Gotowe bibliografie tematyczne / Restaurants Hong Kong History

Gotowa bibliografia na temat „Restaurants Hong Kong History”

Autor: Grafiati
Data publikacji: 27 lipca 2024
Data aktualizacji: 29 lipca 2024

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Artykuły w czasopismach na temat "Restaurants Hong Kong History"

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Yue, Isaac. "The Comprehensive Manchu–Han Banquet: History, Myth, and Development". Ming Qing Yanjiu 22, nr 1 (14.11.2018): 93–111. http://dx.doi.org/10.1163/24684791-12340022.

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Abstract In* terms of grandeur and extravagance, modern Chinese society tends to think of the Comprehensive Manchu–Han Banquet 滿漢全席 as the pinnacle of China’s culinary heritage. Its allure is best illustrated by what happened in 1977, when the Tokyo Broadcasting System (TBS) commissioned a Hong Kong restaurant named Kwok Bun 國賓酒樓 to recreate the banquet according to its “original” recipes. The preparation took over three months, involved more than one hundred and sixty chefs, and resulted in a meal that featured more than one hundred dishes.1 Since then, there has been no shortage of efforts made by different individuals, restaurants, and organizations to follow suit and recreate the Comprehensive Manchu–Han Banquet in a contemporary setting. These different endeavours commonly claim that they follow the most authentic recipes. Little did they realise that there is no such thing as an authentic recipe. In fact, historians cannot even agree on which era saw the banquet begin, though the leading candidates all date to the Qing dynasty (1644–1911); these are the reign of the Emperor Kangxi (r. 1661–1722), the reign of the Emperor Qianlong (r. 1735–1796), and the dynasty’s last decades. This paper examines the accuracy of these claims by analyzing a sample menu for the Comprehensive Manchu–Han Banquet recorded during Qianlong’s reign. This menu contains crucial information about the feast’s formative stages, information that has not yet been properly addressed by academics researching this topic. By drawing attention to the traditional dietary customs of ethnic Manchus and Han Chinese, understood in the context of contemporaneous Chinese gastronomy (to supplement the menu’s lack of contextual information), this paper provides a better understanding of the Comprehensive Manchu–Han Banquet and of Chinese gastronomy in general, in terms of their history, development, and cultural significance.
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Bredeloup, Sylvie. "African Trading Post in Guangzhou: Emergent or Recurrent Commercial Form?" African Diaspora 5, nr 1 (2012): 27–50. http://dx.doi.org/10.1163/187254612x646206.

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Abstract In the early 2000s, nationals of Sub-Saharan Africa who had settled in the market places of Hong Kong, Bangkok, Jakarta, and Kuala Lumpur, moved to Guangzhou and opened offices in the upper floors of buildings in Baiyun and Yuexiu Districts. These were located in the northwest of the city, near the central railway station and one of the two fairs of Canton. Gradually these traders were able to create the necessary conditions of hospitality by opening community restaurants on upper floors, increasing the number of showrooms and offices as well as the services of freight and customs clearance in order to live up to an African itinerant customer’s expectations. From interviews carried out between 2006 and 2009 in the People’s Republic of China and in Hong Kong, Bangkok, Dubai, and West Africa, the article will first highlight the economic logics which have contributed to the constitution of African trading posts in China and describe their extension from the Middle East and from Asia. The second part will determine the respective roles of migrants and traveling Sub-Saharan entrepreneurs, before exploring their interactions with Chinese society in the setting up of these commercial networks. It will also look at the impact of toughening immigration policies. It is the principle of the African trading posts of anchoring of some traders in strategic places negotiated with the host society that allows the movement but also the temporary settlement of many visitors. The first established traders purchase products manufactured in the hinterland to fulfill the demand of the itinerant merchants who in turn supply customers located in other continents.
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Dewald, Ben. "Tipping in Hong Kong restaurants". International Journal of Hospitality Management 22, nr 3 (wrzesień 2003): 307–19. http://dx.doi.org/10.1016/s0278-4319(03)00044-6.

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Shi, Yujia. "Chinese and Western Fusion Factors in Hong Kong Culture from the Perspective of Tea Restaurants". International Journal of Education and Humanities 6, nr 2 (15.12.2022): 53–55. http://dx.doi.org/10.54097/ijeh.v6i2.3348.

