• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.5
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• pp.808-820
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• 2008

The costume of Islam cultural area has been affected by the strict social structure, formed by religion, and traditional costume of Islam has been maintained up to these days under the influence of religion. Islam Traditional Costume, which is the succession of the traditional costume of southwest Asia region, became armed with the form of closed costume due to the chastity and oppression. There are figurative features of Islam Folk Costume; first, the dimensional form due to the ampleness, covering the body, second, the reinforcement of closed form such as chador and burqa, third, the symbolism such as the adornment or incantational ornament, which has been inherited from the former times of Islam era, fourth, the color, simplified with black and white. The aesthetic values of Islam folk costume are represented with 'The beauty of abstinency', suppressing the ornamentation and color, caused by the strict social atmosphere under the influence of the form of traditional costume and religion, 'The beauty of concealment' due to the closeness, with affluent costume forms, covering the body and even concealing the face, and 'The beauty of symbol' which is demonstrated with incantational ornamentation of face and interior decoration. In some nations amongst Islam nations, the wearing of hijab is strictly regulated but black chador and burqa are regarded as negative symbols, representing the closeness and oppression of Islam. It is the product of Orientalism from the western perspective. The Islam Hijab culture is the symbol of oppression towards women, but, on the other hand, it is the device to protect women and the traditional culture, symbolizing the identity.

• Journal of Fashion Business
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• v.28 no.3
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• pp.48-68
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• 2024

In recent years, with the international spread of traditional Chinese culture, traditional auspicious patterns have been used idely in modern textile design. In particular, a bat pattern has the same pronunciation as 'fu' in Chinese. It symbolizes good luck and longevity. It has auspicious meanings such as happiness, prosperity, wealth, longevity, and good luck. This study aimed to explore how cultural elements could be utilized in modern textile design by incorporating the traditional Chinese bat pattern into scarf design. Through literature research and case analysis, we aimed to understand the historical background and design characteristics of the bat pattern and develop it into a textile design suitable for modern scarf design to promote modern reinterpretation of traditional culture and cultural integration. From a design perspective, the shape of the bat pattern was analyzed to derive five main shapes and characteristics (symmetry, verticality, repetition, totality, and relativity). Based on this, 10 patterns were created by combining them with popular styles of modern scarf patterns. In addition, five product designs were completed considering 23/24 Pantone trend colors, 24spring/summer fashion trend colors, and silk scarf pattern characteristics.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.1-9
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• 2009

The purpose of this research was to investigate consumers' perceptions of foods that are most compatible with traditional Korean liquors. The study participants were a total of 402 customers who visited traditional Korean bars. Thirty-eight percent of the participants drank alcohol once or twice a week, and overall, 79% drank with friends or co-workers. Forty-three percent spent 30,000-40,000 won on alcoholic drinks, and half of them frequently drank distilled Soju whereas 27% drank beer. Those who drank traditional Korean liquor chose to do so because they viewed it as good for their health and the beverage was tasty. Participants selected Yakju/Baekseju (47.5%), Bokbunjaju (21.1%), and Takju/Makgeoli (8.2%) as the most compatible Korean traditional liquors with Korean traditional foods. The most compatible foods with Yakju were identified as Haemulpajeon (11.8%), Dubukimchi (9.8%), and Bossam/Suyuk/Pyeonyuk (7.5%). Bokbunjaju was viewed as a good match with Jangeogui (8.1%), Hunjeori (6.5%), and Saengseonhoe (6.4%). The respondents perceived Deodeokgui (6.7%), Saengseonhoe (5.9%), and Dubukimchi (5.6%) as the most compatible foods with Yakju with mushrooms. Chengju was viewed as a good pairing with Eomuktang (9.2%), Altang/Maeuntang (7.2%), and Saengseonhoe (6.8%). The respondents thought Takju went well with Haemulpajeon (17.7%), Dubukimchi (14.2%), and Kimchijeon (11.7%). And finally, Altang/Maeuntang (11.8%), Samgyeopsalgui (8.7%), and Honghaptang/Jogaetang (8.1%) were mentioned as the most compatible foods with distilled Soju.

• Journal of the Korean Institute of Rural Architecture
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• v.2 no.3
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• pp.25-36
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• 2000

The purpose of this study is to understand and explain the traditional housing-culture in South East Asia, focused on the traditional Malay houses. The research objectives are : 1) to obtain informations related to the traditional Malay houses in West Malaysia. 2) to survey the traditional Malay houses in the selected area. 3) to understand their characteristics. It is expected that the traditional Malay houses were a major focal point of traditional Malay village society. The Malay houses provided the basic needs of shelter to the villagers. They were designed and built by villagers themselves, thus, manifestation of the creative and aesthetic skills of the community. Further, these houses reflect those factors including climate, geographical features, history of the region.

• Journal of the Korean Society of Food Culture
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• v.3 no.3
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• pp.275-280
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• 1988

The nutritional value of Korean traditional diet was estimated by using the 7-dish meal of Kim Ho Jik (1944) and the standard weekly menu of Bang Sin Young (1957), and compared to the current Recommended Daily Allowance of Korean. The Korean traditional diets were estimated to be able to supply 2,000-2,500 Kcal and 80-90g of protein per day. The constitution of energy was made by 73-77% carbohydrate, 15-18% protein and 10-12% lipid. The content of animal protein was 20-30% of total protein. The Korean traditional diet could supply sufficient amounts of protein, minerals and vitamins for an adult male, if the energy intake exceeds 2,00 Kcal per day.

