• 한국식생활문화학회지
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• 제3권2호
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• pp.135-142
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• 1988

"Eum Sik Bo," the old cook book in Korean, had been kept on microfilm by Hwang, but the condition of copy was not clear so that interpretation of the content was very difficult. The interpreted content was classified and analyzed. The kinds of cooking food recorded in this book were alcohol beverage 12, Side dish 12, Dessert 11, etc. The materials used for the cooking foods cereals, meats, fishes, honey, vegetables, etc. - were various and the cooking methods were described in detail. But the unit of measuring and the used utensils were very poor. The special feature of "Eum Sik Bo" were the fact that red pepper was not used as seasoning and that Nu Ruk was used for Sik He and Ma ji Jub for Nu Ru Mi compared with "Eum Sik Di Mi Bang" and "Zu Bang Moon" According to these points, "Eum Sik Bo" was supposed to be written contemporary or a little later than "Eum Sik Di Mi Bang(1670's)" and "Zu Bang Moon (the end of 17th Century)."

• 생약학회지
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• 제39권4호
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• pp.271-289
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• 2008

In the Oriental Medicine field the great three reference books are Hwantienaekyung(黃帝內徑, HJNK), Sihnnongbonchokyung(神農本草經, BCK) and Shanghanlun(SHR). HJNK has been a theory book regarded as a bible of the Oriental Medicine, BCK, a herbal book with 365 species of red letters noticed from Bonchokyungjipjoo(本草經集註) and SHR, very important clinical book with concrete prescriptions for the therapy of patients. Though these books were written by Chinese people ca. 2000 years ago, yet they are no doubt very important and effective ones in these days. Unfortunately they are handed down to all transmitted books for a long times because original ones were destroyed by fire and another troubles. In this study we have tried to extract three common terminological words and common theories from the prescription law by theoretical principles(理法方藥, clinical therapeutic mechanism) acquired through the comparative analysis of these three books. They are qi(氣), cold or heat(寒熱) and yin & yang(陰陽), and their practical basic theories have been evidenced through exterior & interior of body(表裏) and deficiency or exessiveness(虛實) by the heat of Sun. Also we would have realized that Oriental Medicine should be analyzed through various scientific techniques and clinical experiences, and necessarily unified to yin & yang monism from qi theory of the Sun in all human's life cycle(生老病死).

• 문화기술의 융합
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• 제9권4호
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• pp.185-193
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• 2023

본 연구의 목적은 그림책 『팥빙수의 전설』 페리텍스트의 서사적 의미를 분석하는 것이다. 이를 위해 그림책의 서사를 인물, 배경, 플롯, 서술방법에 따라 분석 후, 남아름과 김상림이 제안한 그림책 페리텍스트 분석틀을 활용하여 서사적 의미를 분석했다. 주요 연구결과를 살펴보면, 『팥빙수의 전설』은 기본적 정보로서 제목, 작가명, 출판 정보를 표지 등을 제시하며, 물리적 요소로는 서사와 부합되는 흰색 무광의 장방형 종이를 양장 제본하여, 서사에 대한 선행 이해를 지원한다. 이와 함께 표지와 면지 및 표제지와 간기면에 담긴 그림텍스트와 글텍스트는 서사 구성요소를 함축적으로 제시하여 서사를 예측, 확장 또는 변형시키는 역할을 하며, 플롯이나 장르에 대한 이해를 위한 추가 정보를 제시한다.

• 고전문학과교육
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• 제32호
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• pp.287-326
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• 2016

본고는 19세기 말에서 20세기 초의 문헌인 ${\ll}$해동유요(海東遺謠)${\gg}$에 나타난 편저자의 수용 태도를 살펴본 것이다. 2장에서는 작품의 목록과 배열, 구성 등을 통하여 한시의 비중이 상당한 점과 작품들이 일련의 관련성을 가지고 작품군으로 배열되고 있는 점, 기존 작품의 수용이 적극적 창작으로까지 나아간 점 등을 통해 국어시가의 노랫말을 기록하는 기존의 가집으로서의 성격보다는 시로서 한시와 국어시가를 대등하게 인식하고 시가에 대한 감상과 수용자의 인식 태도를 기록하는 시집의 역할이 크다고 보았다. 특히 기원전 4세기부터 12세기까지는 한시 위주로, 12세기 이후에는 한시와 국어시가를 함께 수록하고 있어서 국문 매체의 시대에 한시와 국어시가가 공존하는 시가사적 흐름을 잘 포착하였다. 나아가 편저자가 직접 짓거나 한역한 신출작을 소개하고 이 역시 수용자로서의 적극적 태도라는 점을 밝혔다. 3장에서는 편저자의 수용태도를 잘 보여주는 청홍점에 주목하여 그 의미를 추출하였다. 청홍점이 찍히지 않은 곳을 빼고 작품을 읽었을 때에 대화체가 약화되고 반복, 나열 등의 리듬감과 노래의 맛이 적어지는 등의 노래로서의 구술성이 적어지는 점, 내용 전개에 요긴하지 않고 장황한 설명이나 묘사는 빠지고 내용의 핵심적 전개를 보이는 점, 하층민의 삶에 해당하는 내용은 빠지고 상층 취향의 풍류를 즐기는 주제가 강화되는 점 등을 통해 노래로서의 시가가 아니라 시문학으로서 시를 읽어내는 지식인으로서의 수용 태도를 포착할 수 있었다. 이러한 분석 결과는 ${\ll}$해동유요${\gg}$가 놓여진 19세기 말에서 20세기 초의시가 향유의 한 측면이지만 특수성에 지나지 않는다고 보기는 어렵다. 본고는 공동 향유 작품의 개인화, 가창 가사의 시각적 읽기 향유의 흔적들로서 ${\ll}$해동유요${\gg}$의 문헌에 접근하였고, 이는 고전시가에 대한 수용 태도의 한 단면이자 고전시가의 수용에 대한 학습자의 태도와 관련해 교수학습 자료로도 이용될 수 있을 것이다.

