• Journal of the Korean housing association
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• v.27 no.1
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• pp.13-20
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• 2016

The paper takes the rural housings of the Chaoxian nationality of Ham-kyeongdo in the three provinces in Northeast China as research object, to discuss the spatial form andthe characteristic of the change in the housing. The research result shows that the dwellings' plane forms in the Tumen River, the coast of Yalu River and the Sino Russian border are mainly traditional "Jeong-ji central type (J)", while in Heilongjiang are mainly "Jeong-ji and corridor central type (J-C)". In the evolution of living space and behavior patterns, there appears sliding door and partition between Jeongjibang and kitchen in the former, and Badang space in the front of the Kang and the behavior pattern remains its original seat-type lifestyle mainly. While there forms Dikang space and living space in the process of different cultures blend and modernization in the later and appears some upright-type behavior patterns. There is distinct characteristic in regional changes in both.

• KIEAE Journal
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• v.12 no.1
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• pp.55-63
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• 2012

Ever since China declared its economic reform and opening up policies in the late 1970s, it has been under rapid change. The modernization process of China's history and society was in progress at a pace far too fast in the middle of the 20th century, and housing sector was no exception. This study is based on the houses showing enough changes of modernization process in the rural area, and with a comparative analysis based on the field survey data conducted respectively in the present decade, considered the architectural elements and changing aspects of housing lifestyle. This paper will explore (1) The changes and the status of the members of the village, (2) The changes and the status of the structures, (3) The changes and the status of the main areas of housing, (4) The changes and the status of the heating system and the kitchen that crucially affects the space size among the housing facilities, and (5) The changes and the status of the bathroom. Through this analysis, this paper will firstly look at how traditional rural houses has been changed under the modernization process, and will objectively evaluate the modernization process of the traditional rural houses so that it will help find a way of improving China's rural houses in the future.

• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.51-63
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• 2016

The aim of this study was to investigate food culture represented by the grain yard, water well, kitchen, and meat storage space which were depicted in the mural painting of An-Ak tomb No. 3. The mural paintings of An-Ak tomb No. 3 were compared with those of ancient Chinese tombs before the 4th century in order to understand their characteristics. Above all, the tomb murals describe the form and function of the stove (buttumak) as well as the cuisine using the cauldron (sot) and steamer (siru) in a very interesting manner. The meat storage space of An-Ak tomb No. 3 shows whole carcasses of animals such as roe deer, dog, and pig. However, Chinese murals show that while small animals such as soft-shelled turtle, fish, chicken, duck, pheasant, rabbit, etc. were stored as whole carcasses without being cut into pieces, large animals such as cows and pigs were slaughtered and each piece of their carcasses such as the head, thigh, meat loaf, and cardiopulmonary part was separately depicted. These tomb murals vividly describe the food culture of Koguryo and China before the 4th century.

• Analytical Science and Technology
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• v.8 no.4
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• pp.829-834
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• 1995

Whole column coldtrapping(WCC) on a fused silica capillary (FSCC)combined with GC/MS analysis was evaluated for use in the investigation of volatile organic compounds(VOCs) in indoor air. Research had indicated that a temperature of $-80^{\circ}C$ is optimal for WCC. Samples were analyzed on a $50m{\times}0.2mm$ cross-linked 5% phenylmethylsilicone fused silica column. Liquid nitrogen was used as the coolant for the peak resolution significantly. The analysis can be performed quickly and conveniently. More than 112 of VOCs were determined in the samples from three typical indoor environment including: (1) a room which had just been decorated involving building materials and paints; (2)a kitchen used for Chinese cooking, and (3) a room had tobacco smoke. The method is could be readily applied to rapid sample screening for VOCs contamination surveys or initial investigations with its valid and simple sampling and analytical technique.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.139-154
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• 2015

