Western, 20 Japanese, and 12 Chinese. Some examples of South Korean dishes are Masan, Daegu, and Jeolla-do-style local foods. As for North Korean food, Pyongyang-style bulgogi, Naengmyeon, Hamheung-style janggukbap, and Gaejangguk were introduced frequently. Chinese restaurants that appeared were high-end places with Beijing-style cuisine. In the case of Japanese restaurants, they mostly had Sukiyaki with Joseon food served as well. Moreover, Western restaurants were fusioned with Japanese as in pork cutlet and curry rice. Others are comprised of "French Cuisine", "Indian curry rice", "Steak", and "Russian soup". This analysis indicates that foreign cuisines had actively entered the market.

• 한국프랜차이즈경영연구
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• 제15권2호
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• pp.77-87
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• 2024

Purpose: South Korea is one of the markets where diverse and innovative cuisines are being tried. Therefore, the expectations for Michelin star restaurants in South Korea are high. The expected value of a Michelin star restaurant consists of both hedonic and utilitarian aspects of the dining experience. These consumer expectations affect visit intention. Research design, data, and methodology: The survey period was from October 10, 2023 to October 18, 2023, and 302 copies were used for hypothesis verification. Result: Hedonic expected value was found to have a significant positive influence on short-term and long-term visit intention, but had no significant effect on mid-term visit intention. Utilitarian expected value was found to have a significant positive influence on short-term and mid-term visit intention, but did not appear to have a significant effect on long-term visit intentions. Short-term visit intention was found to have a significant positive influence on mid-term visit intention, and mid-term visit intention was found to have a significant positive influence on long-term visit intention. Conclusions: The theoretical implications are restaurants need to utilize third-party certification, such as the Michelin Guide. The practical implication is that Michelin star restaurants should provide expected value to increase short-term visit intention.