Earticle

초록

영어

In Korea, the Sintoburi movement and well-being have been significant themes in the dining culture so far. Sintoburi, which refers to the campaign that our body requires to eat domestically grown crops/produce was first developed as a marketing tool by companies while well-being was adopted as a way of eating safer and healthier by the public. Popularized in the 2000s, well-being led to the consumption of organic food, but the fact that the organic consumption has been stalled since 2010 indicates that it is losing momentum. Now, we need a different food culture as a new driving force for the health and welfare of the nation. Taking into account the existing limitations of the dining culture and nation's economic standing and rising standards of culture, the emerging food culture should embrace 1) local food which is domestically grown/produced, 2) stricter organic food such as organic produce grown outdoors, 3) produce/products that exclude artificial elements as much as possible from the production, which will enable storytelling, 4) ethical consumption with feasibility that can evoke human altruism and 5) focus on the community, not on the country nor the individual. Since it is expected to lead the dining culture after well-being on the foundation the predecessor laid and overcome its limits, it would be called "Post-Wellbeing". This study may provide corporations related and the dining industry with meaningful insight.

목차

Abstract
 I. 서론
 II. 식문화운동의 큰 흐름
  1. 자생적 식문화운동
  2. 외국으로부터 유입된 식문화
 III. 해외 레스토랑 평가 경향과 국내영향
  1. 해외 레스토랑 평가경향 분석
  2. 국내 분자요리와 채집요리 현황
 IV. 포스트웰빙 시대 식문화의 전망과 모색
  1. 유기농 강화와 확충을 위한 방법론 : 로가닉(Rawgarnic)과 대중화
  2. 새로운 식문화 전개의 방법론 : 윤리적소비와 스토리텔링(Storytelling)
  3. 포스트웰빙 시대의 식문화 모색
 V. 결론
 참고문헌

키워드

저자

• 김형섭 [ Kim, Hyung-Sup | 경기대학교 관광전문대학원 식공간연출전공 박사과정 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  식공간연구 [JOURNAL OF THE TABLE & FOOD COORDINATE]

• 간기

  반년간

• pISSN

  1976-3182

• 수록기간

  2006~2012

• 등재여부

  KCI 등재후보

• 십진분류

  KDC 594 DDC 641