KOREASCHOLAR

Food tourism is recognized as a unique form of tourism product that combines traditions and regional characteristics and has become an international trend. However, research on food tourism in Korea is limited. Thus, this study investigated the selection attributes of food tourism in Italy, France and Japan. A qualitative study was conducted among 34 foreign food tourism experts on food tourism in their respective countries to find possible directions for Korean food tourism. As a result of this study, ‘Food attraction’, ‘Traditionality’, ‘Locality’, ‘Convenience’, ‘Cultural Characteristics’, and ‘Appropriateness of price’ were the attributes identified from the expert’s comments. Marketing strategies such as improving quality of service and food itself, quality of service, developing diverse food tourism product, and building marketing channel will improve the status of food tourism in Korea.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 조사대상 및 기간
    2. 연구 방법
    3. 자료 분석
III. 결과 및 고찰
    1. 조사 대상자의 일반적 특성
    2. 각 국의 음식관광 성공 사례
    3. 자국의 음식관광의 강점
    4. 자국의 음식관광의 약점
    5. 한국 음식관광에 대한 발전 방향 제언
IV. 요약 및 결론
References

• 나예슬(이화여자대학교 식품영양학과) | Yeseul Na (Department of Nutritional Science & Food Management, Ewha Womans University)
• 조미숙(이화여자대학교 식품영양학과) | Mi Sook Cho (Department of Nutritional Science & Food Management, Ewha Womans University) Corresponding author