• 한국식생활문화학회지
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• 제32권2호
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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.

• 한국식생활문화학회지
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• 제24권2호
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• pp.137-145
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• 2009

The purpose of this study is to present the scheme that can enhance the value of native local foods by analyzing the case into which storytelling is incorporated in order to revitalize native local foods. Towards this end, the cases of native local foods throughout the country were recommended through professional survey and one region among them was finally selected through the field study. The survey on the native local foods was conducted through qualitative study. The four stages of storytelling: the findings of storytelling, the production of storytelling, the experience of storytelling, and sharing of storytelling were analyzed by stage and the contents of the survey by stage were developed. In the findings of story, the origins and background of the main family's foods and food-related stories were derived. The production of stories deals with how to convey the stories of surveyed native local foods to consumers and it presented the stories about the place and food menu. In the experience of storytelling, the physical environment and non-physical environment, in which people visit native local eating houses and experience native local foods were analyzed. Finally, in the sharing of story, how the tourists who have experienced the native local foods make stories and disseminate and share them was analyzed. The significance of this study is that through the storytelling technique it presented the findings, production, experience and sharing of native local foods in the level that can apply to practical business. Although the research is in the stage of inquiry, this study is meaningful in that it presented the basic methodology that can induce the revitalization of the native local food industry through examining the tradition and significance of native local foods that can be found in all the regions of the country.

• 동아시아식생활학회지
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• 제15권5
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• pp.504-515
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• 2005

The purpose of this study was to have a proper understanding and a concern about native local food in Jecheon area. The data was obtained by use of questionnaires to residents in Jecheon and statistical analysis was performed The results were as follows: 1. Deodeokgui got the highest score in perception, preference, and possibility of development as a native local food in Jecheon. 2. Hyangeobaeksuk and Memiljeonbyung are significantly different in perception by gender. Perception scores of native local food were not significantly different by increase of age and resident period The perception scores of Dotorichaemuk and Minmulbibimhoe by nuclear family member were significantly high compared with that by extended family members. The perception score of Deodeokgui increased as the monthly income increased 3. Female subjects liked Gondeurebap and Memiljeonbyung whereas male ones liked Hyangeobaeksuk and Minmulbibimhoe. Preferences of Torimyun, Dotorichaemuk, Kongtang, Hyangeobaeksuk, Chikyori, Gobonju Seungumchotteok were increased as the age increased 4. According to this study, modernization was required for development of native local food.

• 대한가정학회지
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• 제43권11호
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• pp.49-58
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• 2005

This study investigated the recognition and preference of native local foods in area by students living in Jeonju. Statistical data analysis was completed using the SPSS 10.0 program. The recognition of native local foods was generally poor: Among 56 kinds of native foods only Jeonjubibimbab, Jeonjukongnamulkukbob and Sunsoonsabockbunjasul were highly recognized, whereas the other native foods (such as Pungchyunjangaguvi. Namwonchuatang, Jeonjukongnamulkukbob, Sunsoonsabockbunjasul, Pungchyunjangaguyi, Namwonchuatang, Minmulgokiajuk etc.) were very poorly recognized by students. About $48.6\%$ of the students acquired the knowledge on cooking the native local foods from their mother or grandmother. About half of the students had eaten the native local foods in a restaurant, but not at home. The reasons to eat the native local foods were 'curiosity', 'favorite' and 'consider about health and nutrition'. The most common frequency of consumption of the native foods by the students was once a month($24.0\%$). However $74.9\%$ of the students did not eat local foods because they did not have a opportunity to eat them. About $49.1\%$ of the students responded that the 'unknown cooking method' was an important problem for the further development for native local foods. Most of the students($97.3\%$) responded, somewhat hypocritically, that native local foods were a very important part of our culture, so they must be maintained. In conclusion, the further development of native local foods was dependent on the cooperation with different institutions (e.g. marketing of local mass media, local events, family education).

• 한국조리학회지
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• 제6권2호
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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.

