• 동아시아식생활학회지
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• 제9권4호
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• pp.409-420
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• 1999

$\ulcorner$GANPYUN CHOSUN YORI-JEBUP$\lrcorner$,a book of cooking was written in Korean in 1934. The kinds of food were analyzed of cooking method, materials, measuring unit of materials by this book. Findings from this book are summarized as follows: 1. There were 8 kinds of Bap and 18 kinds of Zook. 2. There were 31 kinds of Korean Soup. 10 kinds of Ziggae, 4 kinds of Jun-gol. 3. There were Side-dishes including 6 kinds of Jim, 5 kinds of Jijimee, 7 kinds of Sanjuk, 9 kinds of Junyua. 18 kinds of Na-mool, 4 kinds of Moo-chim, 3 kinds of Ho, and 15 kinds of Po and were 8 kinds of dry side-dish. 4. Utensil to be used che(sieve), sot(pot). nambi(pan), Sugarak(spoon), and yang peon(bowl). 5. The measuring units were various. for example mal, dei, hob, etc. 6. The processing of cooking included preparation and boiling process. The processing of preparation were puting. mixing, and being cold, and the processing of heating were steaming and boiling.

• 한국주거학회논문집
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• 제20권5호
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• pp.93-102
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• 2009

Housing is a cultural tool which enables one to see through a certain generation, and the types of housing in a specific cultural area are both physical and spiritual results formed by life activities. Therefore, housing, the center area for the human life, is a bowl, putting various meanings of life into the complicated environment. Its formal and spacial variety is a result of interaction in human life. This study analyzes fundamental problems and characteristics of asian traditional housing by comparing those in city of Seoul and Shang-hai. From the results of this study, many differences have been found in traditional housing in Seoul and Shanghai despite of high similarity m culture and ideology. This results from a same Confucian culture that accepts the feng shui theory which has evolved through different environments. Therefore, this study aims to understand housing cultures in two cities by analysing the attributes of housing data from selected traditional housing types in Seoul and Shanghai. Also, issues of fundamental characteristics of the two cities through the development of residential environment are studied to provide important data for the future development of housing environment of both cities.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2019년도 춘계 학술논문 발표대회
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• pp.211-212
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• 2019

It is possible to realize the concept of long-life housing by utilizing the wall piping infill system. However, when using the wall piping infill system, there is no detailed standard in Korea. Problems may occur in actual use. In this study, we use the results obtained from the performance test method as a basic data. Since the load resistance test of the toilet is not available in Korea, GB 6952 (Sanitary wares) of China is applied. According to the experiment of load resistance of the toilet in this study, the strain recovery ability was good. However, it is not possible to exclude the possibility of permanent deformation of the toilet seat due to long - term repeated loading. Therefore, it is necessary to consider the stiffness enhancement of the wall (steel frame) to the fixing part when installing the toilet in the wall pipe infill system.

• 동아시아식생활학회지
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• 제3권2호
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• pp.15-24
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• 1993

(1) According to the history of three kingdoms, tea was introduced to Korea at the period of Korea at the period of Sun-Duck Queen of Shilla dynasty, and Dae-Ryeom Kim, the emissary, brought tea seeds from Tang China in 828, and sowed them on Mt. Jiri by the order of the King Heung-Duck, Shila. In 1885, The Chosun government took action in transplant 6000 each of tea of tea seeding from Ch'ing. (2) Transmission of schools As for the type of tea through the history of Korea, it could be characterized as cake-tea in the three kingdoms period, lump-tea in Koryo dynasty and leaf-tea in Chosun dynasty. Those were affected by Chinese tea culture. (3) Transfer of tea and tea utensils Kokuryo and Shilla had to import cake-tea from tang China, and Koryo had to import lump-tea from Sung China, and Chosun had to import leaf-tea from ch'ing China. On the other hand, to export various tea to Khitai, Chin, Yuan, and Chosun had to export tea Ch'ing China. And the tea bowl produced in the Sung such as Chien Chou ware and Chi Chou ware, was also introduced to Koryo. (4) Suggestion for the promation of tea industry The Chosun government were adviced to the exchange of Chosun tea for Chosun tea for China horse, by yang Ho, General to the Ming expeditionary forces in Chosun, and were advised to engage in foreign tea trade, by Lee Hong Jyand, minister of commerce for the nothern sea to the Ching.

