| 요약2 |
As the five day work week system has been settled on and people are pursuing a better quality of life according to changes in the social environment, the amount of time for family leisure activity has been increasing. Thanks to the increased time for leisure activities, people have had more interest in diverse kinds of experience programs. In particular, food industry museums have gained good responses by providing diverse experience programs including exhibitions with historical and cultural data. This study classified the types of interaction into physical factors, direct experience factors and external environmental factors based on previous studies to analyse the characteristics of the interactions in order to provide better experiences. The subjects of the study were national and international food museums which were established before and after 2000 when experience factors were used as an important design factor of spatial composition with changes in the social environment. This study analysed the types of interaction the subjects had in each case through factors previously extracted. The results are presented as follows: First, direct experience programs shown in all the four cases caused different behavior in visitors. Second, the Ramen Museum in Japan did not have any physical factors, but it induced recognition through graphic panels and the use of media. Finally, external environmental factors were found to be strong in the Ramen Museum in Japan and stimulated the emotions of visitors through an environment where the past was reproduced. |