• Journal of the Korean Dietetic Association
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• v.11 no.3
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• pp.341-352
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• 2005

This study was based on the information provided by 1,180 elementary school children (630 boys and 550 girls) of 5th or 6th grade in Changwon and Gimhae of Gyeongnam province. They were asked about perception and preference for rice foods by questionnaires. The purpose of this survey was to find the way of encouraging rice intake and preference which is currently getting lower because of increasing simple westernized eating habits, and to provide basic information needed for inheriting and improving our traditional rice-based dietary culture. The results are summarized as follows. Most of subjects (91.2%) thought that steamed rice is better than bread for own health. The reason why they chose to eat steamed rice was 'because it is good for health' (61.2%), and 'because it is staple food item that we eat everyday' (26.4%). Seventy one percent of girls and 52.7% of boys gave the answer 'because it is good for health' as the reason for eating steamed rice. The reasons for the importance of the rice-based dietary culture were 'because of its superior nutritional value' (40.8%), and 'because it is our traditional eating culture' (28.6%). While significantly more girls (42.9%) answered as 'because of its superior nutritional value', more boys (39.0%) answered as 'because it is our traditional dietary culture'. More boys (59.0%) preferred noodles than girls' (54.7%), and fruits were preferred more by girls than boys as substitution foods for steamed rice showing significant difference (p<0.01). They wanted rice product developed in the forms such as Ssalamyun (29.8%), Ssalmandoo (24.1%), rice noodles (20.6%), and rice bread (15.6%). The preference score on rice products of subjects was one dish meals (4.27) and drinks (4.26), snacks (3.72), convenience foods (3.61), and steamed rice (3.44) in order. Preferred food showing points over 4 were Ssalbap (plain steamed rice) (4.29) in steamed rice type food, Kimchi bokeumbap (4.56), Bokeumbap (4.55), Bibimbop (4.45), Omelet rice (4.44), Kimbap (4.42), Ddukkuk (4.33), Curried rice (4.33), Jajangbap (4.28), and Ddukmandookuk (4.24) in one dish meal type food, Samgak Kimbap (4.26) in convenience type food, Songpyun (4.48), Injulmi (4.18), Teokbokki (4.71), Ddukkochiguyi (4.46), and rice cookies (4.24) in snack type food, and Shikhye (4.61) and Misugaru (4.28) in drink type food. Based on these results, it may be said that elementary school children think the rice-based diet is good for health and this dietary culture should be inherited and developed not only in a traditional aspect but also in a nutritional aspect. Therefore, more studies are needed to develop various forms of rice food products and cooking recipes.

• Journal of architectural history
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• v.13 no.4 s.40
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• pp.19-34
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• 2004

This study examines the dwellings of the Korean diaspora in Maritime Provinces of Russia, and Kazakhstan and Uzbekistan of Central Asia to find the gist of the residence transformed as Korean traditional residence culture to accept Russian foreign culture. Through the examination, transformation process of the dwellings of the Korean diaspora was found as follows: - 1st Period(1864-1937): The Korean diaspora who Immigrated to Maritime Provinces of Russia built traditional houses of Korean style and few of them lived in Russian style houses. - 2nd Period(1937-1955): The Koreans who immigrated to Central Asia from Maritime Provinces under compulsion built 'ground house' by digging the earth and installed gudeul which is a traditional Korean heating system and roofed with reed. - 3rd period(1955-1991): The Koreans built straight lined '-' shape houses with two or three rooms wherein most of them were installed with gudeul to heat the room. Around the 1940s as they economically got well, the Koreans started to build houses with Russian style with one or two rooms with gudeul or a separate building with gudeul. - 4th period(1991-present): Houses of the 3rd period are still used by being enlarged or remodeled with less use of gudeul which is well reflected on Ujeong-maul village in Russia Maritime Provinces. As can be found above, the dwellings of the Korean diaspora in Russia Maritime Provinces and Central Asia are on the process of being transformed into Russian style to adapt to Russian culture.

• The Research Journal of the Costume Culture
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• v.12 no.2
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• pp.262-278
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• 2004

The purpose of this study was to develop the sizing system fur women's glove. The combination of anthropometric and engineering aspects of glove pattern-making is difficult problem in engineering clothing. And the traditional measurements is not enough for glove. Therefore, to develop the hand measurement method and dimension for glove, a comprehensive list of candidate measurements was reviewed and the manufacturers (Their career was over the 15years.) were interviewed on the method of glove pattern-making. This study was conducted traditional and creative 88 two-dimensional anthropometric measurements and 4 photometric measurements for glove pattern-making. In addition, 16 creative measurements were instrumented using a special hand measuring board for measuring of landmark locations on the hand. The subjects were 260 women's right hand in the age group of 18 to 35 years old in Korea.