• 동아시아식생활학회지
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• 제3권2호
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• pp.83-97
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• 1993

The purpose of this study is to serve as the basic data for the possible effort of succeeding to traditional culture. The major findings of this study are as follows : On the question about [the importance of Special Days] was shown to average score of 3.8 On the question about [helpfulness degree of Seasonally Special Days] was shown to average score of 3,4 Regarding to the kinds of Seasonally Special days that people celebrate most, [The New Year's Day], [Chusok(Chinese Thanks-giving day)], [Dried Vegetables and mixed bowl of five-sort grains(Chusok:The 1st Full-Moon Day)], [Red beans Gruel (The Winter Solstice)] were shown to enjoy most. In preparation of dishes for Seasonally Special Days, about 58% of the respendants answered that they prepared them at their own homes. [Rice Cake] was shown to the highest among the kinds of ready-made deshes for Seasonally Special Days. On the hand down to foods for Seasonally Special Days, about 38% of respondants answered that they do want to their daughters, The significant variable on family environment for this if family religion. On the prospect for succession of the Seasonally Special Days' customs including the dishes, about 80% of respondants answered that a part of them would be handed down to next generations. The significant variable on family environment for this is subjects' religion. On the degree of recognition of the Seasonally Special Days, mothers's group was predominent(compared with daughters')

• 한국식품과학회지
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• 제39권2호
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• pp.146-151
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• 2007

고식이섬유 쌀인 고아미 2호의 식품소재로서의 활용을 모색하고자 압출성형공정으로 고아미 후레이크를 제조한 다음 후레이크의 효소저항전분(RS) 함량, 페이스트 점도, 수분용해지수와 수분흡착지수, 체적밀도, 색도, 압착강도, 조직감 유지시간 등 품질 특성을 조사하였다. 압출성형 공정조건은 배럴온도 90, 110, $130^{\circ}C$ 그리고, 수분함량 50, 55%이었다. 압출성형 펠릿과 탈지한 후레이크의 RS함량은 각각 $8.00{\sim}8.56%$, $6.57{\sim}9.53%$ 범위로 수분함량이 50%에서 55%로 증가함에 따라 증가하는 경향을 나타내었다. 압출성형 펠릿과 탈지한 후레이크의 최고점도, 최저점도, 최종점도, 회복점도는 1시간 수침한 고아미에 비해 감소하는 경향을 나타내었고 구조파괴점도는 현저히 증가하는 경향을 나타내었다. 탈지한 후레이크의 수분용해지수와 수분흡착지수가 고아미 원료와 압출성형 펠릿보다 크게 증가하는 경향을 나타내었다. 압출성형 펠릿의 수분용해지수는 고아미 원료에 비해 감소하는 경향을 나타내었으며 수분흡착지수는 증가하는 경향을 나타내었다. 후레이크의 체적밀도는 $0.35{\sim}0.44$ g/mL 범위로 큰 차이를 나타내지 않았고 조직감 유지시간은 $12.4{\sim}19.4$분 범위로 시판 breakfast cereal들 보다 긴 유지시간을 나타내었다.

• 현장농수산연구지
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• 제9권1호
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• pp.13-25
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• 2007

The present study analyzed the spatial characteristics of S village according to the Feng-Shui theory(風水理論). People's life span is affected by several factors including hereditary constitution, dietary life and life habits but recently there is an opinion that longevity village in Korea are commonly located in areas at a proper altitude. The objective of the present study was to basic investigate the characteristics of S village from the viewpoint of Feng-Shui(風水). As for this study, it will be given help to a longevity village plan. For this purpose, we conducted field survey and map investigation of the natural geographic situation of S village focused on Ryong(龍, contiguous line of terrestrial stratum), Hull(穴, village location), Sa(砂, geographical feature of surrounding mountains), Su(水, water flow) and Hyang(向), which are Feng-Shui(風水) objects to be observed. According to the result of this research, S Village, which has mountains in the rear and a river in the front, was found to be in fine geographic situation equipped with Sashinsa(四神砂). According to the Feng-Shui theory(風水理論), the village was hang-ju-hyoung(行舟形), which means that people and properties flourish together. A shortcoming of the village was the absence of Ahnsan(案山) to block harmful winds blowing to the fore of the village. In addition, another shortcoming of the village in terms of Feng-Shui(風水) was the large variation of temperature because of its location surrounded by high mountains as if the village was situated inside a bowl. The Hyang(向) of village houses were arranged by the geographical feature and not by Feng-Shui(風水).

