References
- 문화체육관광부. 2009. 8. 2008 관광동향에 대한 연차보고서
- 문화체육관광부. 2009. 8. 2008 문화산업백서
- Baik SK, Oh JG, Jeon HY. 2008. A Study on the Development of Regional Culture Branding Process Model through Regional Culture Contents. Korea Humanities Content Society, 12:217-248
- Barthes, R. 1985. L’aventure semiologique, Paris, Seuil
- Bell, D. & Valentine, G. (1997). Geographies: We Are What We Eat. London. Routledge
- Boniface, P. 2003. Tasting tourism: Traveling for food and drink. Burlington: Ashgate Publishing
- Cha SB, Lim JH, Lee AJ. 2000. A study on the development of the local traditional menu in Chonan area. Journal of Foodservice Management, 3(2):211-22
- Cho MS, Chang MJ. 2000. Recognition and Preference to Korean Traditional Food of Foreign Visitors in Korea. Journal of the Korean Society of Dietary Culture, 15(3):215-223
- Cohen, E. & Evieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research. 31(4):755-778 https://doi.org/10.1016/j.annals.2004.02.003
- Floch, J.-M. 1990. Semiotique. marketing et communication. Paris. PUF
- Hall, M. & Sharples, L. 2003. The consumption of experience or the experience consumption? An introduction to the tourism of taste. In M. Hall, & L. Sharples, R. Mitchell, N. Marcionis, & B. Cambourne (Eds.). Food tourism around the world: Development, management and markets. Oxford: Butterworth-Heinemann
- Han SP, Kim HS. 2004. A study on international public relations strategy of Korean economy through analysis of national economic portal Home-pages of Korea, Canada and U. S. Journal of advertising, 15(4):99-125
- Hegarty, J.A. & O'Mahoney, G.B. 2001. Gastronomy: a phenomenon of cultural expressionism and an aesthetic for living. International Journal of Hospitality Management. 20(1):3-13 https://doi.org/10.1016/S0278-4319(00)00028-1
- Henderson, J.C. 2004. Food as a tourism resource: a view from Singapore. Tourism Recreation Research. 29(3):69-74
- Henderson, J.C. 2009. food tourism reviewed, British Food Journal. 111(4) https://doi.org/10.1108/00070700910951470
- Hjalanger, A.M. & Richards, G. 2002. Tourism and Gastronomy. London. Routledge
- Holcomb, J.L., Upchurch, R.S. & Okumus, F. 2007. What are top hotel companie reporting? International Journal of Contemporary Hospitality Management. 19(6):461-475 https://doi.org/10.1108/09596110710775129
- Jang JO, Yoon HK, Lee YM, JUNG JH, Yang MO. 2008. Development of Native Local Foods Associated with Regional Festival-Focused on Hampyeong "Butterfly Festival". Journal of the East Asian Society of Dietary Life, 18(4):428-435
- Jeon HY. 2007. A Semiotic Study on Communication Strategy of Cultural Branding of Korea, China and Japan through Analysis of National Web Site. Korean Journal of Advertising, 9(3):7-45
- Jeon HY. 2008. A Semiotic Study on Communication Strategy of Cultural Image of France Regions through analysis of Regional Web site. Semiotic Inquiry, 23:407-440
- Jin SK. 1986. Traditional Foods of Cke Ju Do . Journal of the Korean Society of Dietary Culture, 1(4):351-359
- Joly, M. (1993). Introduction a l’analyse de l’image, Paris, Nathan
- Kim JE, Ahn JC. 2008. Thee Effect of Event Strategies for Native local Foods on Brand Equity: Focused on the Tourist Menu for Seorak Areas in Gangwon-do. Korea Tourism Research Association, 22(4):379-397
- Kim JH, Jin YH. 2008. A Study on the Excavation of Reputable Family Foods of Gwangju and JeollaNam-do, and Tourism Commercialization based on Historic Storytelling. Journal of Foodservice Management, 11(3):25-47
- Kim JS. 2005. Universalizing Korean Food. Journal of the Korean Society of Dietary Culture, 20(5):499-507
- Kim JY, Ahn KM. 2009. The relations among service quality, satisfaction, and behavioral intention: The case of Seoul Food Festival. Journal of Foodservice Management, 12(1):315-336
