• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.478-485
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• 2009

The purpose of this study was to investigate the Jorim of meat and poultry in Korean modern cookbooks. Jorim is a traditional Korean method of braising meat and poultry with soy sauce or gochujang. This study evaluated jorim in 10 books published in Korea from the end of 1800 to 1987 and to develop cooking models of beef jorim, pork jorim, and chicken jorim. The main ingredients in the jorim were beef, pork, chicken and pheasant. Other ingredients in the jorim included pine nuts, beef, eggs, radishes, bean sprouts, onions, bamboo shoots and pepper. In Sieuijeanseo, which was published at the end of the nineteenth century, the method called for braising meat directly in soy sauce. However, other modern cookbooks suggested boiling the meat prior to braising. Despite jorim being a popular sub-dish in Korea, there has been a decrease in the varieties available.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.9
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• pp.1374-1385
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• 2009

This study focuses on three points. First, how designers develop clothing and cosmetic culture (which reflect time and culture) into other fashion products in order to verify that attire and makeup can be the objects of aesthetics in addition to functionality. Second, why the fashion design of Christian Dior has been continuously popular for women of all ages and countries in the development of fashion, attire, and makeup. Third, this study analyzes how the aesthetical characteristics of the fashion of Christian Dior are reflected in clothing and cosmetic culture in order to clarify the brand outlook on attire and makeup as a source of France's luxury fashion industry. The philosophical characteristics of Dior's fashion were studied based on existing literature. First, her childhood background (that became the motif of Dior's design) and the philosophical ideology of fashion design, perfume, and beauty were the focus of this study. Second, this study examined how consciousness on beauty expressed in hairstyle, perfume, and cosmetics is expressed in connection with clothing. Third, the background with which Dior's fashion and perfume business became successful is examined in addition the necessity of the image strategy for success in the cosmetics market was studied. Domestic and international books on clothing and cosmetics, preceding studies, the internet, and related magazines are utilized to consider the cosmetics and beauty fashion of Dior. The results of this study show how Korean fashion and cosmetic culture can further globalize. This study encompasses the period of 1905 when Christian Dior was born until 1957 when he died of a heart attack; it also deals with well-known designers of the Christian Dior House from Yves Saint Laurent of 1957 to John Galliano of the present.

• The Research Journal of the Costume Culture
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• v.29 no.3
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• pp.328-345
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• 2021

The aim of this study is to investigate morphological characteristics of Hanbok images in children's books and propose a direction for the modernization and globalization of traditional culture. This study examines 43 children's books by contemporary foreign illustrators that contain Hanbok illustrations and analyzes them from postcolonial perspective. The results include the following three attributes: first, the transformation of clothing structure and donning method that confuse fundamentals of Korean costume; second, the Westernization of silhouette drawing with tailored garments analogous to Western dress; and third, extension to East Asian dress that represents Hanbok mixed with Chinese or Japanese costume and use what is considered to be the East Asian patterns instead of Korean traditional ones. These attributes are based on Eurocentrism, which expresses and interprets the East from the Western view point with continuously distorted image of the East. Korean illustrators also painted Hanbok incorrectly, which could influence foreign illustrators. Nevertheless, traditional dress illustrated in various ways has artistic value and has a popular global impression. Further, it enables children to experience either own or other cultures through dress illustrations. Thus, the outsider requires an in-depth understanding of other cultures, while the insider needs a critical perception of their own culture as described by others while revisiting the original resources. Furthermore, we suggest follow-up research on Hanbok for subsequent generations; publishing translated books on various topics, producing and disseminating a primer for diverse readers, and essentially receiving counsel from experts.

• Journal of Distribution Science
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• v.15 no.1
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• pp.21-30
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• 2017

Purpose - These days, Korean society with more than 2 million foreigners has made multi-cultural society quickly. Multi-cultural society has become popular and anti multi-cultural phenomenon has grown up gradually against Korea's traditional habits. Research design, data, and methodology - European countries that were said to be multi-cultural society had suffered from terror, riot and other social conflicts. The study examined Koreans' racism and anti multi-cultural emotion to investigate the conditions and causes of anti multi-cultural emotion. Further, this study investigates a prevention of the worst case such as Norway terror and the countermeasures compared to each country's social customs. Results - Koreans are not generous to the foreigners. Foreign countries' cases after failures in multi-cultural society might give future implications on multi-cultural society in Korea. Conclusions - Korean society have not produced new one by introducing another races, nationality and culture not cognizing failure experiences of multi-culturalism like Europe. Nonetheless, Korean society shall not give up multi-culturalism. Korean society shall prepare for multi-culturalism society to lessen social conflict as much as possible and not to neglect anti culturalism emotion producing social conflict, and shall investigate the related causes to lessen anti multi-culturalism emotion and to integrate Korean style of multi-culturalism society for Korea as a tool of nation management.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.392-398
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• 2004

The purposes of this study were to: a) investigate how other countries brought up their traditional food into the commercial market for tourists b) analyze present marketing status of the Korean traditional food in dealing with foreign tourists as consumers. Present marketing status of the overseas and domestic tourism products focusing on traditional foods was investigated through literature reviews and face-to-face in-depth interviews conducted with professionals in tourism business. As a result, the foreign tourism products focusing on traditional foods were diverse and these products were representative of the regional heritage brought together in an effect to increase understanding of traditional foods. In case of the tourism products focusing on Korean traditional cuisine, the popular programs were 'Making Kimch', 'Making ricecake' and 'Making Bibimbap' in which tourists participated have expressed great satisfaction. The results of this study would be used as an important data in developing unique tourism programs focusing on Korean traditional cuisine attracting foreign tourists.

