• 아동학회지
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• 제34권2호
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• pp.63-81
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• 2013

The purpose of this study was to investigate and conduct effective schemes to direct drama activities for three-year-old children and to examine its influence on them. This research subjects comprised 23 three-year-old children and 2 teachers attending classes at Gureum at SanDeul kindergarten in Seoul, Korea. The researcher first recognized that problems existed in the ways in which children's leading roles were limited by the actor's roles themselves and they therefore were constrained in their use of dramatic expressions while performing drama activities. The researcher also recognized that children's drama activities integrated with traditional culture were largely deficient. For more effectively direction of children's drama activities, action research method was conducted over two sessions. First, certain factors of plays and traditional culture were incorporated within children's drama activities. Second, certain factors of Madangguk and traditional culture were also incorporated within children's drama activities. Through undertaking this research project, children were given the opportunity to actively participated in drama activities, trained their range of imaginative expressions, improved their cooperation with peers and enhanced their interest in traditional culture. The research suggests that children's drama activities when integrated with plays and Madangguk could effectively enhance children's artistic and educational skill.

• 한국식생활문화학회지
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• 제30권5호
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• pp.576-586
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• 2015

This study compared and analyzed the consumption and amount of red pepper used in Baechu Kimchi (cabbage Kimchi) especially the amounts used in Kimchi recipes with respect to the passage of time from the 1930s to the 2010s. In this analysis, 78 recipes for cabbage Kimchi were taken from books, daily newspapers and magazines from 1930 to 2014 and collected for comparison. The result of the study showed that the consumption and inclusion of dried red pepper powder in cabbage Kimchi increased. The average consumption of red pepper in the 1930s was 5.75 g, and the number went up to 8.83 g in the 1940s, to 13.8 g in the 1950s, and to 20.25 g in the 1960s. The amount dramatically increased from 1970 to 1980 (53.37 g) and kept rising until 2010 (71.26 g). The average consumption of red pepper in cabbage Kimchi in the 2010s is about 12 times that of the 1930s.

• 한국실내디자인학회논문집
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• 제25권3호
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• pp.121-128
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• 2016

Focusing on the cases applied to korean brand-name apartments In 1960s, economical growth and introduction of western-type cultures led to a boom of apartment construction. After internationalization'in 1980s through Olympic games in 1988, korean culture has attracted attention and individual life quality has been improved. Since 1990s, changes in personal life style has affected the housing culture and the construction companies started moving from quantitative supply to developing their own differential characteristics. Differentiation scheme triggered by construction companies since mid-1990s mainly focused on various ideas for space deployment. Space plans include such things as a private ground, a kitchen in the south, etc. while interior plans include to provide selection of the korean traditional style, natural or casual one. 'korean traditional style' apartment is one of such theme of the brand-named apartment. Interests on 'Tradition' can be broken down into a social trend and media trend. Firstly, the former includes the designation of Bukchon as a reserving area, one of the governmental 'Hanok Survival Program', and traditional building promotion scheme on the basis of construction policy plans. Secondly, the latter covers the interests which attract through the media showing oriental cosmetics, korean culture export via Hallyu, popularity of korean dramas, etc. Thus, it seems worth studying on the apartments with traditional factors. And also, this study aims to setup the concept and trends of korean traditional style apartments through the interior expression on the korean-factor space developed by brand-name apartments so that it could correct such false knowledge out of misunderstood concept of traditional space which results from simple decoration or structure type not accompanying Korean emotion or spirit rendered by some misleading media.

• 복식
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• 제59권7호
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• pp.65-76
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• 2009

Korea has established a code for the economic and cultural industry that covers a wide range of classes unlike the old information era which was limited to the simple knowledge, technology, tools, morals, and customers that had been established in our society. On the other hand, 'culture marketing' is a series of marketing activities in which value-added items are created and shared. The combination of business management and culture seemed pretty awkward considering how rapidly the world was changing, however, the nature of today's culture has changed and the economic nature of culture products has resulted from those changes. In this paper, two authors who expressed the cultural identity in the culture products are studied through a comparison analysis; the author Min Yeongsoon expressed the identity confusion that she experienced in a foreign country and how she overcame homesickness in her work; and the author Kim Ata expressed his confidence in Asia and used his clear and loud voice to express the culture in his work. In addition, today's culture products are affected by the surrounding cultures such as the member's traditional society, environmental culture, and individual's culture. It is a good source for good works of art. In this study, the efforts of seeking the cultural identity, structuring the concept, seeking a new market and possibilities are used to make a consistent process in order to make a series of the systems required for planning and developing culture products.

• 한국식품조리과학회지
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• 제30권5호
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• pp.579-587
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• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.

• 한국의류산업학회지
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• 제8권1호
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• pp.25-33
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• 2006

As the cultures of the world are getting diverse and plural, many trials to find their own unique culture of their own national and racial characteristics are made where fashion and traditional culture is used as good materials; in Korea, this trend is also studied by many authors. To achieve this goal, this study recognized the importance of tourism industry by inviting hosting of international event like '2005 APEC Summit Conference and Economical Ministers' Conference', and invented a uniform design that can make identification in the world market including Korea 'Gust' and 'Emotion' in developing uniforms for employees of regular traditional restaurant or hotels that contribute to tourism industry. As a material of this study from this perspective, Soo Bok pattern among many other Korean traditional patterns were chosen, and used them to design uniforms by applying diverse expressions methods through modernization task. This study tried to suggest ideas in creating new designs with a modeling sense of our people, by emphasizing on tradition motive through analysis of conditions and problem regarding the current uniforms worn in traditional restaurants. The development of uniform that modernly reinterprets traditional patterns and design that uses tradition on modern design shows endless possibility of development of our uniform, and even shows the possibility of mixture between tradition and modernity. By applying traditional beauty not only in traditional restaurants but also in many places and businesses that foreigners frequently visit can allow to spread the excellency our culture; and the Korean uniform can be successful in the international market as Korean will have pride in our tradition by wearing this new uniform.