• 한국정보교육학회:학술대회논문집
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• 2010.08a
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• pp.221-226
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• 2010

Culture is like living organisms based on local and history. Therefore, we don't understand the whole phase of the culture if we neglect the information of the time and space. In this paper, we describe a preliminary study building of a 3D electronic cultural atlas about the national education center for Korean traditional music.

• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.279-294
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• 1986

In order to survey the traditional salt production at the eastern coast, Young-Hae, in Yi-dynasty, data of salt production were collected through interviewing with whom had received the skill from ancestors and analyzed the data. The results obtained were as follows. Salt-producer take the salt water containing much salt and then he transported the salt-water by having water buckets an back in with using the water-toting device (Mul ji ge). Finally he carried out the irrigation (Mul dae gi) to a ditch (Dorang). It is noteworthy that the East-sea salt production method was not selecting a method of salt-pond style with a bank for salt production but using the salt water transportation fashion without a bank for that. Judging from these facts, we could conclude that traditional salt production method was handed down into the Yi-dynasty from ancient times.

• Journal of the Korean Institute of Rural Architecture
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• v.11 no.4
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• pp.25-34
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• 2009

The modern philosophy of historic conservation focuses on the permanence of the material aspects of monuments as historic evidence of the artistic achievement of the past. However, so strongly are European attitudes to architecture and its conservation embedded in modern conservation, that it has skewed all conservation thinking towards the concept of the European-type monument which emphasizes visual beauty through its material substance. Thus, some basic ideas of modern conservation seem ill-suited to East Asian architecture which is conceived in a different spirit from its European counterpart. The purposes of the paper are to discuss the need for approaches which are different from the modern Western view of conservation for East Asian architectural heritage, and to make suggestions for developing conservation principles more suited to the unique values and aesthetic sense of East Asian culture and architecture. Conservation principles in the East Asian societies are determined in relation to the spiritual and naturalistic sensibilities of East Asian culture and architecture.

• The International Journal of Costume Culture
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• v.6 no.2
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• pp.126-133
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• 2003

The purpose of this study was to develop the sizing system for men's glove. The combination of anthropometric and engineering aspects of glove pattern-making is difficult problem in engineering clothing. And the traditional measurements is not enough for glove. Therefore, to develop the hand measurement method and dimension for glove, a comprehensive list of candidate measurements was reviewed and the manufacturers (Their career was over the 15years) were interviewed on the method of glove pattern-making. This study was conducted traditional and creative 88 two-dimensional anthropometric measurements and 4 photometric measurements for glove pattern-making. In addition, 16 creative measurements were instrumented using a special hand measuring board for measuring of landmark locations on the hand. The subjects were 260 men's right hand in the age group of 18 to 35 years old in korea.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.638-645
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• 2002

The purpose of this study is to evaluate the quality characteristics and consumer acceptance of the Kimchi affected by the storage method and the duration. The characteristics of Kimchi fermented and stored in the traditional method, such as cave facility or pit storage on the shore were compared to the Kimchi which was stored in the Kimchi refrigerator using the physicochemical and sensory evaluation. The quality of Kimchi stored by the Kimchi refrigerator was most acceptable with 3 month storage, while that of Kimchi stored by the storage facility under the ground on the shore was 1 month storage. Shelf life of Kimchi was extended up to 5 month stored by Kimchi refrigerator, and 3 month for the Kimchi stored under the ground on the shore.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.313-323
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• 2015

One of the main processes of tenderizing beef in Joseon Dynasty was chemical methods involving Apricot seeds, manchu cherry twig and leaves, bamboo skins, mulberry tree bark, mangsa (硭砂), salmiacum (磠砂), alcohol, fermented malt, and original honey. This study analyzed and compared the effect of broussonetia papyrifera, fermented malt, cherry trees, and mulberry tree bark from old cookbooks. Tenderizing beef with cherry trees was most effective in the experiment on shearing force, TPA, and electrophoresis of beef. According to sensory evaluation and electrophoresis test results, tenderized beef with mulberry tree bark was slightly more preferred over the method using cherry trees. However, in accordance with the above mentioned experiment, quantitative descriptive analysis showed that the most common tenderizing material was derived from morus alba powder.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.284-295
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• 2015

Records regarding beef cuisine and its tenderization were identified in 38 publications. Old cookbooks, agricultural texts, and Joseon's encyclopedias addressed the subject 411 times. The beef recipe was as follows: cutting 184 times, seasoning 112 times, moist heat cooking 196 times, dry heat cooking 129 times, and drying off 33 times. Recipe also used main ingredients 194 times, sub ingredients 203 times, garnish eight times, and stock six times. Regarding seasoning and flavoring materials, there were a total of 41 types of spices, tenderizers, and others written 839 times. There are two main types of tenderizing beef: physical and chemical methods. A total of 18 types of natural tenderizers were written 57 times in the recipe.