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KMID : 0665420220370020119
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Korean Journal of Food Culture
2022 Volume.37 No. 2 p.119 ~ p.132
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The Transition of Masan’s Restaurant Business from 1960s to 1980s
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Lee Kyou-Jin
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Abstract
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The purpose of this study is to examine the changes in the Masan region’s restaurant industries from the late 1960s to theearly 1980s. Within this period, there were 1,597 numbers of restaurants found in ‘Masansanggongmyeonggam’. During thesame period, 313 restaurants appeared in the ‘Gyeongnamsinmun’ restaurant advertisements. The characteristics of therestaurant industry in Masan during this period are as follows. In Korean food, meat menus such as ‘Bulgogi’ becamepopular, and local foods such as ‘Masan Aguijjim’, ‘Kkosirak’, ‘Hoebaekban’, and ‘Jinjubibimbap’ were commercialized. Dueto the government's ‘Punshik Changny-o’ policy, the flour food became popular and the number of Chinese restaurantsrapidly increased. New western foods were also introduced, such as hamburger and pizza. Grilled whole chicken at‘Yeongyangcenter’ became popular, and the emergence of ‘Food Department Store’. These new changes were introducedso quickly that there was almost no time difference with the metropolitan area, and it is thought that this is because the youngpeople who moved in as the Masan area was industrialized actively accepted the new changes.
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KEYWORD
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Masan, food service industry, wheat flour food, local food
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