• Journal of the Korean Society of Costume
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• v.39
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• pp.59-77
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• 1998

This paper is focused on the traditional sash weaving handicraft of‘She’ethnic group, which is located in Fujian, Zhejiang, Jiangxi, Guangdong province of China. This research is main-ly based on the field work, analyzed and inter-preted the traditional sash in systematic and reasoned way. The summary of this study are as follows : 1. On its technological aspect, weaving structure of the traditional sash is made of warp rod backed weaving. The used tool is primitive one but the weaving process includes scientific method. 2. From the social-cultural point of view, the sash ha been the symbol of love towards her lover. Every woman of this group had taken training for this sash weaving from a child. 3. On its ethnological aspect, it has been long history and has interchanged with other ethnic group like Miao, Han and also Okinawa country of Japan. The pattern inside this sash are almost looks like characters, but they are not Chinese characters whereas are the inde-pendent code of‘She’ group and have been inherent from ancestors and which will be tran-smitted to their posterity. These independent code of‘She’group are the traditional message to their later generation implicating their natural circumstances, human relationship, ethnic myth, spirit etc. 4. I recognize that the pattern inside the sash is defined as the communicative code and in comparison to language, it is more repetition and less apparent as close code. Nowadays China has been developed es-pecially in the economical fields rapidly. Under the circumstances traditional weaving culture of ethnic groups has been facing a crisis of disappearance, which will be a great loss for the country as well as the human beings. For this reason, I emphasize that it is very immediate to make co-researches into the material culture of Chinese ethnic groups.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1191-1198
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• 2017

This study aimed to evaluate the utilization of the top of a low intake of root, through the analysis of the antioxidant activity of the powder of hydroponic-cultured ginseng. Quality characteristics and antioxidant activity were compared and analyzed with Korea's traditional dessert Gaeseong-Juak, which is made of the powder of hydroponic-cultured ginseng's leaf by adjusting the added volume. DPPH radical scavenging activity of the hydroponic-cultured ginseng by the part powder was in the following order: highly stem, leaf and root. It was measured as 67.9%, 42.9%, and 25.9% at the 1 mg/m level. Gaeseong-Juak was prepared by adding hydroponic-cultured ginseng leaf powder at 0%, 0.3%, 0.6%, and 0.9% of the rice powder. As the content of hydroponic-cultured ginseng leaf powder increased, moisture content, L-value, and a-value were significantly decreased, while the b-value was significantly increased. The texture profile analysis of Gaeseong-Juak was not significantly different among the samples. In the sensory test, the sample containing 0.6% hydroponic-cultured ginseng leaf powder achieved good scores. The DPPH radical scavenging activity of Gaeseong-Juak was significantly increased, as the addition level increased, compared to the original. Based on the above results, hydroponic-cultured ginseng leaf was verified to be a possible natural antioxidant. It can increase food's nutritional values and possibilities when made of hydroponic-cultured ginseng, using leaf which is added to the traditional dessert Gaeseong-Juak.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.11
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• pp.1750-1759
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• 2008

The purpose of this study was to comparatively analyze the color characteristics of the Japanese ethnic look advanced by Japanese and western designers in comparison with the actual traditional colors of Japan. The data determining the traditional colors of Japan was collected through a critical apparatus examination of 250 colors and the color data of what determines Japanese ethnic look was collected through an analysis of the clothing appearing in four fashion collections -Paris, Milan, London, and New York- from the 2004 S/S collections to the 2008 F/W collections. For the analysis of these colors, Photoshop was used with an RGB value measuring under 300dpi resolutions. The RGB values were then converted to H V/C values through Munsell Conversion 8.0.3, and they were analyzed using Munsell's 40 Hue and PCCS. The results of this study are as follows: Japanese designers are expressing their own aesthetic theory by designing fashions in traditionally Japanese hues. However, neutral colors and low-chroma tones appear more often than traditional colors. This study illustrates how these designers use color to reflect their inside ideals being oversensitive traditonal ideals. In contrast, western designers reflect more contemporary trends through the use of hues that more clearly reveal their preconception of the colors of the Orient rather than actual traditional Japanese colors. Moreover, these foreign designers tend to approach fashion design by the means of shape rather than color. Japanese designers systematically analyze and apply their own culture to contemporary fashion design. Their efforts serve as a good reference model for research on traditional culture and fashion design.

• Journal of the Korean Society of Food Culture
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• v.25 no.1
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• pp.61-69
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• 2010

This study was carried out to investigate the effects of various kinds of commercial salts, including sun-dried (Korea), purified, and traditional salts on the chemical and sensory properties and growth of microorganisms involved in kimchi fermentation. Kimchi was prepared by salting in 10% NaCl solution for 2 hours followed by addition of other spices and fermentation at $20^{\circ}C$. The decreases in pH suggested that kimchi fermentation can be classified into 3 steps: initial, intermediate, and final stages. In texture analysis, the hardness and fracturability of traditional salt kimchi were higher than those of regular kimchi. From the sensory evaluation test for kimchi, sensory scores were high for traditional salt addition, especially taste, overall preference and texture. Among various microorganisms related to kimchi fermentation, the growth of Leuconostoc mesenteroides, Lactobacillus plantarum, Pichia membranaefaciens and Escherichia coli were examined. Based on the conditions of kimchi fermentation, a 2% and 5% concentration of each salt were studied. Also, the conditions of the cultures at $37^{\circ}C$ were examined. There was no considerable difference in the growth of Leuconostoc mesenteroides, Lactobacillus plantarum, Escherichia coli in the different kinds of salts. However, the growth of Pichia membranaefaciens was strongly inhibited by a 5% concentration of traditional salt during incubation at $37^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.10-21
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• 2007

