• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.10-17
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• 2008

The author examined the origins, the course and the period of introduction of 94 types of vegetables and fruits mainly used in Korea. Then, based on it, the author looks into the relationship between food culture in Korea and those in the Silk Road. Among the vegetables and fruits, 57 types are not originated from Korea 17 types of stem and leaf vegetables, 9 types of root and fruit vegetables. 7 types of fruits, 6 types of seed, 6 types of pomes, 2 types of berries and grapes, and 1 type of nut. Their origins are spread in Europe, Southwest and South Asia but interestingly, they are located near or along the Silk Road. Therefore, it can be presumed that the vegetables and fruits were introduced into Korea from its neighboring countries by way of the Silk Road even before the Three Koreas Period and they were eaten widely in the Joseon Dynasty. Thus, the Silk Road helped some of the vegetables and fruits used in Korea to be introduced into Korea and eventually, contributed to diversifying Korean food culture. The cultural exchange is not one-way but two-way communication and the cultural exchange through the Silk Road is no exception. It is certain that by way of the Silk Road, foods and recipes were introduced into Korea from other countries but at the same time, Korean foods and recipes were propagated to other countries. In the future, more researches and studies should be conducted to find out how the foods and recipes are exchanged among the countries by the way of the Silk Road.

• KOMUNHWA
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• no.57
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• pp.233-261
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• 2001

This Study was contrived to analyse strategies for developing traditional craft industry as tourist resources through a case of Kyungju Folk Craft Village and to find the way of making economic value from components of Kyungju history and culture. Accordi

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.467-477
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• 2009

This study was conducted to investigate and analyze food related and space related elements of popular Vietnamese restaurants in Hong Kong to identify restaurant images related to food, to examine how Vietnamese traditions are applied to such restaurants, and ultimately, to get their implications for us. Luxury Vietnamese restaurants in Hong Kong tended to be located in major office buildings and famous shopping malls in the downtown area; therefore, they were highly accessible to foreigners. In addition, most Vietnamese restaurants were quite formal in size or atmosphere. The food-related elements of the luxury restaurants reproduced traditional menus, but the table setting and service generally adopted a formal Western style setting. The presentation of foods was also creative and contemporary, to suit international customers' tastes. Regarding the spatial elements, restaurants serving traditional menus had interiors influenced by the French colonial period, while those serving contemporarily adapted menus had interiors with simple contemporary images emphasized by Vietnamese traditional decorations. These characteristics allowed foreigners from diverse countries to access the restaurants without a sense of rejection. Casual restaurants were primarily exposed to many people on busy roadsides, but they tended to be inferior in terms of size and quality. Apart from size and price level, food-related elements failed to reflect Vietnamese unique traditional characteristics. The outward appearance consisted of basic construction materials (glass, chassis, and bamboo) instead of those representing Vietnamese architecture. Additionally, the interior of the casual restaurants contained traditional elements or objects more frequently than luxury restaurants, but they looked rather disorderly and lacked harmony. Overall, the image of casual restaurants was degraded by the use of cheap and low quality finishing materials and furniture. The results of this study may be useful for organizations promoting the Branding of Korea or businesspeople and designers promoting the globalization of Korean foods.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.420-433
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• 2007

This study was performed to investigate the effect of the health related factors on the preference and frequency of intake of coffee and traditional beverages among 280 university students (128 males and 152 females) who were residing in Incheon areas. The results were as follows; 1. Male students of over weight and obese were more than female students and female students of under weight were more than male students. Female students were interested in weight control and had an experience in weight control more than male students. 2. The group who was much interested in weight control preferred green tea, yuja tea and dunggulre tea. The group who was much interested in health when drink beverages preferred green tea, ginseng tea, dunggulre tea, vinegar drinks and water but didn’t prefer coffee. 3. The frequency of intake of green tea is high in the group who had an experience in weight control. And the frequency of intake of honey tea was high in the group who drank alcohol almost every day. Coffee intake was the highest among beverages in smokers and water intake was the highest among beverages in nonsmokers. In conclusion this study showed that as an interest in health is higher, the preference and frequency of intake of coffee was low whereas those who intake of traditional beverages was high in general.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.655-661
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• 2008

The prevalence of atopic dermatitis (AD) in children has increased dramatically in recent years. Although AD has genetic determinants, this rapid increase is most likely due to changes in environmental influences--for example, dietary changes. The purpose of this case-control study was to assess the relationship between the risk of developing AD and dietary factors, including eating habits, food intake, and the consumption of various functional foods in children at ages of 7 or 8 years. 143 AD patients and 335 healthy children participated in this study. A mini-dietary assessment was utilized to evaluate the food intake and dietary patterns of the children, and other information, including demographic and socioeconomic characteristics, eating habits, and the frequency of functional food use was collected using a questionnaire. The results demonstrated that, among the demographic and socioeconomic factors assessed in this study, female gender, mother's employment, and the family history of AD significantly increased the risk of AD. However, no differences in dietary habits and specific food intake between AD patients and healthy controls were identified. On the other hand, the frequencies of taking multivitamin supplements, Spirulina, or gamma-linoleic acid were significantly higher in AD patients than in the controls. These data indicate that alterations in eating habits and the intake of certain foods may not be a critical cause associated with the risk of AD in school-age children, and caution should be taken in recommending food elimination diets for the purpose of preventing AD. Further studies are required in order to determine whether the intake of specific nutrients could contribute to the increase or prevention of the development of AD in school-age children.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.204-213
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• 2008

