• Proceedings of the Costume Culture Conference
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• 1998.09a
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• pp.5-6
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• 1998

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.403-403
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• 2005

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.421-421
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• 2005

• 한국생물공학회:학술대회논문집
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• 2005.04a
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• pp.235-235
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• 2005

• Proceedings of the Korea Society of Costume Conference
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• 2002.10a
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• pp.34-35
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• 2002

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.308-317
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• 2008

Throughout history, tableware has attained an important position in human culture, and historical eras are clearly reflected in the shape of tableware items, which are tied to the cultural background of foods. In particular, the distinctive qualities of foods within a food-culture, such as the means for cooking, storing, or eating, have impacted the usage and shape of tableware along with the food behaviors of individuals. Korea, China, and Japan have all played important roles in producing limitless amounts of high quality porcelain products and take pride in being leaders of the world's porcelain production industry. Based on their natural geographical proximity and political and cultural exchanges, these three countries have long influenced one another not only in terms of technical concepts but also in improving quality within the tableware industry. Thus, by comparing Korea, China, and Japan's evolutionary interdependable variance with regard to their tableware, food-culture, and food-behavior, one can provide information on the historical stream and cultural exchanges relevant to china and porcelain. Ultimately, through the examination of tableware, the conclusions of this conceptual study offer researchers a deeper understanding of the historical stance of food-culture and contribute new and useful information for the future.

• Journal of Korean Library and Information Science Society
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• v.49 no.1
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• pp.293-320
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• 2018

This study aims to analyze library culture-program management and propose methods for improving the program management. To achieve this research goal, this study examines current state of culture-program management and user's participation by analyzing users' participation logs of the National Library of Korea, Sejong. The users' participation logs have been accumulated from May, 2015, to December, 2017, and the logs contain 722 program data, 24,816 program participation data, and 6,729 users data. The data were used for analyzing of program management, users' characteristics, and changes based on timelines. Based on the analysis results, culture-program management problems were pointed out and future improvement methods for solving the problems were proposed. This study analyzes culture-program management in view of users using real users' participation logs, and it has significance for being different from preceding researches focusing on culture-program providers.

• The Journal of the Korea Contents Association
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• v.20 no.12
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• pp.681-692
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• 2020

This study analyzed a textbook published for Korean culture education in a trend of communicative teaching methods, and suggested the ways for the integrated diversity of culture education with expression activities. This study set up the final goal of strengthening 'cultural competence' which is the next stage of 'cultural awareness' and 'cultural literacy' in the goal hierarchy for culture education, and analyzed not only the theme distribution but the patterns of expression activities in the textbook. It assumed that one of the most effective ways to achieve the goal is the convergence with expression activities in order to strengthen 'cultural competence' which aims to the creative culture production as well as the simple comparison between learners' mother culture and the target culture. This textbook is characterized by abundant visual materials, focus on the behavior culture and the information culture rather than the achieved culture. and media reading materials in diverse levels for utilization possibly in any proficiency levels. Also, it found out by analyzing the patterns of expression activities that the question forms inducing learners' speech and writing are restricted to a few patterns. Lastly, this study proposed the ways to achieve the goal "cultural competence" as follows: diversity of question forms, extension of expression activities and creative application in integrating the related activities.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.692-701
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• 2009

Green tourism has recently focused on an alternative plan for activating a rural economy and coping with an income inequality between urban and rural areas. The Rural Development Administration has supported farm restaurants with the aim of increasing the income of farmers, determined unique native local foods and developed programs based on the experience rural life since 2007. Farm restaurants, which are the new type of local food restaurants, have unique food and various experiencing programs that reflect their own regional characteristics. We would like to understand how the farm restaurants have been developed and what types of characteristics they have based on the currently operating farm restaurants. The management situations and value of farm restaurants as tourist attractions were investigated as well in the tools for rural development.

• Journal of Dairy Science and Biotechnology
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• v.24 no.1
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• pp.65-73
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• 2006

This study was to review recent reports in effects of various starter cultures on the viscosity in stirred yogurt. The rheological properties of yogurt have received considerable attention in the literature. Most yogurts are typically made by mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus. The viscosity of yogurt made by mixed cultures was much higher than that of yogurt by single cultures. Since texture of stirred yogurt is the result of both acid aggregation of casein micelles and production of exopoly-saccharides, it is suggested that yogurt be made by the exopolysaccharide-producing cultures in order to increase viscosity, Both types of exopolysaccharides are capsule and loose slime(ropy). But it is desirable to use encapsulated nonropy strains. And Bifidobacteria affects adversely to the viscosity of yogurt. Therefore, starter cultures which have an effect on yogurt viscosity have been widely demonstrated. This review is the search for the development of viscosity in stirred yogurt.