• International Journal of Advanced Culture Technology
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• 제11권1호
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• pp.253-262
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• 2023

Chinese traditional patterns, which are part of our national precious heritage, have a long history. Tiger culture plays a very important role in folk art. In modern society, it is a symbol of human spirit and morality. The tiger pattern is also a unique traditional pattern in Chinese folklore. From the Spring and Autumn period to modern society, the tiger pattern has evolved in form through thousands of years of development. It is also a representative intangible cultural heritage in contemporary times. It plays a special role in the cultural exchange of different regions, resulting in the generation of the creation of folk art with great local characteristics. Therefore, traditional tiger patterns are an important part of traditional Chinese folk culture and art. In this study, by analyzing the development and evolution history of Chinese traditional tiger patterns, the application methods of Chinese traditional tiger patterns were summarized, the rich cultural connotation, artistic characteristics and application of traditional tiger pattern in modern fashion design were discussed. In contemporary design, the new and improved tiger pattern styles were explored, intangible cultural heritage was interpreted and inherited, and the cultural and artistic values contained therein were extracted. The author combined with modern fashion design, according to people's aesthetic taste and design principles, it is recreated,so that the traditional pattern has certain characteristics of The Times.But at the same time it retains its original character,and the traditional tiger pattern was inherited and the cultural connotation of clothing design was enriched.

• 한국조경학회지
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• 제29권3호
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• pp.1-9
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• 2001

The purpose of this article is to study the design and construction of Anap pond with a comparative study of ancient palace ponds in Korea, China and Japan. Anap pond was excavated in 1975-6 and is the oldest orignal pond to be found among Koran garden sites. Anap pond was made just before Shilla drove out Tang, after Shilla ruined Paekjae and Koguryo with the Tang army. This was a time Shilla enjoyed a multi-cultural situation due to interaction with Paekjae and Koguryo refugees, as well as information provided by the ambassadors sent to Tang who were well aquainted with Tang culture. Anap pond shows the influence of not only the indigenous mountain-god myth, but also the theoretical background common among Korea, China and Japan. But it also depicts the special form of space inbued with the exquisite aesthetic taste of Shilla people, which started with Anap pond hardened in Gaen temple, and which bloomed in Sukgulam. Scenery structure analysis gives a supposition of the center building on the western coatland, and sequential analysis gives the feeling of being at sea, analysised by root square shape analysis, equal ratio square shape and golden section, sow we can see the planned space organization by speculated planning. Thus, Anap pond is a garden of Shilla in which the cultural exchange has been inculturated and made our own, and the special aesthetic taste embodied.

• 한국콘텐츠학회논문지
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• 제16권2호
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• pp.762-771
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• 2016

본 연구는 20대 문화 예술 소비 다양성 결정 요인을 다양한 변수들을 바탕으로 살펴보기 위한 것이다. 주요 연구 결과는 다음과 같다. 첫째, 20대 문화 소비 다양성을 결정하는 요인을 살펴본 결과, 현재 문화 예술 경험 및 관심 요인을 포함해 방송 콘텐츠 이용 특성(정보 및 오락 장르) 요인이 정적으로 20대 문화 소비 다양성에 유의미한 영향을 미치는 것으로 나타났다. 반면, 소득 요인은 부적으로 20대 문화 소비 다양성에 영향을 미치는 것으로 나타났다. 둘째, 순수 및 대중 문화 소비 다양성 결정 요인을 살펴본 결과, 현재 문화 예술 경험 및 관심 요인 및 방송 콘텐츠 이용 특성(정보 및 오락) 요인은 정적으로, 소득 요인은 부적으로 순수 문화 소비 다양성에 유의미한 영향을 미치는 것으로 나타났다. 대중 문화 소비 다양성의 경우, 현재 문화 예술 경험 및 관심 요인을 포함해 방송 콘텐츠 이용 특성 요인은 정적으로, 성악-합창 등에 대한 교육 기간이 부적으로 다양성에 영향을 미치는 것으로 나타났다.

