• Journal of Microbiology and Biotechnology
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• 제27권5호
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• pp.896-908
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• 2017

In this study, a total of 58 different kinds of nuruk (a traditional Korean fermentation starter) were prepared, including 46 kinds of restored nuruk from ancient documents. Each nuruk was evaluated by analysis of its saccharification power, and the enzyme activities of glucoamylase, ${\alpha}$-amylase, ${\beta}$-amylase, protease, and ${\beta}$-glucanase. The range of saccharification power (sp) of the restored nuruk ranged between 85 and 565 sp. The diastatic enzymes, ${\alpha}$-amylase, ${\beta}$-amylase, and glucoamylase, were significantly correlated to the saccharification power value; conversely, ${\beta}$-glucanase and protease did not have a correlative relationship with saccarification power. In addition, their brewing properties on chemical and organoleptic aspects of traditional alcoholic beverage production were compared. Each raw and supplementary material contained in nuruk showed its own unique characteristics on Korean alcoholic beverage brewing. For the first time, in this study, the traditional Korean nuruk types mentioned in ancient documents were restored using modernized production methods, and also characterized based on their brewing properties. Our results could be utilized as a basis for further study of traditional alcoholic beverages and their valuable microorganisms.

• 한국의상디자인학회지
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• 제24권2호
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• pp.131-146
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• 2022

The purpose of this study is to implement the textile design applying the floral pattern shown in Korean traditional fabrics and the New-Hanbok Chulic Dress in 3D through a virtual fitting system. As a research method, first, we analyzed the floral pattern types of fabrics in the literature related to traditional Korean textiles. Second, we developed textile designs of traditional flower motifs using 13 extracted flower types. Third, we applied the floral textile designs to the 3D original form of new-Hanbok Dress produced based on design preference survey results. The findings derived through this study are as follows. First, among Korean traditional patterns, the type of flowers used in textiles were blossom of chrysanthemum, orchid, camellia, apricot, peony, peach, pomegranate, hydrangea, narcissus, lotus, plum, chinese rose, and rosa rugosa. Second, this study found that the value of traditional culture can be further increased by using traditional flower patterns as an infinite source of creative design. Third, it was confirmed that the new-Hanbok can be developed endlessly as a clothing design that combines various morphological modifications and patterns without departing from traditional designs. In the future, if the research on costume design using various items of traditional clothing and the development of textile designs based on traditional culture continues, the development of new clothes design that leads to the development of Korean traditional clothing culture and meets the sensibilities of modern people will be endless.

• 한국조경학회지
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• 제24권3호
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• pp.150-163
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• 1996

This study was carried out to find the general representation methods of wall with respaect to the Korean treaditional atmosphere based on case studies, 16 case studies were classified into two categores : traditional walls and designed walls expressing the treaditional atmosphere. And the representation methods of walls were viewed by two sides : the type of message and the role of sign. The results were summarized as follows ; ■ To reproduce the traditional walls is possible, in this case the role of sign is icon. ■ To reproduce or represint the visual element of the traditional walls will be also possible, in this case the role of sign is index. It is recommended to use 3 types of message in representing methods of walls expressing the Korean traditional atmosphere. ■ Shape ; Approach to shape is more effective than maerial or figure. It is possible to represent the shape element of the traditional walls. Specially, it will be effective to utilize the capital of traitional walls as shape element. ■ Material ; Conventional materials with less artificial processing used at traditional walls will be better suited. ■ Figure ; To utilize the traditional figures is possible. Specially, it will be effective to utilize the traditional figures as design approach with respaect to the sense of place. Futher research is required to find out the relationship between the meaning and the design mechanics.

• 한국식생활문화학회지
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• 제19권4호
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• pp.392-398
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• 2004

The purposes of this study were to: a) investigate how other countries brought up their traditional food into the commercial market for tourists b) analyze present marketing status of the Korean traditional food in dealing with foreign tourists as consumers. Present marketing status of the overseas and domestic tourism products focusing on traditional foods was investigated through literature reviews and face-to-face in-depth interviews conducted with professionals in tourism business. As a result, the foreign tourism products focusing on traditional foods were diverse and these products were representative of the regional heritage brought together in an effect to increase understanding of traditional foods. In case of the tourism products focusing on Korean traditional cuisine, the popular programs were 'Making Kimch', 'Making ricecake' and 'Making Bibimbap' in which tourists participated have expressed great satisfaction. The results of this study would be used as an important data in developing unique tourism programs focusing on Korean traditional cuisine attracting foreign tourists.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2014년도 춘계 학술논문 발표대회
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• pp.186-187
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• 2014

The principal government building of Kyungsanbuk-do was designed to show korean traditional architecture with tile-roofed house to reflect the image of Kyungsangbuk-do as the province of traditional culture. The roof of korean traditional architecture is the most importanat part that distinguishes the design character of a building and is important to determine degree of completion. As this is so, in the design phase, we reviewes the design documents about the proportional and slope of the roof, durability and sizes of component material and the structure of eaves. In the construction phase, it was required to cooperated with specialists of traditional architecture for realization of traditional beauty of the buildings as designed.

