• 동아시아식생활학회지
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• 제15권2호
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

• 동아시아식생활학회:학술대회논문집
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• 동아시아식생활학회 2004년도 참깨과학 국제학술대회 발표 논문집
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• pp.145-174
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• 2004

It is estimated that sesame spread to Korea about BC 1000 years and people cultivated sesame and ate sesame-oil e age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan(饌, side dishes) and Byung-gwa(餠菓, Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa(油蜜菓) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa(油菓), You-jeon-byung(油煎餠 fried rice cake) and Yak-bab(藥飯). Roasted sesame and black sesame were used to cook Da-sik(茶食), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup (荏子水湯).

• 한국가구학회지
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• 제21권1호
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• pp.83-96
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• 2010

This study explores terminology for legs and feet in the traditional Korean and Western furniture. Pieces of traditional Korean and Western furniture have been largely made of the eco-friendly material, natural wood, and thus important in the latest trends of wellness, such as LOHAS (Lifestyles of Health and Sustainability) and a green period. Legs in traditional Korean furniture appeared in dinging tables, and the feet in wardrobes. The limited use of legs and feet seems to be influenced by floor-oriented lifestyles of Korean ancestors. In contrast, most pieces of Western furniture, which is from the chair and bed culture, have various styles of foot and leg. While th two groups are from different backgrounds, both of them have developed various legs and feet applying natural subjects such as animals and plants to each of their furniture including wardrobes, cabinets, dining tables, chairs, consoles, etc. It is also found that the traditional Korean furniture can be influenced by a traditional Chinese chair foot called Neabunmajae, which describes inner horse foot. Neabunmajae was known in Korean furniture legs and feet, but the terminology has not been known. The study suggests that terms which appear in traditional furniture but are unknown should be studied more.

• 한국식생활문화학회지
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• 제21권1호
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• pp.31-41
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• 2006

The purpose of this study was to examine the use of different sorts of Korean traditional liquor among male and female adults in Seoul and Gyeonggi province, their awareness of them and their preference in an effort to discuss what problems Korean traditional liquors were faced with and how they could gain popularity among people in general. First, It is investigated of drinking frequency by gender, 51.3 percent of the male adults drunk once or twice a week, and 33.2 percent of the female adults drunk once or twice a month. Thus, the men drunk more often than the women. By age, the adults who were in their 20s and 30s were far different from those who were in their 50s above in drinking frequency. Second, regarding what kind of liquor they enjoyed, the men enjoyed Soju the most, followed by beer and traditional liquors. The women enjoyed beer the most, followed by Soju and wine. The favorite liquor of the men was Soju, followed by beer and traditional liquor, and the women most liked for beer, followed by wine and Soju. The female adults preferred low-proof liquor more than the male adults. Third, concerning their awareness of traditional liquor, Andong-soju was most widely viewed as traditional liquor, which were followed by Munbaeju, Gyeongju-gyodongbeopju, Gyeongju-beopju, Gukhwaju, Ssal- makgeolri, and Geumsan-insamju. Overall, they were rarely aware what traditional liquor was. Fourth, as to purchase experience, the men and the older people had more experience to buy traditional drinks than the women and the younger ones. Fifth, as for anju (dishes for traditional drinks), they believed that panfried food and Kimchi should be served with coarse liquor. Panfried and streamed dishes were considered to be good complements to Takju (rice wine) and Cheongju (clear strained rice wine), and pot stew and soup were looked upon as good complements to distilled liquor. The above-mentioned findings illustrated that in order to step up the development of the traditional liquor industry, perpetual research efforts should be put into adding new tastes to unique traditional liquor drinks. And it's required to commercialize those drinks, and multiple P.R. and marketing strategies should be prepared to promote their sales.

• 한국디지털건축인테리어학회논문집
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• 제12권2호
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• pp.5-13
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• 2012

After elderly long term care insurance implementation (July 1, 2008), the elderly medical and welfare facilities covered by medical insurance continuously increases 30 to 63% sanction annually. Rapid growth of senior citizen welfare facilities arises in a poor residential environment issues. In most cases, it is the legal minimum criteria tailored for 4 persons accommodated in nature, such as the hospital. Therefore, 'Hometown-style traditional Korean House' is needed to rest comfortable for elderly people. Research goal is to provide direction and design materials by developing a type of architectural planning for the elderly welfare facilities unit care of the atmosphere of a traditional Korean House. The following two elements are applied to the elderly welfare facilities. Senior citizen welfare facilities in the main living space are applied to modern residential space of the elderly-friendly atmosphere of a traditional Korean House. It is applied for the Korean lifestyle and residential culture are through an analysis of Japan's leading development unit care system.

