• Environmental Engineering Research
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• 제20권3호
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• pp.290-297
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• 2015

This paper presents the evaluation of the impact of climate change on water resources and yield capacity of Asa and Kampe reservoirs. Trend analysis of mean temperature, runoff, rainfall and evapotranspiration was carried out using Mann Kendall and Sen's slope, while runoff was modeled as a function of temperature, rainfall and evapotranspiration using Artificial Neural Networks (ANN). Rainfall and runoff exhibited positive trends at the two dam sites and their upstream while forecasted ten-year runoff displayed increasing positive trend which indicates high reservoir inflow. The reservoir yield capacity estimated with the ANN forecasted runoff was higher by about 38% and 17% compared to that obtained with historical runoff at Asa and Kampe respectively. This is an indication that there is tendency for water resources of the reservoir to increase and thus more water will be available for water supply and irrigation to ensure food security.

• 한국미생물·생명공학회지
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• 제17권6호
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• pp.645-654
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• 1989

The historical background of fish fermentation in Asia and other regions of the world is reviewed. The classification of fermented fish products in different regions is attempted with respect to the technology involved. The fermented fish products are largely divided into three groups; (1) high-salt, (2) low-salt, and (3) non-salt fermented. High-salt fermented products contain over 20％ of salt and are represented by fish sauce, cured fish and fish paste. Low-salt fermented products contain 6-18％ salt and are subdivided into lactic fermented products with added carbohydrate and acid pickling associated with low temperature. Non-salt fermented products are represented by the solid state bonito fermentation and some alkaline fermentation of flat fishes. The local names of the products in different regions are compared and classified accordingly. The microbial and biochemical changes during fish fermentation are considered in relation to the quality of the products, and their wholesomeness is reviewed.

• 한국언어정보학회지:언어와정보
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• 제14권2호
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• pp.131-157
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• 2010

This article reports an attempt to perform a similarity analysis on a collection of 25 culinary manuscripts in Chosun periods using a set of quantitative text analysis methods. Historical culinary texts are valuable resources for linguistic, historic, and cultural studies. We consider the similarity of two texts as the distributional similarities of the functional components of the texts. In the case of culinary texts, text elements such as food names, cooking methods, and ingredients are regarded as functional components. We derive the similarity information from the distributional characteristics of the two key functional components, cooking methods and ingredients. The results are also quantified and visualized to achieve a better understanding of the properties of the individual texts and the collection of the texts as a whole.

• 수산해양교육연구
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• 제24권1호
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• pp.44-55
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• 2012

The aqua-pet industry has been growing rapidly in the world's developed countries as well as Japan and Europe, but it was a small scale in compared with fisheries part, and political interest came mainly limited to food industry and research in Korea so that it has not been activated. Recently, a paradigm change for fisheries policy bring to have a interest in the aqua-pet industry as future growth power source. Therefore, this study shows that the advanced aqua-pet industry of Japan would be researched and analyzed in historical background, national interest and current aquarium market scale in order to predict the domestic aqua-pet industry rapidly developed in Korea.

• 한국식생활문화학회지
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• 제2권2호
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• pp.169-179
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• 1987

In the life style of the neolithic age, cooking and sleeping space was in one room dugout without differentiation of spaces, so to say one room system. Ro(a kind of primitive fire place) was used for both cooking and heating. However, in the early part of the Iron Age, the uses of Ro were separated into two major uses of cooking and heating. Especially, L-shaped Kudle(an unique under floor heating structure of Korea) was invented for the new system of heating, extending to Koguryo Period. The life style of Koguryo Dynasty could be seen through the mural paintings of tombs. For these mural paintings contain of cooking space(Kitchen), meat storage, and mill house drawing, we can recognize that houses were specialized many quaters according to their function. Also a kitchen fuel hole for preparing food was built without relation to L-shaped Kudle. But during Koryo Period, Kudle could be set up all over the room, the so-called Ondol(the unique Korean panel heating system) settled down. From this development of heating system, room could be adjacent to kitchen, and kitchen fuel hole and heating fuel hole be onething. This system was developed with variety, extending to Chosun Dynasty. In the period of Chosun Dynasty, a kitchen was made close to an Anbang(Woman's living room), and Anbangs Ondol was heated by the warmth of a cooking fireplace. Therefore Handae Puok, outer kitchen was used in summer. As for its storage space, it was seen that there were a pantry near the kitchen and a store house constructed as an independant building. In the latter, it was devided into a firewood storage, a Kimchi storage, and a rice storage, etc. Especially it is a unique feature that 'Handae-Duyju', an outer rice chest which keeps rice, was constructed as an isolated small building.

