• Journal of the Korean Society of Food Culture
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• v.1 no.4
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• pp.371-382
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• 1986

Eh-jang (fermented aquatic products) of Asia can be classified 4 groups, those are Chot-kal (salted fish guts), Chot-kal Paste, Eh-ganjang (fish sauce) and Shic-hae (lactic acid fermented fish products). The native place of Eh-jang and rice culture is almost same and Eh-jang had been spread out all the area of Asia along with rice culture. Korea has variety of Chot-gal and consumes much Chot-gal that Korea is the culture area of both soybean sauce and Chot-gal. Eh-ganjang had been edible all area of Korea during Chosun Dynasty, but it remains only Southern part of Korea. Korean Chot-gal paste is produced as a form of Kon-chang-yi-chot. Korean Shic-hae had been edible all area of Korea during Chosun Dynasty, but remains at the east coast and some area of Hwang-hae Do and Kyung-sang-nam-do.

• The Journal of Industrial Distribution & Business
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• v.5 no.3
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• pp.35-43
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• 2014

Purpose - This study aims to identify the reasons behind the conspicuous consumption of Veblen products, viz. fashion designer wear, diamond and gold jewellery, and high-end cars, to examine how conspicuous consumption varies between Aryan and Dravidian cultures. Research design, data, and methodology - The researchers meticulously review the relevant literature, administered a well-structured questionnaire, and conducted personal interviews on various influential factors relating to the consumption of Veblen products. The convenience sampling technique was used to gather data, with a total sample of 200, equally selected from eight cities of both North and South India the collected data was analyzed through ANOVA and Z-Proportion tests. Results - Indian consumers' conspicuous consumption significantly varies among the Veblen products selected for the study, between the Aryan and Dravidian cultures. Regarding conspicuous consumption of branded accessories, 65 percent of Aryan culture Indians responded positively as against only 45 percent of the Dravidian culture Indians. Conclusions - This ingenious study proffers valuable insights about the conspicuous buying behavior of affluent class consumers in India, which are lucrative for both the corporate sector and academia.

• Cartoon and Animation Studies
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• s.42
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• pp.315-335
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• 2016

Culture is being created and consumed as several form by human development. Populace is forming through movement of mass of people to specific place which influenced by urbanization and industrialization. Since cultural products are created on base of economic principles cultural content makers are make culture products after lot of study and analyze. In early days popular culture was accepted only by the meaning of the text which has settled already via country or company which was holding the capital. But today we can apply culture products freely by the power of public opinion and media art's growth. Especially fandom is giving the opportunity to consume the image of cultural products actively and offering the good influence to make it by several ways of activities to the culture producers. In this study, consumption as a cultural group formed by the fandom in public will be transformed into participatory groups by the influence of cultural activities with fan art reproduction. These changes in the consumption of culture products will make it in positive way. Thereby culture creator who thinks fandom as a group of culture capital maker only use it now for the indicator for predicting success of culture products. Will find out in this study how culture consumption is accomplishing by fan fiction and fan illustration in the fandom culture and how reproduced fan art is affects to culture creators.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.521-527
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• 2007

Using a qualitative method, this paper described briefly the well-being-oriented consumers consciousness toward sustainability concept. The paper identified the major obstacles facing well-being society as evidenced by consumers own experiences for consuming products which are meet the necessity for environmental preservation. Over seventy percent of respondents who had a experience consuming the sustainable products said that they consumed it for themselves and their family's health of all things. Beside their interests about health, they made mention of the safety of sustainable products, high quality of sustainable products, to preserve our environment, confidence in sustainable products, encouragement from others, and curiosity for sustainable products. The respondents who did not consume the sustainable products argued that high price of sustainable products, genuineness of sustainable products, lack of information about sustainable products, unconcern about sustainable products, and difficulty to access to sustainable products were not allowed them from consuming the sustainable products.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.636-648
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• 2020

This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products. Freeze-dried white kimchi powder was prepared and used after fermentation for 2 wk. Six treatments were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate), treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and 0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder, 0.02% starter culture, and 0.2% acerola juice powder), treatment 3 (0.4% white kimchi powder, 0.04% starter culture, and 0.1% acerola juice powder), treatment 4 (0.4% white kimchi powder, 0.04% starter culture, and 0.2% acerola juice powder), and treatment 5 (0.4% celery powder, 0.04% starter culture, and 0.2% acerola juice powder). The pH values were decreased (p<0.05) because of lower pH of acerola juice powder, resulting in lower cooking yields (p<0.05) in these treatments. CIE L* and CIE a* values of indirectly cured meat products were not different (p>0.05) from the sodium nitrite-added control. However, indirectly cured meat products showed lower (p<0.05) residual nitrite contents, but higher (p<0.05) nitrosyl hemochrome contents and cure efficiency than the control. Treatments 2 and 4 had higher (p<0.05) total pigment contents and lipid oxidation than the control. This study indicates that white kimchi powder coupled with acerola juice powder has substantial potential to substitute synthetic nitrite to naturally cured meat products, which could be favored by consumers seeking clean label products.

• Journal of the Korean Wood Science and Technology
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• v.49 no.5
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• pp.430-452
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• 2021

The recent social atmosphere has been a preference for wood utilization and woodworks. The general public does not have many opportunities to enjoy wood culture, so there is a lack of awareness and foundation of wood culture. In this study, classification and case analysis of wood culture were conducted as basic research for establishing a promotion strategy for the general public to enjoy wood culture. The specificity of wood culture and cultural resources was analyzed to establish the concept of wood cultural resources. Through the analysis, wood cultural resources were defined as products created as a result of human activities that implied the cultural value of wood and wood use in terms of conservation, discovery, and utilization. The types of wood cultural resources were classified into seven categories using the classification examples performed on cultural resources: cultural heritage, cultural facilities, cultural festival, wood architecture, culture contents, culture education, and wood products. In addition, cases were searched and proposed for each type of wood cultural resources.

