• 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 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.

• Journal of the Korean Wood Science and Technology
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• v.33 no.1 s.129
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• pp.63-76
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• 2005

Wood-culture is new paradigm which is substituted for the cement culture, and the study of wood-culture should keep pace with not only the study of a engineering science but also a sociological study to form a theory system. The purpose of this study is to suggest the method of sociological approach of the wood culture which have not yet tried at home and abroad; in view of structural-functionalism, systemical-functionalism, conflict theory, social-change theory by analyzing cases in Korea. In view of structural-functionalism, social system consists of cognition system, institution system, life system and technology system. These sub-systems fulfill the function of what-should-be, reasonability, reality and development. In view of systemical-functionalism, according to the acknowledgment and spreading proccess of the wood usefulness, wood culture system consists of the individual system, organizational system and the social system. In view of conflict theory, the society which has the wood culture can be classified into three types. The one is society which the traditional wood culture is declining and the cement culture is spreading. The other one is society which the cement culture is declining and the traditional wood culture is spreading. Another is Finally the society which the two type balance with. In view of social-change theory, the society can be classified into three types. The one is society which the wood culture is proceeding to the cement culture. The other is society which the cement culture is proceeding to the wood culture. Another is society which the wood culture changes itself. Finally, from a view of changing level, the society can be classified into three types: the micro-change, the middle-level-change, and the macro-change. It's need to study wood culture systemically in view of engineering and sociological science. And then it will be possible to make 'wood culture theory system'.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.357-365
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• 2006

The purpose of the study w3s to investigate the consumption pattern of the Korean traditional foods of the elementary schoolchildren living in urban and rural area. For the investigation, 373 fifth-grade elementary schoolchildren in Incheon and Gangwhado were surveyed by a questionnaire and the data were analyzed by the SPSS 10.0 program. As for the frequency to take the Korean traditional foods, bab and kimchi are taken almost everyday, and gug, jjigae, jorim, gui, namul are taken frequently. And juk, jeongol, jeon, sanjeog, jutgal, hangwa and umryo were shown to be taken occasionally. There were statistical differences in the frequencies of the Korean traditional food consumption by the residence and the gender. The students in urban area take hinbab, jabgokbab, hobakjuk deonjanggug, sangsunjorim, jangiorim more frequently than the students in rural area. The students in rural area take mandu, kuksoo, yeongunjorim and kongiorim more frequently than the students in urban area Female students take sangsunjorim, jangiorim, sangsungui, bulgogi, sangsunjeon, hobakjeon, sukchae, jutgal and oiji more frequently than male students. Most of the schoolchildren answered that in the future they would like to take the traditional foods more frequently than now. There was statistical difference by the gender. As for the food such as bibimbab, gug, jjigae, jeon, namul and jang-aji, female students responded to take more frequently than male students. The 39.1% of them responded that the taste is the point to be most improved in the future. But there was no statistical difference by gender and the residence In order to make the taste of traditional food more attractive to modem people, the 37.8% of them replied it does not need to change the traditional preparation method. However, similar percentage of the schoolchildren(35.7%) answered it is needed to change partly the traditional preparation method. As for the effect of traditional foods on health, the 68.4% of schoolchildren thought that the our traditional foods are healthier than western foods.

• Cartoon and Animation Studies
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• s.31
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• pp.1-27
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• 2013

The study looks a shape of hybrid character in animation and suggests extended discussion to develop the Korean creative characters and to repeat traditional culture that can reproduce in mass media. First, this study considers Jangseung and Dokkaebi that appear frequently in the Korean traditional culture, and prepares a way to try to develop the Korean hybrid characters. To do this, I analyze examples of hybrid characters direction in as-found animation characters, and grasp the meaning of it. Hybrid character is classified as a character produced by mix and combination of shape and a character produced by shape exaggeration. And I shed new light on characters and meanings of Jangseung and Dokkaebi remaining as cultural assets. Through this, the study wants to help handling measure about a problem of character that the Korean animation has. Therefore, this study looks characters of description about imaginary creatures expressed in existing animations, and wants to shed new light on the Korean Jangseung and Dokkaebi regarded as from an object of folk religion and custom, to an object that is possible to use in the Korean traditional character development.

