• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.651-670
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• 2019

This study examined the status of food specialties in Korea during the Japanese colonial period through 『Specialities of Joseon (朝鮮の特産)』. The book recorded a total of 164 areas and 317 specialties, focusing on five railway lines and branch lines on the Gyeongbu, Honam, Gyeongui, Gyeongwon, and Hamgyeong. Among the specialities, 211 species were included, excluding overlapping ones. The food specialties accounted for 100 kinds in 159 regions or 47.4 percent of the specialties. There were 47 food specialties in 47 areas of the Gyeongbu Line, 21 food specialties in 20 areas of the Honam Line, 32 food specialties in 40 areas of the Gyeongui Line, 26 food specialties in 15 areas of the Gyeongwon Line, and 33 food specialties in 42 areas of the Hamgyeong Line. Among the specialties, the amount of fish and their workpiece was overwhelmingly the largest. Next came processed goods of fruits, grains, and vegetables. In modern factories, corn, tomatoes, blueberries, and sardines were made of processed goods. Factories have been constructed for glass noodles, sugar, and soju. Specialities and processed goods produced in each region were brought to Japan during the Japanese colonial period.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.493-503
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• 2005

This survey was performed to investigate the distribution of specialities which cultivated importantly in Jeollabukdo area in order to understand food culture of this area. Foods in speciality were divided into 4 groups, agricultural, aquatic, animal and the others products. Total number of 93 species of specialities, including 40 species of agricultural products, 29 species of aquatic products, 8 species of animal products and 16 species of the miscellaneous products, were identified from Jeollabukdo area. Especially, there were various fruits and vegetables among agricultural products and fishes among aquatic products in this region. Rice, pepper, pear, Mandarin fish, beef, pine mushroom, lentinus edodes and honey were determined as specialities in Jeollabukdo area. Various aquatic products were specialities in Gochang, Gunsan, Buan and Gimje region. Fruits, mushrooms, wild edible greens and animal products were specialities in Muju, Jangsu, Jeongeup and Jinan. Sweet fish, cat fish and freshwater crab were caught off in Sumjin river region only such as Namwon, Sunchang and Imsil, Recently, pumpkin(Cucurbita maxima) and paprika were determined as specialities in Jeollabukdo. In case of aquatic products, mushrooms and wild edible greens, their wild type products decreased, while cultivated type increased Commercialization by brand naming of agricultural and animal products were rapidly increasing. The kinds of specialities in Jeollabukdo area were changing by the influence of geographical, religious and social factors.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.165-179
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• 2010

The purpose of this research is to examine the importance of the physical surroundings for the restaurants in the local specialities food town and how their physical surroundings influence on the customer emotional responses and satisfaction to suggest the improvements and implications of the physical surroundings. The questionnaire for a survey was distributed to the customers who have visited the restaurants specialized in Korean beef located in the Sanoei Korean beef town, Jeongeup. The results of this research are as follows. First, except for attractiveness among the factors of physical surroundings(convenience, attractiveness, cleanliness and amusement), as cleanliness and convenience occupy high degree, customers were presented to response more emotionally. Second, except for attractiveness among convenience, attractiveness, cleanliness and amusement, as cleanliness and convenience occupy high degree, customers were presented to be more satisfied. Third, customer emotional response influences on customer satisfaction with the food town for local speciality.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.20-26
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• 2007

'Local food' is defined as food that has been cooked using local specialities or food prepared with the application of special cooking method associated with a particular locale. In Korea, much of what is considered 'traditional food' is derived from local foods. Therefore, much attention has recently been focused on the role of local foods in terms of the development of Korean traditional foods. The primary objective of this study was to characterize the perception concerns regrading Jeollabuk-do local foods held by university students in Jeollabuk-do, a province which is famous for its delicious local foods. The majority of students felt sympathy toward the succession and development of Jeollabuk-do local foods and generally appeared to feel that Jeollabuk-do local food was representative of a vital cultural heritage. Summing up answers to questions regarding the reasons for the succession and development of local food in Jeollabuk-do, it seems clear that in order to augment the popularity of Jeollabuk-do local foods, a variety of schemes should be implemented rather than any specific strategy.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.193-223
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• 2000

It has become a common things that great capital were needed in the past development stage which infrastructure is primary factors, but nowadays it is changing to money saving software-oriented strategics to flourish various regional cultural festivals and events in terms of the development of tourism resource. it is because not to destroy environments, to harmonize natural resources with its surroundings and traditional events. Its purpose is to give some activities to depressed local economies and develop characteristics of local governments and its inhabitants' benefits for the special tourism products, events. and service enhancement searching for. keeping, and maintaining regional culture as unique and attractive image. As folk festivals are in full flourish, it is proper time to advertise korean's traditional and valuable food heritage and produce a food on a international commercial sale. It is strongly not also connected with globalism but proof an excellent worldwide things. To achieve this papers' purpose the followings should be solved in the near future. and so as to carries culture on food and regional specialities as valuable inheritances. It involves (1) the similarity in food taste, (2) the assistances of governmental support (3) adjusting to the taste of foreigner and visitors from other countries. (4) to participate in cooking process.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.1
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• pp.19-28
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• 2005

