• 복식문화연구
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• 제9권3호
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• pp.501-510
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• 2001

This study is focused on apparel textile design process applying pre-developed Korean traditional motifs. Since the fusion culture is in trend, Orientalism or Oriental look is the center of attraction in fashion. Under the circumstances, developing the traditional resources as sophisticated Korean-style is the goal of the BK21 team. This study makes a move to achieve the goal. As a method of accomplishing this study, 4 trendy motif samples such as stylized letter, butterfly, peony, and female face are selected after investigating fashion magazines and fashion related websites. As a result, pre-developted Korean traditional motifs are elected and revised using Adobe Illustrator 9.0. The newly revised motifs are applied to the textile pattern repeat form. The completed textile patterns are simulated on the simulated on the shawls to show their usages as one of souvenir items since the year of 2001 is the year of “Visit Korea”.

• 한국식생활문화학회지
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• 제20권3호
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• pp.384-390
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• 2005

This study was designed to establish Korean food culture by considering traditional fruit preserve. A historical approach of traditional fruit preserve were reviewed by the cooking book published from 1670 to 1988 in Korea. The results obtained from this study are as follows. Cooking method of fruit preserve was firstly published to Omshikdimibang in 1670 and published moderate cooking book in 1988 but fruit preserve has not been cooked yet. Cooking method of fruit juice and starch had been started in Samkuk dynasty and was completed in Lee Dynasty. Compared with the western fruit jelly, mung bean starch was used as a gel forming material in Korean traditional fruit preserve while gelatin was used as a gelling agent in western fruit jelly. Western fruit jelly was succeed in innovation, but traditional fruit jelly was failed to innovation.

• 한국의류학회지
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• 제41권4호
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• pp.698-708
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• 2017

How consumers perceives Korean heritage is the most essential motivation to purchase traditional products. This study investigates if there is a difference in the value perception of traditional culture on preferences for and the long-term relationship of Hanboks. It also investigates differences in the preference and consumption behavior of Hanboks depending on the degree of experience for Hanbok. For this research purpose, data were collected from 745 residents between the ages of 20-60 in the Seoul and metropolitan areas through online and offline surveys. The data were analyzed by descriptive statistics, factor analysis, and path analysis, using the SPSS-WIN 20.0, AMOS 20.0 program. The value recognition toward traditional culture derived aesthetic and symbolic factors. The result of grouping according to the experience of the Hanbok indicated that the two groups of traditional cultural values influenced preferences for Hanboks. In the middle group, only the symbolic value had a significant influence on the preference of Hanbok. It was found that the less experienced group had no traditional culture value factor which had a significant effect on the preferences for Hanboks. Based on the results of this study, it is expected to be used as basic data to establish a marketing strategy to increase the preferences for traditional culture such as Hanboks by increasing various traditional culture experiences as well as Hanboks.

• 한국농촌생활과학회지
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• 제7권1호
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• pp.11-21
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• 1996

The purpose of this study was to compare dietary culture consciousness of rural and urban housewives through a nationwide survey. Interviewers interviewed 500 housewives(250 in rural and 250 in urban) using closed-ended questions. The dietary culture consciousness was divided into two parts of traditional aspect (dietary habit and ritual diet) and desirable aspect (food choice and nutrition knowledge). Each domain consisted of six items. Results of the study are summarized as fellows : 1) As a whole, dietary culture consciousness of rural housewives was more traditional than that of urban housewives in traditional aspect, and there was no difference of consciousness between rural and urban housewives in desirable aspect. 2) There was significant difference at 1% level between two groups in traditional aspect and there was no difference in desirable aspect. 3) By the analysis of each item, there was significant difference between two groups in 14 items. Especially, the item of westernized breakfast pattern was more acceptable in urban housewives than in rural. 4) In relationship between socio-demographic characteristics of housewives and dietary consciousness of them, age, educational level and religion of housewife were significant in traditional aspect, and so were educational level and job experience of housewives in desirable aspect. Dietary consciousness of rural housewives' was influenced by job experience (in traditional aspect) and age of housewives and level of living (in desirable aspect) In the case of urban housewives, level of living was significant in traditional aspect.

• 농촌계획
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• 제9권1호
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• pp.37-46
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• 2003

The purpose of this study was to develop the program of traditional living culture for people to sustain viable rural community in Korea. The study was conducted by literature review, survey, interview, and delphi method. The results of this study were as follows; First, the program was developed to response to educational roles and functions. Second, the program was developed to utilize elder people for viable community as programs practitioners. Third, the factors of traditional cultural program for endogenous development were human resources, community organization and community participation, and natural and cultural resources. Forth, the program was developed to view the community resources as a systems because the culture was communicated through relationship rather than heritage. The re-valorization of cultural resources by the programs will provide local people with strategic capacity for endogenous development and for the harnessing of extra-focal forces in a market economy.

