• 한국식품조리과학회지
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• 제28권2호
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• pp.183-193
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• 2012

In this study, data was collected on the dietary life education at elementary schools according to the Food Education Support Act using elementary school teachers as subjects. A survey was conducted on 258 elementary school teachers at seven elementary schools located in Seoul, Gyeonggi, and Daegu, Korea from April 14-17, 2010. Most teachers reported that dietary life education was very much needed. The appropriate individuals to teach dietary life education were nutrition teachers, charge teachers, and dietary life education tutors, in that order. The most appropriate time to conduct dietary life education was during dietary life-related subject hours, dietary life education hours, food service hours, and discretionary and extracurricular activities, in that order. The most effective materials and methods used for dietary life education were projection materials and dietary life-related special lectures. Efficient dietary life education methods can be used to develop dietary life education programs. Based on these results, elementary school teachers recognize that dietary life education is very much needed and believe that it would be desirable to conduct dietary life education using nutrition teachers in cooperation with other related teachers.

• 한국식품조리과학회지
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• 제28권6호
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• pp.731-740
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• 2012

This study was made to the adult females over 20's in the family that prepared the ritual food personally or in the family that conducts ritual or did not do the ritual for the religious reasons. And based on the prepare method of the ritual food, ritual and recognition of ritual good. 245 responses which took up 80.86% had responded they do the ritual or semi-ritual and Buddhism was most prominent religion among them. The cost for ritual food also had statically significant differences by the age, marriage status and income and on the terms of the income, more the income was more they spend on the ritual food. The ritual utensil used for the ritual food also show significant differences by the age, marriage status, family make-up formation, religion. The form and meaning of the ritual have been changed as the society changes but is still important subject matter for most of homes. Responders were preparing the ritual with all the sincerity to their ancestors with practical and realistic decisions.

• 대한한의학원전학회지
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• 제28권4호
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• pp.57-63
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• 2015

Objectives : Through the analysis of the harmonization(和) thought in Traditional Chinese culture, and then excavate the theory and application of Harmonization Method(和法) in Huang Di Nei Jing(黃帝內經) and Shanghan Zabing Lun(傷寒雜病論). Methods : We find the harmonization(和) means harmony and neutral in traditional Chinese culture, including the harmony of society, the harmony of the mind and the body, and so on. Results : Huang Di Nei Jing(黃帝內經) emphasized the health status is moderate, the disease state is unbalance, preserving our health should keep the yin-yang equilibrium, treating disease should reestablish the equilibrium status, which establish the foundation of the theory of Harmonization Method(和法). Shanghan Zabing Lun(傷寒雜病論) created the methods of settlement and harmony, which is a precedent for the wide application of Harmonization Method(和法) for future generations, including to reconcile the interior-exterior and yin-yang, to harmony the ying-wei and qi-blood, to reconcile the activities of qi of internal organs. Conclusions : The harmonization(和) is the ideological foundation of the theory system of TCM and the Harmonization Method(和法). The Harmonization Method(和法) is an important treatment method for clinical practice of Traditional Chinese Medicine.

• 한국경제지리학회지
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• 제6권2호
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• pp.257-292
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• 2003

본 연구는 목기 수공업을 통해서 전통 수공업의 현황과 육성정책 및 방향을 모색하였다. 인류는 석기문화를 형성하였고 아울러 목기문화도 병용하였다. 목기문화는 보존이 불가능하여 곧 칠기 출현의 계기가 되었다. 옻칠은 방부, 방수의 역할을 함으로써 해서 오랫동안 보존이 가능하게 되었다. 목기는 삼국시대, 고려, 이조시대를 통하여 상용으로 널리 쓰였으나, 1900년대 이후 스테인 그릇, 플라스틱 그릇 등 저가의 상품이 등장하면서 쇠퇴의 길을 걸었으나 전통산업으로서 목기수공업을 고부가가치의 산업으로 육성할 수 있는 정책과 방향이 모색되어야 한다.