According to each developing type, we study a concept, contents and a consideration about in oriental medicine industry. The divisions of each developing speciality are followings: Urban industry type - The development of urban industry type has difficulties; The lack of technical development and social adaptation, etc. If it overcomes these difficulties, it will be activated in the oriental medicine industry. Rural industry type - The oriental medicine industry of rural type needs the model of rural oriental medicine industry which leads an activity and an independence of the rural region. Within the industrialization of the oriental medicine industry, if rural resource makes a specialized brand, it can have great effects in the future industry. Resort industry type - When The resort type is related the characters of natural circumstances, cultural industry and health management, it has many effects. If we gain the clear direction which is activated the regional specialities, the oriental medicine industry of resort type can estabilishs the high value industry. Event industry type - The event type is a festival, an exhibition, etc. Within this event, the promoter must provide visitors the specialized sights, the food things, the enjoyable things. And using traditional image, we have the regional resource is recognized good things and the nomination of open place can inform.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.119.1-119.1
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• 2014

Toxic waste disposal: Many people think that when toxic waste is dumped into the ocean or into the air, it disappears. This belief is incorrect. Rather than disappearing, it accumulates over time and slowly destroys the environment. Ultimately, it leads to the destruction of human race. Plasma is environmentally friendly: Plasma is environmentally friendly because it is created and disappears. When plasma is formed on the earth, you need certain conditions such as accelerating electrons by an electrical discharge or a particle accelerator. When this is gone, plasma completely disappears, leaving no impact on the environment. Plasmas produce radicals: Even if plasma density is low at atmospheric pressure, many radicals (excited states of molecules) are created. These radicals are chemically very aggressive. So instead of using harmful chemicals, plasma can be utilized for less of an impact on the environment. Plasma can reach very high temperatures: Plasma is also useful because when you control the density, you can easily reach high temperatures up to $5000{\sim}6000^{\circ}C$ at atmosphere pressure. Because of this heat and the chemical aggressiveness of the plasma, there are many green applications for plasma technology. Pulsed power technology: Pulsed electric field for extraction, drying and killing bacteria. Treatment of biological tissue by pulsed electric fields: Extraction of substances from cells: Sterilisation, Medical applications, Growth stimulation, Food preparation. Each application has its specialities, especially with respect to pulse shape and electric field strength.

• The Journal of Fisheries Business Administration
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• v.42 no.1
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• pp.97-112
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• 2011

Today, the consumer is more careful in buying goods, invests more time in collecting relevant information to avoid any potential danger, and restricts from potential impulse buying. To react this consumer's carefulness, the seafood brands provide much information including the origin labeling system, the traceability, the food's safety & hygiene. Also the branding by region or company is pursued. Like that, a seafood brand's importance is increased, but there lack few researches dealing how current consumer's attitude influences on real purchase behavior, and how the attitude works consumer purchase decision. Therefore, this study researched the brand's influence on the consumer's attitude and purchase intention. For this purpose, this study targeted the salty mackerel and the dried yellow corvina because they are already branded and sold in some popularity, and researched how a brand's popularity, its image, and its recognized quality could effect on the consumer's attitude and purchase intention. As the result, it was appeared that a seafood brand's popularity didn't directly effect on the consumer's purchase intention, but indirectly influenced through the consumer's attitude as a parameter. From this result, improving a seafood brand's popularity needs some time to form the consumer's positive attitude and to lead to consumer purchase intention of seafood brand. So, it is thought that various promotion activities for seafood consumption must be continually performed rather than some temporary special events. Consumers showed more positive attitude on familiar seafood based on a product's original place and the freshness. Also they had better feeling about some seafood with their speciality images rather than the same kinds of products produced in other regions. This attitude temporarily led to purchase intention. Therefore, it is important that the branding strategy development should start from some seafood familiar to us in traditional food culture and food habit, but should delivery the reliance and the freshness in accurately indicating their origins, and should emphasize their differences as specialities. Consumers showed some positive attitudes on the seafood featuring the hygiene, the safety, continual good quality, and their attitudes led to their purchase intentions in temporary. The seafood product reflecting these results the best is the marketing activities on some Andong salty mackerel products acquired HACCP certification. it is thought that a seafood's branding strategy should be established on distinctive branding strategies using reliable certification mark like HACCP based on the hygiene, the safety, and the quality.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.9 no.1
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• pp.51-67
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• 2014

The study is aimed to recognize the meaning of foundation study through understanding history and flow of foundation study in Korea. The analysis period is from 1998 when there was first boom of venture foundation in Korea after IMF to 2013 September when the latest thesis was made, and the analysis intends total 382 dissertations the online. The analysis was conducted in the fields of foundation study, foundation support, foundation steps, founding company forms, founder's demographic features, and from the analysis, the following conclusion could be drawn out. First, the field actively carrying out foundation studies is the business management & economics field, but the foundation is dealt as an object of study across the all industries. It could be identified that of the all industries, especially IT industry, food service industry, and contents industry are the fields showing much interest about the foundation. Second, the field attracting most keen attention among the fields of foundation support was the field related with the founders. Third, the main problem relevant to foundation study was that the foundation was judged in comprehensive viewpoint, not being judged with strategies, in detail. Fourth, investing from the company's form aspect, it was found that during the starting period, the main foundation trend was the venture firm foundation, but recently the foundation-relevant attention is focused on the small business foundation and the most dominant founder type is the youth including college students, and the women's foundation is paid continual attention and senior foundation is being actively discussed. According to these analyzed results, future foundation studies should actively promote the general foundation studies, the specified foundation studies reflecting each industry's specialities, the fusion studies.