• The Journal of the Korea Contents Association
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• v.16 no.8
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• pp.160-168
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• 2016

The classification and evaluation of cooking that is being published on the internet are presented without scientific criteria based on individual subjective factors. In this paper, we objectified the degree of cooking difficulty based on the information entropy. And we measured the similarity by calculating the common entropy between recipes and constructed a social network based on the recipe similarity. As a result of measuring the cooking difficulty, 'Dongtae Haemul-jjim' (Korean) and 'Vegetarian Lasagna' (Italy) are the most difficult recipes and 'Gochu-jang' (Korean) and 'Tofu steak' (Italy) are the easiest recipes. Through the recipe network, the similarity between Korean and Asian cooking is higher than Western cuisine. We showed a similar recipe to a particular cooking, the group of similar recipes, and reasonable schedule when preparing the menu from the viewpoint of ease of cooking.

• Korean Linguistics
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• v.48
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• pp.223-268
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• 2010

The purpose of this paper is to build a semantic networks of the 'cooking class' verb (based on 'CoreNet' of KAIST). This proceedings needs to adjust the concept classification. Then sub-categories of [Cooking] and [Foodstuff] hierarchy of CoreNet was adjusted for the construction of verb semantic networks. For the building a semantic networks, each meaning of 'Cooking verbs' of Korean has to be analyzed. This paper focused on the Korean 'heating' verbs and 'non-heating'verbs. Case frame structure and argument information were inserted for the describing verb information. This paper use a Propege 3.3 as a tool for building "cooking verb" semantic networks. Each verb and noun was inserted into it's class, and connected by property relation marker 'HasThemeAs', 'IsMaterialOf'.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.10
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• pp.109-118
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• 2016

Language intervention through cooking activity programs is designed to provide an efficient teaching method and improved educational environment in the field of teaching. This program addresses the effects of this program on the language development of three three-year-old infants (M;2, F;1) in the Center in Seoul. A cooking topic suitable for the age of this group was selected. The language Intervention was conducted for 50 minutes per week for a total of 25 times, and made use of vocabulary, verbs and nouns related to cooking which were evenly distributed. In this study, the Peabody Picture Vocabulary Test-Revised (PPVT-R), receptive language age (RLA) and expressive language age (ELA), and Preschool Receptive-Expressive Language Scale (PRES) were used to analyze the collected data. After the study, the cooking activity was accomplished with normal development outcomes appearing in the ability of vocabulary, receptive language, expressive language, and integrated language. There is now a solid evidence base supporting the efficacy of cooking activity in producing positive outcomes in the language development of language delayed infants. Consequently, cooking can induce their active participation and interest and extend their language abilities through various experiences.