• 한국식생활문화학회지
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• 제28권2호
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• pp.167-176
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• 2013

The objective of this study was to analyze the awareness and satisfaction regarding Korean traditional foods in elementary, middle, and high school students. In a survey of 1,030 students, 55.9% of the total respondents stated that traditional Korean food is 'Korean food that uses unique Korean recipes' (p<0.001). In terms of awareness of traditional food, most middle and high school students responded that the mass media was the biggest influence, while elementary students said that their parents were the most pervasive influence. In terms of satisfaction with traditional food served in school, 13 menus had the highest popularity among elementary school students. Most elementary school students preferred Korean traditional foods compared to middle and high school students. The awareness and satisfaction regarding Korean traditional food in elementary, middle and high school students.

• 건축사
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• 통권511호
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• pp.66-69
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• 2011

• 복식문화연구
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• 제20권4호
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• pp.485-499
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• 2012

This study suggests designs for fashion-cultural products that can communicate the uniqueness of Korean traditional culture. To this end, motives and printing patterns were created based on the formative beauty of traditional sewing crafts. A literature review was completed to identify characteristics of Korean traditional sewing, and the motives were developed through Adobe Illustrator CS4 and Adobe Photoshop CS4. Those motives were applied to handkerchiefs, neckties, pouches, and handbags. The sewing crafts used in this study included thimbles, bobbins, and chumoni (a Korean traditional pouch). The motives were produced in a manner that best exemplified the unique formative beauty of the sewing crafts while also presenting modern images of the crafts. The motives from thimbles reflected the lateral side of their originals, while the motives from bobbins adopted fan- or rectangular-shaped bobbins. The motives from chumoni were based on Duruchumoni and Guichumoni. A total of 12 motives were developed, and a total of 36 textile designs were suggested based on those motives. A total of 42 designs for fashion-cultural products, including handkerchiefs, neckties, pouches and handbags, were developed. Among them, motives applied to handkerchiefs were expanded to apply to scarfs, as well.

• 공연문화연구
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• 제19호
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• pp.281-315
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• 2009

20세기 초 일제강점기를 겪고 서양문화의 급격한 수입으로 인해 전통은 '과거의 진부한 유산'으로 취급받으면서 전통음악은 농경사회의 잔재 혹은 '기생문화'의 전형으로 여겨졌다. 이런 와중에 전통음악문화는 매우 빠른 속도로 붕괴되면서 피폐화되었다. 1960년대 이후 전통문화를 보호하기 위한 문화재보호법이 제정되면서 무형문화유산은 정부의 보호막에 들어갔다. 이후 많은 전통음악장르가 중요무형문화재로 지정되어 근근이 명맥을 유지하게 된다. 또한 많은 대학에 국악과가 설립되고, 국립국악원을 비롯한 각종 시립·도립 국악관현악단이 설립되면서 전통음악은 부활하고 있다. 그러나 제도권 음악계의 이런 변화는 우리의 전통음악문화의 전승방법과는 전혀 다른 것이다. 전통음악을 포함하는 무형문화유산은 살아있는 생명체이고, 전통음악은 이를 둘러싼 유기적인 환경이 바뀌면 외부환경의 영향으로 스스로 소멸되기도 하고 새로운 환경에 적응하기 위하여 끊임없이 변모하기 마련이다. 한번 창작되면 어느 정도의 고정성을 갖는 완성예술(product arts)인 서양예술음악과는 달리 한국 전통음악은 음악가의 손을 거치면서 시대적으로 끊임없이 새로운 모습으로 변화하는 과정예술(process arts)의 전형적인 형태를 보인다. 이것이 한국 전통음악의 생명력이었다. 일제강점기 이후 자생적 생명력을 소진한 전통음악은 해방 이후에는 외부의 동력에 힘입어 새로운 생명력을 얻게 되었다. 즉, 해방 이후의 전통음악문화는 기존의 음악문화와는 전혀 다른 경험을 통해 성장하고 있다. 이는 전통문화의 재창조·전승이라는 긍정적인 작용과 더불어 왜곡·박제화라는 부정적인 면도 공존하고 있는 실정이다. 이 글에서는 가야금산조를 중심으로 전통음악의 전승과 미래를 논의하고자 한다. 전통음악의 부침과 부활을 가장 극명하게 보여주는 것이 기악독주음악인 산조이다. 19세기 끝머리에 처음 만들어진 산조는 일제강점기에는 판소리의 전성시대에 힘입어 괄목할만한 성장을 이룬다. 그러나 해방 후에는 전통음악의 부침과 더불어 침체기를 겪다가 1960년대 이후 중요무형문화재와 대학 교육의 영향으로 부활하여 지금은 전통음악장르를 대표하는 음악으로 성장했다.