• Journal of the Korean Society of Clothing and Textiles
• /
• v.33 no.7
• /
• pp.1014-1024
• /
• 2009

The cultural content industry can be stimulated by the production of content based on Korean traditional culture such as Korean court culture. At present, the use of royal costumes of various Korean dynasties for content creation is rare. Less than ten government-supported projects managed by the Korea Culture & Content Agency (KOCCA) are related with Korean royal costumes. Only a handful of tourism-related cultural products (e.g., souvenirs and theme parks) are related to this subject. Fortunately, there are many events that demonstrate traditional court ceremonies; however, there is a need for more investment in academic research to ensure accurate reproduction. There are a number of issue in utilizing traditional royal costumes to produce cultural content that include: a lack of understanding the importance of Korean royal costumes, discrepancies of the content produced based on the historical context, a lack of public knowledge or support, and the lack of the historical accuracy of reproduced content. In order to benefit the most from royal costumes, this article suggests recreating the costumes as a source for further content creation, the development of a database to store information by design features and itemized topics, along with the active support of the government.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.3
• /
• pp.230-238
• /
• 2011

The purpose of this study was to identify the determinants of traditional food perception, by taking the generation effect into account. This study also analyzed the preference patterns of traditional snacks and the strength as well as direction of improvement for traditional foods. Data were collected from 304 housewives living in the Baeong-Nyeong-Do island. Regression analysis showed that the determinants of traditional food perception varied depending on the generation of housewives. In the 30s age subgroup, income and family type were significantly related with the degree of traditional food perception. In the 40s age subgroup, household income, education, and hometown location were significant, whereas household income, family type, number of years of life spent in the Baeong-Nyeong-Do island, hometown location were the significant factors in the 50s and 60s age subgroup. The results of factor analysis showed that there were three preference patterns of traditional snacks. The results of chi-square analysis proved that foods for strength, and direction of improvement for traditional foods were different among the generation groups. In this article, similarities and differences between determinants of traditional foods, the strength and direction of improvement for traditional foods are discussed, and their implications for nutritionists as well as food marketers are provided.

• Fashion & Textile Research Journal
• /
• v.24 no.1
• /
• pp.95-107
• /
• 2022

In reality, the distinction between the Korean traditional culture and the cultures of other countries is at a delicate boundary. Additionally in the wake of the recent socio-cultural confrontation between Korea and China, it has become necessary to establish the foundation and area of Korean traditional culture and to actively utilize the importance of improving awareness of Korean traditional culture. To reorganize the reckless use of the gold foil pattern shown in the rental hanbok, data on the museum's collection of gold leaf patterns were collected and analyzed. Based on the gold foil, Gilsang characters such as Phoenix pattern, Crane pattern, Bat pattern, Flower pattern, Fruit pattern and recovery advice were extracted through references. The traditional gold foil pattern was reconstructed and relocated to design the gold leaf patch. Based on the collection and analysis of the museum's relics, the Wonsam & Daedae, Dangeui, Sranchima, Sagyusam, Jeonbok, Bokgun, and Daenggi were produced. Therefore, we present the possibility of producing gold foil and modern methods for producing gold foil using laser cutting techniques that can express refinement and complexity well, and gold foil thermal transfer paper with retouchable effects. Additionally, we would like to reflect upon the practicality and the convenience to modern people by considering the complexity and hassle of the traditional gold foil production process, and the disadvantages of processes that require relatively longer time. It intends to help revitalize the market of Korean traditional clothing and fashion products.

• Journal of the Korean Society of Food Culture
• /
• v.10 no.4
• /
• pp.357-366
• /
• 1995

This study was undertaken to investigate college students' perception and preference of Korean traditional foods during November in 1994. 493 students in Taejon area were asked to fill out the questionaires. The collected data were analyzed by SAS package. The average height and weight were 173.04 cm, 64.46 kg for male and 161.73 cm, 49.33 kg for female. Students living their own home were 48.8% and self-lodging students were 30.2%. Male have a meal for hunger and female for pleasure (p<0.002). They choose their foods based on the taste (84.6%) and nutrition (8.2%). 85.5% of students prefer Korean traditional foods. Most students think that the Korean traditional foods should be succeeded and developed. However, they want the taste of Korean traditional foods to be changed for their preference. Kimch'i is the most favorate fermented foods. The fermented fish products and jang-atchi are the most unfavorate ones. They don't like too salty taste and strong smell of the Korean fermented foods.

