Theoretical and empirical study on the glocalization of the food business.

本研究旨在从理论和实证两方面分析餐饮业的全球化过程。由于系统技术的研究、开发和扩散，促进了国外食品业的进步，部分厨师的专业技能被替代。另一方面，系统中的菜单不仅可以通过偏好每个国家和地区而多样化，而且还可以被饮食文化发源地的国家重新引入，从而可能形成新的美食文化。

The purpose of the this study was to have analyzed the process of glocaliation of the food business theoretically and empirically. As a result of the research, development and diffusion of the system technology promote overseas progress of the food business, and a part of cook's special skill is substituted. On the other hand, the menu put in the system might not only diversify by preferring each country and region but also was reimported by the country of the food culture cradle, Thus, being likely being likely to form a new gastronomic culture became clear.