• 한국생활과학회지
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• 제24권2호
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• pp.267-284
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• 2015

The purpose of this study is to extract the color chip from the works of Matisse with the exotic tastes, to analyze the characters of adjacent colors, and to suggest the color coordination of artistic character. The research method is based on the literature study which analyzes visual materials. The results are as follows. Considering the colors of Japanese taste, He employs vivid and strong tone in red, yellow, and blue, light tone in pink, purple, and green and deep tone in green, purple, blue and black. His color scheme is very bold and splendid. In his Algerian taste, red is very popular, but an attention should be paid in his development of orange and blue tones. In general, the usage of various tones brings colors into less relief and make the contrast of tones more conspicuous. His Spanish taste, based on red and orange, attracts attentions with strong impressions, but sometimes, dark or adjacent pale tones creates strong, mild and murky atmosphere. The Moroccan taste, based on the development of blue tones which have strong attraction implies the lightness but represents silent and calm. The Rumanian taste, represented in primary colors of red, yellow and blue and achromatic colors is bright and clear. In addition, its light tone in various colors represents peace and romance. The coordination of the exotic colors with the unique adjacent colors created by Matisse is not based on the established color coordination theory, but extracts colors in the aspect of culture borrowing. Therefore, it can double the effects of the color scheme expressed in the existing designs and be used as the global and multi-cultural design sources.

• 동아시아식생활학회지
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• 제22권2호
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• pp.190-198
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• 2012

This research evaluated and analyzed the level of acceptability of spinach according to blanching time by testing consumer taste of corresponding countries for the purpose of globalizing Korean food. General taste, appearance, flavor, and texture of spinach blanched for 20 seconds were highly evaluated by Koreans and Japanese ($p$<0.05), who are used to the method of slightly blanching, mixing, and eating spinach. On the other hand, general taste, appearance, flavor, and texture of spinach blanched for 5 minutes was highly evaluated by the French ($p$<0.05), who are used to eating boiled spinach. Concerning the result of JAR, there were clear differences in hardness and boiling level according to country among spinach samples, even though they were blanched for the same time and mixed with the same spices. Koreans and Japanese evaluated that hardness and boiling level of spinach blanched for 20 seconds were proper, whereas the French evaluated that spinach scalded for 20 seconds was too raw and crispy. Under the same context, French consumers evaluated that hardness and boiling level of spinach blanched for 5 minutes was proper, whereas Koreans and Japanese evaluated that spinach blanched for 5 minutes was boiled too much. These results show that familiarity level is an important driver of affecting the preference levels for three kinds of spinach according to country.

• Asian Journal for Public Opinion Research
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• 제4권3호
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• pp.166-177
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• 2017

The Two Nations One Mind film contest was launched by the collaboration between Pukyong National University (PKNU) in Busan, The Republic of Korea (South Korea) and the University of the Thai Chamber of Commerce (UTCC) in Bangkok, Thailand. The project was funded mainly by the Ministry of Foreign Affairs, South Korea. The intention of the project was to increase the recognition of Korea in Thailand through co-production filmmaking between university students from the two countries. This paper aims to look at the feedback from the project participants from both nations as to how international co-productions resulted in cultural exchange and international youth cooperation. The paper also examines the films produced from the project, Blossom, Different (Yet) the Same, Two Taste, Two Nations and When I Was There, for how they reflect the elements of transnational cinema. The comments from the films' audience were also taken as part of the data.

• 반도체디스플레이기술학회지
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• 제21권1호
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• pp.56-61
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• 2022

The purpose of this study is to provide a cultural and artistic content guide service that can provide customized guides according to the disability status of the disabled who consume cultural and artistic contents. It is designed to provide a more individualized service through user input of disability information including the type and degree of disability of the disabled, the type of cultural and artistic content desired by the disabled, and information on the cultural and artistic level of the disabled. In addition, it is not limited by time and place, and it has the distinction of providing appreciation of cultural and artistic contents and commentary information of the corresponding cultural and artistic contents in various ways on the application. In particular, to provide cultural and artistic contents differently by identifying the type or degree of disability of the user, or to provide cultural and artistic contents with different expertise in consideration of the user's cultural level and taste, and to improve the cultural level. The most special feature is that it provides recommended content in consideration of the difficulty of art content. User analysis was conducted through in-depth interviews and persona techniques. As a result of the analysis, the needs for the enjoyment of culture and arts are also increasing among the disabled, while the services that reflect those needs are very insufficient. Therefore, all interviewees stated that they are willing to actively utilize these services if they are released. In the future, it is necessary to increase the accessibility of the disabled to culture and arts by developing various services using new ICT technologies.