- Kim KH, CHO MS. 2002. A study on Determination Factors for Traditional Food Development in Jeju. International Journal of Culture & Tourism Research, 4(1):115-138
- Kim SA, Lee MA, Kim EM, Lee SJ. 2004. The Gap Analysis of Reognition and Preference for Korean Traditional Foods and Restaurants between Foreign Visitors and Foreign Residents. The Journal of Korean Society of Food Science, 20(6):619-629
- Kim SS, Kim MJ. 2008. The effects of preference for Korean cuisine culture on image of Korea and intention to visit Korea as a potential tourism destination as perceived by residents of Asian countries affected by Hallyu. Journal of Foodservice Management, 11(3):117-145
- Kwon YK. 2005. A study on the Expression of Korean National Image in Ministry web site. Korean Society of Basic Design & Art, 6(3):27-35
- Kye SH, Moon HK, Yum CA, Park EM. 1995. Standardization of the Recipe for Preparation of Korean Foods. The Journal of Korean Society of Food Science, 11(1):1-8
- Lee HW. 2008. A Plan to Promote Province Food Festival by Culture Tourism Resources. The International Society of Tourism Industry, 1(1):151-172
- Lee JM, Cho MS, Chung HK, Lee JH. 1996. Food of Seoul: 'Traditional' and Contemporary Dietary Constructions among Seoulite. Journal of the Korean Society of Dietary Culture, 11(2):155-167
- Lee KJ, Cho MS, Lee JM. 2007. Content Analysis of the New York Times on Korean Food from 1980 to 2005. Journal of the Korean Society of Dietary Culture, 22(2):289-298
- Lee YJ. 2007. A Study on the Recognition, Satisfaction, and Revisit Intentions of Japanese Tourists based on Traditional Korean Foods. The Journal of Korean Society of Food Science, 23(1):156-164
- Levi-Strauss, C. 1976. Mythologiques 1: Le cru et le cuit, Paris, Plon, 1964(1976)
- Long, L. M. (Ed) 2004. Culinary tourism. Kentucky: The University Press of Kentucky
- Min KH. 2006. Menu Evaluation for Native Foods in Jeonju Area. The Journal of Korean Society of Food Science, 22(1):96- 104
- Neild, K., Kozak, M. & LeGrys, G. 2000. The role of food service in tourist satisfaction. International Journal of Hospitality Management, 19(2):375-84 https://doi.org/10.1016/S0278-4319(00)00037-2
- Oh JS. 2006. Une etude semiotique sur les sites Internet du Centre Culturel de Coree.Chine· Japon en France. Etude de la Culture Francaise, 13:349-371
- Okumus, B., Okumus, F. & Mckercher, B. 2007. Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management. 28(2007):253-261 https://doi.org/10.1016/j.tourman.2005.12.020
- Park YS. 2003. Kulinarische Semiotik als ein Programm fur eine sog. "Synchretische Semiotik". Semiotic Inquiry, 14:129-170
- Quan, S. & Wang, N. 2004. Towards a structural madel of the tourist experience: an illustration from food experiences in tourism. Tourism Management. 25(2004):297-305 https://doi.org/10.1016/S0261-5177(03)00130-4
- Remmington, M. & Yuksel, A. 1998. Tourist satisfaction and food service experience: results of an empirical investigation. Antolia. 9(1):37-57 https://doi.org/10.1080/13032917.1998.9686958
- Reynold, P. 1993. Food and tourism: towards an understanding of sustainable culture. Journal of Sustainable Tourism. 1:48-54 https://doi.org/10.1080/09669589309450700
- Tikkanen, I. 2007. Maslow's hierachy and food tourism in Finland: five case. British Food Journal. 109(9):721-734 https://doi.org/10.1108/00070700710780698
- Williams, J. 1997. ‘We naver eat like this at home’: food on holiday. In P. Caplan (Ed). Food, Health and identity. London: Routledge
- Wolf, E. 2002. Culinary Tourism: A Tasty Economic Proposition. available at: www.culinarytourism.org (accessed 20 October 2007)
- Won DY, Lee HS, Lee SB. 2006. Study of the influence of satisfaction into the IPA of Chinese tourists on Korean food and service. Korean Academic Society of Hospitality Administration, 15(5):169-182
- Yoon SK. 1994. Study on Native Local Foods in Andong Region. Journal of the Korean Society of Dietary Culture, 9(1):61-69