• 한국의류산업학회지
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• 제14권5호
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• pp.766-777
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• 2012

The 13 genre paintings by Junkeun Kim in the book "Korean Games(by Stewart Culin 1858~1929)" were used to study the late $19^{th}$ century's basic costumes and Games style in Korea. The people who appear in the paintings are 26 adult males, 2 minor males, 2 adult females and 3 kisaengs. Typical men wore 'Jeogori' which had various colors and white linings with a reached hip line, and knotted with a 'go-rum' on the right side. They also wore, white colored 'Baji' with colorful sash that were knot below knee or ankle together with 'Hang-jun' or 'Daenim'. They wore 'Beoseon'. Some men wore 'Po' whose colors were blue, green, indigo, white. The general women wore 'Jeogori' in deep green and light pink, indigo, green, red, and they matched with colors for 'Kit' and, 'Go-rum', 'Kut-dong' and its 'Go-rum' was short and narrow. It was so fit and short with narrow sleeve. It had 'Dunggun-kit'(round head collar) with white 'Dong-jung' and so it fit at neck. They wore 'Chi-ma' whose color was red, light green, or light indigo. It contrasted with 'Jeogori'. The width of 'Chi-ma' was big enough. Then white inner slacks came out under the skirt. Traditional Korean games can be classified according to age and gender. Then the games can be further classified into three categories : men's games, women's games, and games for all. The games for adult are an archery practice, hunting, shovel work with a karae, making a bow, drawing Jongkung-chart, Korean chess, playing paduk, and the Korean card game. A swing is a game for women. Games for both men and women are dice play, and domino game. Games for both adult and minor males are sledge, and tightrope walking. Through genre paintings in the $19^{th}$ century, I reached a conclusion that basic costumes are similar to 'Hanbok' at the present time and the method of wearing them has not changed much. It appears that the originality of traditional costumes has been maintained.

• 한국식품조리과학회지
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• 제30권4호
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• pp.486-497
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• 2014

"반찬등속"은 19세기말부터 20세기 초에 청주에 살았던 진주 강씨 문중의 며느리인 한 여성이 한글로 쓴 반가음식 책이다. 마흔 여섯 가지 조리법 중 9가지 김치를 포함하고 있다. 본 연구는 "반찬등속"에 기록된 김치의 식문화적 의의를 조명하기 위하여 1700년대부터 1900년대 전기까지 저술된 "증보산림경제", "규합총서", "시의전서", "부인필지", "보감록", "조선무쌍신식요리제법"을 "반찬등속"과 함께 비교 분석하였다. 김치의 주재료, 고추의 사용, 젓갈 사용, 부재료 사용, 양념 등에 관하여 문헌 고찰한 결과 다음과 같이 "반찬등속" 김치의 식문화적 특징을 알 수 있었다. "반찬등속" 김치는 배추, 무, 오이를 주재료로 하는 조선후기 김치의 전형을 보여준다. "반찬등속"의 무김치, 배추짠지, 짠지 등은 젓국을 사용하지 않으며, 부재료가 단순하고 양념으로는 마늘, 생강, 파를 주로 사용하였으며 다른 향신채는 거의 쓰지 않았다. 따라서 "반찬등속" 김치는 담저류에 속하고 오늘날 청주지역 김치의 특징인 담백하고 청량한 맛을 주는 김치의 원형이라고 생각된다. "반찬등속" 김치는 젓국을 사용하지는 않았으나 생조기를 사용하는 특징을 보였다. "반찬등속" 김치에 사용된 고추는 어린 고추, 고춧잎, 다진 고추, 채친 고추, 실고추, 고춧가루 등 다양하였다. 반찬등속은 깍두기 조리법이 기록된 최초의 문헌이다. 반찬등속에는 문헌상에 처음으로 등장하는 깍두기가 두 종류 소개되었다. "반찬등속"의 오이김치는 전형적인 오이소박이와 열무를 오이 속에 넣은 특별한 외이김치가 소개되었다.

• 동아시아식생활학회지
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• 제8권4호
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• pp.441-453
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• 1998