• 한국콘텐츠학회논문지
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• 제16권5호
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• pp.463-476
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• 2016

1900년대 초는 서양 열강들이 아시아를 향해 본격적으로 진출한 시기로 당시 한국에는 외교관, 선교사, 의사 등 다양한 직업을 가진 외국인들이 들어왔다. 한국을 찾은 1900년대 초기의 외국인들에게 한국의 식생활은 호기심과 충격의 대상이었기에 그들은 한국인의 식생활에 대한 기록을 남겼다. 외국인들은 한국을 비교적 윤택하고, 오곡이 풍성한 매력적인 국가로 보았다. 한국인들에게 주식은 쌀이고, 중요한 양식으로 김치를 먹었으며, 다양한 곡식과 채소, 그리고 비빔밥을 먹었다. 한국에는 각종 육류와 생선, 미역, 약초(인삼)가 있었다. 외국인들은 한국인들이 식탐이 있다고 하면서, 밥을 고봉으로 많이 먹는다고 하였다. 한국인의 기본 식단으로는 밥 한그릇, 국 한 그릇, 김치와 간장, 다른 찬거리들이 있으며, 푸짐하게 상을 차려낼 때는 고깃국과 함께 날생선 말린 생선 튀긴 생선 중 한 가지가 올랐다. 한국에는 장독대가 있어서 간장, 된장, 고추장, 장아찌 등을 담가먹었다. 한국인에게는 특유의 옻냄새와 김치 양념냄새가 많이 났으며, 외국인들은 그 냄새를 림버거 치즈로 비유하면서 한국을 꼬랑내, 발냄새가 나는 나라로 언급하기도 하였다. 이처럼 1900년대 초 한국에 들어온 외국인들의 기록을 통해 한국의 식생활과 한국의 모습을 객관적으로 살펴볼 수 있었다.

• Journal of Biosystems Engineering
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• 제31권6호
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• pp.514-523
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• 2006

Production of green pepper has been increased due to customer's preference and a projected ten-year boom in the industry in Korea. This study was carried out to develop an automatic grading and sorting system for green pepper using machine vision. The system consisted of a feeding mechanism, segregation section, an image inspection chamber, image processing section, system control section, grading section, and discharging section. Green peppers were separated and transported using a bowl feeder with a vibrator and a belt conveyor, respectively. Images were taken using color CCD cameras and a color frame grabber. An on-line grading algorithm was developed using Visual C/C++. The green peppers could be graded into four classes by activating air nozzles located at the discharging section. Length and curvature of each green pepper were measured while removing a stem of it. The first derivative of thickness profile was used to remove a stem area of segmented image of the pepper. While pepper is moving at 0.45 m/s, the accuracy of grading sorting for large, medium and small pepper are 86.0%, 81.3% and 90.6% respectively. Sorting performance was 121 kg/hour, and about five times better than manual sorting. The developed system was also economically feasible to grade and sort green peppers showing the cost about 40% lower than that of manual operations.

• 한국실내디자인학회논문집
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• 제17권6호
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• pp.111-119
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• 2008

This thesis is to make it clear that simulacre concept of is an important factor that provides the motive to make spaces and to make it clear that yard in Korean traditional architecture has more meaning of a container that contains the simulacres of life than formal aspects. Namely, focusing on the simulacres, among existing important factors that cause changes in architectural spaces such as structure, function, beauty, I shall make it clear that simulacre concept, which is a creation thinking of post-structuralism philosopher, Deleuze, is a logic that builds and changes spaces. Also, the purpose of this research is to investigate successive circularity of yard spaces with the mutual relationship between simulacre concept that has virtual multiplicity and yard in Korean traditional architecture, a space of infinite emptiness. When certain simulacres occur in the yard, the ambivalence of simulacres provides meanings to yard by affiliating numerous simulacre factors, then by combination among those meanings, yard get mutual dependence. This is an important core point that I have focused on the beginning of this research. This research has found out the successive circularity of yard based on the relationship between simulacres and the essence of yard. The meaning of this research is to have found out that yard has the meaning of "a bowl that contains the simulacres of life," going over the simple meaning as a space between door and fence. Also, the simulacre concept is thought to be discussed as a motive for creation of various spaces from now on.