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This article proves that different cultures of the East and the West have different influences on Hong Kong through a detailed introduction to various food flavors in Hong Kong. Hong Kong was colonized and ruled by the British for nearly a hundred years in the last century. Even though it has long since returned to the mainland, the British culture and Western food flavor of many years have been deeply embedded in the cultural flavor of Hong Kong. But on this basis, as a part of China for more than a thousand years, its cultural heritage and food flavor also contain a strong oriental flavor.
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Ching, Frank. "Hong Kong". Current History 95, nr 602 (1.09.1996): 272–76. http://dx.doi.org/10.1525/curh.1996.95.602.272.

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Chan, Grace Suk Ha, Anna Chun-Hsuan Hsiao i Ada Lai Yung Lee. "Exploration of Customer Compliant Behavior toward Asain Full-Service Restaurants". International Journal of Marketing Studies 8, nr 2 (28.03.2016): 46. http://dx.doi.org/10.5539/ijms.v8n2p46.

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<p>The first law of service productivity and quality in restaurants is doing it right the first time. In today’s highly competitive environment, restaurants should acquire feedback from their customers to improve further the products and services they offer. One means to obtain customer feedback is to encourage and facilitate the complaint process. In response to an unhappy service, customers either speak with the management, their friends or do nothing, and they may also expect fair compensation whenever service failure occurs. This study aimed to investigate the complaint behavior of Hong Kong customers toward Asian full-service restaurants. A qualitative approach was adopted with a sample of 30 respondents who often dine in Asian full-service restaurants. Semi-structured questions were asked through an in-depth interview. Based on the results, the reasons for the complaints and complaint behavior of Hong Kong customers were identified, and recommendations were made to provide insights for industrial practitioners.</p>
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Lau, Tommy, Man Lai Cheung, Guilherme D. Pires i Carol Chan. "Customer satisfaction with sommelier services of upscale Chinese restaurants in Hong Kong". International Journal of Wine Business Research 31, nr 4 (18.11.2019): 532–54. http://dx.doi.org/10.1108/ijwbr-10-2018-0060.

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Purpose The abolishment of the wine tax in Hong Kong has led to increased wine consumption and increased demand for wine-related professionals, such as sommeliers. Yet the importance of sommeliers’ value-adding performance in the context of upscale Chinese restaurants has not been examined. To address this gap, the SERVQUAL framework is adopted to examine the influence of sommeliers’ service quality (SQ) on customer satisfaction (CS) and loyalty in the context of upscale Chinese restaurants in Hong Kong. Design/methodology/approach The survey method is used to collect data from 302 units of the population of interest, partial least square-structural equation modelling (PLS-SEM) is used to test the links between constructs. Findings Four of the seven dimensions of sommeliers’ service quality, namely, empathy, tangibles, credibility and assurance, have a significant positive impact on customer satisfaction and customer loyalty, whereas the impact of perceived value and responsiveness on customer satisfaction and customer loyalty is positive but only marginally significant. Reliability has a weak and non-significant impact on customer satisfaction and customer loyalty. Research limitations/implications Examining a small number of upscale Chinese restaurants in Hong Kong limits generalisation of the findings to other contexts. Replication of the research in different contexts will enhance generalizability. In terms of implications, the discussion highlights the importance of sommeliers’ service performance on customers’ SQ perceptions SQ, CS and loyalty, all of which are important variables for restaurateurs. Originality/value To the best of the authors’ knowledge, this is the first study of the influence of the quality of sommelier’s SQ on CS and loyalty in upscale Chinese restaurants in Hong Kong. Given the lack of attention to this service role in the literature, the study contributes theory from which further understanding can develop.
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Baldwin, Watson. "The restauranteurship of Hong Kong’s premium Japanese restaurant market". International Hospitality Review 32, nr 1 (3.12.2018): 8–25. http://dx.doi.org/10.1108/ihr-07-2018-0004.