• 한국식품조리과학회지
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• 제29권4호
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• pp.377-385
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• 2013

The changes in ingredients, seasonings and cooking methods of Japchae in Korean cook books published from the 1600s to the 1960s were investigated in this study. Japchae was a royal dish enjoyed by Kwanhaegun of Joseon Dynasty and interesting historical story is contained in it. Kwanghaegun Ilgi in 1608 showed that Japchae was Kwanghaegun's favorite dish. Therefore, it has been thought that Japchae was created in the 17th century. Wonhaengeulmyojeongrieugye in 1796 described bellflower Japchae and mungbean sprout Japchae. The traditional Japchae was made without glass noodle called dangmyeon. Eumsikdimibang in 1670 first introduced traditional Japchae, which was made with 20 different ingredients and then served with topping sauce made of pheasant broth, strained soybean paste and wheat flour. Japchae in Kyugonyoram(1896) was prepared by mixing mungbean sprout, watercress, gonjasoni, tripe and yukhwe with mustard. The current style Japchae with glass noodle first appeared in the 1920s and became popular in the 1950s because the traditional Japchae was described in cook books until the 1940s. There were two ways of preparing current style Japchae. Yijogungjeongyoritonggo in 1957 described Japchae was made by mixing the boiled glass noodle with other ingredients and seasonings together. On the other hand, Japchae in Urinaraeumsikmandeuneunbeob(1960) was prepared by seasoning first with other ingredients, and then mixing boiled glass noodle. A variety of ingredients - vegetables, mushrooms, meat, fish, pheasant, beef tong, sea cucumber, gonjasoni and pear - has been used to prepare Japchae. Japchae has been seasoned with ginger, soy sauce, black pepper, sesame salt, sesame oil, oil, leek, garlic, salt, sugar, vinegar and mustard. Egg strips, pine nut, thin strips of Shiitake and stone mushroom, red pepper threads, Chinese pepper(cheoncho), black pepper and ginger were used for garnishing.

• 한국식생활문화학회지
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• 제6권1호
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• pp.43-54
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• 1991

우리나라 전통 음청류에 관한 역사적 배경을 고찰하고 8세기부터 1940년대까지의 기록으로부터 주류를 제외한 전통음료의 종류와 제조방법을 조사하였다. 옛 문헌에 기술된 음청류는 모두 70여가지로 집계되었으며 이들을 제조방법과 품질특성에 따라 순다류, 유사다류, 탕류, 장류, 숙수류, 미음류, 미식류, 식혜류, 수정과류, 화채류의 10가지로 분류하였다. 옛 문헌에서는 장(漿), 탕(湯), 청(淸), 다(茶)사이에 명확한 구분을 하고 있지 않았다. 밥을 유산균 발효시켜 물로 회석하여 만든 음료인 장(漿)은 신라, 고려시대에는 보편화된 음료로 보이나 오늘날에는 완전히 잊혀진 것으로 판단된다. 그 외의 음료는 18세기에 기술된 제조방법과 오늘의 제조방법 사이에 큰 차이를 보이지 않고 있다.

