• Journal of the Korean Society of Food Culture
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• v.37 no.4
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• pp.285-299
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• 2022

This study reviewed Korean food recipes and food culture included in English cookbooks issued in the United States from the 1930s to the early 1970s. In the 1930s cookbook, many types of soup were introduced to Korean food under the influence of the Tangban culture in the Joseon dynasty and a brief description of 'Sinseollo' culture. The 1940s cookbooks, introduced Korean table settings, food culture, and cooking methods depending on the use of chopsticks. In the 1950s cookbooks, Korean foods were selected to suit a Western table setting, and detailed explanations were included along with 'cheopsu' means the number of dishes served in Korean food. More diverse Korean food was introduced within its culture and origins in the 1960s cookbooks. The 1970s cookbooks explained, the characteristics of Korean culinary specialties that differentiated from oriental food. This study of Korean food and culture from Cookbooks issued in the United States from the 1930s to 1970s, where Eastern and Western multiculturalism coexist, can be used as baseline data to understand the identity of modern Korean food culture and the direction of the globalization of Korean food.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.20 no.2
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• pp.64-71
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• 2012

In field of Aviation Maintenance, honest and expedite voluntary report of potential hazard provide airworthiness aircraft by eliminating or avoiding from dangerous factors of aircraft. Although it supports for safety flight, voluntary incident reporting system consist of Aviation practitioner and require cooperation of practitioner due to there are no forcibleness. These occur when positive safety culture and report culture are settled. In this regard, this study firstly identify the current status of Aviation Safety Reporting System in Korea. Then, this article also find out the level of reporting culture of the AMT(Aircraft Maintenance Technicians) and problems in reporting system. Finally, suggestions on the model of positive safety reporting culture in a field of aircraft maintenance.

• Cross-Cultural Studies
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• v.26
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• pp.73-94
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• 2012

In the present context of systemic global crisis, this paper focuses on a sustainable society. Throughout the World there are vast members of the unemployes. A secure job lasting a lifetime has become more and more rare. Nowadays majority of jobs are part-time or temporary. $Andr{\acute{e}}$ Gorz found a solution in a policy of the progessive reduction in labor time. This is the potential which automated production opens up for a culture society. Nevertheless, Gorz's proposal is based on utopion ideals. This paper focuses on a dynamic force for a culture society, especially art, learning and the third sector. Adrienne Goehler underlines that a culture in the broad sense of the word produces economical and social productivity. In this connection Goehler give attention to 'Cultrual Creatives' and the Creative Class. Cultural creatives are comprised of people who have participated in the process of creating a new culture with enlightened creativity. The Creative Class is a class of workers whose job is to create economic growth through innovation. Creativity is important for a sustainable society. Gore and Rifkin both come close to the ecological thinking. Gore claims that ecosystem of nature have a self-organizing capacity. In this context tried to prove this article that ecosystem is closely connected with a creative environment.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.191-200
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• 2007

This study was designed to investigate the correlation between perceived TQM performance and organizational culture of dietitians. The objective of the study is to help the management of foodservice by providing a direction which will elevate perceived TQM performance of dietitians and presenting plans which will ensure effective dietitians. Questionnaires handed out to 308 dietitians worked in institutional foodservice operation including elementary, middle and high schools, hospitals, business and industries. In terms of TQM importance and performance, the more important dietitians perceived, the higher their performance level rose. Data form the IPA, external and internal customer satisfaction, executive ability, communication system and technology, information technology and application ability, food process, strategy, and leadership were required further improvement by dietitians. Of present organizational culture model, human relations model and open systems model were more likely to be adopted by dietitians in middle and high schools. According to the type of foodservice management, the open systems model was more preferred by dietitians from self-operated operations rather than respondents from contracted operations. Canonical correlation analysis between TQM performance and organizational culture showed canonical correlation to be higher (canonical correlations coefficient: .66). In conclusion, TQM performance-organizational culture showed higher canonical correlation. In the organizational culture, foodservice operation is capable of improving the aims for the rational goal model and the open systems model. The results showed that TQM performance and organizational culture had significant relationship, especially positive organizational culture emphasizing on internal process and rational goal model would have influence on TQM performance of dietitians. Foodservice operation, however, should recognize importance of open and development culture to improve dietitians' TQM performance. To apply open system foodservice organization should encourage dietitian and foodservice employees to challenge and compete for the works, Moreover, organizational effort such as information exchange program and support system should be established.

