• 한국식품조리과학회지
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• 제32권6호
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• pp.686-695
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• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• 복식
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• 제56권9호
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• pp.127-142
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• 2006

In this study, I have analyzed Indian traditional clothing in fashion design of 21st century by comparing 1,286 fashion items designed by Indian designers and 722 Western fashion items, which were presented from 2000 S/S to 2005 F/W Formal analysis were made for change in how to wear clothes, and change in items and ornaments. Change of traditional clothing was found in two ways; Western elements added to Indian tradition and Indian traditional image adopted in Western clothing. First, Indian traditional elements added to Western clothing in the formal aspect was found in 83% of Western collections and 27.2% of the Indian designers' collections. In Indian designers' collections, traditional clothing form takes 72.8%, which shows the regional characteristics of India where the traditional clothing is still adhered to in daily life especially by women. Second, from the fashion design of the Indian designers, we can find modernization of sari, change of traditional items into more active and modern way by adding Western clothing; change of form, color and material of traditional items in various ways; and decorative aspects highlighted by adding Indian traditional color, pattern or decoration into Western clothing. In most cases, Western collections are seasoned with Indian traditional image, rather than utilizing the form of Indian clothing. Although adopting the farm of Indian traditional clothing, it can be considered as a translation from the viewpoint of the West. Third, Indian look is expressed in various ways by reproducing Indian traditional ornaments such as earings, bracelets and henna, or by adopting Indian traditional fabric design and decoration in mufflers, bags and etc.

• 대한영양사협회학술지
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• 제26권2호
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• pp.101-115
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• 2020

The purpose of this study was to increase the utilization of traditional snacks in the Daejeon, Chungnam and Sejong regions by investigating the awareness of traditional snacks by parents and teachers of Children's foodservice facilities. The survey method was a self-monitored survey, and 576 people (298 parents, 278 teachers) were used for statistical analyses. 66.4% of parents believed that the snacks provided at facilities are nutritious, and that traditional snacks are rich in nutrition but difficult to cook (66.1%). Further, 77% of parents preferred traditional snacks, and 92% thought that traditional snacks should be passed on to future generations and continuously developed. Increasing the number of stores selling traditional snacks (41%) and a generalized awareness of traditional snacks (34%) are needed to expand the use consumption of traditional snacks. For teachers of Children's foodservice facilities, 92.8% said that the number of snacks provided per day was twice, and snacks were made and served more than twice a week (77.7%). The reasons for not making these traditional snacksit more often were the long cooking time (47.1%) and lack of labor (20.5%). There were no differences in the perceptions of traditional snacks among the types of children's foodservice facilities, but the private and public facilities showed a higher usage demand than the family type foodservice facilities for of traditional snack-focused food education programs. In order to increase the utilization of traditional snacks, it is necessary to create programs according to the facility types and to develop traditional snacks to meet the needs of consumers. The results of this study are expected to be used as basic data for the development of instructions and programs for increasing the consumption of traditional snacks at children's foodservice facilities.

• 농촌계획
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• 제22권2호
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• pp.67-75
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• 2016

This Research was carried out to investigate landscape characteristics of the traditional Chinese village through the landscape analysis. The Purpose of this study was to offer suggestions for improving Korea's traditional village scenery. This research was conducted by analysis about an important component of the landscape in Ping-shan traditional village. It was studied natural landscape, life landscapes, agricultural production landscapes and symbols landscape. This study was carried out through literature research, field research and interviews. The results of Chinese traditional village's landscape characteristic was First, Ping-shan traditional village was located on the basis of Feng-Shui settings. Second, Ping-shan traditional village was clan-based. Third, It is composed of a large green space on the outskirts of the village. Fourth, Ping-shan traditional village was a typical channel village. Fifth, Ping-shan traditional village was a living landscape with various features. sixth, Ping-shan traditional village was a lot of space to agricultural production, most of the arable land surround village. Suggestions for improving Korea's traditional village scenery are as follows ; First, proposes actively re-design on the base of defense fengshi landscape interpreted as a modern sense. Seconds, when large-scale farmland project is established in Korea, you can expect to gain knowledge from traditional Chinese village spacing. Thirds, It seems to require a study of the public space for festival. in the case of china, ancestral shrine space is center and space for festival. Fourth, It was important to seek knowledge about protection for frequent in flood plains in Korea's traditional village. Ping-shan traditional village was well-known for housing with contact water, connected channels and beautiful defense pond. Fifth, for improving Korea's traditional village scenery, we need to make various focus landscape features. Most of the visitors to Ping-shan traditional village was interested in the big and small beautiful landscapes and shelters.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2008년 추계학술발표대회 논문집
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• pp.403-406
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• 2008

Living in the present, specially in this multi-cultural society, we have to look back our tradition in many aspects. And we try to find out our own identity. Color is very important element to decide what is traditional or not. And it‘s a prominent factor for design subject visually. With the color from traditional residence, we will figure out traditional color and it‘s combination which the people prefer today, so we can applicate and develop it in the present design. Using color palette which has extracted from traditional building and space, a survey has done of university students for finding out which they think of traditional color. The result showed that Y-R type and Y-R type in color palette was the most traditional things by the students. This study is meaningful in the way of clarifying that university students think what is the traditional color and color palette.

