• Journal of the Korean Society of Food Culture
• /
• v.33 no.4
• /
• pp.330-336
• /
• 2018

This study was conducted to determine the mixing conditions for Hibiscus syriacus L. chocolate depending on different addition ratios of Hibiscus syriacus L. and examine functionality in order to use Hibiscus syriacus L., which has excellent functionality and symbolizes Korea. To accomplish this, Hibiscus syriacus L. chocolate was manufactured by adding 0%, 2.5, 5, 7.5, and 10% of Hibiscus syriacus L. powder from the 'Samchulli' (Hibiscus syriacus 'Samchulli', which has reddish pink flower with red eye spot: SKK 14-2-72) variety to a coverture of white chocolate after which the antioxidant activity and quality characteristics were analyzed. As the amount of Hibiscus syriacus L. powder added to the chocolate increased, the chocolate color became darker, the pH decreased, and the sugar content and hardness increased. As a result of the sensory evaluation, the degree of preference increased as the amount of added Hibiscus syriacus L. powder increased to 7.5%. The degree of preference for color and flavor was the highest in the 5% added group, but the overall preference was 7.5% added chocolate. These findings demonstrate that adding Hibiscus syriacus L. powder to chocolate can increase chocolate functionality and preference and that there is a high possibility of Hibiscus syriacus L. chocolate development.

• Human Ecology Research
• /
• v.54 no.3
• /
• pp.333-349
• /
• 2016

This study develops and evaluates a game-based lesson plan applied to the 'Food Culture' unit of a high school Home Economics class. We developed, implemented, and evaluated lesson plans for seven periods that contained 'the Korean food table setting card,' 'the world's food culture card,' and the procedure for cards games according to the Analysis, Design, Development, Implementation, and Evaluation (ADDIE) model. 'The Korean food table setting card' consisted of 'the Korean food table setting order card' to easily understand 10 types of Korean traditional daily meals based on pictures and 'the Korean food table setting food card' to easily understand Korean traditional food based on 104 kinds of food picture and quick response (QR) code. 'The world's food culture card' consisted of 'the world's food culture quiz card' to help learners easily understand influential food culture formation factors, features of food culture, typical foods from 16 countries, and 'the world's traditional food card' to help learners easily understand typical foods from 16 countries through 63 kinds of pictures. Respective 'game guides' were also developed. High school students who studied the game-based Home Economics classes and who participated in the 'Food Culture' unit, could easily and enjoyably learn the food culture of Korea (and other countries), actively participate in learning activities, and understood the content of food culture. In addition, they evaluated that the game-based instruction was easy to remember with minimal memorizing.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.6
• /
• pp.700-709
• /
• 2014

Recently, a large number of people are growing interested in Korean cuisine and progress Korean culture. This study inverstigated several kinds of Korean traditional alcoholic drinks and brewing methods, including ingredients in ancient culinary manuscripts "Soowoonjabbang", "Eumsikdimibang", "Onjubub", "Jusiksiui", "Uumjeabang" and "Eumsikbangmunnira" of Korean head family. Korean traditional alcoholic drinks were sorted into two groups based on characteristic (danyang ju, yiyang ju, samyang ju, sayang ju, yakyoung ju, gahyang ju, honyang juand soju) and five categories based on preconditioning methods of Korean traditional alcoholic drinks (iporrige, baeksul ki, gumung tteok, godubap, bumbuck). The most announced ancient Korean culinary manuscript is "Onjubub" (57 varieties of Korean traditional alcoholic drinks), the second largest book is "Eumsikdimibang" (49 varieties of Korean traditional alcoholic drinks), and the third highest book is "Soowoonjabbang" (40 varieties of Korean traditional alcoholic drinks). The "Uumjeabang" and "Eumsikbangmunnira" announced 21 and 15 varieties of Korean traditional alcoholic drinks in six books of ancient Korean culinary manuscripts, respectively.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.1
• /
• pp.8-16
• /
• 2006

This study was performed by questionnaire to investigate the preference and intake frequency of Korean traditional commercial beverages. The subjects were consisted of 320 participants in Daegu and Kyungpook area. 'Chain market' scored 49.4% as purchasing place of traditional beverages. 'Tea bag' scored 31.6% as the favorite package of traditional beverages. On the reasons of drinking traditional beverage 'good for health' scored the highest with 31.3% respondents, followed by 'good smell' with 14.4%. Coffee and traditional tea were the choice of beverage after having a rich meal and on occasion of entertaining guests. The favorite foods in ordinary days were 'tea', 'alcohol', 'ice cream', 'nuts' and 'cookie'. More than thirty percent of the respondents, both male and female, raised the need of improvement in taste of traditional beverage. In the intake frequency, Korea traditional beverages obtained 1.80 points as a whole. 'Green tea' scored highest(3.40points) while 'mulberry-leaf tea' received the lowest score of 1.31 points. The preferred Korean traditional drinks were 'greed tea', 'shick hae', 'citron tea', 'misitgaru', 'maesil tea', 'rice tea' in the order. On the other hand, the preference for 'mulberry-leaf tea', 'boxthom tea', 'ginger tea', 'chrysanthemum tea' and 'omija tea' was very low. The people who are on twenties preferred 'shick hae', 'honey tea', 'citron tea', 'black tea' and 'misitgaru' more than the other generation.