• Journal of the Korea Fashion and Costume Design Association
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• v.15 no.2
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• pp.65-75
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• 2013

As a typical subculture, Goth exercises influence on our culture in broad areas. Features of Gothic style, such as dark aesthetics, images of death and fear, and erotic horrification, emerged as attractive themes to contemporary fashion designs. Based on the dark attraction of black color, Goth fashion creates mysterious and fantastic atmosphere as well as grotesque and horrifying mood. 'Hallyu' or Korean wave is a term to describe the phenomenon of fervently loving Korean popular culture. As the fast spreading Hallyu is strongly engraved through the visually conspicuous fashion, we can say that fashion plays important role in diffusing Hallyu. In addition, a number of analyses and researches on the Hallyu, including K-pop, have been conducted, while concentrating keen interest in fashion of Hallyu K-pop stars. Accordingly, this study is designed to examine relations between fashion of K-pop stars and Goth fashion after analyzing features of Hallyu and K-pop and contemplating Goth fashion. Namely, this study will analyze various Goth images shown in K-pop fashion, which is the core of Hallyu, and identify aesthetic features of Goth shown in the fashion of K-pop stars. An investigation and analysis of the Goth images shown in the fashion of K-pop stars identifies the following features : a black aesthetic, eroticism, defiance, reversal of gender identity, and mystery.

• The Research Journal of the Costume Culture
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• v.2 no.2
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• pp.203-223
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• 1994

This study intends to look through the development of female costume during the 100 years after the flowering time. By refocusing on the flow the Korean female costume, this study present representative costume style of that time and find out the fashion cycles. For this purpose, the clothes during the 100 years (from 1890 to 1993) were observed and changes of female costume, hair style and shoes were observed. Literature review and content analysis method used. The results of this study are as follows : For Korean costume, there were little changes in basic styles and only the jacket and skirt lengths were changed. After 1960s, as modernization of socio-cultural aspects were processed, Korean costume became formalized and structure of costume was duplicated. In the 1960's mint skirts and pantalons won popularity. In the 1970's , diverse modes including mini, midi, maxi, pantalon, hot pants appeared, and especially the jeans were popular. In the 1980's big & loose silhouette was in fashion in the beginning, and fit & flare silhouette later in the decade. In the 1990's styles emphasizing natural feminity came in fashion. In addition, by analyzing the development of female costume styles of Korea, Fashion cycles were found, expecially in the phenomenon of 70's styles repeating in the 90's.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.469-480
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• 2012

Since its introduction in"Jeungbosallimgyeongje" in the mid-1700s, Chogyetang has continuously changed as a cooked food while still reflecting the era as in the following four phases. In the first phase from 1766 to 1920, Chogyetang was served as a hot pot dish consisting of boiled chicken with spring onions, vinegar, soy sauce, oil, and egg. The second phase from 1930 to 1950 involved the removal of vinegar, an important seasoning. Instead, a wider variety of materials such as beef, sea cucumber, abalone, cucumber, and mushroom were added. Third, from the late-1950s to 1980s, there were significant changes both in the materials and recipe. Chogyetang was changed into a cold food for consumption in the summer in which sesame, a new material, was added to make soup. The prepared soup was then poured over the chicken and vegetables. Fourth, from the late-1980s to the present, sesame, the main ingredient added in the third phase, was removed. Instead, vinegar, mustard, and sugar were added in order to increase taste. Therefore, Chogyetang has been changed into an a la carte menu item in which vegetables and noodles are added to boiled chicken, and it has become a popular summer food consumed when eating-out.

• Journal of the Korean Society of Costume
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• v.60 no.10
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• pp.28-46
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• 2010

Variety and individuality are characteristic of consumer in modern society. For the necessity of new designed men's formal suit is on the rise with advance of party culture and change of wedding style. In addition to growing numbers of Korean grooms are getting more interested in make themselves well-groomed on the wedding ceremony. The purpose of this study is to develop the men's formal suit pattern for right fit and better style for Korean grooms. In order to find out how to modify their fit, comparison among the existing patterns was necessary. In this study we proposed new patterns of men's formal suit, a morning coat, a tail coat, tuxedoes, director's suit, three-peaces suit, navy blazer. Considering the results of this study, developed patterns were altered to fit better and to smarter. They were well graded in waistline position, shoulder shape, back princess line shape. Also they were best to move around sleeve and bodice. And the developed patterns were altered to make armhole narrower to make bodice length shorter, to make bodice slimmer. The researcher's pattern's were made up into garments using wool 100%, silk 100%. According to verify the improvements and grade better in both appearance and comport, it will be to take the lead men's formal dress culture and expand the base of popular consume for men's formal wear.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.83-93
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• 2004

A total of 321 salaried employees were surveyed by a questionnaire to assess consumers perceptions on factors influencing their food choices when they go to a restaurant. The questionnaire consisted of 5 pages and each page contained a same 26 popular food list from various restaurants in JinJu in a column and 5 attributes (e.g. taste, price, fullness, healthiness) in a row. So the respondents were asked to rate a total 25 attributes on the points which the columns and the rows met, using a 5-point scale. The data were analyzed using the SAS program for factor analysis. Five factors which influence consumer's restaurant choice were emerged. They were named as follow: Factor 1:preference and purpose, Factor 2:taste, Factor 3:snack, Factor 4:convenience, Factor 5:concern about obesity. Most of respondents were satisfied with the taste and the healthiness of foods of restaurants in Jin-Ju. The younger and the female groups had more positive attitudes on eating out andi willing to use it frequently. Fullnes, healthiness, and price were important criteria in choice and preference of a restaurant. However, they didn't much consider the food safety. Taking account of the character of Korean food about fullness, healthiness, and resonable price, consumers might prefer Korean food to fast food or foreign food.