• Proceedings of the Korean Society of Precision Engineering Conference
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• 2013.05a
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• pp.933-934
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• 2013

• Transactions of the Korean Society of Mechanical Engineers B
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• v.38 no.11
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• pp.899-905
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• 2014

This paper describes preliminary research conducted for developing a high-efficiency clean large cauldron using the liquid-vapor phase change heat transfer. To improve the isothermal environment of the cauldron, naphthalene and FC-40 were selected as the working fluids to operate well in the temperature range of $100-200^{\circ}C$ and used in experimental investigations of the heat transfer characteristics. A two-phase closed thermosyphon was designed and built to demonstrate the functionality of the working fluids. Startup, boiling, and condensation tests were performed, and the test results were used to examine the possibility of complementary effects of the startup and heat transfer characteristics of the two-phase closed thermosyphon using a mixture of naphthalene and FC-40.

• Journal of the Korean Society of Food Culture
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• v.6 no.4
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• pp.433-443
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• 1991

To analyse reception dishes of Choson Dynasty the author studied historic book-Youngjeob Dogam Bansunsek Euigwae (1609, 1626, 1634 year) in which the daily reception dishes for Chinese envoy in Choson Dynasty were described. The results obtained from this study were as follows. 1. The daily food items for reception of Chinese envoy were refined rice wine, rice, large fish, fish, Zogi, Driedjogi, mullet, pork, beef, chicken, egg, salt, soysauce, sweet soy sauce, refined soy sauce, sesame oil, vinegar, bean curd, stone leek, parsley, ginger and gaslic etc. 2. The daily tablewares used for reception of Chinese envoy were ricebowl (bari), small bowl of porcelain (boa), water bowl (daejeop), soup bowl (tang gi), plate (jeopsi), small dish (jong gi), small earthen ware jar (dong hae), jar (hang), pottery (ong gi), wine glass (jan), water cup, chopsticks, kettle, cauldron, bottle, table, knife, napkin, dish towel, brazier, washbowl and meter etc.

• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.51-63
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• 2016

The aim of this study was to investigate food culture represented by the grain yard, water well, kitchen, and meat storage space which were depicted in the mural painting of An-Ak tomb No. 3. The mural paintings of An-Ak tomb No. 3 were compared with those of ancient Chinese tombs before the 4th century in order to understand their characteristics. Above all, the tomb murals describe the form and function of the stove (buttumak) as well as the cuisine using the cauldron (sot) and steamer (siru) in a very interesting manner. The meat storage space of An-Ak tomb No. 3 shows whole carcasses of animals such as roe deer, dog, and pig. However, Chinese murals show that while small animals such as soft-shelled turtle, fish, chicken, duck, pheasant, rabbit, etc. were stored as whole carcasses without being cut into pieces, large animals such as cows and pigs were slaughtered and each piece of their carcasses such as the head, thigh, meat loaf, and cardiopulmonary part was separately depicted. These tomb murals vividly describe the food culture of Koguryo and China before the 4th century.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.17-22
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• 1997

The two Korean words, Solon-Tang and Su-Ra-Sang, are generally assumed as the names of Mongolian foods which seem to have been used in Korea due to the influence from the enhanced close relationships between Mongolia and Koryo. This indicates that the two words have very important meaning in stdying the relationship between the food culture in the central asia in those days and the terminologies used in the palaces in the eras of Koryo and chosun and so have attracted continuously the related scholars‘ attention. 1. The theory of folk etymology; it is originated from its cooking that first they cut meat into small pieces and put them into a cauldron and boil sulrong sulrong (which means such boiling state in that its water bubbles up) for a along time. 2. Early of the chosun time, the king himself comes to 'Sun-Nong-Dan' where he teaches the people how to farm and hold a large festival and after that they boil the cow meat soup and feed the people around there. At that time, they name and call the kuk-bub (soup with rice) which they eat at the 'Sun-Nong-Dan' 'Sun-Nong-Tang'. 3. The India Sanskrit Sura, a kind of liquid (in which component that have someone who takes it drunken) which gods enjoy themselves over, comes into the palace on the latter half of Koryo time via Mongolia and affects and becomes the Korean words. 4. The Mongol Suru or Sulru which is a cooking in that they boil meat putted in plain water comes into Korea under the special historic relation between Mongolia and becomes Solon-Tang. For the details of the above mentioned theories, we will fully discuss the origin through studying concretely the related books and mutual comparing history, linguistic periods and phonetic changes accordingly and the changes in meaning and vocabulary forms here.

• Korean Journal of Heritage: History & Science
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• v.47 no.3
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• pp.86-107
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• 2014

The large stone cist tomb 8501 of Lingcheng prefecture Xiaoheishigou, according to Chinese chronology, was built during the late Western Zhou period. However in this tomb not only Chinese Zhongyuan style bronze ceremonial vessels but also indigenous style bronze ceremonial vessels and instruments and hybrid bronze ceremonial vessels with a mixture of both indigenous and Chinese styles were excavated in large numbers. The bronze ceremonial vessel assemblage of Xiaoheishigou, in comparison with the decorum regulations and bronze cauldron and coffer system of the Chinese Zhongyuan region of the same time period, belong to that of the lowest status category. However, in contrast to the lowest class category tombs of the Chinese Zhongyuan region, in this tomb, with the exception of cauldrons and coffers, the remaining food and wine vessels of the assemblage match the standard of emperors and feudal rulers of vassal states. This is reinforced by the burial of musical instruments. Of the bronze ceremonial vessels of Xiaoheishigou large stone cist tomb 8501, the indigenous and hybrid styles, in consideration of manufacture technology seem to have been manufactured locally. However, the form, pattern and also the standards of the Western Zhou style bronze ceremonial vessels are identical to those of the Chinese Zhongyuan region and therefore it is clear that they were manufactured in Western Zhou. The reason for these precious ceremonial vessels which were manufactured and used in the many individual vassal states of the Chinese Zhongyuan region being buried in Xiaoheishigou, seems to have been the result of economic exchange and friendly political relations between the Xiaoheishigou and other groups rather than these vessels having been plundered by the Xiaoheishigou group. A distinct cultural sphere existed between the Upper Xiajiadian culture and Western Zhou which interacted frequently with both sides.