• Korean journal of food and cookery science
• /
• v.28 no.3
• /
• pp.337-347
• /
• 2012

This study was performed through one-to-one interviews or group sessions with single un-married foreigners living and working in Korea. A total of 150 questionnaires were distributed, and 109 were analyzed. This demographic becomes immersed in local cuisine searching for new food dishes and experiences. These foreigners were an excellent test group who came from a non-Korean domestic cuisine background and who were subsequently exposed to Korean cuisine over an extended period during which changes occurred in their diets and food preferences. We found that the longer the foreigners stayed in Korea, the more they ate Korean food and adapted to traditional dishes such as Korean stews and hot-pots. In general, Chinese, Japanese, and South-east Asians regarded Korean food as nutritious, whereas people from a western or European background considered it health conscious food. In contrast, South-east Asians, in particular, found Korean food aroma unpleasant. This study describes how diets and views of Korean food evolved in foreigners with time by providing objective opinions and data on the acceptance of Korean food by foreigners and hints the direction in which Korean cuisine should be developed to further its globalization.

• Korean Journal of Food Science and Technology
• /
• v.50 no.6
• /
• pp.680-687
• /
• 2018

This study compared the nutritional value of quinoa cultivated in different regions, i.e., Peru (PQ), United States (UQ), and Korea (KQ), focusing on their proximate and nutrient compositions and functional components. Moisture, protein, lipid, and ash contents were highest in KQ, and the carbohydrate content was the highest in UQ. KQ had the highest amount of total amino acids, especially lysine. KQ had the lowest levels of Na but the highest levels of K, P, Fe, Mg, Zn, and Mn. The antioxidant compounds, quercetin and kaempferol were not detected in KQ, which consequently had the lowest total phenolic and total flavonoid contents (TPC and TFC, respectively). These values were comparatively higher in UQ. Meanwhile, PQ had the highest TPC and TFC values as well as kaempferol content, but lacking quercetin. These results demonstrate that the nutritional value of quinoa varies according to the region in which it is cultivated.

• Journal of Digital Convergence
• /
• v.11 no.1
• /
• pp.413-421
• /
• 2013

We, currently settled on the peninsula, have a long history and our ancestors lived over the vast land further to the central Asia and northern China. Normally, our ancestors traded with many countries, but they fought battles when they were on bad terms and many countries emerged and disappeared. In this history, a variety of cultures have been established and the traditional martial arts is a part of those cultures. Our martial arts has been almost severed because of the development of fire weapons in the late Chosun Dynasty, Japan's colonial rule, and 1950-53 Korean War. Fortunately, we can study the traditional martial arts from history books, the records on the martial art books and relics. Muyeadobotongji, the martial art book published in the late Chosun Dynasty, regrets the negligence of martial arts Giyae(arts) after Japanese Invasion of Korea in 1592 and the Manchu war of 1636 and accommodated the martial art skills from Chosun, China and Japan. It is useful for studying martial arts, because it contains detailed description and drawings, clothes and accessories, and the specification of the weapons. However, the problem is the level of Giyae of the martial arts organization and individuals based on Muyeadobotongji vary and some organizations are arguing about the numbers.

• Research in Mathematical Education
• /
• v.19 no.1
• /
• pp.81-88
• /
• 2015

This study used a posttest control group design and to find out differences between students' self-regulated learning strategies in traditional and non-traditional classroom. To this end, 131 first year university students within the experimental and control groups took part in the study. While ICT-based approach was used as the main medium of instruction in the experimental group, in the control group the paper-based traditional method was used. A survey adapted from Davaanyam [Davaanyam, T. (2013). The structural relationships among Mongolian students' attitudes toward mathematics, motivational beliefs, self-regulated learning strategies, and mathematics achievement. Ph. D. Dissertation. Jeonju, Jeonbuk, Korea: Chonbuk National Unversity.] was used to gather the data. The results of the study indicated a significant difference between the control and experimental groups in regard with their self-regulated learning. That is to say, the experimental group taught through ICT tools acquired higher levels of self-regulation as compared with the control group instructed through the traditional teaching method.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.16 no.11
• /
• pp.7831-7837
• /
• 2015

In order to understand how various support programs affect the development of traditional performing arts, I used descriptive statistics and multivariate statistics analysis on 267 surveys. I estimated relationship between item-whole by calculating mean and standard deviation. This will help us comprehend effects of the variables. Cronbach alpha coefficient, a measure of internal consistency, exceeded 0.7, indicating that reliability is satisfactory. I have established one main hypothesis and four sub-hypothesis to identify the relationship between support programs and the performing arts more clearly. The result supports that the support programs do have effects on the performing arts. However, there are not enough researches done on this subject, and additional researches are needed in order to systemize relevant theories and the development of performing arts industry.