The purpose of this study was to investigate the housewives’ consumption pattern and preference of the Korean rice cake asa substitute for meal. The rate of housewives who had eaten rice cake as a substitute for meal were 75.30% and those who had not were 20.83%. Usually 62.03% of them ate rice cake for breakfast, and 34.21% did them within one time per a week. Reasons for eating rice cake for meal were investigated on ‘easy to eat(54.51%)’, ‘good taste (24.44%)’ and ‘healthy food(14.29%)’. The older housewives wanted healthy rice cake for meal and ate with tea and Kimchi(Dongchimi). The younger ones ate rice cake for meal with tea and milk. Thawing methods of frozen rice cake for meal were different between the older and the younger, respectively, steaming and using microwave. Kinds of rice cake as a substitute meal were Injeolmi(50.75%), Backsulgi(49.62%), Chaltteok (47.74%) and Yaksik(46.44).

• Journal of Communication Design
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• v.59
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• pp.298-308
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• 2017

In the modern society in which globalization is ongoing in the overall culture social culture, various efforts are being made by each country around the world in order to search for the distinctive cultural identity and creativity. Recognizing the importance of the 'Korean' tradition, South Korea is also actively engaged in researches to develop design utilizing it and to apply it in real life. Here, developing Korean design does not simply refer to borrowing and imitating the traditional form or color but refers to generating a new, original and ethnic aesthetic consciousness that conform to the era that we are currently living in based on the unique ideology and sentiment inherent in its formativeness. Despite the fact that research on Korean traditional culture has continued for a long period of time, it is considered that such phenomenon continues to take place because the establishment and utilization of Korean culture identity is still insufficient. There, research on various fields based on new understanding with regards to our culture and the development of design utilizing it is in dire need. This study aims to analyze the said usage form and formative characteristics and the possibility of modern application focused on the lines and patterns which are most frequently mentioned when discussing about the Korean traditional formative beauty of Korea.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1998.04a
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• pp.17-24
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• 1998

Noweays, The flow of international relations have to competition with product of each nation, a means of this competitoveness is developmennt of goods based on nation culture. That is in need to development of design have color of our country make sure of original design. Now we need a positive opposed to wants of consumers with expaneded market, so as to need of develogment of distinctive design. And then, this stuey have purpose analory of distinctive design as a ilustrate to case of traditional design with on a conjoint analysis, look into the modeling method and meaning of traditional design. At first, it setting up the base of design development, as a present into a investigate to extract course of shape's element for design distinction. And look around about the developing case of domestic company and modeling method, a pattern of traditional design development, As on of distinction's way has doing conjoint analysis for abstract to character of traditional form and have devdloping to product with a present expression elements and design concept for a basis.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.41-49
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• 2001

The purpose of this study was to investigate the preparation patterns of traditional fermented soybean products(jang) from the housewives living in Yangsan. 89.4% of the respondents used once a day, every meal and the frequency of eating was higher with getting older. 70% answered that the taste of their homemade doenjang was good, while only 2.5% were not be satisfied with their doenjang. According to the survey, 82.2% of the housewives used the meju made by the traditional method for jang preparation, of which perparation patterns showed remarkablely in the housewives living in the independent home. On the other hand, we could see that the amount of jang preparated one time in each home of Yangsan region was approximately 6∼10kg or 16∼20kg. The hard tasks of jang preparation were seasoning, storing and meju preparation. Especially, housewives living in the communal house had a difficulty in storing of jang. But most wants to continue to prepare jang by traditional method at home.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.1-13
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• 2011

The number of North Korean refugees residing in the Republic of Korea (South) has reached 17,000, and this number is expected to exceed 20,000 (North Korean Supporter's Association, 2009). Refugees have developed improper dietary habits while hiding and escaping North Korea. They have also developed preferences for exotic food. This thesis attempts determine the changes in Korean food. This study also describes the view on South Korean food by North Korean refugees. According to our survey, women refugees had better dietary habits than men. Moreover, women and those in their 40's showed a tendency to choose food based on quality over quantity. Both men and women refugees responded that they cook food based on North Korean recipes. Those who view their current financial status as average or higher stated that South Korean food is tastier than North Korean food. Those whose financial status among North Koreans was average or higher when they lived in North Korea appreciated the splendor and beauty of South Korean food more. The results of this study are expected to assist in determining the differences in dietary habits between those from the North compared to Koreans living in the Republic of Korea. Therefore, studies between South and North Korean food should continue.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.31 no.2
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• pp.58-69
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• 2013

This research try to review about individuals' living culture place by record to before process of transition and modify of Bugundang village's forest in Itaewon. A result is as follows. First, Itaewon Bugundang is located in highest site of center building of twon forest, it has been preserve by double fence and taboo subject. Physical element of village forest is a factor which give sanctity of Buhundang. Second, it is connecting Namsan and Yongsan Family Park as green space. Also Itaewon Bugundang isolated from the current residential area. but in the past, the main beliefs and rituals of its area are responsible for a diverse community where public service was strong. Itaewon Bugundang have played a role presenting a local taboos and social norms. Therefore, these elements of the local community have the traditional cultural values. Third, Zelkova and Kalopanax pictus need to be preserved the value by the Seoul Metropolitan Government. Fourth, components of Bugundang are built by Hwajucheong, Dangjigi house, seonangdan, monument, fence, masonry and various trees. And the function and role of each of these elements remains as traditional culture. And the structural features of historic architectural properties has the value as a registered cultural properties. Fifth, due to these features, the traditional landscape of Itaewon bugundang play a role succeeding disappearing traditional culture and is worth as a potentially valuable landscape elements. This study has significance to the excavation community tradition disappearing landscape and excavation of candidate new tradition.