• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.55-60
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• 1991

The scientific research results on the Korean traditional non-alcoholic beverages published in the literatures were reviewed. A total of 79 research papers were collected; 11 papers were on green tea, 38 on tea analog, 3 on rice tea, 4 on roasted cereal powder, 9 on malt saccharified rice beverage, 1 on ginger-fruit drink, 10 on fruits drink and 5 papers on others. Most of the researches were concerned to the chemical composition and processing conditions. More researches are needed on the quality requirements of the ingredients, the keeping qualify of the products and the industrialization of the traditional processing methods.

• The Korean Journal of Community Living Science
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• v.19 no.1
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• pp.63-74
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• 2008

The purpose of this study was to investigate junior high school students' and their parents' interests, preferences, and positive perceptions regarding Korean traditional food. This study may be used to provide the basic information for establishing an educational program about Korean traditional food. The self-administered questionnaires for students and their parents were used to examine the general characteristics of participants, perceptions of Korean traditional food, and experiences with traditional food at home. The data was analyzed by t-test and Chi-square test. The results are as follows. First, most students had a lower interest, preference, and positive perception of Korean traditional food than their parents. Second, the perception of traditional food among students was influenced by their experience with traditional food at home and the perceptions of their parents. Therefore, in order to keep and develop the Korean traditional food culture, an educational program for students as well as their parents to teach the advantages and the values of Korean traditional food, is needed. An educational program would help students have a more positive perception of Korean traditional food. In addition, this may encourage parents to serve more traditional foods at home and would increase the interest in eating and cooking Korean food. Thus, establishing an educational program could be a successful method for maintaining the Korean traditional food heritage for future generations.

• Journal of the Korea Fashion and Costume Design Association
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• v.5 no.2
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• pp.47-55
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• 2003

This study was aimed at analyzing the woman costume presented in the korean modern novel by continuity, mixture, and discontinuity. For the costume analysis, the korean modern novel written from 1910 to 1945 were used. The results of this study were as follows: 1. Continuity: It doesn't mean discontinuity from the past but succession and development of the past, which explains about the costume culture for the period from 1910 to 1919. During this period, people tended to wear korean traditional costume in an effort to maintain their national identity. 2. Mixture: It means the effort to synthesize and develop past, present and future, which explains about the apparel for the period from 1920 to 1937. During this period, western culture was introduced much into korea to be established as part of our people's life. The new generation of women who studied abroad introduced the western costume throughout the cities, while the convenient western costume served to improve korean traditional costume. 3. Discontinuity: It means a conscious departure from the past as well as a critical reaction to the past, which explains about the costume culture for the period from 1938 to 1945. For this period, western costume was popular among new generation of women, while it was more diversified with increasing population wearing them. Many country men and women proceeded to wear the western costume.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.491-501
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• 2015

This study examined the satisfaction level and effects of after-school program cooking activities in children of multicultural families. A total of 135 children of general and multicultural families from 3th to 6th grades and their 11 teachers were surveyed, and 75 multicultural family children underwent a cooking activity program. Children of multicultural families showed higher participation in cooking activities than other Korean children. Children of multicultural families wanted to be involved in cooking activity programs after school more than other Korean children. These children also showed a higher rate of wanting to cook Korean foods compared to children of general families. Regarding reasons for participating in cooking activities, 'I think I'm glad to be served delicious food' response was the most common. Children of multicultural families showed higher participation in cooking activities than children of general families. Regarding school life changes, children of multicultural families were found to be less picky of foods in general as well as kimchi and vegetables. In conclusion, cooking activity programs for children of multicultural family showed beneficial effects on diet and understanding of Korean culture.

• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.2
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• pp.165-178
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• 2012

This study researches the form of the Korean jacket point through relics from the Three Kingdoms period that have the traditional Korean style and grace of the Goryeo period as well as the form of the modern Korean jacket starting point. Several conclusions can be drawn from the Korean Image of the Korean jacket that can be classified into types expressed in the jacket style of modern fashion. Therefore, we will analyze traditional elements of Korean beauty through the "Korean image" on how to express it in modern fashion. The purpose of this study is to understand modern design creation and Korean culture. It is important to begin the world through the application of traditional elements to recognize Korean beauty as well as to utilize historical dress based on function and popularity to continue the effort.

• Journal of the Korea Furniture Society
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• v.21 no.2
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• pp.196-204
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• 2010

This study focuses on wardrobes to examine how the terms have been changed by comparing traditional Korean furniture in Chosun Dynasty and contemporary furniture since the traditional furniture terms and forms have been changed like our life culture. For chests and wardrobes, approximately 26 terms were used in Chosun Dynasty. However, only five of them are currently used for top panels, hinges, drawers, mirrors, and columns. For bedroom cabinets, 27 terms are used and 4 of them are changed with the same meaning. The change of the terminology results from the life culture mostly. While the Chosun Dynasty furniture terms were mostly presented as the Korean and Chinese language, in the contemporary furniture ones Korean and Chinese together with English are used. The English terms' usage results from hardwares imported from overseas. The terms derived from the three different languages are presented not only in the wardrobes but also other pieces generally.

