• 가족자원경영과 정책
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• 제8권3호
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• pp.1-14
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• 2004

This is a historical study of the tea culture and its manners after checking the origin of the tea culture in Korea. Also I created the Blooming Lotus Pond Tea which can be utilized in various meetings or at homes in connection with the tea culture and etiquette by studying good manners, clothing and light refreshments in 'Kyucongyogyul' by Lee-E, 'Karyejibramdo' by Kim Jang-Seng and other books of the Chosun Dynasty. I created the Blooming Lotus Pond Tea by referring to the tea-ceremonies described in the poems by Hong Inmo, his wife, Lady Suh, and her descendants. They can be better harmonized with the modem tea culture rather than the strict procedures of traditional court ceremonies or marriage, funeral, and other formal tea ceremonies. About the costumes of the nobilities, that is especially referred to Kyukmongyogyul by Lee-I of the Chosun Dynasty for the etiquette, also 'The Living Manners' by Professor Lee Gilpyo and Choi Baeyong. In addition, the tea-food is made based on 'the five elements'. The Blooming Lotus Pond Tea is made of frozen lotus flowers and prepared in the lotus formed broad-rimmed tea-utensils and supposed to be shared with family members or guests. It's recommended to hold a poetry-party with a tea-party. At present, this kind of daily tea ceremony is being developed at homes. It'll be desirable if it could recreate the traditional way as a ceremonial tea culture. In that case, it'll regain the quality of the traditional etiquette by harmonizing tea culture and manners. Such a tea culture can contribute to the quality of people's ordinary life and the identity of our country.

• 한국식품조리과학회지
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• 제28권3호
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• pp.337-347
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• 2012

This study was performed through one-to-one interviews or group sessions with single un-married foreigners living and working in Korea. A total of 150 questionnaires were distributed, and 109 were analyzed. This demographic becomes immersed in local cuisine searching for new food dishes and experiences. These foreigners were an excellent test group who came from a non-Korean domestic cuisine background and who were subsequently exposed to Korean cuisine over an extended period during which changes occurred in their diets and food preferences. We found that the longer the foreigners stayed in Korea, the more they ate Korean food and adapted to traditional dishes such as Korean stews and hot-pots. In general, Chinese, Japanese, and South-east Asians regarded Korean food as nutritious, whereas people from a western or European background considered it health conscious food. In contrast, South-east Asians, in particular, found Korean food aroma unpleasant. This study describes how diets and views of Korean food evolved in foreigners with time by providing objective opinions and data on the acceptance of Korean food by foreigners and hints the direction in which Korean cuisine should be developed to further its globalization.

• 동아시아식생활학회지
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• 제27권3호
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• pp.348-363
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• 2017

We analyzed the mixed culture characteristics of isolated brewing fungi obtained from Korean traditional nuruk for their development as fermentation starters. In a previous study, we selected appropriate fungi strains based on their large fungi bodies and strong enzyme activities. These fungi strains were mixed cultured under various combination of ratios, pHs and temperatures. As a result, total acidities of R. delemar mixed culture media were higher than those of A. oryzae cultured at $20^{\circ}C$ and $37^{\circ}C$. The pHs of A. luchuensis 34-1 and A. oryzae 37-7 as well as R. delemar 58-8 and A. oryzae 37-7 mixed culture media gradually increased with the culture period. On the contrary, total acidities of the mixed culture media gradually decreased. ${\alpha}-Amylase$ activities of R. delemar 26-4 and R. oryzae 82-7 mixed culture media were strong at $20^{\circ}C$ and pH 4, glucoamylase activities of R. delemar 58-8 and A. oryzae 37-7 were strong at $37^{\circ}C$, pH 3 and 1:2 ratio, and acidic protease activities of R. delemar 26-4 and A. oryzae 78-5 were strong at $20^{\circ}C$, pH 4 and 1:4 ratio. This study provides the optimal mixed culture conditions for fermentation starters based on changes in pH and total acidity, favorable enzyme activities, and fungi varieties.

• 복식문화연구
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• 제19권3호
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• pp.501-517
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• 2011

This study investigates the concept of the body in Korean traditional costume by comparing the traditional costumes of the west and those of Korea while focusing on the relationship between the body and dress. In order to make a comparison of the traditional perspectives on the body in western and Korean costumes, this study examines the literature of history, art, medicine, philosophy as well as dress from the mid-fourteenth century to the nineteenth century pertaining to the west and those of the Joseon Dynasty Korea. Western dress assumes apparent formal structures and pursues overall harmony via the completeness of its entities, while traditional Korean dress subordinates the parts to the whole, emphasizing the organic total. Whereas the proportion of bodily structure is stressed in western traditional costume, in Korean costume the body is perceived as a whole. By revealing the body through the three dimensionalities of dress, the focus on the erogenous body parts is shifting in conventional western dress according to changes in aesthetic consciousness, which reflects the western ideas of objectiveness and self-centeredness. In traditional Korean dress, in the space between the body and dress, the emphasis is on planarization of the dress, which assumes the oriental relationship-centeredness concept.