• 지역과문화
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• v.4 no.2
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• pp.1-23
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• 2017

The regional development plan by the city of Andong in establishing the foundation for cultural eco-tourism in the cultural area of confucianism(2010-2020) consists of 2 leading projects (the World Confucian Scholar Culture Park, the Korean Culture Theme Park) and 2 strategic projects (the Confucian Scholars' Literature Park, the Sunsunghyun Culture Complex, the Traditional Bittarae Weaving Village). By inter-regional input-output analysis, their multiplier effects of output, value-added, income and employment are estimated respectively 990.2 billion won(multiplier 2.23), 318.2 billion won(multiplier 0.72), 187.7 billion won(multiplier 0.42), and 4,791 workers(multiplier 10.6 workers/billion won). The ongoing project has been, however, delayed due to various issues and has hit a ceiling towards achieving the original objectives of the familiarization, industrialization and globalization of Confucian culture. To overcome these problems, the associated plans of constructing the Korean SMART LINK LINE, of developing contents blending traditional culture and ICT, of establishing tourist complexes and infrastructure around Lake Andong, and of constructing interactive attractions of traditional culture were proposed as new growth-leading plans.

• Journal of Digital Contents Society
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• v.9 no.4
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• pp.591-600
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• 2008

Korean traditional culture has a long history and it is rooted in the deep down our national culture. It is like bread and pride for Korean people. The tale of Cheyong is a precious cultural heritage, which has existed in the public awareness of the Korean people since the period of unified Silla. Based on its mysterious and beautiful story, the value of traditional culture can be revealed through development of digital contents. With such precious cultural resource we can digitalize the fun contents which the general public can enjoy. Ways of digitalize of cultural archetype has been suggested by analyzing the content elements of the tale of Cheyong. Also, by making scientific approach to the development process of digitalization, the possibility of digitalization has been found through 3D animation restoration process for Cheyong Dance and the process of making the tale of Cheyong into animation. Through analyzing the contents development process of cultural archetype of the tale of Chetyong, a cultural archetype sourcehas been developed which has a great value as a contents product that can be developed and used as various cultural content art works. With studies on the theory of development method for digitalization of traditional culture, scientific studies and investigation have to be continuously carried out so the digitalization of Korean cultural heritage, which will shine in the world, can be continued as well.

• (The) Research of the performance art and culture
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• no.39
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• pp.863-901
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• 2019

This paper deals with the process of developing a traditional culture content based on the historical spread of Jajimu, an ethnic dance of ancient Tashkent(Chach), to Tang China and then to Goryeo in Korean peninsula. Jajimu as a solo dance form was a very enegetic dance form that reflects the dynamic nature of namadic life, and it enjoyed high popularity in Tang China due to its exotic style after the 8th century A.D. Later, it gave a birth to a derivative duet dance form called Ssangjaji or Guljaji, an highly sophisticated elegant court dance item that reflects the aesthetic taste of Tang China. Further, the Ssangjaji was flowed into Georyeo around in the 11th century or earlier, and was transformed into a Korean court dance while renaming it as Yeonhwadae that means 'lotus pedestal'. I tried the production of a special performance which displys those three dance forms on same stage to demonstrate the historical connection of ancient Asian dance. It was not easy to restore the music, dance and costume of Jajimu and Ssangjaji because of limited historical materials whereas those of Korean Yeonhwadae have been well preserved and transmitted owing to old dance and music notation system. A large amount of audio, visual materials were collected and analysed to overcome those limits, and its result was utilized efficiently for the production. The final performance was the culmination of long preparation process for 11 months in 2015. In spite of some limits, this project has a historical meaning in the point that it was the first trial of same kind in the world.

• Journal of the Korean Society of Costume
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• v.20
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• pp.7-16
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• 1993

Influnced by the official uniform system of China, the colour culture of Korea has changed with time. The ancient colour has included the philo-sophical conception as well as the meaning of thoughts. Forming its tradition, the colour has been accepted in usual life. The philosophy of the Five Element has been developed in the area of Oriental culture and it has influnced to the colour of costume. The five colours(blue, red, yellow, white and black) as the Five Elements colours have disticted the social position. Owing to the fackt, the colour costume has preserved the important meaning. In accordance with the theory of the Five Elements the five colours of costume told its purpose, social position and age. Moreover the relationship among the Five Elements, the direction and the reason have been applied to it with time. Yellow and red have been usually used by kings and high ranking officals, white has been the basic colour for traditional Korean clothes, which hs indicated the integrity symbolizing our race. The Five Elements Colours preserving the theory of Korean the Five Elements have been the conception of Korean traditional colour and they have been developing as the meaning of custom.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.79-85
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• 1994

This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.