• Journal of the Korea Furniture Society
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• v.24 no.3
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• pp.217-225
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• 2013

The furniture of the Joseon era, life sense of human forms a culture has appeared well. Feeling of life refers to the sense of feel natural to the history and traditional culture of the area and their own customs. Further, it is possible to be a sense that reflects the mental contents ego, ethical and religious. Furniture traditional and sophisticated sense like this is to take care of the sophistication that comes out from the inside than the beauty artificial as a function of the sense and user preferences. This is a feeling of unique Korean. Due to changes in the housing, the beauty of these illustrates the altered form mechanically a uniform in modern times. Have that desired to be manufactured furniture by applying the neck Korean furniture of our living environment that will change in Western Europe of today, with the tradition of the modern lifestyle.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.143-148
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• 1994

'Nochi' is one of Korean traditional panfried rice cakes made from glutinous rice or millet and malt. The optimum conditions for the preparation of 'Nochi' were investigated. The ${\alpha}-amylase$ activity of malt was 62.5 units/g dry malt and ${\beta}-amylase$ 1.43 units/g dry malt. Reducing sugar content of 'Nochi' increased with the content of malt and saccharifying time. Both the hardness and cohesiveness of 'Nochi', measured by rheometer, were decreased with increasing the content of malt, while adhesiveness and hardness increased with saccharifying time, but cohesiveness decreased. The optimum conditions for the preparation of 'Nochi' were 8.0%(w/w) of malt and 1 hour 45 minutes of saccharifying time.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.71-81
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• 1991

This study was surveyed the Preference for the Korean Traditional Food. 500 wives residing in Seoul, Kyngkee, Kangwon region, and 150 cookers of Korean Restaurants in Kyugin region were sampled randomly. The results were as follows; 1. The concept of the traditional food was 53.5% in more ${\ulcorner}$excellent than that of overseas${\lrcorner}$, 59.8% in ${\ulcorner}$excellent and delicious${\lrcorner}$, 78% in ${\ulcorner}$the need for the partial development of fastfood${\lrcorner}$. 2. The present viewpoint of traditional food was 78.7% in preference for korean food, 81.3% in preference for boiled rice and podrridge at breakfast, Soy-Sauce and Kimchi of home-making was highly marked in 65.9, 96.1% respectively. The kinds of traditional food descended to home were rice cake (dduk), shikke, kimchi, stuffed bun (mandu), fruit punch in the order named. Korean kookies and beverage were preferred, but they were very difficult in making at home. Therefore 50.8% of the answered bought them at market. The preferred korean kookies and beverage were shikke, yakgwa, sujunggwa, gangjung, fruit Punch in the order named. 3. When dined out, 65.6% of the people made much of ${\ulcorner}preference{\lrcorner}$. In the case of few side dishes, 34.1% answered using fast food. 4. ${\ulcorner}Preferrence{\lrcorner}$ for boild rice and podrridge was generally high, but ${\ulcorner}frequency{\lrcorner}$ was low. Both ${\ulcorner}preference{\lrcorner}$ and ${\ulcorner}frequency{\lrcorner}$ of sauce and stew were high. ${\ulcorner}Preference{\lrcorner}$ for traditional beverage was low on the whole. Therefore we must activate the unknown kinds of traditional beverage earnestly. 5. The need of education about the traditional food at home & school was very high. 6. The answers of the cookers in Korean Restaurants could be summarized as; 1) The Korean traditional food was relatively excellent (54.3%). 2) The taste of food ought to be shown food stuffs property (65.8%). 3) In order to cultivate the professionals, the systematic education should be enforced.

• International Journal of Advanced Culture Technology
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• v.8 no.1
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• pp.89-97
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• 2020

There are remains of Japanese gardens in Korea which were built during Japanese occupation in 1910-1945. However, systematic database has not been established for location, quantity, nor types of remaining gardens. This study is aimed at defining current status of Japanese gardens built in Korea. By categorizing types of remaining these Japanese gardens, we also aimed to build a systematic data base for Japanese gardens in Korea. This study was co-conducted by researchers from Korea and Japan. The team identified 17 Japanese gardens remaining in South Korea and categorized them into 4 groups; 1) Japanese garden built by Japanese in modern Japanese house in South Korea, 2) Japanese garden built by Korean in traditional Korean garden and 3) Garden built by Japanese in temples in Korea. (at request by Koreans). This categorization reveals information about the inflow of Japanese gardening culture into Korea and deserves to be an important part of modern gardening History. And the rest are 4) Japanese gardens built at Korean residence, but with much damage and alternation. In this paper, we present the findings to serve as preliminary data for defining Korean traditional gardens and for utilizing Japanese gardens in Korea as historical and cultural infrastructure.