• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.17-30
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• 2006

This survey was conducted to find out the familiarity and preference of Chinese residing in Korea on Korean food. They were composed of Chinese students studying in Korea and Chinese staffs working at the Chinese Embassy in Seoul. About 65.60% of the respondents liked Korean food while 28.00% disliked it. The reason for liking Korean food was its taste. The frequency of having Korean food a week was 46.80%, which meant Chinese had Korean food quite often. Their interest in Korean food was derived from their own personal taste and food programs of mass communication media. The most familiar food was kimchi (90.40%), followed by bulgogi (89.60%), samketang, chicken stew with ginseng (75.60%) and bibimbap, rice with vegetables (74.80%). The the most favored dish was bulgogi (64.40%), which showed that bulgogi was the most representative dish to them among Korean dishes. The area where Korean food needed innovation, Chinese pointed out, was some changes in cooking. That is, traditional Korean food needs, although maintaining its original tastes, to change its preparation of spices catering to foreigners' taste.

• Journal of the Korean Home Economics Association
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• v.47 no.8
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• pp.37-52
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• 2009

The purpose of this study was to examine Korean-Chinese parent-child relationship values through Korean proverbs on parent-child relationships. A total of 233 Korean-Chinese who reside in Yungil, China participated in this study. The participants were recruited through Korean-Chinese preschools and elementary schools. They completed a questionnaire which asked to what extent they agreed or disagreed with Korean proverbs. The items were classified into four categories: filial piety (duty), child-care and education, childrearing practices, and traditional son preference (and daughter discrimination). The results showed that, although the participants highly agreed to the meaning of the proverbs, they seldom used Korean proverbs in their daily lives. The findings concluded that the participants generally manifested a traditional value of filial piety or duty. Also, the findings showed that more fathers acclaimed the value of traditional son preference (and daughter discrimination) than mothers. Finally, the degree of familiarity with Korean culture was found to be a major factor in explaining differences in levels of agreement or disagreement to the proverbs. Since Korean-Chinese ethnic minority groups in China tend to adhere to traditional Korean values, they might encounter more challenges assimilating into the mainstream Chinese culture.

• Korean Linguistics
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• v.77
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• pp.95-124
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• 2017

The purpose of this study is to examine aspects and causes of the change and disappearance in the Gangneung dialect vocabulary about costume. A typical example of linguistic factors that influence the change of costume vocabulary is competition with the standard language. However, costume as culture has a more powerful effect than linguistic factor. For example, the following factors lead to the disappearance: the disappearance of the referent, the inherent characteristics of the costume, the introduction of the new culture, and the change in values about costume.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.71-79
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• 2017

This paper presented analysis on the perception by Korean restaurant employees of Korean royal cuisine. Classification using a subjective research method called Q methodology was performed on perceptions of Korean restaurant employees about Korean royal cuisine. This paper derived four types of perceptions. First type (pursuit of tradition) emphasized traditions of royal cuisine, i.e. cooking method and spacious menu-setting on the table. The second type (pursuit of refinement) stressed the importance of "atmosphere and luxuriousness of Korean restaurants and sophistication of royal cuisine, as well as the improvement of interior and exterior environments of Korean restaurants serving royal cuisine. The third type (pursuit of fundamentals) focused on fundamentals of royal cuisine itself such as raw materials, sincere effort, historical meaning, appropriate prices, etc. The last type (pursuit of health) valued a nutritionally balanced diet rather than taste itself. This study provides more specific positioning strategy based on the characteristics of each of the four classifications for the status of Korean restaurants.

• The Journal of the Convergence on Culture Technology
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• v.3 no.4
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• pp.153-158
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• 2017

The study aims to provide the potential for commercialization of traditional martial arts selection. First, we was reviewed by comparing the general purpose and major enterprise of the Koreataekkyon and the Korean Taekkyon Association. Second, analyzed the related results of the Business and the related papers published in the recently 3 years. Through this, I have following suggestions. A new departure from the emerging world should challenge the new paradigm beyond traditional culture and sports. To do so, one must first excavate the sports industry (startups). Second, there should be education about entrepreneurship and entrepreneurship. Third, we need to establish a dedicated organization that supports business.

• Journal of the Korean Home Economics Association
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• v.49 no.4
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• pp.67-76
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• 2011

This study had two goals: 1) to explore generational differences in traditional family rituals and 2) to investigate the association between family values and family rituals. Using survey data from 500 married men and women in their 20s to 60s, we classified three generations: 1) 1941-1950 birth cohort (aged 59-68), 2) 1951-1970 birth cohort (aged 39-58), and 3) 1971 and later cohort (aged 38 or less). These generations represented post-colonialism, modernization, and the information era in Korea, respectively. The results demonstrated that birth-related traditional family rituals had been maintained across the generations. Ancestor worship was less likely to be observed by later generations. Further, the way in which family values was associated with family rituals differed across the generations, indicating that traditional family values had different influences on everyday family life culture across generations.

