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KMID : 1011620090250040452
Korean Journal of Food and Cookey Science
2009 Volume.25 No. 4 p.452 ~ p.466
A Study of Residents¡¯ Recognition and Tourism Merchandising Intention of Native Local Foods in Yeongcheon Region
Àå¼ø¿Á:Jang Sun-Ok
ÀÌ¿¬Á¤:Lee Yeon-Jung
Abstract
The aim of this study was to investigate the dietary attitude, popularization and merchandising intention of native local foods in the Yeongcheon area using a questionnaire. The questionnaire was answered by 322 citizens living in Yeongcheon. The findings are summarized as follows: 25.8% of the respondents stated that ¡®familiarity in taste¡¯ was the reason that they like local foods. 32.0% of the subjects said ¡®mass media¡¯ was the reason they knew about local foods. The most important aspect of local foods for tourism was ¡®taste¡¯ (44.7%). One of the main conditions for the popularization of local foods was ¡®holding various kinds of cultural events¡¯ (25.2%). The most recognized native local food in the Yeongcheon area was ¡®Ukhoe¡¯ (3.60 points), followed by ¡®Samsong-gun-mandu¡¯ (3.58 points), ¡®Dotorimuk-muchim¡¯, ¡®Hanu-sutbul-gui¡¯ and ¡®Chueotang¡¯. On the other hand, the recognition score for ¡®Gompi-namul¡¯ (2.63 points), ¡®Piramijorim¡¯ (2.77 points), ¡®Sangeo-pipyeon¡¯, ¡®Muneochae-sukhoe¡¯ was very low. The most effective local food in developing tourism in Yeongcheon was ¡®Ukhoe¡¯ (3.70 points), followed by ¡®Hanu-sutbul-gui¡¯ (3.69 points), ¡®Dombaegi-gui-jjim¡¯, ¡®Samsong-gun-mandu¡¯, ¡®Someri-suyuk¡¯. The results of this study indicate that the tourism commercialization intention of Yeongcheon local foods was significantly dependent on demographic factors (gender, age, education, dwelling period). Males had a high tourism product intention for ¡®Ukhoe¡¯, while female was high intention for ¡®Sogogi-jeongol¡¯ and ¡®Kongnip-kimchi¡¯. The tourism commercialization intention for most Yeongcheon local foods increased as the dwelling period increased.
KEYWORD
local food, recognition, tourism merchandising, Yeongcheon
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