• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.640-651
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• 2004

The purpose of this research was to investigate the satisfaction of visitors of Kimchi food festival in 1999, 2000, and 2003. This is the longitudinal study on the cultural festival which used Kimchi as the main resource. This study also investigated the possibility of Kimchi festival as a foreign tour product. This study has several important findings including as follows; First, the satisfaction of residents was higher than domestic visitors in most programs. Second, there were many foreign visitors to the festival and the satisfaction of foreign tourists was higher than residents and domestic tourists. More programs for the foreign visitors are recommended to be an international food festival. Third, experience based food tour events were popular. Introducing more experience oriented programs are recommended for this festival Fourth, There should be more improvement on food price and parking.

• Cross-Cultural Studies
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• v.22
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• pp.279-301
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• 2011

This paper is aimed to examine the current research and educational problems of foreign studies in Korean universities and review some alternative ways. Area studies as foreign studies have several characteristics which are different from those of the other research disciplines. It is a research and educational program that promotes comprehensive understanding about political, economic, social, and cultural phenomena of a specific area in the world. For better understand 'others', researchers in the field of area studies must explain the whole mechanism of the area, which could be revealed in terms of the very existence of its reality. Foreign studies are accomplished with joint-research method, collaborating two or more different research disciplines and based on the contemporary system of knowledge accumulation and educational program. Therefore, the critical issue can be gradually taken on a political and social characteristic. At this point, research and educational manner in foreign studies field in Korea should be changed to secure the academic reflections of temporality, sociality, placeness using a new paradigm such as complexity.

• Korean Journal of Pharmacognosy
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• v.26 no.3
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• pp.227-238
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• 1995

Recent reports on biotransformation of monoterpene alchols, aldehydes, acetates and epoxides are summerized. The studies have focused on stereospecific reaction of the functional groups of exogenous foreign substrates by foreign plant cells and micro-organisms. An another important aspect of research is the development of the immobilization technique for cells or related enzymes.

• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.3
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• pp.607-620
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• 1997

The purpose of this study was to identify the variables which could predict advertisement preference and intention to purchase product in sexuality-oriented fashion advertising. The data were collected using questionnaires which contained nine advertisements of Guess jeans, selected from Vogue magazine published from 1990 to 1996.441 college students (female= 225, male=216) living in Seoul, Korea participated in the study. The data were analyzed by factor analysis and stepwise elimination method of multiful regression analysis. The results of this study were as follows: First, seven factors of New Young Generation oriented characteristics were identified: fashion, individuality, preferences of caffa or reggae bar with affective mood, expression of emotion, individualism, preferences of a foreign-made product/western culture oriented tastes and activity of fan club/chatting through personal computers. Three factors of fashion advertising involvement were identified: social involvement, hedonic involvement and utilitarian involvement. Second, the variables which predicted preferences of advertisements in sexuality-oriented fashion advertising were perceived eroticism levels, hedonic involvenent, prior brand attitude and preference of a foreign-made product/western culture oriented tastes in the case of females, while perceived eroticism levels, hedonic involvenent prior brand attitude, preference of a foreign-made product/western culture oriented tastes and activity of fan club/ chatting through personal computers were identified as predictor variables for males. Third, the intention to purchase product was predicted by preference of a foreign-made product/western culture oriented tastes, prior brand attitude, hedonic involvenent and fashion for females, and by perceived eroticism levels, fashion opinion leadership, hedonic involvenent and prior brand attitude in the case of males.

• Journal of the Korean Society of Food Culture
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• v.38 no.4
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• pp.203-216
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• 2023

Kimchi, a centuries-old Korean fermented food, has gained global popularity due to increased interest in Korean cuisine. However, little is known about the actual status of kimchi information provided by major foreign online encyclopedias. In this study, we analyzed the content and quality of kimchi information in major foreign online encyclopedias, such as Baidu Baike, Encyclopædia Britannica, Citizendium, and Wikipedia. Our results revealed that the kimchi information provided by these encyclopedias was often inaccurate or inadequate, despite kimchi being a fundamental part of Korean cuisine. The most common inaccuracies were related to the definition and origins of kimchi and its ingredients and preparation methods. Our findings highlight the need for more accurate and reliable information about kimchi in major foreign online encyclopedias. This is particularly important in the context of promoting Korean food culture and increasing international awareness of kimchi. To achieve this, the collaborative efforts of Korean food experts and online encyclopedias are needed to ensure the accurate representation of kimchi in these resources. In conclusion, our study shows that foreign online encyclopedias often contain incomplete, inaccurate information about kimchi. This shortcoming must be addressed to promote a more accurate and comprehensive understanding of kimchi and Korean cuisine.

• Korean Journal of Poultry Science
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• v.28 no.2
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• pp.125-133
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• 2001

The goal of this paper was to examine the qualify zygote-acquiring method for in-vitro culture and the in-vitro culture method of the acquired zygote from a technological perspective. We have reported the results on the introduction of foreign DNAs using the described culturing method. After performing in-vitro and surrogate eggshell culture on a zygote acquired from the abdomen of a hen, 25.8% hatchability was acquired. After microinjecting foreign DNAs into the acquired zygote and performing in-vitro and surrogate eggshell culture using the same method, 13.1∼11.7% hatchability was acquired. Having compared the developments of the control subjects and the experimental subjects, the viability of the experimental subjects on the 4∼5th day of culturing was much lower compared to that of the control subjects. This is a result that shows that the microinjection process of foreign DNAs might have a negative effect on the existence of the embryo; therefore, various technical attempts should be made to minimize such negative effects. Having microinjected foreign DNAs into the zygote of a hen to produce transgenic chickens, 3 transgenic founders were Produced and 70 G1 progeny were produced as a result of the progeny test that had been performed to the present.

