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

• Project/Area Number: 20530343
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Business administration
• Research Institution: Wakayama University
• Principal Investigator: DEGUCHI Tatsuya Wakayama University, 観光学部, 教授 (60237021)
• Project Period (FY): 2008 – 2010
• Project Status: Completed (Fiscal Year 2010)
• Budget Amount: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000); Fiscal Year 2010: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000); Fiscal Year 2009: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000); Fiscal Year 2008: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
• Keywords: フードビジネス / グローカリゼーション / ローカルフード / 食文化 / 外食産業 / 翻訳的適応 / 再解釈

Research Abstract

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.