近畿における行事と行事食の認知・経験の世代間比較（奈良県）

近畿における行事と行事食の認知・経験の世代間比較（京都府）

Agricultural Heritage Systems Tourism (AHST) has increased considerably in the past ten years and is projected to continue growing in the future. Despite such growth, there is not a shared understanding of many aspects of the tourism development framework for all kinds of agricultural heritage sites. Given that meanings and characteristics are critical to determining the appeal of a particular activity among tourism consumers and because the development directions of AHST are essential for achieving heritage conservation goals, a study was conducted in 2014-2015 to assess stakeholder preferences for definitional phrases and their perceptions. This manuscript summarizes the characteristics of AHST in four aspects, taking agri-cultural heritage systems in China as examples: 1) synthesis of agritourism, cultural heritage tourism, and ecotourism; 2) annual variation of tourism attractions and activities; 3) the dominant role of artisan farmers; 4) the unique gastronomic experiences of traditional food. Finally, there are some objectives offered by this research from economic, environmental, cultural, social and political perspectives to build a framework of AHST according to its features and characteristics. Based on environmental and cultural objectives, with political and social support, through reaching the core objectives of economic development, AHST will be sustainable and agricultural heritage systems will be well conserved. This study carries important implications for the further applications of AHST.

Temple food is a unique culinary tradition rooted in history and culture, offering customers a distinctive experiential value. This study investigates how customers’ need for uniqueness influences memorable temple food experiences, subjective well-being, and behavioral intentions. Additionally, the study examines the moderating role of health consciousness in the relationship between subjective well-being and behavioral intentions. A total of 350 responses were collected from individuals with temple food experience, and 332 valid responses were analyzed using confirmatory factor analysis and structural equation modeling. The results show that the need for uniqueness has a significant positive effect on memorable temple food experiences, and subjective well-being significantly influences behavioral intentions. However, cultural knowledge did not show a significant impact on subjective well-being. Health consciousness was found to moderate the relationship between subjective well-being and behavioral intentions. These findings provide both theoretical and practical implications for developing marketing strategies that emphasize the differentiated value and health-related benefits of temple food. In addition, temple food aligns with the growing global trend of vegetarianism and presents strong market potential. By repositioning it as a healthy, vegetarian-oriented culinary culture rather than limiting it to traditional Korean food, businesses can effectively appeal to health-conscious consumers worldwide.

京都の行事・通過儀礼食における赤飯・餅・寿司・団子の利用状況

본 연구는 제주향토음식 경험이 있는 제주를 방문한 관광객을 대상으로 제주향토음식 이 미지와 관광객만족 그리고 행동의도와 관련하여 영향관계를 파악하기 위한 연구이다. 연구결과 제주향토음식이미지는 청정이미지, 지역이미지, 전통이미지, 메뉴이미지, 거리이미지가 도출 되었다. 제주음식이미지가 제주관광지의 만족에 미치는 영향으로는 청정음식이미지(.331), 전통음식이미지(.137)가 영향을 미치는 것으로 나타났으며, 긍정적인 구전에는 청정음식이미지(.318), 지역음식이미지(.171)가 재방문에는 청정음식이미지(.283)가 추전에는 청정음식이미지(.282), 지역음식이미지(.259)가 각각 영향력을 미치는 것으로 나타났다. 따라서 제주향토음식이미지 중 관광객 만족과 행동의도에 미치는 영향은 청정음식이미지가 가장 큰 것으로 나타났으며, 청정음식이미지를 높이기 위해서는 제주향토음식점의 청결과 제주향토음식 메뉴의 현대화 그리고 종사원의 위생관련 교육의 지속적인 실시와 제주 식재료의 청정 이미지 등을 통하여 제주향토음식의 청정 이미지화를 높여야 할 것으로 사료되며, 제주에서 만이 먹을 수 있는 지역 브랜드 메뉴를 강조하여 메뉴 구성이 필요한 것으로 나타났다.The purpose of this study is to investigate the relationship between Jeju native food image, tourist satisfaction, and behavioral intention of tourists visiting Jeju with local food experience. As a result, the clean image, regional image, traditional image, menu image and street image of Jeju native food image were derived. The effect of Jeju food image on the satisfaction of Jeju tourist destination was influenced by clean food image (.331) and traditional food image (.137), and the positive word of mouth factor was influenced by the clean food image (.318) and local food image (.171), while the revisiting factor was influenced by clean food image (.283), and the recommendation factor was influenced by the clean food image(.282), and local food image(.259) respectively. Therefore, the clean food image was the most influential factor among Jeju native food images which affects the satisfaction and the behavioral intention of tourists. In order to improve the image of clean food, cleanliness of local restaurants m Jeju, modernization of local food menu in Jeju, clean image of Jeju food ingredients and hygiene education of employees of Jeju restaurants should be reinforced.