• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.5
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• pp.343-353
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• 2021

Historical dramas are changing in response to the public who wants more dramatic development, and historical costumes are also expressed in a modern sense. The purpose of this study is to examine the modernization of historical costumes in historical dramas and how the modernization of historical costumes in historical dramas is fostered from the learner's point of view with suggesting implications. As a result of this study, first, the essential problem with the modernization of historical costumes was the excessive modern transformation that undermines historical facts in historical dramas. Second, the negative perceptions of the modernization of historical costumes in historical dramas included the loss of the unique Korean identity, decreased immersion in drama, and the educational influence of media. Positive perceptions focused on the increased interest through raising awareness of traditional culture, compromises on changes in the times, and increased visual play of the public. Third, the implications of the modernization of historical costumes in historical dramas require the awareness improvement of participants in historical drama and a thorough preliminary investigation by the costume designer on the historical costume, an in-depth study of traditional costumes, a systematic educational approach, viewers' attention, and government effort.

• Journal of the Korean Society for Library and Information Science
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• v.44 no.2
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• pp.117-137
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• 2010

The purposes of this study are to review the historical development of food and culture in the KDC (Korean Decimal Classification) and to propose improvements of the KDC to classify materials of food and culture by using the KDC effectively. First of all, changes of classification numbers and headings related to food and culture from the 1st edition to the 5th edition of the KDC were examined. Recent books about food and culture were examined and were classified according to the latest edition of the KDC. Several problems were found including a lack of headings, including notes in food and culture, a lack of headings about Korean foods in particular and reflections about various foods from other countries, a lack of detailed relative headings, and the remaining western oriented headings. Other classification systems about food and culture were analyzed and it was found that there was a need to have new headings for classifying Korean traditional foods and table services, new formats for a relative index, detailed notes, and changes in western oriented headings.

• (The) Research of the performance art and culture
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• no.39
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• pp.863-901
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• 2019

This paper deals with the process of developing a traditional culture content based on the historical spread of Jajimu, an ethnic dance of ancient Tashkent(Chach), to Tang China and then to Goryeo in Korean peninsula. Jajimu as a solo dance form was a very enegetic dance form that reflects the dynamic nature of namadic life, and it enjoyed high popularity in Tang China due to its exotic style after the 8th century A.D. Later, it gave a birth to a derivative duet dance form called Ssangjaji or Guljaji, an highly sophisticated elegant court dance item that reflects the aesthetic taste of Tang China. Further, the Ssangjaji was flowed into Georyeo around in the 11th century or earlier, and was transformed into a Korean court dance while renaming it as Yeonhwadae that means 'lotus pedestal'. I tried the production of a special performance which displys those three dance forms on same stage to demonstrate the historical connection of ancient Asian dance. It was not easy to restore the music, dance and costume of Jajimu and Ssangjaji because of limited historical materials whereas those of Korean Yeonhwadae have been well preserved and transmitted owing to old dance and music notation system. A large amount of audio, visual materials were collected and analysed to overcome those limits, and its result was utilized efficiently for the production. The final performance was the culmination of long preparation process for 11 months in 2015. In spite of some limits, this project has a historical meaning in the point that it was the first trial of same kind in the world.

• 지역과문화
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• v.6 no.4
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• pp.1-21
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• 2019

This study focused at the local and historical characteristics of Busan from the perspective of local culture, along with the local characteristics of Busan. Busan's local cuisine has been reborn and continues to this day, influenced by the geographical and historical characteristics of the place. Places are not merely spatial points marked by coordinates, but are also semantics that include the human experience and emotional aspects of living in them. A place is a mix of culture, a human response to the visible environment and the environment. An understanding of a place provides a basis for understanding personal geography, culture, and history. .One of the specialties of an area with its location is the local cuisine. Local cuisines are not immutable, as they can change according to the characteristics of the area and the preferences of the residents. Busan's local cuisines reflect the geographical features of the city, and include Busan's historical experiences. First, anchovies and eel are well known for their location as ports bordering the sea. Second, Dongnae Pajeon and Sanseong Makgeolli are made using marine products and grains. Thirdly, during Japanese occupation, fish cake and sliced raw fish was enjoyed by residence in Busan. And finally, Milmyun and Pork Soup, the food made by refugees who came down to Busan and settled down during the 1·4 retreat. The local cuisine, which represents an area, goes beyond simply being eaten, enjoyed, and consumed as a commodity, and is a symbol of the geographical and historical characteristics of the area.