This study examined the causal relationship between work environment and job satisfaction/turnover intention through statistical analyses using the statistics programs SPSS(18.0) and AMOS(18.0) of over 268 business owners operating small sized Chinese restaurants in the Busan and Gyeongnam area. Research results found that among the business owners of small sized Chinese restaurants, 130 were owner/chefs (48.5%), 63 engaged in hall serving (23.5%), and 75 were in delivery (28.0%). It was also found that while the physical environment had a positive effect on work pride and economic satisfaction, sale stress had no effect on work pride and economic satisfaction. In addition, the physical environment and mental labor environment showed a positive effect (+) on turnover intention, although job satisfaction (work pride, economic satisfaction) showed a negative effect (-) on turnover intention. Such result leads to the conclusion that for business owners of small sized Chinese restaurants, sale stress experienced during the course of business serves as a factor weakening job satisfaction while increasing turnover intention to a greater extent of the physical environment (kitchen facilities and hall facilities). Thus, it seems that practical business training, such as service training, is a greater necessity for business owners of small sized Chinese restaurants, as opposed to an improvement of restaurant facilities.

• Food Science and Preservation
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• v.13 no.2
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• pp.234-240
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• 2006

The purpose of this study was to evaluate microbiologically cooking utensils, equipment employees, and environment in 12 large Korean, Western, Chinese, and Japanese restaurant. Microbiological testing was conducted for pathogens including E. coli, Samolnella, L. monocytogenes, S. aureus, E. coli O157:H7, V. parahaemolyticus, B. cereus, and Y. enterocolitica as well as total plate count and coliforms. The results showed cooking water and drinking water in some Korean restaurants and drinking water in some Western and Japanese restaurants were unsatisfactory, especially, barley tea, which was cooled after being boiled, was unsatisfactory. Most cooking utensils such as knives, cutting boards, kitchen towels, tongs, and basket had total plate and coliforms count in excess of standards, and knives and cutting boards at some Chinese restaurant had E. coli. At some restaurant, S. aureus was found on some food worker's hands. Also, the total plate count of the air showed a high count around worktables, inside the refrigerator, and in the kitchen in most restaurants. These result suggest that sanitation needs improvement in the environments in these foodservice establishment.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.55-63
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• 1999

This research was conducted to estimate waste rates of 69 food items after pre-preparation and amounts of food wastes disposed and it's reduction effect by education in some institutional foodservices for reduction of the food wastes. The result are as follows: 1. The waste rates were 55.40% for sweet corn, 5.73% for potatoes, 19.14% for sweet potatoes, and 33.47% for chestnuts. 2. The waste rates of fruits were 0.21-49.36%. Food items with over 40% waste rate were banana, watermelon, and pineapple. 3. The waste rates of vegetables were 1.14-52.90%. The number of foods with under 10% waste rate were 14 items(red pepper, green pepper, chard, and so on), 10-20% was 9 items(perilla leaf, chinese cabbage, ginger root, and so on), 20-30% was 5 items(root of chinese bellflower, garlic, radish-leaves, burdock, welsh onion-large type), 30-40% was 3 items(shepherd's purse, head lettuce, kale) and over 40% was 3 items(water dropwort, crown daisy, mallow). 4. The waste rates were 24.30% in chicken, 9.53-13.79% in eggs, and 9.30-55.32% in fishes. The waste rates of vegetables and fishes were higher than those of other food groups. 5. There were significantly different in amount of food wastes disposed (g/person/day) to institutional foodservices (hospital＞industrial institution＞ Korean restaurant＞elementary school). The amount of food wastes disposed, especially amount in pre-preparation phase, after education for reduction of food wastes was significantly reduced. Since these study results show significant deviations in food waste rates and education effect, there should be more studies for standard waste rates of each food and systematic education method for reduction of food wastes.

