• Journal of the Korean Institute of Rural Architecture
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• v.11 no.4
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• pp.25-34
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• 2009

The modern philosophy of historic conservation focuses on the permanence of the material aspects of monuments as historic evidence of the artistic achievement of the past. However, so strongly are European attitudes to architecture and its conservation embedded in modern conservation, that it has skewed all conservation thinking towards the concept of the European-type monument which emphasizes visual beauty through its material substance. Thus, some basic ideas of modern conservation seem ill-suited to East Asian architecture which is conceived in a different spirit from its European counterpart. The purposes of the paper are to discuss the need for approaches which are different from the modern Western view of conservation for East Asian architectural heritage, and to make suggestions for developing conservation principles more suited to the unique values and aesthetic sense of East Asian culture and architecture. Conservation principles in the East Asian societies are determined in relation to the spiritual and naturalistic sensibilities of East Asian culture and architecture.

• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.6
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• pp.687-699
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• 2011

Folk costumes in East Asia are characteristic in their colors of the five-element colors based on natural colors or achromatic colors (such as white or black) that imply the beauty of nature or the beauty of naivety. The Asian look adopts forms of Asian costumes into western costumes in terms of structure, silhouette, ornament, pattern, and color; in particular, color had very limited attributes. This study is a comparative study on colors, shown in East Asian folk costumes and the Asian look. It discovered the differences of color in East Asian folk costumes and the Asian look to discuss the backgrounds of difference. For research, it simultaneously conducted literary reviews and empirical research based on the Asian look. Asian colors that appeared in some costumes of the Asian look were influenced by East Asian costumes, while the primary color of playfulness or color for low chroma or black exuding a contemporary nuance (common in the western fashion) were prevalent. This revealed that the costume that had the attribute of playfulness in terms of structure, ornament, or patterns is adopted in western fashion through the fusion of eastern forms and pastiche. Colors of the Asian look are different from those of East Asia with superficial imitation, in which all the East Asian spirits and symbolism are lost. While folk costumes of East Asia hold symbolism derived from Asian spirits, the Asian look disintegrates the ideology of East Asian costumes and replaces it with a Postmodern playfulness.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.2
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• pp.221-228
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• 1992

A bibliographical study were designed under the purpose of the prevention and remedy in Dysentery, A boil, Syphilis, Pest and Pulmonary distoma by the Korean traditional sanitary customs and a superstition. The method of the Korean Traditional Folk Remedy used in this area was mainly food, which can be easily found around their house and easy to use.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.3
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• pp.190-199
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• 2000

Information about the processing method of additional starter can be found in the 39 traditional kinds of classical literature. The traditional of Yakju, was analyzed and classified according to classical literature consist of 105 items relating to starters on those compounded alcoholics. 105 selected items were distributed among 5 groups of alcoholic beverages: processing methods of starter, additional starters for sweet and alcoholics, additional starters for Kwahaju, and those additional function for quality and quantity to the periodical conversion of the processing method through four centuries.

• Journal of Korean Medical classics
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• v.33 no.2
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• pp.51-59
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• 2020

Objectives : We would like to study what is the most appropriate "feature" to effectively perform authorship attribution of the text of Traditional East Asian Medicine Methods : The authorship attribution performance of the Support Vector Machine (SVM) was compared by cross validation, depending on whether the function words or content words, single word or collocations, and IDF weights were applied or not, using 'Variorum of the Nanjing' as an experimental Corpus. Results : When using the combination of 'function words/uni-bigram/TF', the performance was best with accuracy of 0.732, and the combination of 'content words/unigram/TFIDF' showed the lowest accuracy of 0.351. Conclusions : This shows the following facts from the authorship attribution of the text of East Asian traditional medicine. First, function words play an important role in comparison to content words. Second, collocations was relatively important in content words, but single words have more important meanings in function words. Third, unlike general text analysis, IDF weighting resulted in worse performance.