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PurposeHong Kong has a global reputation as an entrepreneurial hub. The Japanese restaurant community has grown and evolved over the last three decades into what many consider as a natural secondary market for Japanese food. As such, several Japanese restaurateurs have come to Hong Kong to enter Hong Kong’s premium Japanese restaurant market. The purpose of this paper is to explore this market of Japanese restaurateurship in Hong Kong.Design/methodology/approachOne of the closest methodologies within the topic and discipline from Baldwin (2017) focuses on Japaneseness as a measurement of culinary authenticity examining Hong Kong’s Michelin rated restaurants. Here, the qualitative approach using semi-structured interviews with the chefs of two sets of premium Japanese restaurants from Japan that expanded in Hong Kong, Sushi Iwa and Sushi Yoshitake. As this paper focuses on the premium and high-end market of Japanese chefs and restaurateurs in Hong Kong, the researcher combined the approaches of Kawahara & Speece and Baldwin to pursue a qualitative methodology using semi-structured interviews.FindingsFor this research, the interview process had to be divided into two stages. The first was to speak with long standing members of Hong Kong’s Japanese restaurant community. The common thread amongst the restaurateurs was that they were either the sole proprietor or a partner who was financially vested within the company not a form of sweat equity. To respect the privacy of the interviews, questions about exact monetary amounts, number of shares and equity or anything regarding holdings were not asked. The idea was to only examine their responses within the criteria of the research objectives.Research limitations/implicationsAs the Michelin and premium market of Japanese cuisine is so small, this research can only represent a certain part of the market. Future research could examine other Japanese restaurateurs outside of this market that could be examined to gain a wider perspective of the entrepreneurial strategies they used to start-up their business in Hong Kong.Originality/valueAs research in this area is very limited, this paper helps bring restaurateurship in Hong Kong into the academic front. Restaurants are one of the most common entry points for new entrepreneurs in hospitality. This paper may help shed some light on how foreign investment entrepreneurship has been achieved in Asia.
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Chow, W. K., M. Y. Ng i M. K. Chan. "Fire Safety Aspects for Chinese Restaurants in Hong Kong". Architectural Science Review 45, nr 1 (marzec 2002): 31–37. http://dx.doi.org/10.1080/00038628.2002.9696933.

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Chow, W. K. "Zone Model Simulation of Fires in Chinese Restaurants in Hong Kong". Journal of Fire Sciences 13, nr 3 (maj 1995): 235–53. http://dx.doi.org/10.1177/073490419501300306.

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The fire risk in Chinese restaurants in Hong Kong is studied in this paper. The local regulation, the existing design for fire safety and the past fire record are discussed. Surveys on the fire load in fifteen Chinese restaurants of different sizes are made and reported. The fire equivalent duration period, which is related to the surveyed fire load density is calculated. Since smoke is a key factor in discussions of fire safety, the time required to fill the restaurants with smoke had to be calculated. In this case, fire models have to be used and the zone model CFAST developed at the Building and Fire Research Labora tory, NIST, U.S.A. is used to study the fire environment. Correlations are derived between the equivalent duration period and the predicted maximum hot gas temperature and the corresponding smoke layer interface height.
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Rozprawy doktorskie na temat "Restaurants Hong Kong History"

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So, Tak-wing, i 蘇德榮. "Odour nuisance from restaurants and its control". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1993. http://hub.hku.hk/bib/B31252734.

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Ferry, Peter Christopher. "Taco Bell : prospects in Hong Kong and China : a strategic guide /". Thesis, [Hong Kong : University of Hong Kong], 1993. http://sunzi.lib.hku.hk/hkuto/record.jsp?B13731099.

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Heung, Che-shing Vincent. "A study of visitors' evaluation of airport restaurant service quality in Hong Kong /". Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B2108015X.

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Chan, Fat-tim, i 陳發添. "Hong Kong natural history museum". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1996. http://hub.hku.hk/bib/B31982761.

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Chan, Fat-tim. "Hong Kong natural history museum". Hong Kong : University of Hong Kong, 1996. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25948398.

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Lu, Qiuying Sandy, i 呂秋莹. "Risk perception and secondhand smoke exposure: a survey on catering workers' health effect in Hong Kongafter smoke-free legislation, 2007". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2009. http://hub.hku.hk/bib/B43085891.

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Hoe, York Joo. "Feasibility study for a food court in a Kowloon office and commercial complex". Thesis, Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038973.

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Heung, Che-shing Vincent, i 香志成. "A study of visitors' evaluation of airport restaurant service quality in Hong Kong". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31238580.

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Lu, Qiuying Sandy. "Risk perception and secondhand smoke exposure a survey on catering workers' health effect in Hong Kong after smoke-free legislation, 2007 /". Click to view the E-thesis via HKUTO, 2009. http://sunzi.lib.hku.hk/hkuto/record/B43085891.

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Cheung, Francis. "Bilingual legislation for Hong Kong". Thesis, University of Ottawa (Canada), 1993. http://hdl.handle.net/10393/6519.