• 복식
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• 제50권3호
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• pp.145-159
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• 2000

The first introduction of reformed Korean traditional cloth in was started in the age of civilization and until liberation from imperialism it was made a reformation in faculty from Korean traditional clothing. And by 1980s western style costume took lead but after Asian Game in 1986 and Seoul Olympic in 1988 Korean traditional beauty was added to costume and there were various attempt to produce truly reformed Korean traditional clothing. The present condition of reformed Korean traditional clothing in 1990s are like this : 1) Most of reformed Korean traditional clothing ships could not fractionalize customers. So it needs to subdivide and specialize customer and investment to improvement of design. 2) A large percentage of reformed Korean traditional clothing is ordinary dresses. So it should develop various sorts and color, design and textile and be in harmony with international trend. 3) Most of shops handled a coordinate goods like a bag and shoes. 4) In the investigation customers they wanted various colors, high quality in design , logical price and a periodical sale. So four pieces of the reformed Korean traditional costumes were designed and produced based on the present condition.

• 한국의사학회지
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• 제16권2호
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• pp.35-64
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• 2003

Traditional Knowledge[TK] is a concept which summings up all the knowledge of traditionally inherited, includes traditional medicine, therapy, food and environments. Such traditional knowledge has been perished and neglected through industrial development. We, Korean Institute of Oriental Medicine, promotes digitalization of this traditional knowledge to support and maximize its application, principally in Traditional korean medicine. We can get opportunity of reorganize the traditional knowledge to more practical and available form by this project. And also we introduce briefly its meaning and worth, and seek for application to the study of medical history.

• 동아시아식생활학회지
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• 제18권4호
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• pp.473-488
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• 2008

This study was conducted to analyze the perception and observance of traditional Korean holidays and preparation of traditional Korean holiday foods among university students in Seoul and the Gyeonggi area in order to further develop modernize and globalize the foods. The analysis revealed that the traditional Korean holidays with the highest perception and observance was Seollal, followed by Chuseok, Jeongwaldaeboreum, Dongji, Dano and Sambok. Traditional Korean festival foods such as Ddukgook, Mandoogook, Sikhye, Injeolmi, Yookgeijang, Kalgooksoo, Songpyon, Galbizzim, Soondubu and Samgyetang also scored high in perception and preparation. Schools were the most frequent route of introduction to Korean traditional festival foods at a rate of 41.6%. Special educational institutions and schools were also high at introduction rates of 38.3% and 19.5% respectively. The results of this study show that traditional Korean festival foods need to be further developed, as the succession of traditional food culture was the highest among 61.4% and 41.3% of the respondents who answered that the 'standardization of flavor, nutrition and cookery' is the most necessary action to popularize seasonal specialty foods.

• 한국실내디자인학회논문집
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• 제23권2호
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• pp.156-165
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• 2014

The purpose of this study is to reveal the expression characteristics of Chinese and Sichuan traditional culture at the modernized restaurants which sells Sichuan food focusing on the Chengdu area. In terms of research methods, 12 selected Sichuan restaurants were visited from January 26th to February 1st, 2013 for the investigation research. The expression methods of traditional culture were divided into traditional reproduction, traditional transformation and traditional reinterpretation. The study results were as follows. First, in the external space components, facade has brought the Chinese and Sichuan local tradition as original or applied negative transformation like the replacement of the materials even though it is modernized. Secondly, in terms of the components of the internal space, as for the ceiling, the Chinese traditional culture transformed or reinterpreted the traditional ceiling structure, with which the culture was expressed indirectly. Thirdly, in terms of the decoration elements in the interior space, as for the furniture, various methods like the reproduction, transformation and reinterpretation of the Chinese traditional furniture were employed but there was none furniture which included the Sichuan local traditional culture. In a short, both of Chinese and Sichuan local traditional cultures were used as they were or transformed diversely or expressed colorfully.

• 디지털융복합연구
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• 제10권5호
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• pp.315-320
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• 2012

본 연구는 전통의학 분야의 지식자원을 보호 활용하기 위하여 고의학 서적의 필사본을 확보하여 손망실을 방지함과 동시에 서지학적, 어학적, 한의학적 접근을 통하여 고의학 서적의 관리 체계 수립 및 지원시스템을 구축하는데 목표를 두고 있으며 선택된 필사본을 위주로 국역화, DB화 및 전자문서화를 구축하여 향 후 다양한 활용 가치를 제고하고 필사본의 처방 지식의 온톨로지 구축 방법을 제시하여 전통의학문헌의 복원 및 형상화를 설계함과 아울러 다학제간의 연구 시스템을 통한 고의학 서적의 내용을 정리 분석하여 의학적 유용성을 평가하고 현대적인 재해석을 통해 기초 및 임상에서의 실용화 방안을 제시하고자 한다.