• The Journal of Fisheries Business Administration
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• v.30 no.1
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• pp.1-29
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• 1999

When the international fisheries order changes following the UN Law of the Sea, the new regional fisheries order is forming among East North Asian states and era of Economic Zones is really coming. In those changes of foreign and domestic fisheries environment, to maintain sustainable growth of the industry in 21st century the North East Asian states plot adjustments to fisheries management, such as introduction of the TAC system and others. The TAC seems to be an appropriate systematic response especially because traditional functions of fisheries management have already demonstrated their limits in regards to fisheries sustainable development. Introduction of the TAC to the North East Asian fisheries not only resolves the inability of traditional fisheries management to develop the industry consequently, but also strengthens the EEZ and existing marine management systems. However, the TAC was born by thewestern industrial mentality, still contains persistent mistakes and is difficult to change. Therefore, its introduction to and implication in North East Asian region might cause numerous problems. From this point of view, introduction of the TAC system will disregard peculiarities of North East Asian fisheries, so main efforts should be concentrated on improving the functions of existing system via consecutive step-by-step approach. In addition, the TAC should be grafted into the existing fisheries system through cooperative management system, creating stable systematic ground and considering scientific and fisheries motives. Especially, TAC system, unlike the traditional fisheries' management system, is scientific, being systematically developed one, and needs to be gradually installed, considering its systematic character. Therefore, the TAC should better be introduced by systematic and scientific approaches, paying more attention to strengthening the existing fisheries system, but not immediately and in the form it is right now. Concluding, introduction of the TAC can not be made considering the outward factors deriving from the UN Law of the Sea without corrections.'h overcome limitations and ineffectiveness of traditional fisheries, most efforts should be concentrated on basic revision of 21st centuries' fisheries and strengthening the functions of traditional fisheries aimed to develop the leading business of marine industries.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.668-680
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• 2009

The purpose of this study was conducted to evaluate the relationship between the perception of Korean traditional food and the national identity of Uzbekistan-Koreans. National identity was characterized into 4 dimensions, i.e., psychological identity, national independence, compatriot affection, and continuance of national culture. Data were collected from 634 Koreans living in Uzbekistan and were analyzed by chi-square and ANOVA. The results showed that the perception of Korean traditional food is significantly correlated with the national identity of Uzbekistan-Koreans, and that the dimensions of national identity are likely to vary depending on generation, educational level, and hometown of Uzbekistan-Koreans. Similarities and differences in the perception of traditional food by national identity are discussed, and the implications for food and nutrition specialists, especially for those who have an interest in traditional food in connection with the folk culture in Asian areas, are provided.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.273-276
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• 1996

The Traditional Food mean the plants which bear nutritional function and of which purpose is keeping health. However, when it is used for protection or cure of disease, we can call them medicinal substances. Therefore medicine and eating are ultimately same. Because of this point of a dietetic material medical foodstuff, if we obey Mother Nature and make a balanced diet, everyone will be able to enjoy a long life with keeping health.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.19-25
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• 1993

The types and processing characteristics of traditional soft drinks base in omija broth and their historical back grounds were surveyed trough the old literatures published. Three group classification of Korean traditional soft drinks base in omija broth. 1. Honeyed juice mixed fruits base in omija broth 2. Honeyed juice mixed cereal cooking and noodles base on omija borth 3. A water shortage and tea base in omija broth

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.93-108
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• 1994

Kmich is the traditional vegetable fermented food. Like other traditional foods. it was not known when the kimchi was first processed. In the chinese historical litera tures, Salt and varlous vegetables were used in Korea from the time of kokuryo and shila Dynasty. Brined vegetable product might be therefore, processed at that time for the winter. But the product was highly salted and any seasonings were not added at all. Chinese cabbage and ned pepper were used for kimchi processing in 15-16 centureis. Vanious type of Kimchi simllar to present products were processed thereafter.