• 한국식생활문화학회지
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• 제25권2호
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• pp.179-188
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• 2010

In order to aide in the design of an improved menu book, which could play an important role as a marketing tool, the current version of the menu books and managers (subjects) of 295 restaurants in the Incheon area were examined. These were managers of Korean (36.3%), Western (25.8%), Japanese (14.6%), cafeteria (12.5%) and Chinese (10.8%) style restaurants. The level of service (self-evaluation, 3-point scale) was average $2.25{\pm}0.45$. The general colorings of the menu books were green (19.0%), brown (18.6%), black (17.6%), yellow (15.9%), red (13.6%) and blue (13.2%). The material of the menu book cover was mainly leather (35.9%), and the internal material was mainly coated paper (59.7%). Physically, the design was two-panel fold (38.3%), two-panel multi-page (35.6%), die style (10.2%), single panel (8.1%) and tent style (7.8%). The type sizes were unchanged in 49.9% of the menu books and in 61.7% photos were not used. 53.9% of menu books did not explain the menus, and 13.2% did not classify the items into groups. Emphasis of profit-making menus was not done in 66.8%. 51.5% of menu books were irreplaceable in parts. The emphasis of profit-making menus was less among the Korean style restaurants (p<0.001). The possibility of partial replacement of menu books was lower in both Korean and Chinese restaurants (p<0.001). The explanation of the items was lower in the Japanese restaurants (p<0.001). The classification of items into groups was lower in cafeteria (p<0.001). In cases in which there were both seasonal and event menus, the possibility of partial replacements of menu books was higher (p<0.001). Restaurants of which service level was less than ordinary were lower in the differentiation of type sizes (p<0.001), the use of photos (p<0.001), the explanation of menus (p<0.001), the classification of menus by groups (p<0.05), the emphasis of profit-making menus (p<0.001) and the possibility of partial replacement of menu books (p<0.001). If these study findings are applied to the designing of menu books, the role of the menu book as an important tool for marketing could be greatly improved.

• 유통과학연구
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• 제19권7호
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• pp.113-121
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• 2021

Purpose: Technology induces the virtual distribution channel to exist, especially for booking a room online. This situation, indeed, provides an alternative for the customers to book based on their budget through digital platforms. One platform offering competitive prices is virtual hotel operators, such as Airbnb, OYO, RedDoorz, and Airy Rooms. Preferably, after using their platform, the user should be satisfied and loyal. Hence, this investigation aims to prove some associations. The first is between e-satisfaction and e-loyalty. The second is between website quality and e-satisfaction. The final is between website quality and e-loyalty. Research design, data, and methodology: This study is quantitatively designed with the sample of 350 users of the virtual hotel operator applications in Bandar Lampung: Airbnb, OYO, RedDoorz, and Airy, as the samples. Therefore, by denoting this sample size, the structural equation model based on covariance is utilized to examine the three hypotheses proposed. Also, to get the responses, this study uses a survey through a questionnaire. Result: This investigation demonstrates the positive relationship between e-satisfaction and e-loyalty. Additionally, website quality positively associates with e-satisfaction and e-loyalty. Conclusion: The virtual hotel operators must have the superiority on their website-based application to update the information based on the room availability and price, ensure online transaction safety, and facilitate its utilization to maintain long-term satisfaction and loyalty virtually.

