• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.261-271
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• 2013

The purpose of this study was the development of traditional food recipes from local food contents related to the historical and cultural heritage in the representative long-lived area Damyang. The information on digging 'story' was collected through the region's representative local native journal, searching for related websites, analyzing old literatures, and interviewing traditional household; 'telling', the part of conveyance, was organized by reviewing the literatures, including historical condition, regional food materials, cuisine, region symbolism, etc. After nutritional analysis, the prepared, balanced, and healthy Korean food dishes using the traditional food contents were displayed. In Damyang, the story was extracted from Heuichoon Ryu (柳希春, 1543-1577) - figura of Damyang - and his collection, 'Miam's diary', and described about native food. The traditional history of many foods that were used mainly as rewarding during one's trouble, showing good faith, and delivering gratitude is recorded in Miam diary. A little effort has been made to express the classical scholar's clean and neat dining table which was the mixed Damyang's clean image and nobleman's straight integrity in the middle of the Choson Dynasty. Nutrition fact of 'Miam's table' was based on the Daily Reference Values of Koreans aged 65 or older.

• Korean Institute of Interior Design Journal
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• v.21 no.2
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• pp.152-162
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• 2012

In Korean apartment housing, balcony is semi-outdoor space for storage and drying laundry. Recently, this semi-outdoor balcony space has been merged into indoor living space with the legal permission of balcony extension. It results in disappearance of the original function of balcony in apartment housing. This study attempts to propose better utilization of balcony extension by analyzing how balcony has been extended and used, and what residents' needs are. This study asks 400 housewives living in apartment housing in Jangyu new urban area, Kyungnam. Findings are : 1) Balcony extensions are carried out in a living room, a large bedroom and a small bedroom. Most extensions are made for enlarging adjacent indoor living space; 2) Original balcony that is not extended is used for drying laundry, resting, flower pot, storing, and kid's playing; 3) The residents recognize that problems of balcony extension are the decreased heating efficiency, the reduced soundproofing effect, the loss of spare housework space, and the disappearance of buffer between indoor and outdoor space; 4) Many residents want to extend their balcony space of a small bedroom and a large bedroom and to keep the balcony space of a kitchen-dining room and a master bedroom as they are.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.53-54
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• 2007

It is predicted that Japan will be in super-aged society at 2010. Recently elderly house buildings with self-supporting life and personal care senior house types have supplied over the area. So Elderly house buildings in Japan were studied for characters of room arrangement, through documents and internet from Jan. 2007 to Apr. 2007. Five cases built since 2000 were examined. There were self-supporting life house type, personal care senior house type, convenient facilities, etc. There were not lots of facilities in the building. Generally multi-purpose dining room and general bath room, lots for car and bicycle or restaurant or kindergarten or home helper station or green food shop or day service or moving service or clinic were there. These facilities were shared with local community. The reason of not being many facilities in the building was that the houses were located at urban with good transportation and convenient facilities. The residents in the building were get the utmost of regional facilities and the local people did the facilities in it because scare facilities in the building and fluent facilities in region. So strong community was composed of the residents and local people, on the contrary.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.181-187
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• 2007

The world is changing drastically by digital information technology and ubiquitous networking. Meanwhile, with the demographic avalanche, South Korea officially became an 'ultra-aging society' in 2026. Simultaneously, this demographic change will also stimulate a cultural climate which facilitates the formation and dissemination of 'slow culture' from the existent urban 'fast culture' which has been weakening the retirement living. One of the fundamental connections with the slow movement appears in the cooking and dining area. With this point of view, this study aims to identify the needs and behaviors of the elderly in current restaurants and a digitally planned multi-purpose one for the future. Small group workshop was employed for this study. In order to elicit detailed information from the elderly group members, scenarios were developed. A group facilitator kept the discussion on track by asking a series of open-ended questions meant to stimulate discussion. As the results, it was revealed that the elderly were interested in digitally planned restaurant which provides one-stop service including entertainment activities, health related contents and socializing with family. Even though this study took restaurant scenarios, the ideas in them also provide holistic perspectives on the direction of marketing and planning strategies on various future environments and services.

• Journal of the Korean Institute of Rural Architecture
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• v.18 no.1
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• pp.1-9
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• 2016

The purpose of this research is to explore the best examples from Japan to derive spatial and institutional characteristics. This study used the field survey method for 6 elderly welfare facilities in Japan. The characteristics of local friendly facility are as follows; First of all, since elderly care facilities in South Korea are separated from local community and facility plans are large-scaled and unified which are disconnected from local area, this research set aging in community, multi-function, diversity, and intergeneration into the concept that is necessary for local friendly facilities. Secondly, residential environment plan's basic directions are 1) plan that minimizes facilities-like atmosphere, 2) spatial plan that focuses on the elderly dignity and privacy, 3) comfortable and enjoyable communal living space plan, 4) local friendly and communicating plan, 5)plan that minimizes staff's care giving burden. Thirdly, the rooms necessary for local friendly facility model are composed of bedroom, dining room, kitchen, living room, garden, toilet, laundry room, bathroom, corridor, and office based on the legal installation standards.