• Journal of the Korean Society of Costume
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• v.47
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• pp.143-160
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• 1999

The purpose of this dissertation is to interpret fashion through a socio-cultural phenomenon called kitsch by understanding its aesthetic characteristics and clarifying its significance in the modern consumer society and analyzing the examples of kitsch appearing in modern fashion. The following are the arguments and conclusion of this dissertation. First kitsch has negative meanings such as aesthetic inadequacy or bad tastes implying vulgar popular tastes of faked sensations just imitating elite culture and using things indiscriminately for inferior reproduction or at best the philosophical and aesthetic category that expresses the mass of people's attitudes toward life in accepting the consumer culture of the industrial society. It started from the art of romanticism accompanied by th commercializing of art with the bourgeois society background formed in the mid-19th century. Though kitsch started to prevail following the socio-cultural changes caused by the Industrial Revolution in the 19th century it is only in the late 20th century that kitsch has come tc our everyday life and has become an object of aesthetic arguments. Second formative characteristics of kitsch appearin in fashion have a cumulative inadequate romantic pleasure-seeking satirizing and multicomplex nature. Third the socio-cultural meanings of kitsch appearing in fashion are as follows: The extension of commercialism which gratifies the pleasure-seeking mass consumers the enlargement of the aesthetic category by inclining to everyday commonplace aesthetic sense the expression of one's identity through the gratification of desire and the new aesthetics of resistance and deviance by an anti-traditional and anti-elite tendency towards the traditional society and aesthetic values.

• Journal of the Korean Society of Clothing and Textiles
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• v.41 no.3
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• pp.433-445
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• 2017

This study uses a macro-viewpoint to investigate how female world leaders' clothing behaviors are different by nation and culture. This study conducted a comparative study on clothing behavior by cultural block in order to understand similarities and differences based on Hofstede's cultural dimensions theory. The findings are as follows. First, the clothing styles of female world leaders are categorized into classical suit style, national traditional style, and eclectic style. Second, classic suit style is more often found in countries characterized by high individualism, low power distance index, and low avoidance index. The style represents individual activity and rationality as well as trust towards women acting in men's roles. Third, a national traditional style is found in countries featuring high collectivism, high power distance index, and high uncertainty avoidance index. These countries share a culture that emphasizes harmony with the whole, rather than any one given part; consequently, clothing style represents a national identity (or the roles as a national member) rather than that of the individual level. Fourth, an eclectic clothing style is expressed in a mixture of classical suits and a national traditional style that depends on how much Eastern and Western cultures are reasonably compromised or Eastern tradition and Western culture coexist.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.190-197
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• 2011

Chungtaejeon is a traditional tea introduced in the age of the Three States and is the only "Don-cha" culture in the world that survived on the southwestern shore of Korea. To restore Chungtaejeon and to make the tea with consistent quality, the microorganisms involved in traditional type fermentation of Chungtaejeon were isolated, and the tea was prepared with high fermentation ability starters. The sensuous characteristics of Chungtaejeon were also examined. Only Bacilli were found in 3 and 5 year aged Chungtaejeon samples. The Lactobacilli were isolated from properly fermented kimchi and one of them showed high growth capability in media containing green tea extract and also showed strong antagonistic activity against methicillin-resistant Staphylococcus aureus, S. aureus, Salmonella, and E. coli. It was identified and named Lactobacillus plantarum CHO25. Chungtaejeon was fermented with a single starter of L. plantarum CHO25 and with a mixed starter (L. plantarum CHO25, Saccharomyces cerevisiae and Bacillus amyloliquefaciens CHO104). The single fermented sample had the highest cell growth after 5 days of inoculation and the level decreased slowly thereafter. The mixed fermented sample showed strong growth of S. cerevisiae. The highest hunter values were the a value of the single fermented sample and the b value of the mixed sample. The single fermented tea showed the best incense score.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.359-365
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• 2009

The objective of this study was to investigate a method to improve and to increase the utilization of Korean traditional food in middle school students by examining preferences and perceptions. Middle school students in Seoul area were surveyed from 29 November to 6 December 2007. The results are summarized as follows: 83.9% students ate Korean food as breakfast. The reasons for the success of Korean food were 'Nation's traditional food' (29.2%), 'fit in taste' (27.4%), and 'suitable match of nutrients' (24.8%). Students responded that the following needed to be changed in order to improve Korean food: 'alleviation of strong taste' (30.3%), 'various cooking methods' (23.9%), and 'convenience of eating the food' (22.1%). Meal preferences in this survey of middle school students were 'Korean food' (4.09), 'Western food' (4.08), 'Japanese food' (4.00), 'Chinese food' (3.91) and 'Fast food' (3.55). Perceptions in the taste of Korean food were 'spicy taste' (3.28), 'hot taste' (3.22), and 'salty taste' (3.15). Male students (3.23) perceived a higher salty taste than female students (3.05). Expectations for the taste of Korean food included 'spicy taste' (3.16) and hot taste (3.03). Male students (3.25) anticipated the spicier taste more than female students (3.05).