• 보존과학회지
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• 제32권3호
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• pp.345-352
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• 2016

연구는 부산 오륜대 한국순교자박물관에 소장되어있는 "국긔복소션"과 "법복졀복"의 직의(織衣) 즉, 표지직물 및 이를 보관하는 첩갑을 구성하고 있는 직물에 관한 분석적 연구이다. 본 유물은 조선 제24대 왕인 헌종(재위 1834~1849)의 후궁인 경빈 김씨(1831-1907)가 작성한 것으로 추정된다. 첩갑과 2권의 필첩의 표지는 모두 적외분광 분석 결과, 견직물에 의해 배첩이 되어있으며 첩갑의 표지는 화문직은단(花紋織銀緞)으로 되어있고 두 필첩의 겉표지는 초록색과 적색의 수자편복문단이다. 첩갑의 금속사 부분은 에너지분산형 분광분석으로 분석한 결과 은이 산화한 것임을 확인할 수 있었다. 한편 염료분석 결과, 적색인 "법복졀복"의 표지직물에서는 berberine, brazilin, carthamin 등이 검출되어 황벽, 소목, 홍화 등에 의해 복합염색이 된 것으로 추정되며 첩갑의 색사들을 분석한 결과에서는 첩갑의 황색섬유에서 rutin이 검출되어 괴화에 의한 염색으로 추정된다.

• 동아시아식생활학회지
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• 제14권3호
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• pp.175-186
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• 2004

The “Jeungbosallimgyeongje” was literature reviewed about the manufacture of Korean sauces. Furthermore, in order to investigate the changes made by time period, other literatures, “Eumsigdimibang(1670s)”, “Sallimgyeongje(1715)”, “Gyuhapchongseo(1815)” and “Choson­mussangyorijebeop(1930)”, were compared. The ingredients mentioned included soy beans, flour, barley, elm trees, red beans and blue beans, etc. In addition, the shapes and sizes of dried soybean paste brick were varied. “Manchojang”, which designated the kind of hot pepper paste, appeared in this book for the first time. During its manufacturing process, it was characteristic to add dried bean paste, sea kelp and fish to produce a novel and higher quality product. From the above mentioned books, we found out that Koreans used only the soybeans and Chinese a mixture of buckwheat, flour and barley in addition to soybeans to make their traditional sauces. According to the“ Gyuhapchongseo” , there was a slight difference in ingredients to add for the manufacture of fish sauce, but the manufacturing methods and the one year period needed for maturing the ingredients were the same.. However, in the “Chosonmussangsinsikyrijebop”, fish sauce and meat sauce were classified separately and their manufacturing methods were different as well. In conclusion, the ingredients of used for the sauces recorded in “Jeungbosallimgyeongje” were various and at first hot pepper sauce made from “Manchojang” appeared and additionally red peppers were added to five kinds of Korean paste and red pepper powder were added to two kinds of Korean paste. The manufacturing method of the sauces changed according to time period, for example, only soybean has been used in Korean traditional sauces and other ingredients used as for Chinese ones eventually disappeared.

• 인삼문화
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• 제2권
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• pp.39-70
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• 2020

본고에서는 유래가 다른 상고사서의 상호 해석과 검증을 통하여, 위서(僞書)로 의심 받아 왔던 『부도지』, 『환단고기』, 『규원사화』의 기록이 논리적으로 실제 기록일 수 있음을 입증하였고, 『사기』 및 『열자』의 중국사서에도 등장하는 전설적인 '불로장생약'의 실체가 고려 인삼임을 밝혔다. 나아가 핵심 서적인 『부도지』의 인류이동 설명에 부합하는 Y 염색체 인류이동 지도를 참조하여, 각 인류 집단의 생활상을 기반으로 사상체질의 형성과 동남아인에 대한 고려인삼 열감문제의 기원이, 역사적 또는 과학적 관점에서 PPT유형 진세노사이드로 인한 체질문제로 추정하였다. 이 문제의 해결이 홍삼제조시의 PPT유형에 비하여 상대적으로 높은 함량의 PPD유형 진세노사이드 생산으로 해결되며, 또한 홍삼제조시 홍삼다당체의 함량 증가로, 홍삼다당체, PPD유형 진세노사이드, 원래 고려인삼에 다량 포함된 아르기닌에 의하여, 신체 내 '열충격단백질'의 발현이 증가되는 방법임을 설명함으로써, 고려 홍삼의 '아답토젠' 또는 '장생불사약'으로서의 효능을 과학적으로 해석할 수 있는 이론을 제시하였다. 마지막으로 미국삼(서양삼)과 고려인삼의 생육환경에 대한 고찰을 통하여, 그 차이점을 제시하였다.

• 한국식생활문화학회지
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• 제6권3호
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• pp.275-280
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• 1991

To analyze tablewares and table flowers in wedding ceremonies of king and royal prince (1866, 1906) of Chosun dynasty, the author studied the historic book-Gare Dogam Euigwae, in which wedding feast dishes for king and prince in Chosun Dynasty were described. The results obtained from the study were as follows. 1. Tablewares used for wedding ceremony in the year of 1866, 1096 were same as that of from the year 1744 till 1819. 2. For wedding feast dishes for the prince, black lacquered table was used, for the crown prince's wedding feast red lacquered table and for the Emperor's wedding feast yellow lacquered table were used. 3. Table flowers used for wedding ceremony in the year of 1866, 1906 were same as that of from the year 1744 till 1819.