• 유통과학연구
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• 제10권1호
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• pp.11-22
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• 2012

The traditional market in the nation was forced to decrease greatly users as well as sales because of opening of all of the markets, Internet shopping mall, home shopping and other new types of marketing businesses to lose market functions remarkably. Therefore, the Agency for Traditional Market Administration of Small & Medium Business Administration made efforts to develop traditional market, for instance, modernization of the facilities to improve physical environment, and improvement of each shop by using VMD, and so on. The purpose of the study was to examine efficiency of VMD shops for development of traditional market by the Agency for Traditional Market Administration and effects of VMD upon sales of each shop, and to help establish VMD strategies for customer satisfactions as well as visual environment of traditional market. The author visited five shops at Busan Jin Market, special market of articles for wedding ceremony that joined VMD shop guide of traditional market, and taught VMD on-the-spot and investigated it. Questionnaire of Agency for Traditional Market Administration was used to interview shop owners, shopkeepers and consumers, etc and to examine factors of changes of sales and customers' satisfactions before and after VMD. The purpose of the study was to investigate effects and satisfactions of increase of the sales of VMD shop guide that the government promoted to develop traditional market so far. Therefore, the author investigated VMD presentation, increase of the sales before and after VMD presentation, increase of number of customers, and satisfactions, etc of Korean clothes shops that joined improvement of VMD shop guide of traditional market of the government in 2010. The author investigated effects of the sales, increase of customers and satisfactions, etc by case study and empirical analysis, and she presented user-oriented VMD presentation techniques of traditional market and suggested improvement. After applying VMD, the shops could increase sales more than 20 percent in average, and satisfaction of VMD presentation was more than 88 points or more to be very much high. This study suggested VMD strategies and presentation of traditional market to give consumers affirmative visual images and to develop traditional market.

• 동아시아식생활학회지
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• 제24권6호
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• pp.700-709
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• 2014

Recently, a large number of people are growing interested in Korean cuisine and progress Korean culture. This study inverstigated several kinds of Korean traditional alcoholic drinks and brewing methods, including ingredients in ancient culinary manuscripts "Soowoonjabbang", "Eumsikdimibang", "Onjubub", "Jusiksiui", "Uumjeabang" and "Eumsikbangmunnira" of Korean head family. Korean traditional alcoholic drinks were sorted into two groups based on characteristic (danyang ju, yiyang ju, samyang ju, sayang ju, yakyoung ju, gahyang ju, honyang juand soju) and five categories based on preconditioning methods of Korean traditional alcoholic drinks (iporrige, baeksul ki, gumung tteok, godubap, bumbuck). The most announced ancient Korean culinary manuscript is "Onjubub" (57 varieties of Korean traditional alcoholic drinks), the second largest book is "Eumsikdimibang" (49 varieties of Korean traditional alcoholic drinks), and the third highest book is "Soowoonjabbang" (40 varieties of Korean traditional alcoholic drinks). The "Uumjeabang" and "Eumsikbangmunnira" announced 21 and 15 varieties of Korean traditional alcoholic drinks in six books of ancient Korean culinary manuscripts, respectively.

• 한국의류학회지
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• 제24권8호
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• pp.1209-1219
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• 2000

The importance of souvenirs are increasing immensely these days owing to the increase of foreign visitors to our country, which forces us to turn our eyes to this field. Upon these reflections, this study aims at aims at developing cap designs that satisfy the foreign tourists needs and let them recognize the outstanding beauty of Korean traditional patterns by applying traditional motifs. The Korean traditional patterns and their symbolic meanings were researched as well as the previous studies on the designing of goods for foreign visitors which had traditional patterns applied. Furthermore, the overall tendencies of the purchase of souvenirs and goods by foreign tourists in Korea as well as in foreign countries were investigated. Next, the present state of apparel goods and caps for sightseers in Korea was analyzed according to their shapes, colors, and patterns. Finally, by using CAD system, new cap designs were developed applying traditional bat motifs in order to capture the traditional images for a modern sense of beauty.

• KIEAE Journal
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• 제4권3호
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• pp.79-85
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• 2004

There is something valuable in Korean traditional architecture that does not change even after more than a number of years. Each design element of traditional houses has its own role to embody natural, healthy, and environment-friendly architectural planning. With traditional already-built examples located in the northern area of Gyeongbuk province, this study attempts to untangle some of the daylighting control issues in opening design. By looking at more than just photometric materials, at some threshold level, the whole of daylighting control characteristics of their openings is being surveyed from the viewpoint of geometric relationship between their roof structures and windows. As a glazing material, in addition, Korean traditional window covering paper, Changhoji, is evaluated for its transmittal performance under artificial and real skies as well.

• 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.

• 한국지역사회생활과학회지
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• 제12권2호
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• pp.105-117
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• 2001

The purpose of this study is to figure out the actual situation of possession and use of traditional living appliances in the rural area, so as to provide plans for preservation and succession of traditional living appliances. The data were collected from 200 households in 8 rural areas classified by geographical zone. Traditional living appliances were divided into clothing.food.housing living appliances, play tools, and the others. As a result, the degree of using the traditional living appliances is 46.5%(in respect of "often use"). The need for preserving and using the traditional living appliances in modern society was 68.5%(in respect of "a little need"). The level of preservation and use of the traditional living appliances was relatively low except for food living appliances. In conclusion, the suggested directions for developing traditional goods to preserve and succeed traditional living appliances are as follows; ${\circled1}$ Developing traditional living goods peculiar to a certain locality ${\circled2}$ Developing goods with various uses; display, ornament, living appliances, memorial, etc. ${\circled3}$ Developing goods on the process and technique of making traditional living appliances. ${\circled4}$ Providing information and education on excellance of traditional living appliances.

