관광지의 표기 오용에 관한 고찰 - 전통시장과 연계 관광지의 일본어역 간판・식단표의 표기를 중심으로

Abstract

Tourism content developed by the Korea Tourism Organization includes tours of traditional Korean marketplaces, the production of marketed tourism content of local delicacies, and the 30 Best Korean delicacies. The goal is to diversify Korean tourism by promoting Korean food, which can be seen as unusual and exotic, and by expanding the varieties of food available to international visitors to Korea. These policies are based on an examination of the requirements of foreign tourists who visit Korea. In other words, conventional Korean tourism based on a single tourist site is becoming larger, more diverse, and more segmented. Tourism has recently been sluggish due to the effects of the corona pandemic and bad feelings about Japan and Korea's history, but the Korea Tourism Organization is preparing a number of cultural events as part of its efforts to globalize Korean cuisine. Busan's Kukje(International) Market, Bupyeong Kkangtong Market, and Jagalchi Market were ranked sixth among the top 20 traditional marketplaces chosen by the Korea Tourism Organization in 2018. This study examines the accuracy and usage of Japanese translations on food menus, with a focus on restaurants in tourist districts established around these markets, and finds menus that introduce Korean food, with a focus on tourist information sites and brochures that direct tourists online. The analysis was divided into cases where the Korean pronunciation is written in kana with no explanation, cases where an explanation is added, cases where the Japanese translation is used as the name of the food, and cases where different Japanese notations are used for the same Korean food, and the analysis of notation misuse is divided into three categories: misuse of characters, misuse of expressions, and misuse of symbols. There has been no consistency in the Japanese transliteration of Korean food menus until recently. Although the study has the problem of being geographically constrained, it is sufficient to prove that it is imperative to analyze the use of food names on restaurant signs and menus in order to employ uniform terminology.