• 한국식품조리과학회지
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• 제12권1호
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• pp.82-91
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• 1996

The housewives living in the rural area of Kangwondo were asked by using the questionaires about Korean traditional food, traditional fermented food, and traditional seasonal food enjoyed during traditional holidays. The results obtained are as follows; 1. Among Korean traditional foods, boiling rice, especially boiling rice and boiling mixed rice(70%) was the most frequently enjoyed. Hobakjook(17.1%) and popjook(10.5%) were enjoyed the most among jook. However, jook was not enjoyed as much as bah due to the difficulty of cooking method. 2. Doenjangkuk(94%) and mijokkuk(84.1%) which could be made easily and quickly were enjoyed most frequently among kuk, doenjangchigae(86.1%) and kimchichigae(78.1%) were enjoyed a lot among tchigae. 3. Gui was enjoyed a lot generally and kimgui(82.4%) and fishgui(78.1%) were enjoyed frequently. Especially, ojingogui was enjoyed most frequently compared with other areas. It is because squid is easily available in KangwonDo area. Hobakchon(51.8%) was enjoyed the most among Chon. 4. Pugochim(30.2%) among chim and kamjajorim(77.1%) among jorim were enjoyed the most due to the availability of pugo and kamja in the area. 5. Kongnamul(83.4%) and shigmuchinamul(66.3%) were enjoyed the most among namul. Chuinamul (28.7%) was the most frequently enjoyed among sannamul. 6. Kalkuksoo(69.8%) was the most frequently enjoyed ilpumfood. In addition, kalkuksoo(30.3%) and kamja ongsim(11.4%) which are traditional KangwonDo food, were enjoyed a lot. 7. For home party, Songp'yon(25.3%) and shik'ye(27.8%) were the most frequently enjoyed ricecake and korean beverage, respectively. 8. Korean traditional holidays in which traditional seasonal food was enjoyed, were in order of the New Yea.'s Day(97.9%), Chusok(95.6%), Sangwan(First Full moon day)(70.8%), Dong-ji(49.5%), Sambok (27.7%), Danoh(22.6%), and Hanshik(14.1%). Generally, Ipchun, Sam Jin's day, Yudu, and Chilsok were not enjoyed. 9. Korean traditional fermented food enjoyed were in order of kimchi(98.2%), koch'ujang(96.4%), toenjang(89.4%), kanjang(86.8%), makjang(74.5%), and jang-a-chi(66.4%). Especially, Koch'ujang was made by themselves in almost all homes. The Korean traditional foods frequently enjoyed were investigated. We have to keep and develop our traditional food and its cooking method for our offsprings.

• 대한한의학회지
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• 제19권1호
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• pp.271-298
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• 1998