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Książki na temat "Restaurants Hong Kong History"

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Morris, Jan. Hong Kong. New York: Random House, 1988.

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Morris, Jan. Hong Kong. New York: Random House, 1988.

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Wong, Man-Kong, i Chi-Man Kwong, red. Hong Kong History. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-2806-1.

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Torres, John Albert. Hong Kong. Hockessin, Del: Mitchell Lane Publishers, 2010.

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Morris, Jan. Hong Kong. New York: Vintage Books, 1989.

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Morris, Jan. Hong Kong. Franklin Center, Pa: Franklin Library, 1988.

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Gao, Tianqiang. Serving Hong Kong: The Hong Kong volunteers. Hong Kong: Hong Kong Museum of Coastal Defence, 2004.

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Epistola, S. V. Hong Kong junta. Diliman, Quezon City: University of the Philippines Press, 1996.

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Bartlett, Magnus. Over Hong Kong. London: Deutsch, 1988.

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1961-, Wong Cindy H., red. Global Hong Kong. New York: Routledge, 2005.

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Części książek na temat "Restaurants Hong Kong History"

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Kwong, Chi-Man. "Military History". W Hong Kong History, 39–58. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-2806-1_2.

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Lee, Chun-Wing. "Football". W Hong Kong History, 217–40. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-2806-1_9.

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Law, Yuen-Han. "Public Health and Infectious Diseases (1842–1970)". W Hong Kong History, 261–84. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-2806-1_11.

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Chu, Wai-Li. "Cold War and Decolonisation". W Hong Kong History, 83–113. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-2806-1_4.

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Wong, Man-Kong. "Politics and Public Administration". W Hong Kong History, 1–37. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-2806-1_1.

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Ho, Lawrence Ka-Ki. "Policing". W Hong Kong History, 59–81. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-2806-1_3.

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Barber, Lachlan B. "Built Heritage". W Hong Kong History, 115–35. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-2806-1_5.

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Yung, Kenneth Kai-Chung. "China’s Intellectuals and Chinese Culture in Hong Kong". W Hong Kong History, 137–55. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-2806-1_6.

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Chan, Catherine S. "Culture and Identity". W Hong Kong History, 157–80. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-2806-1_7.

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Law, Lok-Yin. "Re-thinking Popular Culture". W Hong Kong History, 181–215. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-2806-1_8.

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Streszczenia konferencji na temat "Restaurants Hong Kong History"

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Li, Dennis. "Street Names and the History of Hong Kong Island". W 10th Asia Pacific Transportation Development Conference. Reston, VA: American Society of Civil Engineers, 2014. http://dx.doi.org/10.1061/9780784413364.017.

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Tracy, Liu Chunxi, i Luk Wai Lam Noah. "The Memory Of Street Hong Kong: History, Culture, Memory And Post-Humanism". W 2022 IEEE VIS Arts Program (VISAP). IEEE, 2022. http://dx.doi.org/10.1109/visap57411.2022.00015.

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Li, Chao, i Sha Chen. "Reflection on the Earthquake Design Practice in Hong Kong through a Time History Analysis". W Structures Congress 2009. Reston, VA: American Society of Civil Engineers, 2009. http://dx.doi.org/10.1061/41031(341)297.

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Lin, Jason Cong. "Educating for Diverse Identities in East Asia: Minority Representation in Hong Kong History Education". W 2019 AERA Annual Meeting. Washington DC: AERA, 2019. http://dx.doi.org/10.3102/1430898.

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Segal, Jonathan, Alan Askari, Susan Clark, Ailsa Hart i Omar Faiz. "IDDF2018-ABS-0055 The natural history of terminal ileal resection in crohn’s disease". W International Digestive Disease Forum (IDDF) 2018, Best Abstracts, Hong Kong, 9–10 June 2018. BMJ Publishing Group Ltd and British Society of Gastroenterology, 2018. http://dx.doi.org/10.1136/gutjnl-2018-iddfbestabstracts.12.

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Stevens, Quentin. "A History of Protest Memorials in Three Democratic East-Asian Capital Cities: Taipei, Hong Kong and Seoul". W The 39th Annual Conference of the Society of Architectural Historians Australia and New Zealand. PLACE NAME: SAHANZ, 2023. http://dx.doi.org/10.55939/a5043pmsjd.

