인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
학술저널
DBpia Top 5%
오류 신고하기해당 페이지 내 제목·저자·목차·페이지정보가 잘못된 경우 알려주세요!
논문 기본 정보
- 저자정보
초록·키워드
As the role of local food resources in diversifying the tourism industry, strengthening regional identity, and revitalizing the economy has become more important, this study aims to analyze the experiences of participants who participated in local gastronomic tourism programs using local food resources and to provide implications for regional branding strategies. For this purpose, 10 people who have participated in local gastronomic tourism programs were selected and interviewed in depth and analyzed using the Colaizzi phenomenological methodology. The study results revealed that prior to participating in a local gastronomic tourism program, participants expressed desires to escape their daily routines, relieve stress, taste healthy ingredients and local foods, and anticipate new experiences. Second, during the participation process, meaningful insights emerged, such as the comfort and sense of escape provided by nature, the enjoyment of local ingredients and flavors, appreciation for producers, and the pleasure and benefits of new experiences. Third, after participation, it was shown to promote mental, physical, and emotional recovery, foster the pursuit of new life values, and lead to changes in perception. Through the study, the perspective of gastronomic tourism research was expanded academically, and in practice, the direction of designing creative tourism programs centered on the participants" experiences was suggested in establishing a regional branding strategy using local food resources.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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