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

本研究的目的是对食品企业的全球化过程进行理论和实证分析。由于系统技术的研究、发展和扩散，促进了食品企业的海外进步，部分厨师的特殊技能被替代。另一方面，系统中的菜单不仅可能因偏好各个国家和地区而多样化，而且还可能被饮食文化摇篮的国家重新引入，因此，可能形成新的饮食文化的可能性变得清晰起来。

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.