• The Journal of Korean Philosophical History
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• no.39
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• pp.195-220
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• 2013

The 'Localization' & the 'Popularization' issues always play an important role at the Chinese Marxism. The Chinese Communist Party (C.C.P) is still emphasizing the 'Localization', but the 'Popularization' did not received the Chinese theorists' attention. Therefore a new theory in 'Popularization of Chinese Marxism' is very small. But at the 17th National Convention, C.C.P offered a suggestion that entitled "Lead the popularization of Marxism in China". And diversity theorization involved popularization of Marxism is in motion by Chinese theoretician. Throughout history of Chinese Marxism, the first theoretician who raised an objection of the popularization of Marxism in China is Aisiqi, and his achievements in this field are unequaled. His Popular philosophy is the most typical book on the popularization of Marxism in China. In the 1930s, China faced a serious crisis, Chinese intelligentsia & mass desperately wanted an idea to unify the country. Many intellectuals have latched on to the Marxism, especially Aisiqi was absorbed in the important assignment that how can bring out leadership of Marxism, how can popularize abstract and profound principle of Marx philosophy. Aisiqi's Popular Philosophyis marked by the 'Localization' & the 'Popularization', after this book is published, had a big impact on Chinese Revolution. The purpose of this thesis is a meaning through the Popular Philosophy consideration and evaluation to get to the bottom of that the C.C.P offered a suggestion with 'Popularization of Chinese Marxism'.

• Trans-
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• v.5
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• pp.29-48
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• 2018

This study examines the popularization strategy of domestic dance field through media platform and examines it based on the interaction of cultural participants. What does popularization of dance ultimately mean? What are the characteristics of media-based popularization strategies? Can all of these attempts be understood as popularization strategy with same attributes? The purpose of this study is to examine the characteristics of broadcasting media, which are used as the main medium of dance popularization strategy, and the online platform that recently attracts attention, and to focus on the communication process of cultural participants related to each media. Through this approach, media based activities turns out to be Mass Culture, controlled by businessman, capital, making it impossible for the creator to communicate directly with the audience, and producing the cultural products planned by the businessman. On the other hand, an online community platform is classified as Popular Culture since it allows creator to communicate and interact with audience without the direct involvement of the businessman and guarantees the rights of creation. Thereby it function as appropriate media platform and expand the discourse on popularization of dance in Korea.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.67-73
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• 2017

This study was to investigate the perception about the popularization of temple food, known as health food and adult disease prevention food as an object of total 248 residents in Youngnam region. From the result of this research above, it may be summed up as follows. This study has found out that the advantages of temple food showed the statistical significant difference according to the gender, age, and size of family (p<0.01). The reason 'because of health food' (66.7%) had such high percentage. The necessity of popularization of temple food had big difference according to the gender and age (p<0.01). In addition, this study has shown the statistical significant difference in the cooking form for popularization by age, and future improvement for popularization by age and size of family (p<0.001). And, this study has found out that the 'traditional way as it is' (57.3%) was high in the cooking form, and 'use of various materials' (27.4%) in the improvement. Furthermore, the necessity of using meat for temple food had significant difference according to the gender and age, and 'need' (33.9%) showed rather higher tendency. The necessity of using osinchae, five forbidden pungent roots like garlic, green onions, Korean leeks, wild chives, and asafetida had significant difference according to the gender, age and size of family (p<0.05, P<0.001). The 'need' (61.3%) was considerably high. Based on the above results, general customers thought that the need for popularization of temple food and use of osinchae was very positive.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.1-11
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• 2007

This study aims at inquiring into new generations' recognition of traditional foods to present the alternatives and suggestions of simplification, popularization and processed food for popularizing the foods suited to them. The findings on survey showed that they had a preference for development of simple food-oriented menu suited to new generation's way of thinking, under the maintenance of flavor and nutrition so that they can simply eat traditional foods through the simplification of cooking and the development of processed food. The result of this study showed significant influences that the first result is the knowledge on the cooking method in simplification, the second result is the knowledge on the flavor and nutrition in popularization of traditional food, and the third is the knowledge on the cooking method, the flavor and nutrition in the processed food.

• Korean Journal of Community Nutrition
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• v.23 no.2
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• pp.137-147
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• 2018

Objectives: This study was conducted to investigate the perspective and popularization of temple food among university students with food related majors, and to provide basic data for the popularization and the fostering of professional lecture in temple food. Methods: A self-administered questionnaire was applied to 453 university students at six universities with food related majors. The questionnaire was designed to examine interest, recognition, consumption, popularization and curriculum of temple food. Results: The study population consisted of 19.2% men, and 80.8% women, and the most common response to desired career after graduation was food related employment (53.9%). Overall, 49.0% replied that they had an interest in temple food, which was relatively low. 59.9% of respondents who had been known throw TV, Internet, newspaper, and magazines about temple food were showed the highest results. Additionally, as for the perception of temple food, 'Prevention of lifestyle related disease' was the highest score (4.10). Overall, 64.9% of the subjects had not tried temple food, and 84.7% of these responded that this was because they had not encountered temple food. Among subjects who had tried temple food, most had encountered it at a temple (73.0%), and 78.0% replied that the taste of temple food was suitable. The intention to try temple food was 73.3%, and 64.8% of respondents said there was a necessity to establishment curriculum regarding temple food. Finally, interest, popularization, and intention to try temple food were significantly positively corelated. Conclusions: The results showed high interest in temple food and willingness to participate in education regarding temple food, as well as awareness of the need for popularization. Therefore, it is necessary to increase intake opportunities to raise interest in temple foods. This can be accomplished utilizing publicity materials, as well as by offering opportunities for temple food education through curriculum.