• 한국실내디자인학회논문집
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• 제23권2호
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• pp.147-155
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• 2014

The purpose of this study was to investigate expression characteristics of korean traditionality in restaurants & Ccfes which adapted thatched roof & shingle-roofed house. As a method of this study, a case study was made to investigate for exterior and interior elements(roof type, facade, floor, wall, ceiling, door & window) of 12 restaurants & cafes in Seoul and Kyunggi Province from June 10, 2013 to December 1, 2013. The results of this study were as follows: First, traditional transformation was mostly used among the traditional expression methods. But, there was not many traditional reinterpretation method. Second, looking at each component, traditional reproduction method mostly used for roof, column and ceiling to emphasize facade. Traditional transformation method can be divided into 3 ways in detail. The first method is mixing materials of modern and traditional, and the second one is transforming traditional material and combining this with modern one. The third is removing traditional material completely and transforming totally into modern materials. Third, traditional high quality noble houses are found in luxurious Korean restaurants and luxurious cafes while common houses are found in local food restaurant and cafes. It is because traditional common houses are still considered as low quality of design and it may prevent common houses from becoming high quality of design.

• 대한가정학회지
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• 제31권4호
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• pp.183-191
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• 1993

This study was investigated the personal rating reason for preference, and opinion for improvement on the Korean traditional foods. Questionnaire were answered by male and female university students at 8 universities in Seoul and the results are summarized as follows. 1) General trend of subjects showed preference for traditional food in order of nutrition, appearance, taste, economics, and cooking method. While the value of food itself such as nutrition, appearance, taste was rated high, practical side such as economics, and cooking method was not so agreed. Especially female students set as lower value on cooking method. 2) As a reason for rating it low, male and female students answered without distinction that traditional food are laborious and much time is needed for cooking. 3) For the idea of improving traditional food, all students had same opinion that standardized cooking method should be developed for convenient use at home, and secondly, special salestore of traditional food should be promoted. Particularly more male students had the opinion that traditional cooking method should be succeeded to at home than female students. Summarizing some significant findings from the analysis of data, all students prefer traditional food itself relatiovely. But generally they rate it low because traditional food is difficult to cook and there are not so many chances of eating. Therefore, it is regarded that standardized cooking method and promoted special salestore for more chance of eating will activated the interest of young generation, and hence contribute to succession of tradition.

• 한국식생활문화학회지
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• 제21권1호
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• pp.8-16
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• 2006

This study was performed by questionnaire to investigate the preference and intake frequency of Korean traditional commercial beverages. The subjects were consisted of 320 participants in Daegu and Kyungpook area. 'Chain market' scored 49.4% as purchasing place of traditional beverages. 'Tea bag' scored 31.6% as the favorite package of traditional beverages. On the reasons of drinking traditional beverage 'good for health' scored the highest with 31.3% respondents, followed by 'good smell' with 14.4%. Coffee and traditional tea were the choice of beverage after having a rich meal and on occasion of entertaining guests. The favorite foods in ordinary days were 'tea', 'alcohol', 'ice cream', 'nuts' and 'cookie'. More than thirty percent of the respondents, both male and female, raised the need of improvement in taste of traditional beverage. In the intake frequency, Korea traditional beverages obtained 1.80 points as a whole. 'Green tea' scored highest(3.40points) while 'mulberry-leaf tea' received the lowest score of 1.31 points. The preferred Korean traditional drinks were 'greed tea', 'shick hae', 'citron tea', 'misitgaru', 'maesil tea', 'rice tea' in the order. On the other hand, the preference for 'mulberry-leaf tea', 'boxthom tea', 'ginger tea', 'chrysanthemum tea' and 'omija tea' was very low. The people who are on twenties preferred 'shick hae', 'honey tea', 'citron tea', 'black tea' and 'misitgaru' more than the other generation.

• 가족자원경영과 정책
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• 제14권1호
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• pp.57-71
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• 2010

The purpose of this study was to explore perceptions and awareness of traditional Korean wedding ceremonies. For this purpose, I began a literature review and investigated the consciousness about traditional Korean wedding ceremonies among unmarried people. As a result, I discussed the future of Korean wedding culture. Data were analyzed from the sample of 206 unmarried people collected from April 20 to Jun 13, 2009. The data were analyzed by making use of the SPSS program and included Frequency analysis, ANOVA and the $\chi^2$-test. The summary of these results was as follows. First, unmarried people want a special wedding ceremony. They think the appropriate age of marriage is between their 20s and mid-30s. The traditional wedding ceremony is changing, but they think that the meanings behind them will continue. If they married a foreigner, they would want to have a modem wedding ceremony and each of their traditional wedding ceremonies. Second, they have no educational experience about traditional wedding culture(85.4%). Some people who have educational experience learned about traditional wedding culture from their parents or grandparents. Third, most traditional wedding procedures were influenced by Korean customs. Most men did not know about traditional Korean wedding procedures. But if they get married, they will follow traditional wedding procedures (M=3.35). In the future, we will have to succeed Korean wedding culture, for example, Peau back(幣帛), Ham(函), and traditional wedding ceremony.