Varieties of the cereals produced in the Biblical times and the ways these cereal foods have been grafted into Korean food culture has been pursued, and the regulations of agricultural life and the metaphors or parables of cereals represented throughout the Bible have been studied. The word "grain" appears eight times in the KJV and one hundred seventeen times in the RSV. On the other hand, the word "corn" shows up one hundred and one times in the KJV but not in the RSV at all. Wheat, one of the earliest cultivated and the most important grains for food is mentioned fifty two times in KJV and generally the rich in those days lived on wheat in the parched state or in the form of bread. Barley, one of the staple cereal crops of Palestine is referred to thirty six times in the KJV. It was less expensive than wheat and so was used mainly for the food of such animals as horses, donkeys and cattle, but sometimes it was mixed with flour and used for making bread for men, mostly for Poor men. The spelt (in ASV and RSV) and the rie(in KJV) appearing in Exodus 9:32 is a kind of grain, which is translated into Na-mack (in Hangul Revised Bible ; HRB), Ssal-bori (in Hangul Common Translated Bible : HCB) and Ho-mil (in Hangul King James Bible; HKJB) but which should be put into Spelt-mil in Korean. The lentil appearing in Genesis 25 : 34 is translated into Pat (red-bean) and Bul-kong respectively in HRB and HCB but the same word in the Second Book of Samuel is translated into Pat in both HRB and HCB. HCB translates lentil into Bul-kong in Genesis and into Pat in the Second Book of Samuel (23:11). HCB and HKJB which put lentil into Pat in previous parts translate the word into Nok-tu in the Second Book of Samuel. The word, lentil here should be put into lentil-kong and parched pulse into "Poken-Chong-ja" not into Poken-Nok-tu. Millet which is translated into Cho should be put into Gui-jang. filches should not be classified as a grain or a cereal but as a flavor or a condiment, so the word filches should be put into So-Hoi-hyang or Hoi-hyang. Regulations in reference to agriculture are included in the Bible. That is, it is seen that the Bible regulates the observance of the sabbatical year and feasts, the partition of land, how to sow and so on. It is also observed that grains are used for metaphors or parables: wheat represents the peaceful times and straws are compared to trifles. As seen above, there should be more prudent examinations and standards for the translation of grains into Pat, Pul-kong, Nok-tu, Gui-ree, Ssal-bo-ri and Na-mack.i-ree, Ssal-bo-ri and Na-mack.

• 복식문화연구
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• 제19권2호
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• pp.255-268
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• 2011

This study carefully explored today's preferable beauty images, analyzed Korean adult purchasing trends of functional underwear and market analysis of the most popular items and their designs. Information and methods are based largely on reference book material as well as analysis of real domestic data. The paper's research timeline simply spans the last three years, as in accordance with project parameters. Helping improve body shape, foundation literally means 'substructur' and 'base'. The formativeness in these adult foundations typically has three main category classifications. First, natural modern image. This is where we find natural beauty including that which embodies a cool modern sense. Here, you can often see such patterns as either stripes and dots, or simply no patterns at all. Colors are green, red-brown, incarnadine, or khaki from a natural or basic human body color. Its products are marketed as both solid and durable eco-friendly materials, and lace-seethrough. Fashion's natural modern image is undoubtedly the most popular style purchase choice among both genders. Second, sweet romantic image. This mainly consists of two concepts : a sweet and romantic theme, and visual appeal. Patterns include flowers, lips, heart, stars, candies and various other appealing characters. Its main colors are pink, yellow, red, purple, and violet. Products are decorated with laces, frills and ribbons. Since only men's semi-girdles carry such designs, this fashion foundation is largely a women's world. While men show an obvious interest in foundation, they still mostly prefer the choice of natural modern images. Third, mystic sexy image. This is defined as all feminine images of mysterious and classic sexual beauty. Patterns are variously expressed as paisley, flowers, and geometric. Colors are largely purple, blue-green, royal-blue, cobalt, and black. Products are commonly decorated with beading, spangles, hot-fixes and so on. While this image can be found in all kinds of women's foundations, it typically appears only in men's corsets and girdles.

• 인삼문화
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• 제2권
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• pp.9-16
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• 2020

우리나라 한방 의서 중 인삼의 첫 기록은 고려 시대 임시 수도인 강화 도읍기 때 강화도에서 출간된 향약구급방에 나타나 있다. 강화지역에서 인삼재배의 시작은 1100년경부터 시작되었을 것으로 사료 된다. 본격적인 인삼재배 시작은 1920년경 개성인삼조합의 특별구역으로 지정되면서부터였고, 1950년 한국전쟁 시작 때까지 계속되었다. 1953년 휴전 이후부터 강화지역에서 인삼재배가 다시 시작되었다. 1967년에 강화삼업조합이 창립되었으며, 이때 재배 면적이 약 200ha(60만평)이었고, 1974년에 약 900ha(270만평)으로 증가 되었다. 따라서 강화는 1970년대 중반기에 우리나라 전국 시, 군 가운데 인삼재배 면적과 생산량이 가장 높은 지역이였다. 강화지역에서 생산되는 인삼은 주로 6년근이고, 홍삼원료로 사용되어 국내 인삼생산지로 더욱 유명하게 되었고, 그 명성이 현재도 계속되고 있다.

• 한국식생활문화학회지
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• 제14권2호
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• pp.103-113
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• 1999

Jeupjang like salted soybean paste with vegetable is the Korean traditional side order eating at table. Bibliographical studies on the Jeupjang in historic books such as Jeungbo-Sanlim-Keongjae(Re-edition of agriculture economic), Imwon- Keongjae Ji(Book of country economic) and Keuhap-Chongseo(Handbook of household) described the Korean food in the 18 century carried out. In addition, investigation and analytical studies on various home-made Jeupjang in present was accomplished. Jeupjangs were classified into three types according to variety preparing methods. Three types were fermented soybean paste (Doenjang) type using traditional Meju(soybean cake stater) for Jeupjang, salted pickle (Jangachi) type buried cucumber and eggplant into soybean paste or soysauce (Kanjang), and salted sauer kraut (Kimchii) type prepared vegetable in Jeupjang-Meju mash. The procedures for producing Jeupjang were Jeupjang-Meju making, and mixing vegetable with Meju powder into brine. At last process was fermented in horse wastes or grasses for 7-14 days. But manufacturing methods of Jeupjang before the 18 century were different in present. Nowadays glutinous rice, red pepper powder and various vegetable were used for domestic Jeupjang.

