• 한국콘텐츠학회:학술대회논문집
• /
• 한국콘텐츠학회 2008년도 춘계 종합학술대회 논문집
• /
• pp.262-269
• /
• 2008

본 연구는 태권도의 문화적 정체성을 찾기 위해, 우선 태권도 발생에 대한 역사적 기원을 최홍희 중심설, 도장중심설, 가라테 유입설, 전통무예 계승설의 관점에서 조명하여 제시하였다. 그리고 태권도에 내재한 한국 전통 무예로서의 정체성을 탁석산(2000)이 제시한 정체성 판단의 3가지 기준인 현재성, 대중성, 주체성의 관점에서 탐색하였다. 그 결과 다음과 같은 결론을 도출하였다. 첫째, 태권도는 최홍희와 일제시대의 문화적 단절기에 유입된 가라테, 그리고 최초의 기간도장 지도자와 우리민족의 전통무예가 융합되어 격동의 혼란기와 문화적 재생산 과정을 거쳐 탄생하였다. 둘째, 태권도는 발기술을 중시하는 우리 민족의 맨손 무예 몸짓을 본질적으로 계승 발전시켜 손기술 중심의 일본 가라테나 중국의 우슈와 확연히 구별된 독창성을 확보하고 있다. 게다가 호구나, 삿보대, 헤드기어 등에는 태극문양과 전통적 오방색상을 잘 조화시켰으며, 모든 용어를 순 우리말로 바꾼 것은 한국적 토착화의 결정체이다. 따라서 태권도는 한국전통무예로서의 정체성을 뚜렷이 내포한 가장 세계화된 한국의 문화유산이며, 배타적 민족주의를 극복해 가는 노력과 함께 글로벌 무도 스포츠로서의 정체성을 정립하는 새로운 패러다임을 구축해야 할 것으로 판단된다.

• International Journal of Costume and Fashion
• /
• 제13권1호
• /
• pp.11-22
• /
• 2013

This paper is focused on practical research regarding costume design and arts management that make use of local resources and which are influenced by local culture of Tokuji in Yamaguchi-city, located in a mountainous area in Yamaguchi Prefecture in the western part of Honshu in Japan. We will examine possibilities in fashion design through this study. This was a practical research project, done with cooperation between the university and local industry, with priorities being assigned by the requests of residents of the Tokuji area. In 2011 the Aurinko, Tokuji, Talo (it means the Solar Tokuji Building in Finnish) was decided as the base of activities. Other functions were gradually added on, including a salon for people of the area to exchange ideas and workshops for group discussions. This paper will specifically be focused on the handmade paper peculiar to Tokuji and traditionally used as a material in fashion. The fashion designs developed by this researcher's laboratory were strongly influenced by these styles of paper. These costumes were made with a handmade paper called "Kamiko" in Japan, that is aesthetic sense has been historically cherished. This paper suggests that the affluence and depth of costume design may be expressed not only by directly borrowing from these influences, but also by borrowing the traditional aesthetic sense original to Japan. Thus this paper will examine industry and culture simultaneously, examining in particular the impact of arts management and costume design using handmade paper manufactured locally.

• 한국가구학회지
• /
• 제21권1호
• /
• pp.1-16
• /
• 2010

Furniture is a medium to interconnect the living space to human, and it is the closest environmental element that limits the functions of the space, defines the style of the living, and adjusts the actions and behaviors of human. Therefore the furniture can be said to be one of the craft arts that reflects the culture and living style as they are according to the periodical, regional, and social stratum characteristics. Within this context, this study tries to suggest new design and living culture that can harmonize with the modern residence living culture and incorporate the traditional varnishing technique with lacquer that had been discontinued. Coming to the modern days, the varnishing with lacquer is getting attention again with its environment friendly characteristics and antibiotic functions, and is being applied to various applications. To inherit and maintain such an excellent traditional culture, I would like to improve the practicality by applying to modern furniture, and to contribute to develop and tell the world about the superiority of our culture.

• 환경위생공학
• /
• 제24권2호
• /
• pp.9-16
• /
• 2009

The purpose of this study is to investigate the effect on the university student' attitude toward environmental problem with PBL. The controlled group consisted of 80 students who was applied PBL and experimental group was applied a traditional teaching method was consisted with 80 students. The results is as follows ; First, there was a statistically meaningful differences in attitudes toward environment between two group(F=52.789, p<0.1). It shows that PBL is very effective in attitude toward environment. Second, there was a more meaningful increasing effect of student' consciousness of environmental problems before and after environmental education on the controlled group which was applied PBL than experimental group which was applied a traditional teaching method. Finally, in the literacy education of university student' related with environment problems recommend that PBL is more effective than that of traditional teaching method.

• International journal of advanced smart convergence
• /
• 제4권2호
• /
• pp.170-176
• /
• 2015

The stamp is one of the crucial information of traditional historical and cultural for nations. In this paper, we purpose to detect official stamps from scanned document and recognize the Mongolian traditional, historical stamps. Therefore we performed following steps: first, we detect official stamps from scanned document based on red-color segmentation and document standard. Then we collected 234 traditional stamp images with 6 classes and 100 official stamp images from scanned document images. Also we implemented the processing algorithms for noise removing, resize and reshape etc. Finally, we proposed a new scale invariant classification algorithm based on KNN (k-nearest neighbor). In the experimental result, our proposed a method had shown proper recognition rate.