• The Journal of the Korea Contents Association
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• v.12 no.3
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• pp.411-420
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• 2012

In Korea, the traces of Mongolian history and culture are often found in Korean life and customs. Under these perceptions, this study has attempted to develop the learning contents using the Mongolian historical and cultural heritages in Korea. For this, the perspective on Mongolia in Korean History and Social Studies textbooks and the exhibition of Mongolian cultural materials in a museum have been analyzed. In addition, this study has researched a plan to develop learning contents for exhibition and education using the Mongolian historical & cultural heritage and folklore materials in Korea and people's perspective on Mongolia in the ancient western maps as a way of understanding the historical and cultural heritage between Korea and Mongolia. In addition, a way of taking advantage of the Mongolian historical and cultural heritage in Korea from the view of world history has been proposed to share historical views and promote cultural exchanges between the two countries. Furthermore, the development of learning contents of the museum using the historical and cultural heritage between Korea and Mongolia could be grounds for humanistic studies from the view of understanding multiculture and characteristics of international culture.

• 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.

• Proceedings of the Korea Contents Association Conference
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• 2018.05a
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• pp.385-386
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• 2018

본 연구는 안동시 중구동을 사례로 역사문화자원을 활용한 도시재생 방안을 제안하였다. 주요내용은 관광상품개발, 체험프로그램, 축제이벤트, 스토리텔링, 영상콘텐츠개발, 환경정비가 있다.

• The Research Journal of the Costume Culture
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• v.7 no.2
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• pp.225-229
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• 1999

The purpose of this study was to trace and to identify the origin and meanings of the word ho-su(胡神) that is found in historical documents of Chosun dynasty period. Historical documents, books, and other written materials from Korea and China were used for this research. The word ho-su(胡神) of Korea was originated in Chinese. At the first, ho-su(胡神) was a name of a kind of sleeves. It is long and wide round sleeves with narrow wrist parts. The character ho(胡) means a jaw, lower part of a jaw, a jaw hung down, hing down and lower part. Thus, the word ho-su(胡神) is a compound word made with character ho(胡) and character su(神) sleeve. The direct meaning of ho-su(胡神) in characteristic shape of the sleeves. The second meaning of the ho-su(胡神) is the name of a dress with long and wide round sleeves with narrow wrists. The name of the ho-su as a name of a dress was taken from the name of the ho-su(胡神), a kind of sleeves.

• Journal of the Korean Society of Costume
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• v.57 no.10
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• pp.142-155
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• 2007

The purpose of this study is to develop a fashion show model as a local festival program by designing the costumes of Chosun dynasty from later 16th century to early 17th century and planning a fashion show. The designed costumes are based on the life of the representative poetess, Maechang Lee, from Buan-gun, Jeollabukdo. The planning of the fashion show consists of seven stages, that is, finding a theme, composing the story, designing costumes, choosing music, planning intermission events, producing visuals and booklet, and directing model performances. This paper focuses mainly on finding a theme, composing the story, and designing costumes.

• Journal of the Korean Society of Food Culture
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• v.1 no.2
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• pp.167-170
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• 1986

The first historical record on the use of wild edible plants as foods in Korea involves sswuk and manul concerned with the mythology of Tangun. Numerous names of wild vegetables had been recorded in various ancient books. Wild edible plants are of great value as food resources and for domestication, since they have variable edible portions and quite a long picking season. Several kinds of wild edible plants have been already grown as vegetable crops. Doragi (Platycodon grandiflorum) is probably the one with the longest history of cultivation. During World War II, an attempt had been made to substitute vegetable crops for wild edible plants. As picking wild greens requires a great deal of labor and plants of wild growth are limited in the amount, domestication of wild vegetables as crops appears to be an urgent need for securing food resources in Korea.