• 한국식생활문화학회지
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• 제35권6호
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• pp.503-523
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• 2020

The purpose of this study was to select 30 representative Korean dishes by a systematic review of preferences and recognition of Korean foods. The papers for the review were located using the keywords 'hansik', 'hanguk eumsik' from DBpia, KISS, NDSL and RISS, and 18 relevant papers were finally short-listed. To analyze the preferences of Koreans and foreigners for Korean dishes, respondents were chosen from various regions such as Asia, Europe, South Pacific, Africa, and North/South America. A total of 4,053 respondents participated in the selected papers and Korean dishes were classified according to the content analysis based on books published by the Rural Development Administration (RDA). Among the main dishes, two kinds of cooked rice were selected, bibimbap and kimbap. Also, noodles, dumplings, and sliced rice cake soup varieties mul-naengmyeon, guksujangguk, mandu, and tteokguk were selected as main dishes. The side dishes selected included 6 kinds of soup, miyeokguk, yukgaejang, samgyetang, gomtang, seolleongtang, and galbi-tang. Other side dishes selected were six types of stews namely doenjang-jjigae, kimchi-jjigae, sundubu-jjigae, haemultang, maeuntang, and dakbokkeum-tang. Three kinds of grilled side dishes selected were bulgogi, galbi-gui, and samgyeopsal-gui. Galbi-jjim was selected in the category of braised or steamed foods. Tteokbokki and japchae were the stir-fried food selected. Pan-fried foods and fried foods selected included a kind of haemul-pajeon and dak-gangjeong respectively. Seasoned vegetables selected were samsaek-namul including gosari-namul, sigeumchi-namul and doraji-namul. Two kinds of baechukimchi and kkakdugi were selected as kimchies, and sikhye was selected in the category of beverages and teas. These results could be used as selection criteria in developing recipes for representative Korean menus.

• 한국식생활문화학회지
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• 제26권6호
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• pp.629-640
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• 2011

This research analyzed the naming standard of Korea menu names divided into two groups, main dish and side dish. The research was conducted by contents analysis of selected literature articles and multiple-response cross tabulation analysis. The result demonstrated that the naming standard of Korea food consisted of the main ingredient name - sub ingredient name - main condiment name and main recipe. On the other hand, the menu name that is in native language or has a historical origin is exempt from this classification. Therefore, this study proposes a new standard, 'Hansik Menu Naming', to assist the food service industry and correct the names of unknown foreign dishes.

• 한국식품조리과학회지
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• 제11권2호
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• pp.140-144
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• 1995

This study was surveyed to know Korean festival foods. 1. 62.97% of the students had high level of interest in festival foods, but that was not significantly different by sex and major. 2. The percentage of which they knew about festival foods 92.7% in Seolnal (New Year's day), 89.6% in Chongwol Daeboreum (the 15th of January), 82.0% in Sambok (the period of summer hot day), 74.7% in Chuseok (Korea thanks giving day), 43.3% in Hansik (the day which eat cold foods), and less than 30ft in the other festival day. 3. The festival day which are celebrated was Seolnal, Chuseok, and Chongwol Daeboreum in the order, and Dongii was a lower percentage than the other previous studies. 4. The festival day which they had to succeed was Seolnal, Chuseok, Chongwol Daeboreum, and Dongii in the order of the higher ratio.

• 한국정보통신학회논문지
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• 제17권2호
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• pp.385-390
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• 2013

본 논문에서는 높은 데이터 처리량을 갖는 CABAC 하드웨어 구조를 제안한다. 제안하는 CABAC 복호기는 데이터의 의존성을 유지하면서 한 사이클의 두 개의 bin을 처리한다. 또한 문맥의 전환이나 확률 상태가 변환될 수 있기 때문에 결과 값을 선택적으로 처리할 수 있는 구조로 구현하였다. 확률 구간을 읽어오는 동안 Offset과 Range를 선 연산하고, Offset에 비트를 추가하여 연산함으로써 병목현상을 완화시켰다. 제안하는 CABAC 복호기의 동작 주파수를 비교 분석한 결과, 기존 구조 대비 40%이상 향상된 결과를 얻었다.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2012년도 추계학술발표대회
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• pp.649-651
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• 2012