• 농촌계획
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• 제12권4호
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• pp.125-133
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• 2006

Recently, Environmentally friendliness and sustainability become the main concern of rural tourism. Green-tourism is the emerging and best alternative tourism development. This paper deals with the present state of experiencing villages for green-tourism in rural areas. Several internet portal sites for rural tourism were reviewed and analyzed. Totally, 863 village are designated for experiencing villages by several portal sites. There are 281 information oriented villages, 208 farm-stay villages, 122 green experiencing villages, 93 mountain villages, 93 fishing villages. Some villages were designated duplicately for each projects. In 'Green-tour' site, the distribution of experiencing villages by region were, 49 for Gangwon, 43 for Gyungbuk, 41 for Jeonnam, respectively. The types of experiencing villages were, green experiencing village, traditional theme village, mountain village, fishing village, information-oriented village, etc. Themes of experiencing activities were 6 types, experiencing agricultural life, fishing life, traditional foods, traditional culture, ecological nature, and health/leisure sports. The kinds of experiencing activities were abundant by agricultural life, traditional culture. Otherwise, fishing life experiencing activities were dull. Also, development of ecological nature experiencing programs are suggested.

• 한국식품조리과학회지
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• 제29권1호
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• pp.37-46
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• 2013

This research was investigated the problem of power blogs related to cooking through the investigation of usage and satisfaction of those blogs as new information media in internet community. As a result, most users had were received cooking information through internet and 85.7% of those users have experienced power blogs related to cooking. The most frequent access methods were via search engines. What users are received from power blogs related to cooking are cooking recipes. What did they want the most from those blogs are accurate recipes for everyday meal. According to this opinion poll, majority of respondents were collected cooking information through internet and experience more and more power blogs related to cooking, whereas users lost their satisfaction and belief from power blogs when there was a lack of enough information on power blogs, an inaccuracy of the information from the power blogs, or an extraordinary recipes. To improve power blogs related to cooking, not only various cooking information but also everyday cooking recipes were required, but power bloggers should also consider everyday cooking materials and recipes with simple cooking utensils.

• 한국식품영양학회지
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• 제30권5호
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• pp.935-942
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• 2017

In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of Kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.

• 복식문화학회:학술대회논문집
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• 복식문화학회 1998년도 International Costume Culture Conference
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• pp.50-51
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• 1998

• 한국의상디자인학회지
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• 제23권4호
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• pp.105-116
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• 2021

Pillows are tools that humans have used for a long time to sleep or lie down and rest. It is bedding, and the oldest literature dealing with it is Volume 29 of 'GoryeoDogyeong', which describes embroidered pillows. The oldest relic is the queen's pillow (National Treasure No. 164) excavated from the tomb of King Muryeong, and is in the Gongju National Museum. This study attempts to investigate and reproduce the materials used in traditional pillows Yukgol pillows and pine nut pillows designs are based on literature and artifacts from the Joseon period to modern times. Regarding the research method, after reviewing literature and the relics of traditional pillows, the process of reproducing the traditional Yukgol pillow and the pine nut pillow production method were explained step by step. This study found the plain attitudes in the lives of people who used materials that could be easily gained from their daily lives in rural communities oriented to rice farming never recklessly threw out any piece of cloth or cotton and use it for pillow stuffing or pillow ends. Also, the sophisticated sense of aesthetics that you can see from the pine nut pillows, whose ends were made of remnants from making clothing are exquisitely similar to what was shown in patchwork previously. The biggest meaning of restoring traditional pillows was looking into traditional culture, particularly the ordinary people's living culture. It was very difficult because the researcher had to find materials that were difficult to obtain in this age, the making process was complex, and it took much time; however, it is significant in that the restoration of traditional pillows allows for the succession of tradition.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 1999년도 춘계학술발표대회 논문집
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• pp.118-121
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• 1999

Traditional housing must be conserved simultaneously with not only the building itself, but the circumstances of the surroundings. Hence, traditional housing should be developed as a product of a culture environment. However, most cultural properties have recently been treated as only a piece of property by irresponsible maintenance practices and damage placed on private traditional housing. Apparently, it has not always been a result of dweller's negligence. Thus, various policies must be needed to effectively preserve traditional housing. To do so, this study will indicate a new direction for the circumstance of preservation through cultural employment of traditional high-class housing as well as reduce maintenance and damage for dweller's convenience. Furthermore, this study will propose a renovation for popularization of Korean cultural assets through the gradual implementation of both economic value and public worth.