낙안읍성은 다양한 생활문화를 담은 600년 역사를 지닌 민속 마을로 2011년 세계문화유산 잠정목록에 등재되어 있다. 이 시 점에서 전통문화체험의 다양한 체험 마케팅이 차지하는 비중이 높다. 낙안읍성민속마을은 2005년부터 전통문화체험프로그램을 통 해 관광객들이 체험할수 있는 다양한 문화체험프로그램이 개발 되고, 지역 전통문화관광자원의 홍보 및 지역경제 활성화를 위 해서 노력하고 있다. 이에 본 연구에서는 체험마케팅 전략을 활용하여 낙안읍성 상설 전통문화체험프로그램의 활성화 방안에 대해 살펴보았다. 체험마케팅은 소비자들을 이성적일 뿐만 아니라 감정적인 존 재라 가정하고 고객의 체험에 중심을 두며, 방법과 도구는 다 양하고 다각적인 감각·감성·인지·행동·관계의 특징을 갖고 있 다. 체험마케팅은 쇠퇴하고 있는 브랜드를 향상시키기 위해, 경 쟁자로부터 제품을 차별화하고, 기업 이미지와 아이덴티티를 수립시키기 위해 구매, 재구매를 유도하기 위해 사용될 수 있 다. 이러한 체험마케팅의 요소를 낙안읍성 민속마을의 상설체험 프로그램에 적용하여 상설 체험프로그램을 분석한 결과는 다음 과 같다. 낙안읍성만의 고유 지역전통문화를 체험프로그램으로 연계하 는 것은 지역적 전통문화를 홍보하고, 대중화시키는데 필요하 다. 체험마케팅의 요소 중 감성·인지·관계의 마케팅 전략 차원 에서 놀이와 교육이 결합된 에듀테인먼트(Edutainment)적인 체 험프로그램 개발이 필요하며, 핵심적인 체험제공수단들을 활용 한 마케팅 전략이 필요하다. 또한 지역향토문화의 특성을 살린 체험프로그램의 확대가 필요하며, 낙안읍성 민속마을 체험프로 그램의 공동 브랜딩에 있어서 순천시와 지역의 기업·관공서·전통예술단체가 통합적 연계시스템을 구축하여 기획·주관·협찬·후 원이 통합적으로 운영·관리되는 시스템으로 재정적 자립도 및 양질의 체험프로그램 제공에 기여할 수 있다. 낙안읍성 민속마 을 체험프로그램의 활성화를 위한 전략적 차원에 있어서 현재 행정적 관리·운영 시스템에서 벗어나 다양한 체험프로그램의 개발을 위한 전문적인 인프라 구축이 필요하다. 이를 통해서 낙안읍성 민속마을 체험프로그램을 활성화시킨 다면, 낙안읍성을 찾는 관광객과 체험프로그램 참여자들의 재 방문의 욕구를 충족시킬 수 있기 때문에 체험프로그램의 브랜 드 가치 형성은 지역문화경제 발전에 기여하는 상품이 될 것이 다. 마지막으로 상설체험프로그램 연구에서 벗어나 낙안읍성 민속마을의 관광자원들에 대한 좀 더 다각적이고 구체적인 연 구가 필요할 것이다.

This research intended to conduct literary research on ‘Jeok’ of 25 jong-ga through Jong-ga Ancestral Ritual Formalities and Food, published by the Cultural Heritage National Research Institute of Cultural Heritage during 2003~2008, and compared and analyzed an arranging method and recipe transmission process by directly visiting four Jong-ga. Religious ceremony foods of Jong-ga could be divided according to the standard of the hakpa attribute (large), regional attribute (midium), and family attribute (small), which forms a complex connection structure between the attributes. ‘Jeok’ arranging form is divided into ‘3-Jeok building method (vertical structure)’, ‘3-Jeok arrangement method (horizontal structure)’, ‘3- Jeok replacement method’, ‘2-Jeok arrangement method’, ‘Jeon-Jeok arrangement method’, and ‘Others-Jeok arrangement method’. Generally, ‘jeok’ arrangement order per hakpa is in the order of ‘meat jeok - chicken jeok - fish jeok’ in case of Gihohakpa, whereas Yeongnamhakpa is in the order of ‘fish jeok - meat jeok - chicken jeok’. Umoringye (羽毛 鱗介), the method of laying ‘dojeok’ of the Gyeongbuk region, could be found in the 2nd century B.C. Chinese ancient book Hoenamja and the theoretical background was Yin and yang philosophy (陰陽論). This research has significance in terms of securing advanced results compared to advanced research that has so far concentrated on some regions and hakpas.