• Journal of the Korean Society of Costume
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• v.64 no.4
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• pp.131-149
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• 2014

Tibetans are one of the ethnic Chinese minorities, and this research examined the characteristics and features of their traditional costumes by investigating their historical, geographical and cultural background. This research also examined the cultural elements according to their characteristics based on Tibet's nature, religion, arts culture such as the Jang-po, Chin-sam, Kam-kjun and belts, which are used to fix the costumes. Based on such studies the traditional Tibetan costumes were set as a motif and were expressed appropriately into a contemporary style. By studying the composition of its costumes and its costume culture, the characteristics of the Tibetan costumes could be classified into four features. First, the 'variability of form' expresses a new type depending on how it is worn. Second, the 'color contrast' shows a strong visual contrast. Third, the 'difference of materials' combines different materials into one. Fourth, the 'symbolic meaning' grants meaning to the wearer. As a result of this study, by using the characteristics of the Tibetan nature culture, religion culture and art culture as a basis, two suits of clothes for each characteristics and six suits of clothes were produced as a fashion design product.

• Journal of the Korean Society of Costume
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• v.52 no.5
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• pp.173-186
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• 2002

Street Style, occurred in British and America, has been expressed the character of the new generation by repeating developments and changes. Nowadays, pop music reflects the phase of society. and simultaneously it has influence on from culture to society. Rock Music was rooted in Country 8l western of America. Upon Country & Western, Afro-Americans Rhythm & Blues was added, and that was the birth of Rockabilly. Rockabilly developed to Rock'n 'roll and it started to change to various forms of Rock since 1950s. As the commercial impact and the breakthrough of teenagers emotion, the rock culture comprised the base of the youth culture. However. it formed the anti-establishment culture against the established value, accepting working class subculture. The teenager culture was affected by the Rock culture, also found relief in the opulence provided by the established generation, imitating it as it was. Simultaneously, it had a contrary aspect as anti-establishment form under the banner of revolt against languor in richness. The youth culture created street style that was escaped from high fashion, every time Rock music had changes. Since Street style was based on resistance of established culture and it fully refused vogue, it was indifferent from high fashion. The results of this study were as following. First, every time Rock music had changes, the new youth culture was concomitant with, the youth culture created street style. Secondly, rockahibilly style was characterized as diamond shaped design, embroidery, extra wide shirt collar, vivid contrast color . Rockers style was represented as metal studs, beads, denim, leather jacket, boots. Fusion of hippies style and Psychedelic, long hair, beads. worn denim were elements of headbangers style. Punks style was characterized as ripped T-shirt. rooster hair, over decorated jacket, short skirt. net or plastic T-shirt. Lastly, the firm relation between popular art and fashion was proved by examining the history of Rock Music and Street Style.

• Journal of Elementary Mathematics Education in Korea
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• v.20 no.1
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• pp.149-162
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• 2016

The focus of the present study is to seek the ways of using popular culture for teaching mathematics. Thus, this study theoretically investigated concepts of popular culture and the meanings of using popular culture for mathematics teaching and learning. And the current study analyzed both the influence of popular culture of mathematics learning and how mathematics is represented through popular culture. Finally, this study suggested teaching models using popular culture and implications for further research in mathematics education about popular culture.

• Journal of Biosystems Engineering
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• v.24 no.1
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• pp.9-18
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• 1999

This study was performed to investigate the optimum microalgal culture conditions using flask culture and to find the feasibility of using the flue gas of the rice husk incinerator for cultivating the microalgae. The optimum initial pH of media was 4.5 for the microalgae culture, and the intermittently illuminated culture was more effective than the continuous illuminated culture. Thus, the balance between photosynthesis and formative metabolism must be considered thoroughly to cultivate microalgal cells. The optimum CO2 concentrations were in the range of 7 to 10%, and the optimum temperature was about 35$^{\circ}C$ in both the daytime and the nighttime for the culture. When flue gas of the rice husk incinerator was applied to the microalgae culture using stirred photobioreactor, the dry cell weight was 0.026 g dry biomass/hr$.$l. The results obtained in experiments indicated that the flue gas was effective for microalgae culture without any limitations.

• The Korean Journal of Zoology
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• v.22 no.4
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• pp.175-183
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• 1979

This simple culture device is based on the microtube culture method (Cho, 1974). The microtube culture system was placed in a plastic tube (Falcon, 12 $\\times$ 75 mm) and the transporting system used in the present study were Trans-Temp 310 (Royal Industries, 209 D 135-1). The simple culture device in the Trans-Temp 310 seems to be an available method for short term culture and some distance transportation of oocytes and embryos.

• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.314-325
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• 2014

To contribute to the globalization of Korean food, a Korean food culture publicity event was conducted at Hayabusa Station, Tottori Province, Japan. This study investigated and analyzed recognition and preferences towards Korean food in participants at the event. The method of information acquisition was also analyzed. Most participants had prior experience eating Korean food. As for information, participants responded that they were affected by public media such as dramas, and the most effective way of getting information was participating in lectures. This study also investigated intake of 20 kinds of Korean food and found highest preferences for bibimbap, kimchi, naengmyeon, and galbigui, in that order. The main motive for participating in the Korean food culture publicity event was a desire to experience a new culture. Further, satisfaction, intention to participate, and intention to recommend Korean food were high. These attitudes had significant effects on the intention to visit Korea. In the future, Korean food culture publicity events held in foreign lands can contribute to Korean tourism.