• 한국식생활문화학회지
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• 제25권4호
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• pp.416-427
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• 2010

In this study, we attempted to elucidate the cultural characteristics of Korean food based on a traditional understanding on the Korean novel. To achieve this, food characteristics related to 'rites of passage' were analyzed in the representative Korean literary work "Hon-bool", which describes the life of a first-son's wife every three generations in the going to ruin but historic 'Lee's family of Maean district' family and the life of the common 'Geomeong-gul' people who lived with farming on the Lee's land at Namwon of Junbook province in the 1930~1940s, during the Japanese Colonial rule. Every nation possesses rites of passage at important points in life, such as at birth, age of majority, wedding and death. Korean culture, in particular, has several memorial rites relating to birth, death and passage into the afterlife in which special foods are prepared. In this manner, ceremonial foods represent the Korean peoples' traditional vision of the universe and life. The book "Hon-bool" describes these traditions. Especially, the book describes the table-settings related to the main character's childbirth, first birthday, wedding and death. Therefore "Hon-bool" represents a living history of Korean traditional food and the work of storytelling through the traditional understanding is expected that perform an important role in making of cultural contents of Korean foods.

• 복식문화학회:학술대회논문집
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• 복식문화학회 2006년도 Seoul The Costume Culture Association & Ars Textrina Joint International Conference
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• pp.87-89
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• 2006

• 복식문화학회:학술대회논문집
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• 복식문화학회 2003년도 International Exhibition and Workshop
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• pp.8-8
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• 2003

• 건축역사연구
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• 제8권4호
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• pp.63-79
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• 1999

This paper is an architectural paper which has been studied about dowelling form and culture in southwestern island area of Korea from 18C up to now. The goal of this research is to present the basic data in new modeling development of dwelling house. This area had less cultural interchange than inland area because of geographical conditions. Therefore, so far, many traditional factors have been handed down and especially, a good many commoner's traditional houses exit. The traditional houses is composed of Anchae (a central house), Sarangchae (an attached house of Anchae). Sometimes, Sarangchae was ommitted according to the circumstance of the house. Generally, the form of arrangement of house is divided into two shapes; One is 'ㅡ' shape which has only Anchae and the other is 'ㄱ' shape which has Anchae and Sarangchae. Approximately, since 1970's, new type of house has been built in this area. Usually, Inside this house are living room, kitchen, toilet, utility and 3 rooms. Wall is made of brick and roof is made of concrete's slabe. We can not find the traditional culture in this type of houses. The house in the futrue, the factors of cuture and the convenience of the present age have to be coexisted.

• 문화기술의 융합
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• 제6권2호
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• pp.117-122
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• 2020

본 연구에서는 제4차 산업혁명시대를 이끌어갈 신산업으로 주목되고 있는 산업 중 전통문화예술분야의 전문인력 필요성 증대에 따른 지역사회의 노력과 산·학·연의 협업이 절실한 상황에서 국내 전통문화예술을 살리고 지역사회의 고부가가치 산업을 활성화 할 수 있는 노동인력 확보 방안을 모색하고 더불어 지역 전통문화·예술·관광행사 및 디자인 상품개발을 통한 일자리 창출을 목적으로 한다. 특히 시대가 변화되고 전통기법 전승에 대한 교육이 갈수록 외면되고 소외 시 되는 현 상황에서 본 연구는 다년간 평택지역의 산업체, 지역대학, 연구소가 협동하여 실시한 천연염색교육과 문화예술행사를 통해 전통문화예술의 전승과 고부가가치 일자리창출을 위한 기초자료로 활용될 수 있을 것으로 기대한다.

• 복식
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• 제17권
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• pp.221-245
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• 1991

The purpose of the study is to search for the existene mode of the modern cosmetology by not only understanding generally but also looking into the fundamental mental base and the aesthetic senses reflected in the literatuers and remans concerned with the traditional Korean cosmetology from anient times to modern times (1910). What are characteritic of in the systemetic study are summarized as follows : Chapter I The purposes and methods are systematized and the scop of study is specified. Chapter II The definition of cosmetology and osmetic indicates that the traditional cosmetology is a sort of whole deoration with costume. Chapter III It can hypothesized that since the Koreans were the northern nomadic tribe, in the beginning the cosmetology might have had a practical usage to protect themselves from the cold weather, and then gradually become to have a decoration meaning, and finally, with the development of various social culture, undergone the transition reflecting some characteristic of each era. Chapter IV While the female cosmetology had been much likely to accomodate the spirit of the times under the male, most of the male cosmetology had been done as a means to exhibit his social position, the tendency which had been prominent in the Yi dynasty. Chapter V Sinece beauty kits which were made of raw materials had been selg-supplying only to meet the small demand, their size were relatively small and had been given a menaing of a luchy omen or exorcism. Chapter VI Buddhism introduced bathing and incense, Confucianistic view of womanhood differentiated the cosmetology between Kissang and daughters of respectable citizens, and thin make-up was recomended. In addition, there many thoughts to have influence on the traditional cosmetology culture : body-and-soul unity, exorcism, naturalism, and short-lived beauty. Chapter VII Since the on-going movement of makeing use of the traditional cosmetic materials in order to apply to modern cosmetic may be a king of counter-vertical cultural phenomena to incorporate our own tradition with the modern cosmetology culture efficiently, the hope is that the findings of the study may contribute to the said efforts. In short, the study on the traditional cosmetology culture may be heloful in Looking into the existence of the modern cosmetology through its clarification of the nature of the traditional cosmetology culture.