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자료유형
학술저널
저자정보
저널정보
한국호텔관광학회 호텔관광연구 호텔관광연구 제14권 제2호 (통권 제45권)
발행연도
2012.6
수록면
132 - 144 (13page)

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초록· 키워드

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The Korean traditional food is being actually ignored by being pushed by excellent food or eating-out culture. Accordingly it is designed to find out the difference in the future Korean traditional food by ages. In order to conduct the purpose of this study regarding the people having experienced the traditional food dwelling in Busan area the survey was conducted. The survey had been made from August 01, 2011 till August 30, 2011, and 282 copies were used as the final data for analysis. As an analysis method the SPSS 12.0 statistical package program was used. As a result of frequency analysis, cross-tabulations, the matters to be focused on to worldwide spread the traditional food were shown to be significant. The need to most focus was said to be made on the taste for the teenagers, the nutrition for the 40`s, and the cooking method for the 20`s, 30`s, and 50`s. The matters regarding the ideas of inheriting and developing the traditional food were shown to be significant. All the classes of ages were shown to be inherited and developed. The intention matter regarding the popularization of future traditional food was shown to be significant. The intention by the 30`s and 40`s was said to be formed well.

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