• Archives of design research
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• v.16 no.2
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• pp.179-188
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• 2003

We can discover some facts that vernacular design products with a property of volunteer culture coexist with ready-made products as an useful objects in the post-industrial society. Currently, few attempts had been made at studies of the vernacular design objects with understanding cultural context in post-industrial society, it is necessary to illuminate the relationships between the user with a role of design producer and the product viewed in culturally. In chapter 2, by examining documentary, t have been understood the definition, apprehensions, attributes linking creative use's culture with vernacular design culture, and distinctions between vernacular design and main stream design system. In chapter 3, by verifying products of everyday street and construction site, have been investigated the public characters and the differences compared with the past. In chapter 4, as a subtle example, have been analyzed design feathers and cultural characters of the products which children and infants culture generates by reflecting the socio-economic backgrounds and the culture from 60c and 70c to now according to the phases of the times. In conclusion, first, it seems quite probably that all of artificial objects exist a state of ready-made but that is not appropriate to correspond with user's whole behaviors. supplementally, it causes the phenomenon of vernacular design products. Secondly, it is reasonable to suppose that such main-stream design system and vernacular design go forward continually and crossly with coexistent relationships as high culture and sub culture. Third, three concepts: long-life design, ecology design and recycling revealed in vernacular design are useful distinguishing marks for the future design directions, moreover instant-response, fast and flexible process, three distinctions have a possibility of alternative process which can overcome the control-based process such as the systematic approach and the planning MTG in present. Finally, in children and infants culture, vernacular design products have changed the pure style products in the past into the modified techno playing products in the present. These should De a substitute product that supplyes variousness to ready-made design system and a design culture that maintains continually as a independent culture.

• Journal of Digital Convergence
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• v.11 no.11
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• pp.667-673
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• 2013

The Baekjae Culture Festival was first held with the objective to re-explore and succeed the traditions of Baekjae culture based on history of Baekjae's seat of government, Gongju and Buyeo. It has contributed to the development of regional culture and establishment of cultural identity of local community with its pride as the leading historical cultural festival that introduces the history and culture of Baekje. However, the current Baekje Culture Festival as a historical and cultural festival is faced with a criticism as it is operated in the direction far from its initial purpose due to the lack of recognition in its significance and application. Therefore, the National Baekje Cultural Products Concours is held as part of various contests of Baekje Culture Festival in order to encourage the pride of Baekje history, draw international attention for the advanced and unique Baekje culture, develop innovative ideas for cultural products and grow the talents in design. The awarded work of this national concours is believed to be effective for the cultural contents industry. However, unlike its initial purpose, the concours has become a one-time exhibitionist event. Hence, through the analysis of general facts and case of domestic cultural products this thesis aims to find a way to utilize the National Baekje Cultural Products Concours in order to re-evaluate the history and culture of Baekje and enhance the public recognition through their viewing, consuming, promoting and experiencing of cultural products.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.7
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• pp.1031-1035
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• 2002

This study was carried out to obtain conjugated linoleic acid (CLA) producing lactic acid bacteria for further study on the enzymes related to the production of CLA which has gained considerable attention and on the development as a probiotic culture. Total 34 lactic acid bacteria were isolated from 19 feces samples of healthy babies. CLA forming ability was measured spectrophotometrically by the modification of linoleate 12-cis, 11-trans-isomerase activity measuring method, and CLA of the cultures were extracted, methylated, and examined by HPLC analysis. CLA methyl ester of only one culture showing the highest value of CLA forming ability could be detected by HPLC analysis. The culture was found to be Gram positive, rods and catalase negative. It grows at $45^{\circ}C$ but not at $15^{\circ}C$, and was identified to be Lactobacillus fermentum on the basis of the biochemical characteristics and the utilization of substrates. These results provide an efficient experimental method to screen CLA producing lactic acid bacteria.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.189-202
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• 2018

This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillus plantarum for production of fermented sausages as starter cultures, and its applicable efficiency was also compared with those inoculated with commercial starter culture or non-inoculated control. The L. plantarum isolated from a naturally-fermented meat, identified by 16S rDNA sequencing and again identified by de novo Assembly Analysis method was used as a starter culture. Six treatments: 3 with L. plantarum at different fermenting temperatures (20, 25 and $30^{\circ}C$), and other 3 treatments (1 with commercial starter culture, 1 with its mixture with L. plantarum and 1 non-inoculated control) fermented under the same conditions ($25^{\circ}C$) were prepared. Results revealed that the fermenting temperature considerably affected the pH change in samples added with L. plantarum; the highest pH drop rate (1.57 unit) was obtained on the samples fermented at $30^{\circ}C$, followed by those at $25^{\circ}C$ (1.3 unit) and $20^{\circ}C$ (0.99 unit) after 4 days fermentation. Increasing the temperature up to $30^{\circ}C$ resulted in significantly lower spoilage bacteria count (5.15 log CFU/g) and lipid oxidation level in the products inoculated with L. plantarum. The sensory analysis also showed that the samples added with L. plantarum at $30^{\circ}C$ had significantly higher odor, taste and acceptability scores than those fermented at lower temperatures. Under the same processing condition, although the L. plantarum showed slightly lower acidification than the commercial starter culture, however, it significantly improved the eating quality of the product.