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KMID : 1011620100260010072
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 1 p.72 ~ p.78
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A Study Perception of Kyung-Book Local Foods by Characteristics
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민영희:Min Young-Hee
박금순:Park Geum-Soon
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Abstract
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This study aimed to obtain basic data toward fostering understanding and interest in local foods, to the overall end of enhancing development and popularization of such foods. It also gives direction toward promotion of local food by researching attitudes toward local foods and viewpoints on requirements for improvement of such, among university students living in the Daegu-Kyungbuk area. The results of analyzing perceptional scores for native local foods in Kyungbuk by characteristics t showed statistically significant differences according to sex and duration of residence in Kyungbuk. Obstacles to the promotion of local foods include lack of marketing, lack of specialized restaurants, lack of knowledge, lack of menus, lack of generalization, and high price. The results of analyzing viewpoints on requirements for improved perception of local foods, there were statistically significant differences in active advertisement and marketing, diversity of local foods, and duration of dwelling.
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KEYWORD
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native local foods, college student, kyungbuk, recognition, characteristics
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