• Journal of the Architectural Institute of Korea Planning & Design
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• v.35 no.4
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• pp.53-60
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• 2019

This study intends to examine the changes found in the unit floor plans of the apartments built in Beijing from 1979 to 2018. For the 3 - bedroom type apartments, 40 unit floor plans were collected, and the changes of integration values of each space were analyzed periodically in four phases. The unit floor plans are analyzed in the context of the Space Syntax Model and compared to the lifestyle and societal changes in China. The results of the study indicate the followings: As time went by, the living room and the dining room were separated from each other with the increasing area of the apartment unit floor plans. The function of the integrated living room was dispersed, and the integration of the living room and the dining room decreased with the change of time. In the third phase, the dining room occupied the center of the unit floor plans with the highest integration value; Chinese people prefer to place the kitchen in the relatively deep place in order to prevent oil and smoke caused by their cooking habits like stir-fry; The privacy of the master bedroom has been strengthened.

• Journal of the Korean Society of Food Culture
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• v.1 no.1
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• pp.7-29
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• 1986

The food used in the royal palace of Chosun dynasty(朝鮮王朝) are viewed from various aspects of the dishes for ordinary meal, royal banquet, reception for the foreign representatives, wedding feast, and ancestral rites. Unfortunately most of knowledge on the food used in the royal palace is not accurate as it had been delivered orally and includes only that of the late Chosun dynasty era. Accordingly more accurate knowledge on its historical change could be illustrated by the ancient literature, including uigue(full account, 儀軌), dungrok(memorandum, 膳錄) or balgi(list, 件記). Though it is different from the preparation of King´s dinner table in kitchen, the uigue on ordinary meal, while King Jungcho(正祖) and his troupe visited the Hwasung(華城) has been handed down as the literature on the ordinary meal of the royal palace. Twenty seven kinds of uigue and dungrok on royal banquet for a celebration, from the 45th year of Sook Jong(肅宗, 1715) to the 6th year of Kwang Moo(光武, 1902), remain & reveal the change of features on dishes and food materials for royal banquet. Twenty kinds of uigue and dungrok on foods for reception of Chinese representatives, from the first year of Kwang Hae Koon(光海君, 1609) to the 21st year of Injo(仁祖, 1643), remain and antedate those on foods for royal banquet approximately 100 years. These have been precious materials for historical view on foods used in the royal palace. Twenty kinds of dungrok and uigue of karaedogam(嘉禮都監), in which dishes, food materials, and table setting diagram for dongrae feast (同牢宴) were put on record, remain as the litherature of wedding feast. Wangchosilrok(dynastic record, 王朝實錄) and numerous kinds of uigue have been helpful for study on foods used in ancestral rites. Detailed kinds and cooking procedures of foods for ancestral rites were clearly explained in Taesangji(太常志). A full view on foods used in the royal palace will be reproduced only through analytic study of these ancient litheratures.

• Journal of the Korea Furniture Society
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• v.25 no.1
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• pp.19-27
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• 2014

This paper studied the materials of the furniture which the noble men used in Goryeo, based on the furniture material category of solid wood furniture, lacquerware inlaid with mother-of-pearl and hardware. As for the solid wood furniture, the wood and furniture types are inferred based on the documents. The trees used for the wood furniture were zelkova, korean willow, pine, royal paulownia, maidenhair tree, korean pine, chinese juniper and elm. The furniture types were table, chair, wooden bench, small portable table, writing table, and folding screen. As to the types of lacquerware inlaid with mother-of-pearl, most of them were hams with top, which were made of abalone shells. The features of the lacquerware inlaid with mother-of-pearl were in detail and elaborate like the pattern of the full bloomed chrysanthemum. Writing tables were also made of lacquerware as pieces of furniture. Distinctively, the mother-of-pearl furniture material was popular enough to be used even in a horse saddle. Regarding the metal feldspar used as both a practical use and decoration, there are drop handle, hinge, the front basis, and lock seen in the artifacts, which were made of cast iron, bronze, and brass. Their manufacture techniques were eojamoon, bratticing and sheet metal. Through this study of the furniture materials used in Goryeo, it seems that Goryeo furniture focused on the functions rather than on the decorations, and in turn the forms were simple and basic. The technique of mother-of-pearl, a bit elaborate one, was used in the props furniture like kitchen wares, hams, or writing talbes. Probably, the solid wood is inferred to be used in a low wooden bench, a chair, and a table based on the documents.