The purpose of this research was to investigate the relationship between white rice consumption and dietary intake, the risk of metabolic syndrome in Korean based on 1st (1998), 4th (2007~2009), 6th (2013) KNHANES. This study included 25,799 subjects who were age 10 or over. Three groups(low, medium, high) were divided according to white rice consumption (per day). In the low group, the meat and oil intake were significantly higher than the high group. In the 1st survey year, the BMI, waist circumstances, hypertriglyceridemia and fasting blood glucose in the high group were higher than other groups, however the 4th and 6th survey year showed no significant results. In the 1st survey year the risk of waist circumstances was higher in the high white rice consumption group and also had high risk with hypertriglyceridemia. Since the lower white rice consumption in 4th than 1st survey year we found no significant results. But in the 6th survey year with the lowest white rice consumption the risk of high diastolic pressure was reduced in high group. Because continuously reduced white rice consumption meantime showed more intake of meat and oil, it can be concluded that defensive effects with the Korean health.

This study researched a document regarding ‘Pyeon (tteok)’ on 25 Jong-ga ancestral ritual foods through 「Jong-ga Ancestral ritual formalities and food」, published during 2003~2008 by the National Research Institute of Cultural Heritage of Cultural Heritage Administration. A after about 10 years, the transmission process of the setting and recipe was compared and analyzed in 2015 by directly visiting 4 Jong-ga. This research classified regions into 7 Gyeonggi, 4 Chungcheong, 2 Honam, and 12 Yeongnam, and classified hakpa, Gyeonggi, Chungcheong, Honam region into 13 Gihohakpa, Yeongnam region into 12 Yeongnamhakpa. The important analysis standard of Jong-ga ancestral ritual food was the region and hakpa, which appeared to considerably influence ‘Pyeon’ setting style, which represents and symbolizes family and recipe. Gihohakpa Jong-ga, which is an academic tradition that pursues practical interests, seems to highly regard practicality to adapt to changes along with the period. On the contrary, Yeongnamhakpa Jong-ga, which highly regards self-sufficiency living base and moral justification, seems to be highly conservative. Increase in Jong-ga, which utilizes mill, is the result of adaptation to the period environment such as Jongbu aging and lack of labor, etc.

The objective of this study was to analyze the awareness and satisfaction regarding Korean traditional foods in elementary, middle, and high school students. In a survey of 1,030 students, 55.9% of the total respondents stated that traditional Korean food is 'Korean food that uses unique Korean recipes' (p<0.001). In terms of awareness of traditional food, most middle and high school students responded that the mass media was the biggest influence, while elementary students said that their parents were the most pervasive influence. In terms of satisfaction with traditional food served in school, 13 menus had the highest popularity among elementary school students. Most elementary school students preferred Korean traditional foods compared to middle and high school students. The awareness and satisfaction regarding Korean traditional food in elementary, middle and high school students.

The main aim of this study was to investigate side dishes served to guests of head families (Jong-ga) in Korea. In order to conduct of this research, we analyzed two books published by the Rural Development Administration (RDA) on the foods and the stories from head families: "Sharing beyond succession, stories and foods from the head families" and "Aesthetics of Serving". The total number of head families serving foods to guests was 10: 5 from Gyeongsangbuk-do, 2 from Jeollanam-do, 1 from Gyeonggi-do, 1 from Gyeongsangnam-do, and 1 from Chungcheongbuk-do. We classified the foods into 7 categories, staple dishes, side dishes, rice cakes, desserts, beverages, alcoholic beverages and others, on the basis of previous studies. Most foods served to guests were side dishes (119). These were further classified into 14 categories: Guk Tang, Namul, Hwe, Bokkeum, Mareunchan, Gui, Jorim, Pyeonyuk Jokpyoen Suran, Jiim Seon, Jeon Jeok, Jangajji, Kimchi, Jeotgal Sikhae and Jang. The most common side dish was Jangs (17), served by 8 head families. The next most common side dishes were Marenchan (15), Jeon Jeok (14) and Kimchi (11).