• Proceedings of the Korea Technology Innovation Society Conference
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• 2006.11b
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• pp.483-494
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• 2006

The purpose of this study is to suggest the framework for innovation policy that the approach to popularization, diffusion, and S&T culture through the science and technology(S&T) fair. The innovation policy has a role which suggests direction to do behavior and concerns to social members. According to, this point of the diffusion of the S&T culture emerges the reasonable and adoptable innovation policy. Korean S&T fair have many problems, for example, a short historical background, lack of the fund and special human resource, so on. In this aspect, this study provides theoretical reviews and several issues for publicity of the innovation policy and S&T popularization and culture through the representative case-Future Tech Korea2006. Also, this study argues that "How to build and improve S&T fair", and "What the figure of S&T is that communicate and approach to people". Finally, the research for the S&T fair gives detailed and realized strategies for improving them.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.227-241
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• 2017

This study was conducted to examine the importance and satisfaction of quality attribute, popularization and tourism commercialization of Pohang local food. The purpose of this study was to provide useful information for establishing efficient marketing direction that serves the popularization and the activation of the Pohang local food. On the prospects and improvement of Pohang local foods and its use, 86.1% of subjects stated that the status quo was being maintained or only a portion of the foods was being transmitted. On the dissemination of local foods as world foods, subjects stated 'cooking methods' and 'simplified cooking methods' were required. In the IPA result of Pohang local food quality attributes, it is important to continuously keep 'health', 'nutrition', 'hygiene', 'preference (taste)', 'freshness', and 'credibility toward the ingredients', while 'service' needs to do intensive care and operation. The importance and satisfaction of attributes regarding plans for popularizing local foods and commercializing tourism differed, with importance and satisfaction on average being high, although attributes on plans for popularizing local foods and commercializing tourism was lower than the expectation of customers. Such results mean that residents have high expectations for Pohang local foods, on the other hand, the quality of local foods fails to satisfy the expectations of residents. Therefore, it is important to improve the quality of local foods overall.

• Proceedings of the Korea Contents Association Conference
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• 2005.11a
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• pp.438-441
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• 2005

In a rapidly changing age of science and technology, important factor for the improvement of national competitive power is not only innovation development of scientific technique but also popularization of science, the understanding of general person about science. For popularization of science, scientific technical content serviced by using easy device and general person is interested in it's field. This paper suggests the E-mail Magazine content strategy for popularization of science. This suggestion is based on user's requirement investigation with on-line.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.313-320
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• 2017

This study was conducted to investigate the intakes and preferences related to Korean traditional teas in each of the age groups. The survey was conducted from March $9^{th}$ to $23^{rd}$, 2015. The subjects in this study were 642 adults aged more than 20 years that resided in the Seoul and Gyeonggi areas. The health status score was 3.57, and the health concern score was 3.54. The reason for preferring traditional tea was 'health' (40.5%) and 'good taste, color, and aroma' (29.7%). The most important factor in drinking a traditional tea was health (37.1%). Acceptance of each type of traditional tea was ranked in order of 'grain tea', 'fruit tea', 'floral leaf tea', 'assorted tea', 'medical root tea', and 'tonic tea'. A total of 92.8% of respondents said traditional teas should be popularized. Regarding problems for popularization of traditional teas, the most common response was 'not popularized yet' (39.7%). Regarding the method for popularization of traditional teas, the most common response was 'convenience of purchase for ingredients'. As a result, preferences for traditional tea and popularization method were different according to age. It is thus necessary to develop traditional tea products considering the age range.

• Journal of the Korean Data and Information Science Society
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• v.26 no.6
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• pp.1217-1224
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• 2015

The survey and analysis of preferences for temple food known to health promotion and prevention of adult diseases aimed at popularization of the monks living in Daegu Gyeongbuk and Busan Gyeongnam inspections are as follows. Monks have been recognized as healthy food (42.2%), and expected contribution of health promotion, such as prevention of adult diseases in the popularization of temple food (74.7%), it was better traditional cooking method, and recognize improvement of nutritional supplement (36.7%). Also, meat used (68.8%) and ohsinchae (57.8%) were not necessary for popularizing. In particular, difference was statistically significant in accordance with the number of monks that live with sex (nuns) (p <0.01). The results suggest that monks agree with popularization of temple food. However, monks stick to traditional cooking method and not in used meat and ohsinchae.