한국의 식도락 관광 진흥 방안 연구

• 영문명: A Research on promotion of Culinary Tourism in Korea
• 발행기관: 관광경영학회
• 저자명: 야은숙
• 간행물 정보: 『관광경영연구』제12권 제4호, 21~44쪽, 전체 24쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2008.12.31

영문 초록

Culinary tourism, defined as the pursuit of unique and memorable culinary experiences of all kinds while traveling, is emerging as an important component of the rapidly growing cultural tourism market. Although food has been strongly linked to tourism in European and Asian destinations for years, Culinary tourism is a relatively new phenomenon in Korea. According to 2007 Visiting Korea tourism market survey and International visitor survey, 'Culinary tourism in Korea' has a great potential and needs more attention and effort to develop. This research tried to understand the meaning and importance of culinary tourism and get some implications from exemplary models for culinary tourism through 100 foreign web sites. And it reviewed the current situation of culinary tourism in Korea, through interviews with 20 inbound travel companies, 2007-2008 Best Korea travel program and 100 Japanese web sites found under the search word of “Korean tourism”. To promote Culinary tourism in Korea, culinary tourism travel program encompassing various components of culinary tourism, effective internet marketing for culinary tourism, establishment of restaurant accrediting system and authoritative evaluation system, globalization of Korean food, development of various culinary tourism resources, and efforts of individual restaurants attracting culinary tourists are needed and should be harmonized.

목차

I. 서론

II. 이론적 고찰

III. 식도락 관광 현황 분석

IV. 한국 식도락 관광 활성화 방안

V. 결론

참고문헌

키워드

Culinary tourism Gourmet Gastronomy Restaurant accrediting system