경북 향토음식 실태조사 및 지역 특산물을 활용한 메뉴개발 연구 : 유교, 신라, 해양, 가야문화권을 중심으로 = (A) research of Gyeongbuk local foods and study on menu development used local products : Yugyo, Silla, ocean, and Gaya culture region

다국어 초록 (Multilingual Abstract)

This study was designed to obtain basic data on understanding and interest in local foods to enhance development and popularization of such foods. It also gives directions of the 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-Gyeongbuk area.
The results of analyzing perceptional degrees for native local foods in Gyeongbuk region showed statistically significant differences according to sex and duration of residence in the area. Obstacles to the development of local foods include deficiency in promotion, a small number of specialized restaurants, lack of knowledge, a short of commercialized menus, lack of universality, and high price. The results
of improvement consciousness for commercialization of local foods displayed needs of enhancing increasing the number of special restaurant, active advertisement & marketing, development of modern taste, presentation of nutrition & benefit of local foods as well as developing diverse local foods.
This study was also conducted to examine the perception, preference, frequency of intake toward Gyeongbuk local foods classified into four different cultural background regious: yugyo, silla, ocean, and gaya. In Andong area, respondents demonstrated an outstanding and high rate of perception and preference for local foods. The perception and preference for foods from the yugyo and silla culture regions were relatively high compared to those of others. The perceptional degree of Gwamegi was high, while the degree of preference for this food was rather low. It is believed that establishing new counterplan is necessary to obtain high increase in food preference for foods from the ocean culture region. Sigeumjang from the ocean culture region showed a low degree in both perceptional and preference aspects. The analysis indicated that there was a discrepancy between the perception and preference for foods in the gaya culture region.
According to the survey, the factors that influence on the improvement of local foods from yugyo, silla, ocean, gaya culture region were classified into four categores: menu strategy, promotion strategy, product strategy and development strategy. To improve the relationship between awareness and preference for foods in the silla culture region, we determined that menu strategy, promotion strategy and development strategy were important factors.
The results of the survey investigating the regression analysis between improved awareness and perception of foods showed menu strategy and promotion strategy had meaningful effects. To improve the relationship between consciousness and frequency of intake for foods in the yugyo culture region, menu strategy was determined to be the most important factor.
In yugyo culture region, it is necessary to launch specialized restaurant with high quality and positive promotion strategies.
In silla culture region, it is essential to develop the food menu based on buttom mushroom and leek juice tofu which are local special product with 11 newly developed menu, the perception and preference for local foods are expected to be improved. 11 menus was dubujangeomalligui, dubugonyakmuchim, dubudasimamalli, dubuminariganghoe, dubuhaemulj
eongol, dubusamsaekjeon, dubuchiljeolpan, hwangtaedubujjim, samsaek
dububeoseotjorim, baengeopodubugui, dubutteokgalbigui.
In ocean culture region, it is necessary to raise preference through simplifying of cooking method and developing convenient.
In gaya culture region, developing various foods using a local specialty is one of the principal strategies in raising awareness toward local foods.
The research investigated the ways to develop local foods of Gyeongbuk region and covered some suggestions. It is highly recommended to make a database system about local foods and standardization of local foods cookery.

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 이론적 배경 3
• 1. 향토음식의 개념 3
• 2. 경북 향토음식의 특징 5
• 3. 향토음식의 메뉴개발 개념 8
• 4. 메뉴개발을 위한 마케팅 믹스 전략 10
• 5. 경북 향토음식 메뉴개발 재료로써 양송이버섯과 부추 11
• Ⅲ. 연구 방법 13
• 1. 향토음식 실태조사 13
• 1) 조사대상 및 기간 14
• 2) 조사내용 및 방법 14
• 3) 조사지역 14
• 4) 자료분석 14
• 2. 양송이가루 첨가두부와 부추 즙 첨가두부 제조 및 관능검사 15
• 1) 실험재료 15
• 2) 양송이가루 첨가두부와 부추 즙 첨가두부 제조 15
• 3) 관능검사 18
• 4) 통계처리 18
• Ⅳ. 결과 및 고찰 19
• 1. 경북 향토음식에 대한 인식도 조사 19
• 1) 연구대상자의 인구통계학적 특성 19
• 2) 향토음식에 대한 인지도 21
• 3) 향토음식의 대중화 인식 23
• 4) 향토음식 이용 전망 23
• 5) 향토음식 계승․발전의 필요성 26
• 6) 향토음식을 계승․발전 시켜야 하는 이유 26
• 7) 향토음식이 발전하지 못한 이유 29
• 8) 성별에 따른 향토음식의 상업화를 위한 개선사항에 대한 인식 31
• 9) 연령에 따른 향토음식의 상업화를 위한 개선사항에 대한 인식 33
• 10) 거주기간에 따른 향토음식의 상업화를 위한 개선사항에 대한 인식 35
• 2. 경북 향토음식에 대한 인지도, 기호도, 섭취빈도 37
• 1) 문화권별 향토음식에 대한 인지도, 기호도, 섭취빈도 37
• 2) 성별에 따른 문화권별 향토음식 인지도, 기호도, 섭취빈도 44
• 3) 연령에 따른 문화권별 향토음식 인지도, 기호도, 섭취빈도 50
• 4) 거주기간에 따른 문화권별 향토음식 인지도, 기호도, 섭취빈도 56
• 5) 문화권별 향토음식 인지도, 기호도, 섭취빈도간 관계 62
• 3. 경북 향토음식 상업화를 위한 개선의식과 문화권별 인지도, 기호도, 섭취빈도와의 관계 71
• 1) 문화권별 향토음식의 상업화를 위한 개선의식과 인지도와의 관계 71
• 2) 문화권별 향토음식의 상업화를 위한 개선의식과 기호도와의 관계 74
• 3) 문화권별 향토음식의 상업화를 위한 개선의식과 섭취빈도와의 관계 77
• 4) 경북 향토음식의 상업화를 위한 개선의식과 4대 문화권별 분석 80
• 4. 4대 문화권별 향토음식 전략 82
• 1) 신라문화권의 향토음식 메뉴․촉진․개발 전략 82
• (1) 양송이가루 첨가두부와 부추 즙 첨가두부 개발 및 관능평가 82
• (2) 전통반상차림 86
• (3) 양송이가루 첨가두부와 부추 즙 첨가두부 메뉴개발 92
• (4) 전통 반상차림을 기준으로 한 반상 제안 96
• 2) 유교문화권의 향토음식 촉진․제품전략 102
• 3) 해양문화권의 향토음식 개발전략 104
• 4) 가야문화권의 향토음식 메뉴전략 105
• Ⅴ. 결론 및 제언 108
• 1. 결론 108
• 2. 연구의 한계점 및 제언 111
• 참고문헌 113
• Appendix 119