• International Journal of Advanced Culture Technology
• /
• v.10 no.4
• /
• pp.102-109
• /
• 2022

In order to explore the characteristics that are more suitable for the physical and mental development of young people, enrich the existing martial arts teaching material system. Through the literature method, experimental method, questionnaire method and other research methods, the teaching comparison experiment of martial arts textbooks in primary and secondary schools was carried out, and the attitudes of martial arts courses at different ages in primary and secondary schools were analyzed. For different types of martial arts teaching materials, primary school students are more fond of them than junior high school students, and students of different ages also have different degrees of love for the four types of martial arts teaching materials, pointing out that it is necessary to carry out the reform of martial arts teaching materials as soon as possible, improve the difficulty, teach martial arts skills and knowledge in the combination of attack and defense, and reduce the trend of gymnastics; adjust and improve the periodicity, pertinence and diversity of martial arts teaching materials; mobilize students' enthusiasm for learning, cultivate students' interest in martial arts, and promote the inheritance of martial arts In the process of martial arts teaching, students' sense of identification with traditional Chinese culture is enhanced, and cultural self-confidence is enhanced.

• Journal of Digital Convergence
• /
• v.18 no.3
• /
• pp.349-355
• /
• 2020

The Fourth Industrial Revolution has emerged, and technologies of various industries are being converged, compounded, or clouded computing, mobile, or big data. The emergence of a variety of skills and new jobs to match them is bringing the public out of the education and occupation of traditional metal crafts. In this change, craft education should find and study the education method suitable for the present times, and apply it to the educational field to raise public interest and revival. To this end, we will investigate the cases of education in other industries where new materials or technologies have been introduced, and use them in education of traditional metal craft techniques. In addition, we will investigate various cases and features of 3D printing technology and use it for education in craft techniques that have limited time, space and resources.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.3
• /
• pp.460-473
• /
• 2015

This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Blacktomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeotomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.

• Korean journal of food and cookery science
• /
• v.32 no.3
• /
• pp.370-381
• /
• 2016

Purpose: This study assesses Korean royal court cuisine as perceived by culinary professionals and students for the development of Korean dining. Methods: It was observed in a survey that Korean royal cuisine could be grouped into four classes represented by the following factors: popularity, standardization, tradition, and haute-cuisine. Results: From the analysis of the survey results, it was determined that the people surveyed could be grouped into the following three categories: those who prefer standardization/pursuit of haute-cuisine, traditionalists/popularizers, and those who are indifferent. The survey also assessed whether the ten most popular Korean dishes served to foreigners had variations in royal court cuisine and which food ingredients and combinations of dishes would be the most appropriate. It was determined that control over the sweetness when cooking Bulgogi was needed. For food usually consumed for invigoration, especially for the broth of soup dishes in summer, women preferred clear meat broth with soup than men. When preparing Japchae, it was found that control over the ratio between glass noodles and vegetables and control over the sweetness were needed with respect to the main dishes. Conclusion: The indicator 'education on Korean royal court cuisine culture' showed relatively low satisfaction compared to its high importance, implying that further improvement in these development measures is especially required.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.5
• /
• pp.684-691
• /
• 2008

The purpose of this study was to analyse the recognition and preference level associated with the preservation of Korean traditional health food. Self-administered questionnaires were collected from 289 individuals. The data was statistically analysed using I-test as well as the one-way analysis of variance (ANOVA). We studied whether or not respondents had the constitutional cuisine before Ed-comments : Please complete the sentence. Before what?. Twenty-two kinds of Korean traditional foods were randomly selected based on old cookbooks, and then recognition and preference of Korea traditional constitutional cuisine were asked. The tasting experience in the constitutional cuisine affected recognition and preference significantly. The coefficients of recognition and preference were the highest in Junbokjoog ($4.20{\pm}1.00$), Yookgejang ($4.18{\pm}1.03$), Jangagui ($4.05{\pm}1.17$), Origui ($3.97{\pm}1.19$) and Samgeitang ($3.94{\pm}1.15$). Ed-comment : Please check if this value is correct. There are two decimal points. Bosintang ($1.81{\pm}1.60$) showed a low preference compared to high recognition, and was therefore considered to be enthusiasts' cuisine only. It is believed that promoting the greater awareness of Korean traditional constitutional cuisine through the mass media would result in a higher recognition and preference of the same.