• 동아시아식생활학회지
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• 제17권6호
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• pp.765-779
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• 2007

The objective of this study was to examine Jeonju residents' recognition towards their native local foods. The results indicate that their degree of interest in the native foods was above average. As age and education increased, the degree of interest was also increased. Also, married people showed greater interest as compared to single people (p<$0.05{\sim}0.001$). There were more people who said they preferred native foods than people who said they didn't, where 213 people (41.3%) answered that they preferred the native foods. Of the people who said they like native foods, their main reason was because the native foods taste good. The main reason for the people who said they disliked native foods was that they didn't have many opportunities to try native foods. TV and radio were the first means, among others, from which people learned about native foods. The place where people ate native foods most often was native food restaurants (242 people, 46.95%). A frequency of a native food intake (including home and dining-out) of $1{\sim}2$ times/year was most prominent, with 137 people (26.6%). Also, a cooking frequency of "hardly ever cooks" was most prominent with 163 people (31.6%). The most prominent reason for the low cooking frequency at home was because they didn't know the recipes. Among 5 basic recipe characteristics for native foods (easy preparation of ingredients, simple recipe procedures, quick preparation, reasonable recipe procedures, sanitation), "sanitation" had the highest average score of 3.54, and "simple recipe procedure" had the lowest score of 2.44. To summarize, in order to develop Jeonju native local foods, it is necessary to implement various strategies such as frequently holding events where people can experience their native foods, running a native food training center, advertising through TV and radio, developing easy home recipes, and simplifying recipes.

• 동아시아식생활학회지
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• 제18권4호
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• pp.428-435
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• 2008

This study was conducted to provide the information necessary for the development of native local foods associated with the "2008 World Insect Festival in Hampyeong" and to contribute to the efforts to market the festival as tourist attraction and increase the income of the local community. To assess the local foods and restaurants, we investigated the principal products, inclination for sightseeing and recognition of the "Butterfly festival" by distributing questionnaires to local restaurant operators, employees and general tourists. The result was as follows: 1. The general tourists chose scenery as the most important factor in a sightseeing tour, followed by food, lodging, and transportation. 2. The tourists enjoyed eating native local foods, and they indicated that the taste was important. 3. Regarding the cost of food, 53.6% of the respondents answer that 10 to 20 thousand won was a resonable price, and they also reported wanting to eat seafood in Hampyeong. Thus the Menu of seafood to be served at the Hampyeong festival needs to be developed first followed by that of the healthy food. This result showed that individuals prefer fish to meat and healthy food to high-calorie foods.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.840-848
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• 2006

To analyse the impact of recognition for local food on frequency of visiting for local food restaurants, we surveyed 333 residents in the Kyungsangdo areas. The findings are summarized as follows. On interest of native foods, 'much' scored 40.6% and 'taste' scored 32.9%, in requirement of development. The criteria of selection of local foods was 62.3% in 'taste'. 'Institute(municipal government)' scored 31.3% as the main responsible body for the succession of local foods. The most significant criterion for tourism product of local foods was 'taste'(34.5%). The most effective way to popularize the local foods was to 'hold various kinds of cultural events'(27.5%). The necessity score on tourism product of local foods was 3.55 points. The highest recognition on native local foods was 'succession to next generation'(3.96 points). The most influential variable affecting the visit frequency toward local food restaurants was 'health factor'.

• 한국식생활문화학회지
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• 제28권3호
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• pp.261-271
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• 2013

The purpose of this study was the development of traditional food recipes from local food contents related to the historical and cultural heritage in the representative long-lived area Damyang. The information on digging 'story' was collected through the region's representative local native journal, searching for related websites, analyzing old literatures, and interviewing traditional household; 'telling', the part of conveyance, was organized by reviewing the literatures, including historical condition, regional food materials, cuisine, region symbolism, etc. After nutritional analysis, the prepared, balanced, and healthy Korean food dishes using the traditional food contents were displayed. In Damyang, the story was extracted from Heuichoon Ryu (柳希春, 1543-1577) - figura of Damyang - and his collection, 'Miam's diary', and described about native food. The traditional history of many foods that were used mainly as rewarding during one's trouble, showing good faith, and delivering gratitude is recorded in Miam diary. A little effort has been made to express the classical scholar's clean and neat dining table which was the mixed Damyang's clean image and nobleman's straight integrity in the middle of the Choson Dynasty. Nutrition fact of 'Miam's table' was based on the Daily Reference Values of Koreans aged 65 or older.

