• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2013년도 춘계학술대회 논문집
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• pp.933-934
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• 2013

• 대한기계학회논문집B
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• 제38권11호
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• pp.899-905
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• 2014

본 연구는 고효율 청정 조리용기 개발을 위한 기초 연구로서 기-액 상변화를 이용하여 조리용기의 등온성을 향상시키고자 $100-200^{\circ}C$의 작동온도 범위에 적합한 작동유체를 선정하고 이들 작동유체의 열전달 특성실험을 수행하였다. 이를 위하여 2 상 밀폐 열사이폰을 제작하고 두 가지 작동유체에 대한 비등 및 응축 열전달 특성과 시동특성에 대한 실험하였으며, 실험 결과로부터 2 가지 유체를 혼합한 2 성분 유체 열사이폰의 시동 및 열전달 성능의 상호 보완 가능성을 분석하였다.

• 한국식생활문화학회지
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• 제6권4호
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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.

• 한국식생활문화학회지
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• 제31권1호
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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.

• 한국식생활문화학회지
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• 제12권1호
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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.

• 헤리티지:역사와 과학
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• 제47권3호
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• pp.86-107
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• 2014

영성현(寧城縣) 소흑석구(小黑石溝) 8501호 대형 석곽묘는 중국의 시기 구분으로 서주 후기에 조성된 무덤이다. 그런데 이 무덤에는 중국 중원식 청동예기는 물론 토착식 청동예악기와 토착식과 중원식이 혼합되어 있는 혼합식 청동예기가 다량으로 출토되었다. 소흑석구의 청동예기 조합은 같은 시기 중국 중원 지역의 예제와 정궤제(鼎?制)에 대비하여 볼 때 가장 낮은 신분인 사급(士級) 특일정(特一鼎)에 속한다. 그럼에도 불구하고 중국 중원 지역의 사급 고분들과는 달리 정(鼎)과 궤(?)를 제외한 다른 식기와 주기의 조합에서는 천자와 제후국(공국, 후국) 국군의 수준에 필적한다. 이러한 점은 악기가 부장되어 있는 것을 통해서도 드러난다. 소흑석구 8501호 대형 석곽묘의 청동예기 가운데 토착식과 혼합식은 현지의 금속기 제작 기술을 고려할 때 자체 제작한 것으로 판단된다. 그러나 서주식 청동예기는 형태와 문양은 물론 규격까지 중국 중원 지역과 동일하여 서주에서 제작된 것임이 분명하다. 중국 중원 지역의 여러 제후국에서 제작하여 사용되던 해당 제후국의 보기(寶器)가 소흑석구에 부장된 배경은 하가점상층문화와 서주 사이에 양측과 빈번하게 교류하던 별개의 문화권이 형성되어 있었던 점 등을 고려할 때, 소흑석구 집단에 의한 약탈이라기 보다는 소흑석구 집단과 이들 집단 간의 경제적인 교역과 정치문화적인 상호 관계에 따른 것으로 해석된다.