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.133-142
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• 2022

The purpose of this research was to examine the preferences of five traditional Korean drinks and analyze the factors affecting the preferences of children aged 7-12 in Korea, Vietnam, and China. The samples used in a sensory test were omija-cha, yuza-cha, sujeonggwa, sikhye and misutgaru. The test was performed to examine the overall, appearance (color), odor, taste and mouth-feeling and a sweetness intensity using 5 point hedonic scale (1=dislike extremely, 5=like extremely) and, check-all-that-apply (CATA) method was performed to determine preference and non-preferences factors. The preference of all samples except sujeonggwa showed significant differences in all items of the preferences (p<0.001). Almost items of the preference was rated more than 4 points in Chinese and Korea children. The sweetness intensity showed also significant differences in all items of the preferences except sujeonggwa (p<0.001), and evaluated as not sweet-appropriate with the score between 2 and 3 points. Sweetness, color, mouth-feeling, familiar flavor and healthy feeling was selected for the factors affecting the preferences. In conclusion, the result of this study determine the preferences and the affecting factors for the traditional Korean drinks in children of Korea, Vietnam, and China.

• Archives of design research
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• v.14 no.3
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• pp.135-144
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• 2001

What find the motive of new design from Korean traditional cultural inheritance and symbolize it visually is to create a new design of Korean style into the harmony of shape and aesthetics by harmonizing past design and modern one, to discover the value of the future, and to make a new traditional culture. This study is to find the motive of design from Korean traditional pattern and character of the twelve horary signs, to develop unique Korean style character by studying character to cause novel and refined sense and interest through the mix of traditional image and modern one, and to propose a plan to apply in various and practice the Korean style character to modern design. In addition, the purpose of this study is to discover the identity of Korean style from foreign culture by presenting identity and originality with our peculiar cultural elements as well as to develop the visual effect and character of traditional pattern, and to have national competitiveness with Korean style design from the world market of the future.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.405-415
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• 2005

This study was to investigate firstly a way of promoting health through increasing kimchi ingestion by means of analyzing the points to be improved on the state of taking kimchi, the traditional Korean food, the degree of kimchi likings and the problems of the kimchi on the market, and secondly the other way of having our favorite age-old kimchi quality improved as well as making kimchi inherited by means of collecting useful related materials via questionnaire survey intended for 316 housewives of $20{\sim}50$ years old who lived in Seoul. In the degree of preferences, 92% of them liked kimchi, being considered that higher the age, higher the nostalgia with perception of traditional food. On the problems to be improved of the kimchi on the market, the most answers, 48.73%, said that the hygiene was worrying, indicating that the most overriding problem to be improved in the kimchi on the market was all-out sanitary management. On the thinking of kimchi, the feeling of that the kimchi was the most Korean-like was predominant.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.473-488
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• 2008

This study was conducted to analyze the perception and observance of traditional Korean holidays and preparation of traditional Korean holiday foods among university students in Seoul and the Gyeonggi area in order to further develop modernize and globalize the foods. The analysis revealed that the traditional Korean holidays with the highest perception and observance was Seollal, followed by Chuseok, Jeongwaldaeboreum, Dongji, Dano and Sambok. Traditional Korean festival foods such as Ddukgook, Mandoogook, Sikhye, Injeolmi, Yookgeijang, Kalgooksoo, Songpyon, Galbizzim, Soondubu and Samgyetang also scored high in perception and preparation. Schools were the most frequent route of introduction to Korean traditional festival foods at a rate of 41.6%. Special educational institutions and schools were also high at introduction rates of 38.3% and 19.5% respectively. The results of this study show that traditional Korean festival foods need to be further developed, as the succession of traditional food culture was the highest among 61.4% and 41.3% of the respondents who answered that the 'standardization of flavor, nutrition and cookery' is the most necessary action to popularize seasonal specialty foods.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.283-291
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• 2005

This study was peformed by questionnaire to investigate satisfaction for the menu qualify of Korean traditional food of Japanese tourists. The subjects of this study consisted of 280 Japanese tourists using the Gyeongju and Busan hotel. The results were summarized as follows: 63.9% of the subjects responded that frequency of visiting was 1-2 times a year and 42.1% responded that motivation of visiting was for tour and understanding of korea. Companion with friend scored high as 40.4%, and intention of revisiting was high on 'normal'. On overall satisfaction on korean traditional foods, 'satisfy' scored high as 43.2%. 61.1% of the subjects responded that the taste was the most important factor of food. On frequency of eating, 'over 8 times' scored high as 27.9%, and on motivation of eating, 'with visiting Korea' scored high as 48.2%. On satisfaction for the menu quality of korean traditional food, the highest item was 'taste(3.82 point)' and 'nutrition(3.82 point)', and but 'Japanese mark on menu(2.47 point)', 'Japanese mark on ingredient(2.61 point)' scored low. Overall satisfaction for korean traditional food had an effect on intention of revisiting, and therefore, improving the quality of the traditional food and the strategy for the classification of desires are earnestly requested.