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This paper examines a range of grassroots protest memorials erected over the past 60 years within public spaces in the capital cities of three ‘Asian Tigers’: Taiwan, Hong Kong and South Korea. These cities grew quickly as their polities rapidly democratized in the 1980s after long periods of foreign and local authoritarian rule. The paper explores the complex relationships between these memorials and their various urban settings, and how these reflect the wider evolution of political authority, social history and values in each host territory. Drawing on documentary research, interviews, discourse analysis and site analysis of over 20 projects, the paper examines two key aspects of the planning and design of grassroots memorials in Taipei, Hong Kong and Seoul. Firstly, it discusses how these memorials’ designs communicate and critique the struggles of civil society against the cities’ authoritarian rulers. Secondly, it analyses the kinds of sites where these grassroots memorials have been erected, which contrast with the cities’ more prominent, government-endorsed commemorative sites. The paper identifies key formal types, commonalities and differences, and historical changes in the ways that citizens in each capital city have developed a post-colonial, post-authoritarian representation of local history through protest memorials in urban spaces.
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Zou, Han, i Baihao Li. "Notice of Retraction: The revival and boom of a colonial city: The history of modern town planning in Hong Kong (1945–1997)". W 2011 International Conference on Electric Technology and Civil Engineering (ICETCE). IEEE, 2011. http://dx.doi.org/10.1109/icetce.2011.5776363.

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Corkhill, Anna, i Amit Srivastava. "Alan Gilbert and Sarah Lo in Reform Era China and Hong Kong: A NSW Architect in Asia". W The 38th Annual Conference of the Society of Architectural Historians Australia and New Zealand. online: SAHANZ, 2022. http://dx.doi.org/10.55939/a4015pq8jc.

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This paper is based on archival research done for a larger project looking at the impact of emergent transnational networks in Asia on the work of New South Wales architects. During the period of the Cultural Revolution in China (1966-1976), the neighbouring territories of Macau and Hong Kong served as centres of resistance, where an expatriate population interested in traditional Asian arts and culture would find growing support and patronage amongst the elite intellectual class. This brought influential international actors in the fields of journalism, filmmaking, art and architecture to the region, including a number of Australian architects. This paper traces the history of one such Australian émigré, Alan Gilbert, who arrived in Macau in 1963 just before the Cultural Revolution and continued to work as a professional filmmaker and photojournalist documenting the revolution. In 1967 he joined the influential design practice of Dale and Patricia Keller (DKA) in Hong Kong, where he met his future wife Sarah Lo. By the mid 1970s both Alan Gilbert and Sarah Lo had left to start their own design practice under Alan Gilbert and Associates (AGA) and Innerspace Design. The paper particularly explores their engagement with ‘reform-era’ China in the late 1970s and early 1980s when they secured one of the first and largest commissions awarded to a foreign design firm by the Chinese government to redesign a series of nine state- run hotels, two of which, the Minzu and Xiyuan Hotels in Beijing, are discussed here.
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Wang, Jieqiong, Mary-Ann Ray i Robert Adams. "Countering the Biennialization of Architecture in the Chinese Urban Village in Shenzhen". W 108th Annual Meeting Proceedings. ACSA Press, 2020. http://dx.doi.org/10.35483/acsa.am.108.127.

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From Europe to China, while biennial infrastructure allows global curators, architects, and urban designers to use exhibition tactics for disciplinary promotion, the quick in-and- out exhibition practices nevertheless risk overlooking local complexities and differences. How does expanding forms of architectural collaborative or activism through international architecture biennales reclaim “the right to the city” and contribute to the multiplicity and heterogeneity in the city? This paper addresses this question in a Chinese context, by closely examining the 2017 Shenzhen/Hong Kong Bi-City Biennale of Architecture and Urbanism (UABB) hosted in contested urban villages. In particular, this paper investigates an exhibition/ renovation project House 17 within the main site -the Nantou Old Town. This study employs mixed research methods, including archival research, ethnographic research, and spatial analysis, to unravel the mechanisms in initiating, negotiating, and implementing of this international architectural collaborative project in the urban village. By situating the UABB and House 17 in the long history of the socio-spatial transformation of Shenzhen, this paper argues that the international UABB has expanded the capacities of the field of architecture and urban design to mobilize economic and social forces in making urban changes at a new scale. However, architect- curators’ partnership with the local government has put them in a new position that appears close to real estate developers in the process of urban renewal. The in-depth investigation into the exhibition project House 17 further reveals that local politics and complexities tend to be compromised in globalized architectural imagination and collaborative. Through the case study, this paper problematizes the globalization of architectural activism and calls for alternative design pedagogy.
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Raporty organizacyjne na temat "Restaurants Hong Kong History"

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Ffrench-Davis, Ricardo, i Robert Devlin. Towards an Evaluation of Regional Integration in Latin America in the 1990s. Inter-American Development Bank, grudzień 1998. http://dx.doi.org/10.18235/0011085.

