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@article{ART002725989},
author={Byoung-Seok Kim and Chang， Jungyoon and Hwang Johye},
title={A Cross Cultural Study for Sustainable Temple Food: Korea vs. Japan},
journal={Journal of Asia-Pacific Studies},
issn={1225-8539},
year={2021},
volume={28},
number={2},
pages={41-79},
doi={10.18107/japs.2021.28.2.002}

TY - JOUR
AU - Byoung-Seok Kim
AU - Chang， Jungyoon
AU - Hwang Johye
TI - A Cross Cultural Study for Sustainable Temple Food: Korea vs. Japan
JO - Journal of Asia-Pacific Studies
PY - 2021
VL - 28
IS - 2
PB - Institute of Global Affairs
SP - 41
EP - 79
SN - 1225-8539
AB - Temple food can grow beyond the element of food (primary industry) to be a key factor in the sixth industry, including food manufacturing (secondary industry), service and tourism experience and tourism (third industry), and create positive effects and values in various industries. From this holistic perspective, the current study has provided a cross-cultural study to investigate the characteristics and evolutions of temple food in Korea and Japan and suggested directions for the development of Korean temple food. In the food and restaurant industry, business activities including commercialization of temple food, grafting with food platform, and operation of temple-food specialty restaurant with various concepts and types have been more prevalent in Japan than in Korea. Restaurants in both countries have obtained Michelin Guide’s star certification, making temple food a restaurant category with high-quality gourmet experience. In both countries, cultural tourism contents have been created through incorporating temple food into temple stay and local festivals and Korea has expanded the experience to include cooking lectures and temple cooking. In marketing communication, Korea has been promoting temple food through various media and communication channels and the recognition of temple food was higher among overseas consumers than domestic consumers. Temple food is growing as a sustainable food for environmental protection, carbon reduction, animal welfare, etc. Temple food can be the assets for local tourism revitalization and the core element of the sixth industry.
KW - Temple Food;Sustainability;The Sixth Industry;Cultural Tourism;Cross-Cultural Study
DO - 10.18107/japs.2021.28.2.002
ER -

Byoung-Seok Kim, Chang， Jungyoon and Hwang Johye. (2021). A Cross Cultural Study for Sustainable Temple Food: Korea vs. Japan. Journal of Asia-Pacific Studies, 28(2), 41-79.

Byoung-Seok Kim, Chang， Jungyoon and Hwang Johye. 2021, "A Cross Cultural Study for Sustainable Temple Food: Korea vs. Japan", Journal of Asia-Pacific Studies, vol.28, no.2 pp.41-79. Available from: doi:10.18107/japs.2021.28.2.002

Byoung-Seok Kim, Chang， Jungyoon, Hwang Johye "A Cross Cultural Study for Sustainable Temple Food: Korea vs. Japan" Journal of Asia-Pacific Studies 28.2 pp.41-79 (2021) : 41.

Byoung-Seok Kim, Chang， Jungyoon, Hwang Johye. A Cross Cultural Study for Sustainable Temple Food: Korea vs. Japan. 2021; 28(2), 41-79. Available from: doi:10.18107/japs.2021.28.2.002

Byoung-Seok Kim, Chang， Jungyoon and Hwang Johye. "A Cross Cultural Study for Sustainable Temple Food: Korea vs. Japan" Journal of Asia-Pacific Studies 28, no.2 (2021) : 41-79.doi: 10.18107/japs.2021.28.2.002

Byoung-Seok Kim; Chang， Jungyoon; Hwang Johye. A Cross Cultural Study for Sustainable Temple Food: Korea vs. Japan. Journal of Asia-Pacific Studies, 28(2), 41-79. doi: 10.18107/japs.2021.28.2.002

Byoung-Seok Kim; Chang， Jungyoon; Hwang Johye. A Cross Cultural Study for Sustainable Temple Food: Korea vs. Japan. Journal of Asia-Pacific Studies. 2021; 28(2) 41-79. doi: 10.18107/japs.2021.28.2.002

Byoung-Seok Kim, Chang， Jungyoon, Hwang Johye. A Cross Cultural Study for Sustainable Temple Food: Korea vs. Japan. 2021; 28(2), 41-79. Available from: doi:10.18107/japs.2021.28.2.002

Byoung-Seok Kim, Chang， Jungyoon and Hwang Johye. "A Cross Cultural Study for Sustainable Temple Food: Korea vs. Japan" Journal of Asia-Pacific Studies 28, no.2 (2021) : 41-79.doi: 10.18107/japs.2021.28.2.002