• Journal of the Korean Home Economics Association
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• v.35 no.5
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• pp.239-248
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• 1997

to design nature-affinitive, reasonable and effcient thermal environment plannings and facilities, the holding patterns of heating-cooling facilities·accessory devices and residents' evaluation in Cheju Province were surveyed as well as residents' understanding for them. Major findings of this study are summarized as follows: 1) In the cooling system, the percentage of air-conditioner possessor was 19.4%, which was lower possessive rate than mainland's. The location of air-conditioner was mainly public area. That is, 55.3% of the location is livingroom, and the rest was Anbang. the general cooling accessory device was a fan. It was frequently used at the children's room and the dining room. The possessive patterns of air-conditioner depend on the characteristics of residents, such as the academic carrier and the average monthly income. Characteristics of house for air-conditioner possess depend on the location, house type, the size of floor space. 2) In the heating system, individual heating system reached to 57.3%. Heating accessory devices were oil stove and electric heating blanket. Only 32.2% of survey population were holders. 3) Residents preferred better ventilated room arrangement, which was characteristic of subtropical areas. 4) The preferred condition for heating-cooling facilities and accessory devices were strong solidity, less air pollution, and less noise.

• Journal of the Korean Dietetic Association
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• v.12 no.4
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• pp.358-368
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• 2006

This study was conducted with 262 middle school student(118 boys, 144 girls) to examine their satisfaction, meal preference and improvement of school lunch program(SLP) in Jeonju area. Major plate waste ranked high in soup, fishes, vegetables, Kimch and rice. The overall reason for plate waste were listed as being tasteless and disliking food except for rice. In the case of rice, it because of too big portion size. On the satisfaction with SLP, the lowest satisfaction category was waiting time for meal. The changes after taking part in SLP of students ranked in having a regular meal time(31.4%), lessening to eat snack except for regular meals(18%) and correcting habit about picking favorite food(15.2%), in order. The improvement on SLP of students were listed as more appetite food, various side-dishes, squaring of the western and eastern food and so on. To improve the satisfaction SLP and provide a high quality service, it should be needed to make proper dining space, increase the frequency of survey on complaints and taste of students and reflect the menu plan.

• Journal of the Korean Institute of Rural Architecture
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• v.3 no.3
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• pp.23-34
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• 2001

The purpose of this study was to find out the design identity of the Korean kitchen space through out comparing life culture and user's needs of the rural kitchen space between Koreans and Americans. This research was done by the literature review and the empirical data collected through the questionnaire by mail in the state of Missouri, USA and the field survey in the province of Chonbuk, Korea. The American rural residents were 104 and the Korean were 100. The results were as follows. 1) The characteristics of the Korean rural food life were the making Kimchi, soy sauce and bean paste etc. and the preparing food for family events such as birthdays and holidays. They had need to be planned the second kitchen. 2) The characteristics were planned the Korean rural main kitchen to be equipped with another refrigerator for Kimchi, to be wider floor area and to be located near the living and the dining room. 3) The kitchen space also was not reflected on the aged's desire, but this factor will be important to be planned.

• Journal of the Korean housing association
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• v.7 no.1
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• pp.15-24
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• 1996

This study attempts to explore the organization of domestic space in Belgium and then to compare them with those found in Korea. Data were collected by questionnaires mailed to 110 staff members, both academic an dadministrative, working at Vrije Universiteit Brussel in Belgium.The major findings of the study can be summarized as fllows: First, the most common pattern of Belgian LDK(living-room dining-room and kichen) layout is the LD type, which separates K from L and D by wall or door while linking L and D to each other. On the other hand, a large portions of Korean LDK layout is the DK type , which seperates L from D and H, but D and K are interconnected. As expected, the bigger the size of floor space, the more likely L-D-K type is to be, which places L, D, and f, separate each other. And the smaller the sire the more probable the DK type and/or the one room type would be, where L, D and K are merged into one room. Second, the enterance of domestic space in Belgium is normally found adjacent to public space. The Belgian entrance often forms a space independent from other parts of the house, or a space that leads directly to garage. These two patterns are rarely found in Korea. Third, Belgians tend to locate Kichen in the front of the house when they design apartment units, Whereas it is not the case in Korea where it is located in the rear.

• Journal of Families and Better Life
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• v.23 no.3 s.75
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• pp.17-24
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• 2005

This research examined the residents' behavior in using space, focusing on the kitchen area where there was the most change, in order to understand the transition of living culture through the ages. The following findings were obtained: 1) Today's apartment residents prefer 'Island' style which is located a separate counter and work space. Thus the kitchen m is now being recognized as a place spacious, and where the whole family can participate. 2) The usage of the kitchen is not only limited to cooking or keeping household goods but also broadened to washing, private life, happy home circle, inviting guests etc. Especially, family union or inviting guests in the kitchen is more frequent as the houses become larger, private refreshment or reading in the kitchen is proportional to income and to people living in homes where the kitchen and dining room is divided independent 3) Looking at the dietary life styles of today's apartment residents, there are more well-being type and tradition type than prosessed type. This trend is portional to the resident's standard of education and the size of the apartment, thus making a significant influence.