관광자원으로서의 음식문화에 관한 문헌적 고찰 = Literature Review on Food Culture by Tourism Resources in Korea

다국어 초록 (Multilingual Abstract)

This study was conducted for the purpose of understanding the actual conditions and the characteristics of Korean tourism industry and under the assumption of making Korean traditional foods as resources for tourism.
Chapter Ⅰ. Dietary life is indispensible in the tourism industry under the proposition that dietary life is a basic life for mankind.
Chapter Ⅱ. Literature review on the actual conditions of Korean tourism industry: Review the actual conditions of Korean food restaurants
Chapter Ⅲ. Literature review on Korean food culture:
1. Review Korean food culture periodically
2. Review Korean traditional food to be turned into tourism goods
Chapter Ⅳ. Proposition on tourism organization of Korean traditional foods.
Chapter Ⅴ. Conclusion and summary:
1. Developing and taking over ethnic taste of traditional foods
2. Holding periodically events for traditional foods
3. Improving the environments and surroundings of traditional restaurants, following the development of various menu for foreigners.
4. Needing the improvement of packaging methods for take-out
5. Fifth. Pursuing the convenience and the originality of traditional foods for their tourism organization and holding various events together with intangible cultural treasure assignment to achieve above goals.

목차 (Table of Contents)

• Ⅰ. 서론
• Ⅱ. 우리나라 음식문화에 관한 문헌적 고찰
• Ⅲ. 한국관광산업의 실태에 관한 고찰
• Ⅳ. 우리나라 전통음식의 관광자원화에 관한 제안
• Ⅴ. 요약 및 결론
• <참고문헌>
• <ABSTRACT>