• 한국식생활문화학회지
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• 제26권1호
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• pp.1-10
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• 2011

Rice alcoholic beverages, cheongju and beopju, which are recorded in "Koryodokyung", "Koryosageolyo", and "Koryosa", were used in national and royal ceremonies, and yakju was used in the Palgwanhoi ritual. In the late $11^{th}$century, King Munjong imported hwaju and haenginjabeopju from the royal family of the Song Dynasty. Alcoholic beverages in the early $12^{th}$century included the medical use for kings, such as gyehyangeoju, which the Emperor of the Song Dynasty sent to King Yejong, baekjainju, which was sent to King Myeongjong for his health, and yangju, which is goat milk fermented alcohol from the nomads in the northern regions. In the early$13^{th}$ century there was also dongrak, which is a horse-milk fermented alcohol, grape wine sent from Yuan to King Chungryeol in the late $13^{th}$ century, and sangjonju, a type of special cheongju sent from Yuan in the early $14^{th}$ century. Baekju from Yuan was recorded in oral traditions, which suggests that soju, which is distilled cheongju, was consumed in the late $14^{th}$ century. Gold and silver wares for alcoholic beverages had important political, social, and economic meanings as national gifts to other countries and internally as the king's royal gift to his subjects. In the late $14^{th}$ century, soju was prohibited, and the use of gold and silver wares for alcoholic beverages was banned at the same time. This study examined the historical characteristics of the use of traditional rice alcoholic beverages, the emotional preference for foreign alcoholic beverages, and the gold and silver wares used for alcoholic beverages Koryo Dynasty.

• 동아시아식생활학회지
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• 제13권6호
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• pp.514-526
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• 2003

Sungkyunkwan was the highest national education institute of confucianism in the Chosun dynasty. from the historical view of foodservice in Korea, Sungkyunkwan dining room(進士食堂) might be the oldest systematized school foodservice and it was thought that the Korean word of dining room(食堂) was originated from this. The Sungkyunkwan dining room was built in the period of King Tae-jong(太宗) in 1413 and developed during 500 years through the Chosun dynasty. The dining room was not only an eating place but also providing the specific food culture of students. About 200 students studied in Sungkyunkwan and they lived together, and the government of the dynasty made many rules and by-laws to regulate them. Wonjeom(圓點) regulation was one of them. Wonjeom(圓點) was recorded in the register of attendance(到記) in the dining room and the students could obtain 1 point if they attended at the dining room in the morning and the evening in one day. If the students did not obtain the certain points of Wonjeom, they were not qualified for the national examination(大科). And there were so many eating customs and self-regulations in the dining room they were referred in many literatures, such as ${\ulcorner}$the true records of the Chosun dynasty(朝鮮王朝實錄)${\lrcorner}$, ${\ulcorner}$Taehak-Ji(太學志)${\lrcorner}$ and ${\ulcorner}$Banjungiabyoung${\lrcorner}$. In this study, poems in $\boxDr$Banjungjabyoung$\boxUl$, about the Sungkyunkwan dining room and the eating customs such as the eating etiquettes, the daily 8 menu items, the special menus and the special day food, and the bestowal foods of King were reviewed.

• Fisheries and Aquatic Sciences
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• 제27권3호
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• pp.145-158
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• 2024

Life history characteristics, habitat landscape, and historical events are believed to have shaped the patterns of genetic variation in many taxa. The bony lip barb, Osteohilus vittatus, represent a potamodromous fish that complete all life cycle in freshwater and is widely distributed in Southeast Asia. It usually lives in small rivers and other freshwater habitats, and movement between habitats for either food or reproduction has been typical. These life history characteristics may promote gene flow, leading to less structured populations. However, many freshwater habitats are fragmented, which restricts gene flow. We investigate how this interplay has shaped patterns of genetic variation and phylogeographic structure within this species in the Sundaland, a biodiversity hotspot with a complex geological history, using mitochondrial cytochrome oxidase I (mtCOI) as a genetic marker. Forty-six mtCOI sequences of 506 bp long were collected from ten localities, eight geographically isolated and two connected. The sequences were used for population genetic and phylogeographic analyses. Our results showed a low genetic diversity within populations but high between populations. There was a deep phylogeographic structure among geographically isolated populations but a lack of such structure in the connected habitats. Among geographically isolated populations, sequence divergence was revealed, ranging from 1.8% between Java and Sumatra populations to 12.2% between Malaysia and Vietnam. An indication of structuring was also observed among localities that are geographically closer but without connectivity. We conclude that despite high dispersal capacity, the joint effects of historical events, long-term geographic isolation associated with sea level oscillation during the Pleistocene, and restricted gene flow related to lack of habitat connectivity have shaped the phylogeographic structure within the O. vittatus over the Sundaland.