In this age of information ruled by new technologies and knowledge, the world is interconnected as a single community, and within this trend of globalization, new cultural codes are emerging through temporal fusion between the past and the present and spatial fusion between different regions and countries. In this situation, it seems meaningful to review Korean fusion foods and restaurants serving such foods, as well as to consider their future directions. Thus, the objective of the present study was to survey and analyze Korean fusion restaurants representing Korean culture not only in Korea, but also in foreign cities, and to identify the expression characteristics of such restaurants. Based on restaurants recommended in relevant magazines and on Internet sites, 18 spaces were selected, visited, and surveyed, in which tradition and modernism were well-mixed. Data on the shapes, materials, colors, and patterns of spatial elements and food-related elements, including photographs, were collected and analyzed. The results are as follows. Of the 18 restaurants, 13 (72%) showed temporal fusion in both spatial and food-related elements, 4 showed temporal fusion in spatial elements and cultural fusion in food-related elements, and 1 showed cultural fusion in both spatial and food-related elements. In general, the spaces were mainly designed with modern elements and partially with traditional elements (ceilings, windows, furniture, articles), and the fusion of food-related elements was made in diverse forms that included temporal fusion restructuring traditional menus contemporarily, and cultural fusion harmonizing traditional food with Western cookery.

• The Research Journal of the Costume Culture
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• v.32 no.4
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• pp.577-596
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• 2024

Geometric abstract art has been a persistent form since ancient times and is defined in modernity as a genre of abstract painting. According to previous studies, the geo- metric structure of traditional Korean costume possesses uniqueness based on Korean thought and philosophy. Therefore, the purpose of this study is to first derive the characteristics of Wilhelm Worringer's theory, a theorist of geometric abstraction, and then compare the spiritual similarities between the traditional Korean costume and geometric abstract art, with the aim of examining the artistic competitiveness of Hanbok. Photographic materials from domestic and international museums, as well as books published by museums and government agencies, were analyzed. Further, the characteristics of Worringer's theory of the abstract impulse were derived. The results are as follows. First, the external factors are characterized by a single geometric shape on a flat surface with restrained spatial expression. The internal factors include anxiety, comfort from religion or ideology, and the need for a visual refuge for rest. Second, traditional Korean costume and geometric abstraction share common spiritual contexts of artistry, transcendence, and stability according to Worringer's theory. Third, the study of the spiritual similarities between the traditional Korean costume and geometric abstract art through Worringer's theory reveals that the artistry of traditional Korean costume is expressed in universal forms, transcendence as intrinsic origins, and stability as a unique aesthetic consciousness. These findings provide a framework for reinterpreting the originality and universality of traditional Korean costume as Korean cultural content, infused with the characteristics of modern art.

• Asia Marketing Journal
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• v.4 no.4
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• pp.75-96
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• 2002

본 연구는 같은 동양문화권에 속하면서도 사회·문화적 배경이 다른 한국과 일본 대학생들을 대상으로 라이프스타일 특성과 여가시간 활용을 비교 분석하므로써 양국대학생들의 소 비문화를 추론하는데 초점을 두고 있다. 새로운 세대로 지칭되는 대학생들은 이미 새로운 수요를 창출하는 세분시장으로서 마케터들의 관심을 모으고 있지만, 국가간 시장을 세분화하고 그에 따른 적절한 마케팅 전략을 구사하는 것이 과연 효과적인가를 탐색해 보는 것이 본 연구의 목표이다. 라이프스타일은 AIO 분석에 근거하여 의생활분야, 구매 및 쇼핑분야, 가치관분야, 정보추구분야, 인터넷 광고분야 등의 다섯 가지 영역으로 구분하고 양국 대학생들을 대상으로 자료를 수집하였다. 각 영역별로 요인분석을 실시하여 모두 23개의 요인이 도출되었고, 양국 대학생 집단은 모두 18개 부문에서 차이를 보였으며 5개 부문에서는 유의적인 차이가 나타나지 않았다. 그러나 여가 및 시간활용에서는 양국 대학생 집단간에 차이를 보이는 항목이 많았으며, 인구 통계적 요인이 국적과 상호작용을 통해 여가활동에 서로 다르게 영향을 미치고 있는 것으로 나타났다. 이러한 연구결과는 사회·문화적 환경이 다른 소비자 집단의 특성을 이해하고 여가활동 유형과 여가시간 활용에 따라 차별화를 가능하게 함으로써 국제적인 마케팅전략수립을 위해 효과적인 시장세분화 기준을 제공하고 소비패턴 분석을 위한 기초 자료로 활용될 수 있을 것이다.

• Archives of design research
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• v.17 no.1
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• pp.5-14
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• 2004

The study addressed a direction that environmental facilities along avenues will make a progress via urban environment as well as location marketing. The space is specified the campus avenue, which is located in Jongro-gu at Seoul. With the emergence of digital information era, both people' life style and behaviors have been changing in many different ways. As the first approach to the direction, the historical study of the avenue is examined by focusing on the change. All possible related status such as location marketing strategy and various spatial characteristics, environment of the avenue and its facilities are investigated and users' characteristics are analyzed. Through these processes, a new direction and role of design are proposed and are believed to improve the avenue' image and to rediscover its own identity and to make the avenue alive as it used to be. The new proposed direction showed how to approach to design as well as to system of environmental facilities along avenues and in addition to highlighting continuous and synthetic plan. Furthermore, It is expected that both the efforts to improve the avenue' image based on its own cultural characteristic and to foster the cultural-commercialized facilities will contribute to the local residents' life standard and its economic status.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.369-377
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• 2019

This study focused the recognition and preference of Korean traditional food of elementary school students, in order to make effective educational materials about Korean traditional foods for the elementary school students. According to the responses of 356 elementary school students participating in this research, they understood the concept of traditional Korean food and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher their interest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary school students enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school students suggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class for cooking traditional foods in schools should be expanded.