During these days of new understanding, western medicine has developed remarkably and a revaluation of traditional medicine has been achieved. This appears to have resulted from the sound criticisms of what western medicine has achieved up to now; excessive subdivisions of clinical medicine, severe toxicity of chemical drugs, lack of understanding about patients complaints which cannot be understood objectively, and etc. It is thought that the role of traditional medicine will be more important in the future than it is now. Someone said that the research methods of traditional medicine depends on the way of experimental science too much. That there was no consideration of a system for traditional medicine and the critic also went so far as to assert that in some cases the characteristics of eastern ideas is to permit irrationalism itself. In view of this thinking, the term traditional medicine seems to have been used somewhat too vaguely. However, traditional medicine is a medical treatment which has existed since before the appearance of modern medicine and it was formed from a traditional culture with a long history. One form of traditional medicine, oriental medicine based upon ancient Chinese medicine, was received in such countries as Korea, Japan, Thailand, Vietnam, Tibet, and Mongolia. Oriental medicine then developed in accordance with its own environment, race, national characteristics, and history. Although there are some simultaneous differences between them, three nations in Eastern Asia; Korea, Japan, and China, have especially similar features in their clinical prescriptions and medical literature. These three nations are trying to understand each others unique traditional medicines through numerous exchanges. Even though many differences in their ways of studying have developed over history exist, recent academic discussions have been made to explore new ways into oriental medicine. Therefore a comparative study of oriental medicine has gradually been thought to be more important. In Korea the formation of a new future-oriented paradigm for oriental medicine is being demanded. The purpose of the new paradigm is to create a new recognition of traditional culture which creates an understanding of oriental medicine to replace the diminished understanding of oriental medicine that was brought about by the self-denial of traditional culture in modem history and cultural collisions between oriental and occidental points of view. Therefore, to make a new paradigm for oriental medicine which is suitable for these days, and fortifies the merit of oriental medicine while compensating its defects, the author has compared the characteristics of oriental medicines in Korea, Japan, and China. The conclusions of this research are as follows: 1. The fundamental differences of the traditional medicines of these three nations are caused by the differences in the systems of Naekyung and Sanghannon. 2. The pattern-identification of illnesses is generally divided into two categories; the pattern identification of Zang-Fu and the pattern identification of prescription. 3. There are many differences in the definition of terms, such as Yin and Yang, Deficiency and Excess, and etc. 4. Chinese traditional medicine has some new concepts about pattern identification and epidemic febrile disease. 5. Japanese traditional medicine has some characteristics about pattern identification of the whole bodys condition and signs of abdominal palpation. 6. In terms of the effects of herbal drugs, Chinese traditional medicine attaches great importance to the experiential efficacy of the herb, and Japanese traditional medicine is taking a serious view of the effects of experimental medical actions.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2012년도 심포지엄 및 춘계학술발표회
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• pp.131-132
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• 2012

• 한국식품조리과학회지
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• 제16권1호
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• pp.27-35
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• 2000

This study intended to find out what the male and female university students in Kyung-book area think about Korean traditional foods, how much they use them, and how their life styles affect their estimates on traditional foods. They evaluated the aspects of traditional foods highly in the order of nutrition(6.07), taste(5.96), appearance(5.40), color(5.33), preservation after cooking(4.82), cost(4.63), and cooking method(4.43). Female students had higher estimates on traditional foods than male students. There was no significant difference in the evaluation between the students raised in rural and urban areas if they had the same educational level. Regardless of gender, Kimchi was most preferred followed by boiled rice, pot stew, grilled fish, and beef out of 25 traditional foods. In the correlation among the evaluation factors and uses of traditional foods, those with high evaluation on traditional foods(r=0.282, p<0.01) and the families with higher income(r=0.316, p<0.01) made more use of traditional foods. For the life style, leisure-valuing type was the greatest part(39.4%) in male students and altruistic type(31.9%) in female students. The altruistic type comprised of the greatest part(34.8%) among the students raised in urban areas and the leisure-valuing type(40.0%) among those raised in rural areas. The altruistic type students put high values on taste, nutrition, appearance, color, and preservation after cooking of the traditional foods. The egocentric type gave high values on cost and cooking method. However, there were no significant differences among the types in every item. The altruistic type put the highest and the leisure-valuing type put the lowest value on traditional foods, respectively, however, it was not significantly different. The individuality-centered type made the most use of traditional foods, whereas the leisure-valuing type made the least(p<0.05).

• 한국연극학
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• 제48호
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• pp.549-569
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• 2012

Since 1995, the Local autonomy era has opened, local festivals have been increasing throughout the country. Traditional culture festivals are also increasing. Performing traditional culture festivals is effective for maintenance and transmission of traditional culture as well as creation and nurturing of local culture. They are also effective promoting local economy. Depending on realization level of character, place and costume based on historic research, traditional culture festivals are classified as the "Representation event" or the "Reenactment event". But there are two problems. The first is unexacting classification method for festival types made by Central government yearly. The second is unable to meet one of two goals which are protecting traditional culture and stimulating local economy throughout increasing tourists. The purpose of this study is to suggest improvement of classification method for festival types, and to offer two suggestions for ensure successful local festivals. First of all, I suggest advanced classification method for festival types. For more sophisticated collection process of national festival status, local government department should ensure purpose of festivals, and central government department should add 3 steps to existing process. For example professional committee for judgement of festival types should be founded for consulting of local and central government department. The second suggestion is reinforcement of historic research for the Representation of traditional culture event. The representation of traditional culture should focus on protection of tradition, and could be perfect by continuous historic research. The last suggestion is cooperation with local governments each other for the Reenactment of traditional culture event. The Reenactment of traditional culture should focus on promoting local economy by increasing tourists. So local governments who have similar traditional events should cooperate to get preventing loss of resource and overcome weakness of promoting.