• Journal of the Korean Society of Food Culture
• /
• v.3 no.1
• /
• pp.79-87
• /
• 1988

The purpose of this study was to investigate preferences of foreign athletes staying in the Athletic Village for '86 Asian Olympic Games for Korean traditional foods as served in the restaurant. A survey was conducted to 762 foreign athletes that selected Korean traditional foods in Athletic Village restaurants, from September 16 to 24, 1986. Most people preferred Korean traditional foods for its taste. Yachae Bokkum (Sauted Vegetable), Jonbok Juk (Rice Porridge of Abalone), Kimchi, Usol Chim (Tongue Stew), Dak Juk (Rice Porridge of Chicken) were preferred by most foreign athletes. Chongpo Muk (Mung Bean Starch Jelly), Toran Guk (Taro Soup) were not preferred. They proposed improvement of salty, hot and strong spicy taste in Korean traditional foods.

• Journal of the Korea Convergence Society
• /
• v.11 no.10
• /
• pp.317-328
• /
• 2020

The purpose of this study was to identify the relationships between Korean traditional culture awareness, Korean dance image, cultural heritage preservation, and the intention for Korean teens to experience Korean dance. The respondents were 459 middle and high school students within Seoul and the Gyeonggi Province. The following results were obtained: First off, it was discovered that only interest in Korean traditional culture had a significant impact on the image of Korean dance. Also that Korean traditional culture education and utilization create the overall impact on the image of Korean dance. Secondly, the image of Korean dance was found to have a significant impact on the preservation of Korean cultural heritage. Next, the image of Korean dance was found to have a significant impact on the intention of teens to experience Korean dance. Finally, cultural heritage preservation was not found to have a significant impact on the teens intention to experience Korean dance.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.4
• /
• pp.392-398
• /
• 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 Korean Elementary Science Education
• /
• v.32 no.3
• /
• pp.239-249
• /
• 2013

The elementary school age is a critical period in the formation of environmental attitudes, environmental knowledge, and sensitivity. In this study, we examined how they affect environmental education programs that utilize traditional culture in the 6th grade of elementary school students' environmental attitudes. Attitudes questionnaire and activity sheets were analyzed to figure out the change in attitude of the students, we analyzed the activity sheets. As a result, the environmental education program that utilize traditional culture had a positive impact on the improvement of elementary school students' environmental attitudes. Analysis of students' Internet bulletin board posts, the amount of writing was increased. In addition, the sensitivity to the environment of the students were changed. Students, was considered not related to their environmental problems. However, after programming experience, they found that environmental problems are directly related to them.

• Journal of the Korean Society of Costume
• /
• v.57 no.1 s.110
• /
• pp.17-27
• /
• 2007

The goal of the study was to research how the japanese fashion effects on the japanese fashion's current. This study was processed by the 'wabi', 'sabi', 'tsu', and 'iki' which were the foundation and core of the japanese traditional culture. This study also investigated the japanese style to help the recognizing of traditional design which needed for internationalization and informational periods. The review of related literature is presented under the following headings : (a) japanese culture, (b) japanese beauty, (c) japanese style, (d) japanese fashion designer. Conclusively, Japan complete unique design of world by on the basis of own tradition and beauty of japan which were revealed on the their common daily life. So To help there cognizing of traditional design which needed for internationalization and informational periods, fashion designer of the world must research the meaning of the trend and motive power of the world fashion, base on the cultural back ground of their country. And for this, the grounding educational curriculums for fashion designer include the process which can promote awareness of their country's culture, tradition, and beauty.

• Fashion & Textile Research Journal
• /
• v.14 no.3
• /
• pp.363-370
• /
• 2012

This study is for the development of fashion cultural products that simultaneously evolved with the contemporary use of traditional temple culture in addition, it analyzed the cultural products available in the Korean market. Methodology, this study conducted a literature review and empirical research. We targeted the cultural products carried at twelve web-based shopping malls for Buddhist cultural products and six souvenir shops in Korean Buddhist temples to collect data on those products in order to analyze the items, design motives, materials, and price ranges. The study results showed that interior items represented the largest portion of the targeted goods, followed by accessories/sundries, clothing/fashion items, stationery, and tableware. The most commonly used design motive was lotuses, followed by the images of Buddha or Buddhist Goddesses and Dharma. The most common materials include fibers, jewelry (such as gold and silver), wood, metals, ceramics, paper, and plastic. The most active price range was between KRW10,000 and KRW50,000, followed by less than KRW10,000 and KRW100,000 to less than KRW500,000. This study discovered the potential for traditional temple culture to advance it further in a contemporary manner and indicated the need to develop a wide variety of cultural products and emphasize its global acceptance.