• International Journal of Costume and Fashion
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• v.11 no.1
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• pp.1-13
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• 2011

Research on the influence of foreign culture influx on fashion has a significant meaning as a reference for predicting future fashion trends affected by globalization. Therefore, this study examined the transformations in Turkish costume in the 13th to 18th century when Turkey was most thriving in history. As the Ottoman Turk Empire expanded its territory, its costume changed by embracing both western and Islamic cultures and presented exotic styles in terms of fabric, pattern, color, design and details.

• Korean Journal of Culture and Social Issue
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• v.21 no.1
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• pp.45-66
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• 2015

This study explored the moderating effects of social supports (family support, home friends support, foreign friends support) and cultural identity (home identity, foreign identity) on the relationships of reverse culture shock and subjective well-being. Participants were 157 returnees who left home-country prior to the age of 19 and resided in the foreign-country for more than three years. The results of hierarchical regression analyses on two-way interaction effect between reverse culture shock and each hypothesized moderator (e.g., family support, home friends support, foreign friends support, home identity, foreign identity) indicated that reverse cultural shock and subjective well-being was negatively related and their relationship was moderated only by family support. Specifically, the relationship between reverse culture shock and subjective well-being was weaker when the level of family support was higher. Subsequently, three-way interaction among reverse culture shock, one of the social support factors, and one of the cultural identity factors was investigated using hierarchical regression analyses. The results showed that the three-way interaction among reverse culture shock, family support, and home identity was significant. The slope difference tests yielded that the relationship between reverse culture shock and subjective well-being was stronger when both levels of family support and home identity were lower compared to when either level of family support or home identity was higher. These results imply that environmental factors such as family support and intrapsychic factor such as home identity might function as a buffer against the negative consequences of reverse culture shock experience.

• Journal of dental hygiene science
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• v.17 no.3
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• pp.242-249
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• 2017

The purpose of this study was to investigate the level of cultural competence and its influencing factors among 530 dental hygiene students. The analysis was performed using PASW Statistics ver. 18.0, and the following conclusions were drawn. Cultural knowledge levels showed a significant difference according to general characteristics in four components of cultural competence levels. Cultural competence and its four components were higher in subjects who have a religion (p<0.05). The differences in cultural competence levels according to culture-related characteristics are as follows. In individuals with experience of taking foreign culture-related classes, intention to work overseas, or fluency in a foreign language, cultural competence levels and its four components such as cultural comfort, knowledge, awareness, and behavior intent were higher (p<0.05). Intention of overseas employment was the factor most strongly influencing the level of cultural competence of the subjects. The more intention the subjects have to work overseas, the more they have experienced foreign culture-related lessons, the more fluently they speak a foreign language, and the higher level of cultural competency they reached (p<0.05). As the research results show, it is necessary to establish a continuing plan to understand and communicate with individuals of other cultures through foreign language and foreign culture classes in schools in order to improve the level of cultural competence. This education would reduce the fear and stress that subjects might make a mistake in meeting with people from other cultures, and it could be a preparatory process to actively carry out dental hygiene practice with foreigners.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.295-312
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• 2004

This study is to investigate the trend of researches on food and culture from 1990 to 2003. With a literary approach, this paper analyzes how many papers were published and what was the major research subject. We classified the journals published during this time into 10 different categories and we are to grasp a research trend. 1) Historical approach on the traditional food and food habit; 2) Globalization of Koran food; 3) Use and preparation for traditional food; 4) Table setting and table manner; 5) Provincial cuisine; 6) Traditional festive food or celebratory meal; 7) Religious food; 8) Fusion food; 9) Food and culture in foreign countries and food habit of Korean people living abroad; 10) Studies related with satins out. It was revealed that 268 papers(=ps) were published. Eating out was the most frequently reported subject(100 ps), followed by provincial cuisine(54 ps), use and preparation for traditional food(49 ps), food habit for foreign people and Korean people living abroad(22 ps). Researches on these 4 topics have been accelerated since the late half of 1990s. This reflects the social factors such as rapid growth of food service industry, settlement of local autonomy, popularization of leisure activities and accelerated introduction of foreign food and culture. Half of the studies on the eating out dealt with eating out behavior. And 30 papers were reports on the food service industry situations. More than half of the studies on the provincial cuisine(26 ps) were concentrated on digging out recipes. Studies on the use and preparation for traditional food were mainly about what kind of food and how often the food is used(17 ps). Kimchi was the most frequently studied food. There were 11 papers regarding food and culture in foreign countries. Most of the authors were historians or linguists. Food habit of Korean people living abroad were investigated in 7 papers. There was few studies on fusion food, table setting and table manner. This doesn't meet with increasing demand for specialized information in then fields. Researches on the traditional festive food or celebratory meal(5 ps) and religious food(9 ps) were negligible. Papers on the historical approach to the traditional food and food habit were limited(12 ps). Moreover, most of them were patchwork of existing literatures. Continuous researches to exploit the historical facts based on literary proof should be tried with patience. Otherwise, the papers will copy the hackneyed knowledge repeatedly. Globalization of Korean food means the development of Korean food for foreign people and export of them worldwide. Only 16 papers were reported on this subject, 14 of them were published after 2000, 8 of them were surveys on the foreigners' food preference. In order to get practical informations on what we develope and how we sell for the foreign customers, profound research on their food habit should be done.