• 헤리티지:역사와 과학
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• 제49권3호
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• pp.136-153
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• 2016

본고는 '장 담그기'라는 구체적 사례를 통해 무형유산으로서 음식의 전승성이라는 문제를 살펴보고, 음식관습을 지속 유지시키는 원동력이 무엇인가에 대한 답을 모색하기 위해 마련되었다. 이를 위해 필자는 서로 다른 세 가지 유형의 구체적 사례를 통해 '장 담그기'의 전승양상에서 나타나는 지속과 변화를 살펴보았다. 첫 번째 사례는 '장 담그기'의 전과정을 직접 수행하는 경우다. 두 번째는 구입한 메주로 '장 담그기'를 실천하고 있는 사례다. 세 번째 사례는 음식에 관한 이념을 공유하는 사람들끼리 계를 조직하여 매년 장을 담그고 '씨간장'을 적립해가는 경우로, 매우 새로운 음식공동체의 출현을 엿볼 수 있다. '장 담그기'전승에서 변화를 이끌어내는 요인은 도구와 기술, 생산과 소비, 그리고 음식공동체의 변화라 할 수 있다. 이러한 변인들 때문에 오늘날 '장 담그기'전승은 실제 상당 부분 변화되고 있지만, 면담대상자들은 전통적 방식으로 만든 장맛이 유지되는 한 본인들의 '장 담그기'전통은 지속된다고 믿고 있었다. 따라서 '장 담그기'가 계속 전승되고 유지되기 위해서는, 장맛을 기억하고 향유할 줄 아는 '맛의 공동체'의 지속에 관심을 가질 필요가 있다.

• 대한한의정보학회지
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• 제18권1호
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• pp.64-77
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• 2012

Donguibogam, Korea's cultural heritage and traditional Oriental medicine book listed in the World Heritage three years ago, is indeed great in its importance and value. Korea's posterity has sought treatment methods through the medical book and their researches on that book have continued. However, it is rare to make the concrete analysis on the medicines for prescriptions recorded in the book. In this study, we reviewed "Ears" in the Section "Bodily Appearance" among the five chapters of Donguibogam, and analyzed the 55 types of prescriptions for ear diseases, the medical characteristics, tastes, prime classification of medical herbs, and acupunctural effects, and the dosage forms depending on prescriptions. For insect-entering ear diseases and 20 kinds of a single-medicine prescription also, the treatments are presented in the book, but we presented the texts only and excluded them in the analysis. We also excluded overlapping prescriptions and adding and reducing prescriptions of the 55 prescriptions, and thus classified the left 42 proscriptions by dosage form. As a result: 1. With respect to medical characteristics, the medicine with warm characteristics reached 9 types(40.9%), the highest rate, followed by the medicine with cold characteristics 8 types (36.4%). 2. Concerning medical tastes, the medicine with bitter taste included 12 types (54.5%), the medicine with sour taste 10 types (45.5%), and the medicine with sweet taste 7 types (31.8%). It was unusual that of the 22 medicines used for multipurpose, no medicine with the taste was found. 3. For the acupunctural effects, the medicine with acupuncture effects for spleen medirian reached 12 types in total (54.5%). On the contrary, the medicine with the effects for pericardium meridian reached only one (4.5%) among the total of 22 medicines. 4. In the dosage form of 42 prescriptions, powder medicine was 15 types (35.7%), and decoction medicine was 14 (33.3%). Powder, dedoction, and pill medicines accounted for 90.4% of the total medicine type. It was found that in particular, for ear diseases powder medicine was used more frequently than decoction medicine.

• 한국식생활문화학회지
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• 제22권6호
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• pp.690-695
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• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.