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The decade of the 1990s has witnessed a wave of regional integration initiatives in Latin America: more than 14 agreements -free trade areas or customs unions- since 1990 with a handful more in varying degrees of negotiation (see Table 1). However, this was not just a Latin American phenomenon, as regionalism has more than ever become a global trend (Mistry [1996]). Indeed, now Japan, South Korea and Hong Kong are the only World Trade Organization (WTO) members which are not signatories to at least one preferential trade agreement (WTO [1995]). Regional integration is not new to Latin America. Economic integration played an important role in the region¿s early Post-War economic history. The 1960s and 1970s saw a number of very ambitious initiatives inspired by the successful Western European experience (Ffrench-Davis, Muñoz and Palma [1994]). Indeed, at its peak in the late 1960s and early 1970s, the topic of integration was hard to avoid in the discussion of Latin American development. However, disillusionment with integration processes had clearly set in by the late 1970s and the discussion of regional integration was all but silenced by the external crisis of the early 1980s.
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Tcha, MoonJoong. From Potato Chips to Computer Chips: Features of Korea's Economic Development: Knowledge Sharing Forum on Development Experiences: Comparative Experiences of Korea and Latin America and the Caribbean. Inter-American Development Bank, czerwiec 2015. http://dx.doi.org/10.18235/0007002.

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When considering countries of phenomenal economic development and growth, Korea is among the top tiers. While there are other economies with similar economic growth, including those of Singapore, Hong Kong, and Taiwan, the economic growth of Korea is exceptional considering that the country lacked basic economic foundation in the past. R. Lucas Jr. (1993), a Nobel Laureate in economics and also a renowned scholar of the respective field, praised the country's economic success, by stating that "I do not think it is in any way an exaggeration to refer to this continuing transformation of Korean society as a miracle". As an evidence for his argument, he asserted "Never before have the lives of so many people undergone so rapid an improvement over so long a period, nor is there any sign that this progress is near its end". Yet, the history of Korea is more than just its outcome; it is the history of continuous national ordeal, a series of challenges and crisis that required people to toil night and day to overcome the situation. If it were not for today's splendid economic success, it would have been more appropriate to describe the history of Korea as that of wretchedness and misery. The fact that South Korea became one of the leading nations in the world is nothing less than a miracle, considering that it underwent many hardships after its independence such as fratricidal Korean War, a long period of dictatorship, 4.19 revolution as a reactionary to the dictatorship, 5.16 military coup, the engagement in the Vietnam War, two oil crises, another military coup afterwards, civil revolutions, a foreign exchange crisis, and the global economic crisis. Economic growth means value-added increase in a certain period of time. To boost this value-added increase, the elements of production such as labor, capital, and land must be both accumulated and invested. Furthermore, it requires the effective use of these elements by combining them when necessary, so that the best value can be drawn out. In other words, the vital factor in economic growth is raising productivity. Then, given similar situations, how come some countries show different performance in factor accumulation or productivity improvement? The accumulation of resources and increase of productivity depend on economic incentive. Proper institution in an economy that provides incentives for economic agents enables factors to flow and to be accumulated where productivity is high. It also gives motivation for innovation and improvement of productivity. Competition in product markets and acquisition of resources and raw materials with low cost through an open-door policy can induce the accumulation of elements and improvement of technology, where in a broader perspective, open-door policy can also be considered as a part of institution.The growth of the Korean economy is unique since only a few economies could demonstrate compatibly high growth rates for a long period. However, at the same time, Korea's case is never unique as its success story is based on factor accumulation, productivity enhancement and, most of all, a fundamental called institution. Its growth was possible due to the fact that there was a proper functioning of market backed by the establishment of proper institutions. The Korean government indeed worked favorably towards the establishment of institution and running of economy in a market-friendly manner. Some features of its growth pattern are worthwhile to be illustrated as there are still a large number of developing countries and high income countries with unstable institutions worldwide, which could gain from a part of Korea's story, at least, and collect substantial knowledge for their future growth.
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