본 논문에서는 Core-A를 이용한 실시간 영상 신호 처리 SoC 설계와 검증에 대해 기술한다. 영상 신호 처리를 위한 방식으로 SoC를 사용하였으며 영상 처리를 위한 ISP를 설계하였다. 영상 처리를 위한 마이크로프로세서는 코드밀도를 높이고 Verilog HDL을 사용하여 기술되어 여러 응용분야에서 최적화할 수 있는 국내에서 개발된 Core-A를 사용하였다. 본 논문에서 제안한 SoC는 Verilog HDL언어로 설계 되었고, 기본 SoC의 구조는 Core-A, AMBA Bus, ISP, Memory controller, Uart로 구성하였다. 구현된 SoC는 다양한 영상 신호 처리를 지원하여 향후 영상압축 인코더의 실시간 이미지 처리용 소스로 사용할 수 있고 신호 처리 알고리즘 검증용에도 유용하게 사용될 수 있을 것으로 보인다. 설계 검증을 위해 먼저 FPGA를 이용하여 검증하였으며 TSMC $0.18{\mu}m$ CMOS공정으로 합성한 결과 동작주파수는 50MHz, 전체 게이트 수 86.1k로 확인되었다.

• 동아시아식생활학회지
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• 제21권1호
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• pp.125-133
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• 2011

This study was carried out to strengthen productivity and employee management through the development of simple pre-processed foods based on Hansik (Korean foods) and to investigate the utilization of fresh vegetable menus, pretreatment, and cooking time in the preparation of vegetable side dishes. The reasons for not using pretreated foods were increased cost, required product size is not available, and not hygienic. The acceptable rate of increase in cost when purchasing simple pre-processed foods was under 10%. The expected developed products of simple pre-processed vegetable foods were balloon flower root salad, seasoned green vegetables, and sheredded white radish. The expected developed products of simple mixed vegetable pre-processed foods were deodeok+balloon flower root and white radish+pear. Based on these findings, to increase the utilization of simple preprocessed foods, development of various product sizes and sauces is needed, cost must be reduced, and hygiene improved.

• 한국식품영양학회지
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• 제25권1호
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• pp.32-49
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• 2012

This paper reviews 14 studies of the Joseon Dynasty(1392~1909) to examine the traditional Korean foods in Korean festivals. A total of 12 studies mentioned Seollal, Daeboreum, Dongji, Nappyeng as festivals involving. Traditional foods 10, Yudu, 9, Sambok and Junggujeol, 8, Chuseok and Seotdalgeummeum, 7, Samjinnal, Chopail, and Dano, 5, Jungwon, and 4, Hansik. In terms of the types of traditional foods, 13 studies mentioned red bean gruel, 12, Yaksik, 11, Tteokguk, 10, sudan and dog meat, 8, the custom of cracking the outer shell of different types of nuts, 7, Guibagisul(an ear-quickening wine), rice cakes(azalea hwajeon, zelkova rice cake, bean and turnip rice cake), 6, a chrysanthemum cakes, 5, Songpyeon, charunbeung(wagon-wheel rice cake), chrysanthemum wine, and sparrow meat, 4, Gangjeong, red bean grue, wine and snack, Jeonyak, 3, rice cakes, the making of soy sauce, Nabyak, roasted hare meat, foods for guests during, New Year festivities and rice cakes. The most frequently recorded festival foods were rice cakes and wine in various forms. This paper's review of ancient documents from the Joseon Dynasty provides a better understanding of Korea's folk customs, particularly traditional foods. In addition, this paper's findings are expected to help sustain Korea's traditional customs and foods and facilitrate the spread of Korea's food culture worldwide.