• 대한가정학회지
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• 제41권11호
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• pp.135-150
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• 2003

This research was to verity the effects of ICT teaching method in high school home economics. The research questions for this study were as follows: 1. Is the ICT teaching method effective in increasing students' interest in home economics and consciousness on traditional culture in teaming the unit of ‘Korean traditional culture of home life’？ 2. Is the ICT teaching method effective in improving students' achievement test and performance assessment in teaming the unit of ‘Korean traditional culture of home life’？ This study is carried out with following procedure: developing the homepage and lesson plans for ICT teaching, constructing questionnaire, and testing its reliability, pre-testing, treatment for 8 weeks, and post-testing. Two groups were arranged for 8 weeks experiment from May 7,2001 through June 30,2001. Sixteen hours of ICT teaching and 8 hours of traditional lecture for experiment group whereas 8 hours of ICT teaching and 16 hours of traditional lecture for comparison group were input. SAS program was used for statistical analysis, and independent sample t-test and matched pairs t-test were peformed for answering research questions. The results of this study were as following: 1. Sixteen hours of ICT teaching and 8 hours of traditional lecture for experiment group was effective in increasing consciousness on traditional culture and performance assessment. 2. Eight hours of ICT teaching and 16 hours of traditional lecture for comparison group was not effective in learning home economics. This means that at least 2 hours of ICT teaching is demanding for effective learning. This study concluded that ICT teaching will be effectively applied in high school home economic with well developed ICT teaching materials. And home economics educators should continuously put effort in developing curricular, teaching materials, and teaching methods to raise students' interest in home economics.

• 한국항행학회논문지
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• 제16권4호
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• pp.673-678
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• 2012

고전문학은 다양한 방법으로 대중화 접근을 시도하고 있었다. 이러한 예로서 디지털 아카이브 설계, 디지털 콘텐츠 설계 등을 들 수 있다. 그러나 이러한 노력에도 불구하고 고전문학은 대중화에 쉽지 않다는 한계를 갖는다. 이는 고전문학이 지니는 딱딱하고 타 영역에 비해 재미요소가 덜하기 때문일 수 도 있다. 특히 고전문학의 자료나 계보를 찾는 것도 쉽지 않아 일반인들이 쉽게 고전문학을 찾고 이해하기위한 환경 구축이 이루어지지 않았다. 본 연구는 고전문학을 디지털 콘텐츠화 하기 위하여 정보 프로파일을 이용한 온톨로지를 설계하고자 한다. 온톨로지의 각 요소들의 관계는 토픽맵을 이용하여 구축하였고, 토픽벡터를 이용하여 명세하였다.

• 복식문화연구
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• 제6권1호
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• pp.46-57
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• 1998

The purpose of this study were to understand the traditional make-up in Korea, and investigate a method of making and using the cheek rouge, make-up trend. This study was reviewed the change of cheek rouge from the Three State to the Civilization period. The results revealed that the cheek rouge make-up was the main aspect in Korea make-up and was a product of culture, society and area. Therefore, this finding was helpful to understand the traditional make-up culture in Korea, and to express and inherite Korean beauty in the make-up.

• 한국전통조경학회지
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• 제28권4호
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• pp.98-104
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• 2010

Chang'an, an ancient historical city with its construction basement remains. Chinese Traditional Landscape Culture comes from the ancient civilization of the Yellow River and the environment of the central Shaanxi plain forms its ideology characteristic. Basing on the fast urbanization and growth of economies, there is a growing emphasis on Urban Landscape Cultural Heritage. The spatial pattern and traditional landscape should be protected and exhibit because it reflects the original characteristic and implied meaning of Chinese traditional landscape culture. This paper presents the case of Huaqing Palace(華淸宮) scenery area as an example; evaluate the value of its original landscape culture, showing the way of the conservation and regulation.

• 한국식생활문화학회지
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• 제20권1호
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• pp.35-43
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• 2005

The purpose of this study was to identify the perceptional dimensions and patterns of Korean traditional food and to find the determinants of the patterns. Data were collected from 305 Korean housewives living in Mongol, and were factor and cluster analyzed. The results revealed two different dimensions and patterns i.e., high involved vs. low involved groups. Descriptive statistics showed that perceptional pattern types are likely to vary depending on socio-demographic and cultural background of Korean traditional food. Similarities and differences in perceptional patterns between high and low involved groups of Korean Mongolian are discussed, and future implications for globalization of Korean traditional food culture are provided.