• Journal of Information Processing Systems
• /
• 제19권2호
• /
• pp.203-210
• /
• 2023

The addition of traditional elements can enhance the uniqueness of visual communication design. This paper briefly introduced visual communication and applications of traditional elements in visual communication design and applied paper cuts, a handmade graphic element, to the logo design of Dezhou University's 50th anniversary. The convolutional neural network (CNN) algorithm and the analytic hierarchy process method were applied to evaluation analysis and compared with the support vector machine (SVM) algorithm. The results of the CNN algorithm on the test set verified its effectiveness. The evaluation results of the CNN algorithm were similar to the manual evaluation results, further proving the effectiveness and high efficiency of the CNN algorithm. The hierarchical analysis and the analysis of the assessment results of the CNN algorithm found that the two logo designs made full use of paper cuts.

• 한국식품영양학회지
• /
• 제30권2호
• /
• pp.269-281
• /
• 2017

In this study, quality characteristics and antioxidative activities were comparatively evaluated between the macaron with egg white powder added at the ratios of 2, 4, 6 and 8% and the macaron with added liquid egg white, in order to determine the applicability of the macaron with added egg white powder. The analysis of amino acids indicated that the group with 8% of egg white powder added showed the highest total amino acid content of 7,584.20 mg/100 g. The group with 4% of egg white powder added showed the highest sweetness (p<0.01); whereas, and the group with 2% of egg white powder added showed the highest pH (p<0.001). In terms of the chromaticity, L (p<0.01) and a values (p<0.05) were increased with the increasing percentage of added egg white powder. With the increasing percentage of added egg white powder, textures such as hardness (p<0.01), chewiness (p<0.05), gumminess (p<0.001), and cohesiveness (p<0.001) decreased; whereas, adhesiveness (p<0.001) and springiness (p<0.01) increased. The results of the sensory evaluation indicated the highest preference for the macaron containing 6% white egg powder, in all items. DPPH free radical scavenging activity, SOD-like activity, and reducing power were increased with increasing amounts of added egg white powder (p<0.001). Collectively, the results indicated that the production of macaron with the addition of 6% of egg white powder is the most suitable mixing ratio for enhancing the preference and quality level.

• 한국식품조리과학회지
• /
• 제29권4호
• /
• pp.425-437
• /
• 2013

This study conducted a questionnaire survey of the current use status of central kitchen products on 198 dietitians and cooks working at a catering center of a company affiliated with group S in order to investigate the use state of the central kitchen products in catering. The largest groups of respondents answered that they use the central kitchen products once two to four days. As a reason to use it, the largest group answered that they used it because of the ease of preparation. In addition, the results show that the subjects often use sauce and processed vegetables among the central kitchen products. This study investigated the efficiency of cooking, hygiene and safety management of the central kitchen products. The results show that they have a large effect on shortening the cooking time. The quality control and service efficiency of the central kitchen products showed a positive reaction to the menu diversification and excellent quality but a negative reaction to the nutritious superiority. The operating cost efficiency of the central kitchen products generally showed a negative reaction except for the reducing effect of waste rate. As an improvement of the central kitchen products, the survey shows that the reduction in price and quality progress should be most urgently improved. Based on these results, the introduction of the central kitchen products into to the catering enables to standardize mass production, improve the taste and quality, cook without professional chefs and produce productivity increasing effect in the catering by the time shortening effect.

• 한국생활과학회지
• /
• 제22권1호
• /
• pp.231-243
• /
• 2013

This study intends to suggest basic data for the activation of rural activities in dietary life education, through a survey of adolescents on rural activities in dietary life education. It was found that 63.2% of subject students had the experience of rural activities; and that as many as 35.2% among the students who experienced rural activities participated in the activities 5 times or more. And the survey showed that rural activities were led most frequently by a teacher in charge (37.9%), and rather rarely by a nutrition teacher (15.4%) or an expert in dietary life education (7.7%). As for food ingredients that adolescents experienced during rural activities, they were composed of easily available good cookers that are common in the Korean diet, and, among them, vegetables were experienced most, followed by cereals and fruits. On the other hand, as for food ingredients preferred by adolescents, it was found that boy students preferred meat, while girl students preferred fruits. And as for improvements in dietary life, it was found that making efforts to have good dietary habits had the highest score, which shows that rural activities contributed to the improvement in adolescents' dietary life. Therefore, given the fact that rural activities go some way towards improving adolescents' dietary life, it is advisable that more opportunities for experiencing rural activities be provided to adolescents in the future so as to help them have good dietary habits.

• 한국식품영양학회지
• /
• 제24권3호
• /
• pp.295-305
• /
• 2011

The goal of this study was to provide basic data for the future development of dietary life education in elementary schools by understanding the current conditions of the program after the execution of the Dietary Life Education Support Act. We conducted a survey to understand dietary teachers' recognition of dietary life education in elementary schools. We found that teachers' recognition was low and that dietary life education in elementary schools is still carried out indirectly by focusing on nutrition knowledge. Dietary life education is carried out during lunch time and dietary life-related class hours. However teachers of lower class levels did not have any practical subject related to dietary life and responded that a lack of time devoted to dietary life education was the biggest problem with the program. Most teachers responded that dietary life education in elementary schools is necessary for the formation of students' sound dietary habits, and that the development of a system of teachers directly responsible for dietary life education is necessary. In the past, dietary life education has typically been carried out at home, but now schools are required to play a role because of family nuclearization and the increase in working couples. Therefore, to revitalize dietary life education programs in elementary schools according to the Dietary Life Education Support Act, we suggest more systematic and segmentalized studies.