• 한국식생활문화학회지
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• 제28권6호
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• pp.562-575
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• 2013

Century-old nutrition and health concepts can be revived and applied in the modern age in the forms of newly developed menus, recipes, and lifestyle education. Current medical nutrition therapy concepts were first described in the Chosun Dynasty (1392-1897) in Korea based on the philosophy that food and medicine originate from the same source, which is known as 'food as medicine'. Recognizing the importance of culture, tradition, local diet, and lifestyle on health and medical nutrition therapy, we tried to rediscover traditional Korean approaches towards food consumption and nutrition through systematic review of the literature and developed contemporary menus accordingly. The medical nutrition therapy prescriptions described in 'Shikryochanyo' (1460) by the Chosun Dynasty's royal physician Soonyi Jeao cover 45 different diseases. In this project, we developed contemporary menus for those disease models that are most prevalent in modern society. Menus developed with foods that are readily available today were evaluated for their nutritional content and adequacy using a computer-aided nutritional analysis program (CAN pro 3.0, developed by the Korean Nutrition Society for comparison with RDA for Koreans). Therefore, century-old nutrition and health concepts can be revived and applied in modern society as newly developed menus recipes and lifestyle education.

• 동아시아식생활학회지
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• 제25권4호
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• pp.565-573
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• 2015

The study interviewed 102 North Korean defectors residing in South Korea after completing the Hanawon program through face-to-face interviews. The most celebrated holiday in South Korea was found to be Seollal at 65.7%, followed by Chuseok at 23.2%, Christmas at 7.8%, and Hansik at 1%. With respect to the question of wheather or not North Korea creates a more festive mood compared to South Korea, 33.3% of respondents answered that they felt similar in both countries 2.6% said "yes", they were in a more festive mood in North Korea, whereas 21.6% said "no", and 18.6% said they felt "very different". The most representative traditional food was ranked in the order of rice dishes with kimchi (19.6%), rice cake (11.8%) and boiled rice (8.9%) on National Liberation Day of Korea; rice dishes (17.6%), rice cake (7.8%) and boiled rice (4.9%) on North Korea Constitution Day; and rice cake (57.8%), noodles (9.8%), dumplings (9.8%) and boiled rice (8.8%) on Lunar New Year's Day. In regard to positive recognition about festival foods, "festival food of South Korea has diverse recipes" showed the highest positively in South Korea. The respondents positively recognized that festival foods of North Korea are not sweet, have a unique taste are traditional and have a table setting.

• 한국콘텐츠학회논문지
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• 제17권7호
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• pp.320-331
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• 2017

본 연구는 한식콘텐츠 이용 후 형성된 한식에 대한 호감도가 한류호감도, 한국의 국가이미지, 그리고 한국 방문의도에 미치는 영향을 분석하기 위해 수행되었다. 한식콘텐츠를 '한국 음식과 관련된 각종 정보나 내용물'로 정의하고, 한식 레시피 콘텐츠, 한식 식문화 콘텐츠, 한식 레스토랑 가이드, 한식 미디어 콘텐츠의 4가지 콘텐츠 유형으로 제시한 뒤 한 가지 이상의 한식 콘텐츠 이용 경험이 있는 2030 베트남 젊은 층을 대상으로 설문조사를 수행하였다. 수집된 자료는 PLS-SEM 기반의 구조방정식 모델링 기법을 이용하여 가설을 검증하였고, 그 결과, 한식 콘텐츠 이용 후 형성된 한식호감도는 국가이미지에 직접적으로 영향을 끼치거나 또는 한류호감도를 매개로 한국의 국가이미지나 한국 방문의도 모두에 정(+)의 영향을 끼치는 것으로 나타났다. 반면 한국 방문의도에 직접적인 정(+)의 영향을 미칠 것이라는 가설은 유의성이 입증되지 않아 기각되었다. 본 연구를 통해 한식 콘텐츠의 이용경험은 한식호감도, 한류호감도, 국가이미지, 방문의도 등 국가 브랜드 제고에 긍정적인 영향을 끼치고 있었다. 따라서 한류 콘텐츠로서 양적 성장뿐만 아니라 독립적이며 전문적인 질적 성장까지 체계화시키고 고도화시켜 나간다면, 한식 세계화의 미래 방향성을 견인하는 데 기여할 수 있을 것으로 판단된다.