• Journal of Ecology and Environment
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• 제35권4호
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• pp.331-341
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• 2012

Using data sets for Japan as a whole, as arranged with approximately $10{\times}10$ km squares (a secondary grid), we investigated the relationship between population density and the habitats of threatened vascular plants listed in the Japanese Red Data Book; depopulated areas in the present and future, areas where under-use may be serious, and those with a predominance of elderly people; and the present state of the habitats in terms of a characteristic land use pattern. Regarding the habitats of threatened vascular plants, the progress of deterioration [$(N_{CR}+N_{EN})/(N_{CR}+N_{EN}+N_{VU})$] in depopulated areas has been confirmed, where $N_{CR}$, $N_{EN}$, and $N_{VU}$ are the numbers of species classified as critically endangered, endangered, and vulnerable, respectively. Moreover, in grid squares used by a human such as farmland, the progress of the deterioration simply increases when population density becomes low. However, for many vascular plants, they are particularly endangered in populous areas. Local populations will decrease throughout Japan with the rate of depopulation in and around large cities being relatively slow. We also propose some issues that need further study. The deterioration by human activity may be reduced. On the other hand, some vascular plants may be adversely influenced by depopulation. Additionally, we should keep a close watch on grasslands and water areas in large cities to preserve vascular plants.

• 한국생활과학회지
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• 제17권6호
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• pp.1181-1195
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• 2008

This study based on Sa rye pyun ram(四禮便覽) by Lee Jae which are Chosun Dynasty book about the rules in a wedding ceremony. And the research examine into the understand how to the procedure, the true meanings about korea traditional wedding and general opinion of wedding custom. The instrument is the questionnaires, which is analyzed finally through data processing with 129 of wedding venders. The data analyze by making use of SPSS program were frequency analysis, ANOVA, $x^2$-test, pearson's correlation analysis. The summary of a result is as follows. First, the wedding awareness of wedding venders about Eou hon(議婚) is on a high level but Nab chae(納采) is low. Second, wedding venders are knowing with "Hon suh ji(letter), four season cloth, blue-red satin, shell goods" in a Nab peau(納幣) and with "jujube, beef, chicken, Gu jel pan(accompaniment to a drink), alcohol in a Peau back(幣帛). Third, wedding venders are answered that acceded to "Peau back" and "traditional wedding ceremony' but needed no "gifts & cloths for wedding". Forth, the understanding of wedding procedure (婚禮節次) is on a low, especially Bon ray(本禮).

• Journal of Construction Engineering and Project Management
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• 제7권3호
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• pp.1-14
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• 2017

Delay claim should actually be supported by a set of proper information so that the contractors could prove their validity. The so-called information should be able to clarify the relationship between delay events and how they impact on the whole project. Therefore, exploiting an integrated system by people who are involved in construction business would certainly prove helpful. In the present study, delay analysis methods have been investigated along with selecting a relatively comprehensive method which has been modified, and eventually, a novel model and its required modules have been proposed for evaluating delay claims. The suggested integrated model is formed to identify delayed events, to classify delays, to measure the impacts of delays on the project scheduling, and finally to estimate the damages which were caused by those so-called delays. A decision support system (DSS) model which is related to the integrated system is actually extracted from Iran's general contract conditions, that is, 4311 magazine (equivalent to red FIDIC book). It is then programmed and coded by C# program. This DSS model can be used as an input of Easy Plan program. In addition, at the end of this research, the coded DSS has been used along with the so-called program so that a modified and developed model could be generated.

• 동아시아식생활학회지
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• 제9권1호
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• pp.3-16
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• 1999

Motivated by a need to provide the basic data of standard recipes for Korean traditional food, Mandoo, this paper explores a historic research about the development of Mandoo classified by Mandoo-crust, Mandoo-filling, spice & condiment, garnish, size & shape and unit for measuring ingredients. The data for this study are obtained from the major old cooking books published in the period 1670-1957, such as ${\ulcorner}Eumsikdimibang{\lrcorner},$ ${\ulcorner}Leejogoongjoungyoritonggo{\lrcorner},$ and so on. The results of this study show that (1) starch, buckwheat flour and flour were used as Mandoo-crust and egg was added in order to improve cohesion, (2) cooked pheasant and beef were used as Mandoo-filling, (3) ginger had been used more generally than garlic as spice & condiment and later red pepper powder was added and pine nut was also widly used, (4) pan-fried meat, egg, and mushroom were used as garnish, (5) Mandoo of different kinds existed and had various sizes and shapes, (6) unit for measuring ingredients began to appear on printing in 1939. These findings provide us with opportunity, which leads to making the standard recipes for Mandoo so that anyone can easily have resources for cooking the traditional food, Mandoo.