This study was to examine Kwa-Jung-ryu, a traditional Korean confectionery, made by head families. We examined the materials and recipes of Kwa-Jung-ryu, which were classified into Yumilgwa, Yugwa, Jeonggwa, Dasikgwa, Yeot-Gangjeong, Dang (Yeot), and others. There were 13 head families that introduced Kwa-Jung-ryu, two each from Gyeonggi-do, Jeolla-do, and Chuncheong-do, and seven from Gyeongsang-do. There are 33 types of Kwa-Jung-ryu, which averages to about 2.5 types per family. But the Pungsan Ryu, Yeoju Lee, and Andong Kwon families introduced the most Kwa-Jung-ryu with 5 types each. The most popular types of Kwa-Jung-ryu were Yumilgwa, introduced by 7 families (Yakgwa by 6 and Maejakgwa by 1), then Jeonggwa by 6 families (Jeonggwa by 3, Pyeon-gang by 1, and Jeonggwa and Pyeon-gang by 2), and Dasikgwa and other Kwa-Jung-ryu by 5 families (Gotgam-mari by 4 and Seopsansam by 1). Classifying Kwa-Jung-ryu by recipe, the most frequently introduced were 8 types of Jeonggwa-ryu, 7 types of Yumilgwa, 5 types of Dasikgwa, 3 types of Yeot-Gangjeong and Dang (Yeot), and 2 types of Yugwa.

This study aimed to identify efficient methods for the globalization of Korean food in Vietnam. For this, we interviewed owners of 11 Korean restaurants in Hanoi and 9 Korean restaurants in Ho Chi Minh. Due to the rapid economic development of Vietnam, the restaurant industry for the middle class has drastically increased. For the globalization of Korean food, new positioning of Korean restaurants is needed. Research has shown that Korean restaurants need to change their style of management. Although the first generation of Korean restaurant owners managed restaurants as a family business, a new professional management system is now required. Above all, it is necessary to develop and support a comprehensive food culture system in which the menu is suited to the taste of the natives and its recipe is distributed with food material quality control, hygienic control, and operation of a localized management system.

Dietary behavior of the elerly over 65 and local products in Yeongi Chungnam were studied during busy farming season and meal menu was developed based upon the information surveyed. In allowance, 45% of them lived with less then one hundred thousand won but 95% had their own residence(P<0.001). The dental health conditions of the male and female elderly did not show significant differences but had tendencies of bad conditions with 68% and 80%, respectively. Percentage of using denture at least one side was only 48%(P<0.05). Meal preparation was mostly done by 75% of the female elderly and only 64% of the elderly in the area took meals regularly. Recommended intakes(RIs) of calorie, protein, dietary fiber, calcium for the elderly were significantly very low(P<0.001), but those of sodium were high(P<0.05). Meal menu was developed for the meal service introduction in the pavilion of the elderly with considerations of the food habits, nutritional status, and local products studied.

The purpose of this study was to investigate the recognition and the perception for succession and development on Ge-Geol radish that has been grown in Icheon area. A total of 385 (male 118, female 267) aged over 20 years who lived in Icheon area were investigated from May to June 2006. Seventy five percent of the total subjects were recognized Ge-Geol radish, and only the 40.8% of them were recognized as regional special agriproduct exactly. And the rate of the subjects who had experience to eat Ge-Geol radish was just 40.8%. While preferences on Ge-Geol radish were relatively high among the subjects who have experience to eat. Reasons for liking were 'distinctive (43.8%)', 'eat from a child (24.5%)', 'tasty (15.1%)', and 'nutritious(8.3%)'. Reasons for disliking were 'rough texture (54.8%)', 'tasteless (9.7%)', 'unique smell (9.7%)', 'undesirable color (6.5%)', and 'indistinctive (6.5%)'. Also, most of the subjects considered the need for the succession and the development of Ge-Geol radish. Therefore, for expanding utilization of Ge-Geol radish, it should be contacted easily from a child and be developed as products suited to the consumer's needs by various cooking and processing methods.