The purposes of this study were to: a) investigate how other countries brought up their traditional food into the commercial market for tourists b) analyze present marketing status of the Korean traditional food in dealing with foreign tourists as consumers. Present marketing status of the overseas and domestic tourism products focusing on traditional foods was investigated through literature reviews and face-to-face in-depth interviews conducted with professionals in tourism business. As a result, the foreign tourism products focusing on traditional foods were diverse and these products were representative of the regional heritage brought together in an effect to increase understanding of traditional foods. In case of the tourism products focusing on Korean traditional cuisine, the popular programs were 'Making Kimch', 'Making ricecake' and 'Making Bibimbap' in which tourists participated have expressed great satisfaction. The results of this study would be used as an important data in developing unique tourism programs focusing on Korean traditional cuisine attracting foreign tourists.

난태생종인 다슬기(Semisulcospira libertina libertina)와 곳체다슬기(Semisulcospira gottchei) 어미에게 여러 가지 물리 화학적 자극을 주어 출산 개시 소요 시간, 출산 유생 치패수 및 치패 출산율을 조사하였다. 곳체다슬기는 온도, 공기 노출, serotonin 및 acetylcholine 자극에 대하여 다슬기보다 더욱 민감하게 반응하였으나, 및 자극에 대하여는 두 종 모두 반응하지 않았다. 다슬기는 acety

양산 내원사 계곡에 서식하는 난태생인 다슬기(Semisulcospira libertina libertina)를 재료로 하여 번식주기를 조사하였다. 서식지 수온은 연중 1.3~22.5였으며, 육중량비는 수온이 상승하기 시작하는 3월에 최고값을 보였고, 8월에 최저값을 나타내었다. 난모세포의 평균 직경은 7월에 249.62.6 로 최대값을 나타냈으며, 12월에 134.32.8 로 연중 최소값을 보였다. 다슬기는 혹서기와 혹한기를 제외하고 주년 번식하는 종으