• The International Journal of Costume Culture
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• 제9권2호
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• pp.125-132
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• 2006

This Study in order to review the history of our children's costumes, this study examined the socio-cultural background of Chosun dynasty and then, reviewed children's costumes comprehensively during that period according to their considerations, kinds, colors and patterns. In addition, this study explored the possibility of making use of the characteristics of children's costumes during Chosun dynasty, since it was perceived that if our children should be dressed in a traditional costume designed with some traditional costume characteristics and ornaments, our tradition would be enlivened in their life and spirit. It is results can be summed up as follows; Our traditional costumes consisted basically of Yu(襦), Go(袴). Sang(裳) and Po(袍) and additionally of Headgear(冠帽), Dae(帶), Hwa(靴) or Yi and Beosun, which must prove that the Korean people is cultural people. Our ancestors were dressed first in Yu(襦), Go(袴). Sang(裳) and Po(袍) to be supported by dae(帶). Our traditional costume style was 'front adjustment' or otherwise, left or right adjustment. Commoners' costumes would change after the series of foreign invasions and again during mid-late Chosun dynasty. During the period of King Sukjong, Jeogori was far shorter and smaller, while China was more diversified and voluminous enough to look like a jar.

• 산업기술연구
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• 제30권A호
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• pp.119-126
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• 2010

The special characters of traditional architecture has been formed suitably correspond with the purpose of usage and function, which was influenced with various environmental factors such as natural, social, physical, cultural and thoughtful. There was some differences in building placement and space composition according to the regional character such as climate, customs, and a gap of convention (long-established custom) and one's social position system and custom character of family. However, the essential characteristic of traditional architecture are nicely contain the era's architectural character. But these characters are developed or extinct according to the environmental factors. This paper is looking for the elements that formed social cultural element and background architect's thought. And, with the historical background, there are looking for Occupation. A traditional architecture had been formed correspond with the purpose of usage and function, which was influenced with physical nature environment elements such as regional character, climate, customs and social cultural environment elements such as government, economy, society, culture and thoughtful elements.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2022년도 추계학술대회
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• pp.487-489
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• 2022

본 콘텐츠는 VR의 활용이 다방면으로 넓어진 만큼 전통문화 거리를 구현하여 많은 사람들이 이 콘텐츠를 이용하며 좋은 기억을 쌓았으면 하는 바람이다. 가상현실은 직접 보러 갈 수 없거나 지금은 보기 힘든 상황을 해결하는 좋은 방법이다. 가상현실 속에 전통문화 거리를 구현함으로써 많은 사람들이 원하는 장소에서 편안하게 콘텐츠를 구경하며 즐길 수 있고, 그 결과로 의미 있는 시간을 보내면 좋겠다는 기대감을 가지고 전통문화 거리를 조성해 보고자 한다.

• 대한가정학회지
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• 제41권3호
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• pp.181-196
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• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

• 한국실내디자인학회논문집
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• 제25권1호
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• pp.101-114
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• 2016

In the center of our ancestor's culture, there were poetry, calligraphy, and painting. Above all, poetry was the heart of the culture involved in everyday life. The beauty of poetry was not limited to appreciation of the poetry but it influenced calligraphy, painting, seals, music, architecture and even how the ancestors viewed their lives. Categories of poetry(詩品, CP hereafter) is the poetry written to deliberate the style of poems and its influence went beyond the fields of calligraphy and painting. Even now, our architecture reflects the sentimental influences and values of CP. In order to understand the attitude, mind, and the world view of the architects in the past, comprehensive and deep understanding of their philosophy as well as their cultural and social norms is needed. In this paper, CP is used as the means to investigate and develop such understanding of our ancestors' philosophy and culture. This paper also intends to investigate how the seclusive thinking of Neo-Confucianism is reflected in CP and the overall literature. In addition, this paper aims to examine the trace of CP in traditional architecture as well as the relationships and the flow among various styles of CP. This study therefore serves as an important base in understanding the ancestor's philosophy that pursued balance between life and art, reason and emotion, study and practice, and their architectural expression. It is also expected that this study would work as the groundwork to regain our traditional culture identity.