프랑스 오뜨 퀴진과 K-미식의 탐색적 비교 연구 - 삼각검증법적 접근을 기반으로 -
An Exploratory Comparative Study of French Haute Cuisine and K-Gastronomy - Based on Triangulation Approach -
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This exploratory qualitative study juxtaposes France’s haute cuisine with Korea’s K-gastronomy to show how food is institutionalized and mobilized as national soft power across policy, industry, and discourse. We triangulate 2009 2024 policy/program records (France/Korea/UNESCO/INAO), fifty international media articles, and two semi-structured 60-minute expert interviews. For RQ(Research Question)1, two models emerge: France’s preservation-and-provenance path UNESCO inscription plus SIQO (AOC/AOP/IGP/Label Rouge), local terroir networks, and wine·food tourism circulates authority and identity; Korea’s diffusion & marketization path State Korean Culture movement alignment, Michelin signaling, and FMCG-led exports translates tradition·fermentation·locality into accessible lifestyle experiences. For RQ2, five levers for K-gastronomy are identified: (1)GI-like safeguards for fermentation and regionality; (2)tighter coupling with tourism and trade platforms; (3)standards and storytelling to close policy operations gaps; (4) chef/ event-centered media branding; and (5)structured entry to halal/vegan/low-sodium niches via certification and reformulation. For RQ3, four interaction mechanisms link K-food policy and K-culture industries: coordinated campaigns, content-led demand formation, B2C experiences feeding B2B deals, and global adaptation (standards, labeling). We propose a hybrid roadmap that marries France’s institutional depth with Korea’s culture-driven diffusion to secure durable legitimacy and export growth; limitations include a small expert sample and qualitative inference, motivating multi-country panel designs in future work.
Abstract
This exploratory qualitative study juxtaposes France’s haute cuisine with Korea’s K-gastronomy to show how food is institutionalized and mobilized as national soft power across policy, industry, and discourse. We triangulate 2009 2024 policy/program records (France/Korea/UNESCO/INAO), fifty international media articles, and two semi-structured 60-minute expert interviews. For RQ(Research Question)1, two models emerge: France’s preservation-and-provenance path UNESCO inscription plus SIQO (AOC/AOP/IGP/Label Rouge), local terroir networks, and wine·food tourism circulates authority and identity; Korea’s diffusion & marketization path State Korean Culture movement alignment, Michelin signaling, and FMCG-led exports translates tradition·fermentation·locality into accessible lifestyle experiences. For RQ2, five levers for K-gastronomy are identified: (1)GI-like safeguards for fermentation and regionality; (2)tighter coupling with tourism and trade platforms; (3)standards and storytelling to close policy operations gaps; (4) chef/ event-centered media branding; and (5)structured entry to halal/vegan/low-sodium niches via certification and reformulation. For RQ3, four interaction mechanisms link K-food policy and K-culture industries: coordinated campaigns, content-led demand formation, B2C experiences feeding B2B deals, and global adaptation (standards, labeling). We propose a hybrid roadmap that marries France’s institutional depth with Korea’s culture-driven diffusion to secure durable legitimacy and export growth; limitations include a small expert sample and qualitative inference, motivating multi-country panel designs in future work.