• Proceedings of the KIPE Conference
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• 2011.07a
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• pp.78-80
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• 2011

• Proceedings of the KIPE Conference
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• 2012.11a
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• pp.37-38
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• 2012

• Proceedings of the KIPE Conference
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• 2013.07a
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• pp.419-420
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• 2013

• Proceedings of the Korean Society of Crop Science Conference
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• 2004.04a
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• pp.242-243
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• 2004

• Proceedings of the KIPE Conference
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• 2012.07a
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• pp.456-457
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• 2012

• Proceedings of the KIPE Conference
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• 2015.07a
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• pp.167-168
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• 2015

• Proceedings of the Korea Information Processing Society Conference
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• 2012.11a
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• pp.1529-1530
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• 2012

현재 컴퓨터 조작하는 방식은 입력장치인 키보드로 조작하는 CUI, 마우스로 조작하는 GUI가 있지만 키보드와 마우스를 사용하기 불편한 장소나 불편한 사람이 동작과 음성만으로 컴퓨터를 조작하는 NUI를 구축하여 보다 나은 컴퓨팅환경을 제공하고 새로운 형식의 콘텐츠를 제공할 수 있는 기틀 마련한다.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.607-626
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• 2012

This study examined the historical changes in Jeon. The Korean dictionary was analyzed to analyze the modern definition of Jeon. To investigate the change in the type and cooking methods of Jeon, 36 cookbooks from the late 1800s to 1999 were analyzed. The cooking method for Jeon, such as the ingredient, quantity and how to cooking were presented systematically since 1935. The main ingredients of jeon in modern cookbooks are seafood 36.0%, vegetables 30.2% and meat 20.3%. Jeon made with seafood or vegetables, chopped meat put in each main ingredient or meatballs with minced meat, etc. meat was used to make Jeon in a variety of ways. The cooking method for Jeon in a frying pan is the most basic method. After trimmed materials, adding flour, eggs and oil are the most common way. Making dough with grain flour or ground potatoes, green beans, legumes, etc., and mixing the ingredients in a pan-frying methods appeared to be under the influence of other countries recipes. Modern food culture, introducing new ingredients and cookware, has changed. As a result, jeon cooking methods and the application of the material have varied. The type of jeon and cooking methods are expected to increase further and become more diverse.

• Journal of architectural history
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• v.14 no.1 s.41
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• pp.57-70
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• 2005

This study is the consideration about Hwaryeong-Jeon that enshrines Joseon Dynasty 22nd king Jeongjo's portrait of a king. Suwon's Hwaryeong-Jeon that accompanied a portrait and performed ritual ceremonies had several formalities and ceremonies which are connected with rituals. therefore, we will try to examine what relation between arrangement of building and plane composition had. And through this, it is thing to observe construction special quality that Hwaryeong-Jeon has. Joseon Dynasty's young-jeon (a hall where the royal portraits are kept) is retaining each other different state according to construction age every moment. Hwaryeong-Jeon among Joseon Dynasty's a hall of royal portraits is the construction form which is equiped well and is known for keeping the form well from the foundation to now And this building is evaluated as the standard form of early part young-jeon building of 19th century. Especially, Hwaryeong-Jeon shows the typical ritual equipments late Joseon Dynasty and at the same time has all kinds of characteristics which only we can find at Hwaryeong-Jeon. Namely, Hwaryeong-Jeon is the building which brings the design concept of the hall of royal portraits to completion as the building which enshrines single portrait of a king. After all, Hwaryeong-Jeon is evaluated as the building which can pass excellent form of late Joseon Dynasty, the hall of royal portraits building just as it is. Therefore, as I study its own style, I expect Joseon Dynasty's mind that enshrined the portrait of a king elaborately to be revealed.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.629-639
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• 2012

Jeon refers to a type of Korean cuisine used as a side dish, made with various ingredients such as meat, vegetables, or fish, mixed with flour batter and coated with egg batter and then pan-fried on both sides with oil so that heat spreads through them well. The aim of this study was to provide a cornerstone of further research on Korean dietary life, by reviewing types, recipes and names of Jeon recorded in ancient cookbooks (Korean literatures) and by analyzing changes in recipes to make Jeon, which our ancestors used wisely as one type of side dish. Considering developments and changes recorded in old documents, the Jeon recipe appeared relatively later than the recipes for grilling, steaming et al, which had been developed much earlier, and it had not been recorded until the 1600s. Changes of Jeon recipes by time period are as follows. In the 1600s, there were three recipes: frying only with grain batter after preparation of ingredients, frying right after preparation of ingredients, and putting ingredients on already fried watery batter. These three recipes were still used in the 1700s, in addition to a new recipe, in which ingredients were oil-fried to be skewered. Today's recipe in which prepared ingredients are fried after getting coated with flour and egg only appeared in 1800s. This has been the main recipe for Jeon ever since. In that time period, there was more variety of recipes and ingredients than before. For instance, Jeon was used for soup or steamed dishes instead of being served as a dish itself. Buchimgae with mixed ingredients was also considered Jeon. In the 1900s, there appeared more names for Jeon as more sorts of ingredients got used, even though there were no new recipes for Jeon. The above-mentioned historical records show that traditional recipes for Jeon have been applied to various dishes, using diverse ingredients, and it might be a smart solution to today's problematic dietary habits involving excessive intake of nutrients, in that it provides a healthy way to add fat. In the same sense, the recipe for Jeon can play an active role in internationalization of Korean foods, in which healthiness is a main feature. According to ancient documents, the recipes for Jeon were used even for meals that were not side dishes, such as Jun-Gwa (Jung-Gwa), Jun-Yak and fried rice-cake. Also, there were dishes using the same recipes even without carrying the name of Jeon, like Buchim or Jijim. This might be worthy of further examination in culinary science.