• Journal of the Korean Society of Food Culture
• /
• v.32 no.5
• /
• pp.361-372
• /
• 2017

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

• Fashion & Textile Research Journal
• /
• v.21 no.4
• /
• pp.412-419
• /
• 2019

This study is to help maintain the identity of traditional Korean culture and develop fashion culture products by applying images and composition forms of traditional lattice patterns for vest designs. Lattice can be distinguished as a shape created through intersecting vertical and horizontal lines, in the form of oblique lines in vertical and horizontal structures, and in the form of an oblique line. Lattice patterns represent the overall unity and order as well as the beauty of small spaces created by simple lines. Traditional lattice patterns of the Joseon Dynasty were examined theoretically through the literature. Based on theoretical grounds, there is study illustrates vest designs using Adobe Illustrator CS6 as well as works on a 3D virtual costume using CLO Trial 4.2, a 3D virtual dressing system of CLO Virtual Fashion. This study developed an easy to wear vest design categorized as clothes for both men and women. The geometric formality of the lattice pattern has been applied to fashion culture products. In this study, the design was developed focusing on lattice, kotsal (flower pattern), sosulbitsal (diagonal), sotdaesal, tisal (horizontal & vertical). This study can be used as basic data in the domestic fashion cultural product market that can help maintain the originality of Korean culture in the global era that also assists in the successful promotion of Korean culture and traditions.

• The Research Journal of the Costume Culture
• /
• v.8 no.4
• /
• pp.562-576
• /
• 2000

The purpose of this study is to semiotically reinterpret the Korean beauty and symbol inhering in the modern clothing of Korean designers as the context of traditional culture through regarding the clothing including hegemony that is controlling the Korean society and culture as a sign. The theoretical framework for analysis was derived from the semiotically analytic methods of F. Saussure and R. Barthes. The results of the study are as follows ; Korean images reflected in the modern clothing designed by Korean designers are humanistic image, environmental-friendly image, totemic and mythlogical image, equal and peaceful image, and metaphorical and metonymical image. Conclusively, developing a creative design based upon the interpretation of our unique and traditional culture, the clothing could be newly made of historical and cultural resources in the modern lives. If so, I think that the clothing will be not only the visual and decorative art, but also an information which contains implication of our culture, and finally can be established.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.4
• /
• pp.399-410
• /
• 2002

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

• Korean journal of food and cookery science
• /
• v.32 no.3
• /
• pp.370-381
• /
• 2016

Purpose: This study assesses Korean royal court cuisine as perceived by culinary professionals and students for the development of Korean dining. Methods: It was observed in a survey that Korean royal cuisine could be grouped into four classes represented by the following factors: popularity, standardization, tradition, and haute-cuisine. Results: From the analysis of the survey results, it was determined that the people surveyed could be grouped into the following three categories: those who prefer standardization/pursuit of haute-cuisine, traditionalists/popularizers, and those who are indifferent. The survey also assessed whether the ten most popular Korean dishes served to foreigners had variations in royal court cuisine and which food ingredients and combinations of dishes would be the most appropriate. It was determined that control over the sweetness when cooking Bulgogi was needed. For food usually consumed for invigoration, especially for the broth of soup dishes in summer, women preferred clear meat broth with soup than men. When preparing Japchae, it was found that control over the ratio between glass noodles and vegetables and control over the sweetness were needed with respect to the main dishes. Conclusion: The indicator 'education on Korean royal court cuisine culture' showed relatively low satisfaction compared to its high importance, implying that further improvement in these development measures is especially required.

• Journal of the Korean Society of Costume
• /
• v.57 no.3 s.112
• /
• pp.176-190
• /
• 2007

As the globalization has increasingly brought in the disintrgration of boundary between cultures, the hybrid of styles, or fusion styles in various cultural spheres have been introduced as important theme. With this new trend, the traditional culture of Asia appeared as the source of inspiration for the West, and as the source of enhanced pride and asset for ethnic groups which have been considered "the Other" by the West. 1990's witnessed a drastically increased interest in Orientalism and Ethnic trends in most social aspects, especially in culture and art. They have been the main theme in fashion, providing the source of inspiration with elements such as the unique color schemes, composition methods and geometrical simplicity. The creative application of traditional culture into modern design as well as fashion can make a significant contribution and be a solid foundation for the development of national culture in general, since images containing cultural authenticity are the visual representation of the nation and they can be important tools for the globalization of design. This study aims to find out the formative characteristics of Korean traditional embroidery and the ways they are applied in modern fashion by world-renowned Korean fashion designers. The purpose of this study is to make a fundamental source for further study by the same author on creative design development utilizing the result. The study methods are literature study combined with research of genuine articles from museums and personal ownership as well as photos from magazines and internet. The significance of this study lies in enhancing the appreciation of Korean traditional culture and expanding the possibility of its globalization by modern application.