• 한국식품영양과학회지
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• 제43권9호
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• pp.1439-1446
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• 2014

본 연구는 초등학생을 대상으로 향토음식에 대한 인지도와 선호도를 조사하여 조사대상의 거주 지역별(경상도 지역, 전라도 지역) 차이를 분석하고 동시에 지역별 향토음식(경상도 향토음식, 전라도 향토음식)의 차이를 분석하고자 하였다. 전라도 지역 일부 소재 초등학생 261명과 경상도 지역 일부 소재 초등학생 254명을 대상으로 설문조사를 실시하였으며 본 연구의 주요 연구 결과는 다음과 같다. 첫째, 전체 표본 학생들의 전체 향토음식에 대한 인지도는 9.28점(20점 만점 기준)이었으며, 전체 향토음식에 대한 인지도에서 경상도 지역 학생(9.43)과 전라도 지역 학생(9.13) 간의 유의적인 차이는 없었다. 전체 표본 학생들의 경상도 향토음식에 대한 인지도는 4.88점(10점 만점 기준), 전라도 향토음식에 대한 인지도는 4.40점(10점 만점 기준)으로 경상도 향토음식에 대한 인지도가 전라도 향토음식에 대한 인지도보다 유의적으로 높았다(P<0.001). 전라도 지역 초등학생은 두 지역 향토음식의 인지도에서 유의적인 차이를 나타내지 않았으나, 경상도 지역 초등학생은 전라도 향토음식보다 경상도 향토음식을 유의적으로 높게 인지하고 있었다(P<0.001). 경상도 향토음식의 경우 경상도 지역 학생(5.17점)이 전라도 지역 학생(4.60점)보다 유의적으로 더 높게 인지하고 있었고(P<0.05), 전라도 향토음식에서는 경상도 지역 학생(4.26점)과 전라도 지역 학생(4.53점) 간에 유의한 차이는 없었다. 둘째, 전체 표본 학생들의 전체 향토음식에 대한 선호도는 2.82점(5점 척도 기준)으로 조사되었으며, 경상도 지역 초등학생 2.90점, 전라도 지역 초등학생 2.74점으로 경상도 지역 학생의 향토음식에 대한 선호도가 전라도 지역 초등학생에 비해 유의적으로 더 높았다(P<0.01). 전체 표본 학생들의 지역별 향토음식에 대한 선호도 차이 분석 결과, 경상도 향토음식에 대한 선호도는 2.91점, 전라도 향토음식에 대한 선호도는 2.72점으로 경상도 향토음식에 대한 선호도가 전라도 향토음식보다 유의적으로 높았다(P<0.001). 전라도 지역 학생(P<0.001)과 경상도 지역 학생(P<0.001) 모두 전라도 향토음식보다 경상도 향토음식에 유의적으로 높은 선호도를 가지는 것으로 나타났다. 경상도 향토음식의 선호도의 경우 경상도 지역 학생(3.03점)이 전라도 지역 학생(2.80점)보다 유의적으로 더 높은 수준이었으며(P<0.001), 전라도 향토음식의 선호도의 경우 경상도 지역 학생(2.77점)과 전라도 지역 학생(2.67점) 간에 유의한 차이는 없는 것으로 나타났다. 본 연구에 의하면 경상도 지역 학생과 전라도 지역 학생 간에 향토음식의 인지도와 선호도에 차이를 보여 지역별 차이가 있음을 알 수 있었다. 특히 경상도 지역 학생의 경우 경상도 지역 향토음식에 대한 인지도가 전라도 지역 학생보다 높게 나타나 초등학생임에도 불구하고 지방색이 존재하고 있음을 알 수 있었다. 따라서 향후 경상도 지역 학생들에게 다양한 지방의 향토음식을 경험할 수 있는 기회를 제공하는 것이 필요하겠다. 그리고 경상도 지역 학생과 전라도 지역 학생 모두에서 경상도 향토음식에 대한 선호도가 전라도 향토음식에 대한 선호도보다 높게 나타났으므로 향후 전라도 지역 향토음식에 대한 선호도를 높일 수 있도록 꾸준한 교육과 홍보가 필요하다.