• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.519-527
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• 2014

This study was conducted to analyze the differences in consumer behavior of coffee product according to monthly income in franchised coffee shop's consumer in Korea. A total of 293 questionnaires were used out of the 330 that had been distributed for analysis; those that lacked reliability were excluded. Frequency, ANOVA, and Duncan's multiple range test was conducted to analyze the hypotheses of the study. The findings are summarized as follows. There were significant differences in consumer behavior with regard to seeking health, eco-friendly products, product brand, and product taste as well as preferred coffee menu and coffee consumption expenditures. High income consumers rather than low income groups showed much higher score for concerning health, concerning diet, concerning calorie, concerning instant, concerning caffeine and concerning nature, organic in coffee consumer behavior. In amount spent on purchasing coffee products according to income, low income consumers rather than high income groups had much higher financial expense burden.

• Journal of the Korean Society of Clothing and Textiles
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• v.40 no.1
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• pp.1-11
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• 2016

Traditional costumes have evolved while reflecting the social, cultural and psychological values of the era. Costumes gain meaning by being worn that also allows their various symbolic meanings to be derived. Costumes worn in festivals by specific societies and organizations have especially apparent symbolism pertaining to their purpose. Most countries have traditional festivals that embody the country's distinct culture, history and traditions. These festivals are acts of consciousness expressing a special meaning of the community. Costumes represent a glimpse of life and culture during a festival period; in addition, the costume's style, color elements and decorations are expressions of community values and a distinct symbolic mechanism. Totemism (a significant element of these festivals) has been passed down for many generations. The current costumes for Totemism are distinct (compared to normal festival costumes) and embody a more symbolic meaning. This study deduces the exaggerated style, the concealment and disguise of the human body, and the pursuit of pleasure expressed in the Totemism costumes of regional European festivals. The symbolization theories of C. G. Jung and an analysis of Totemism costumes allow an understanding of their existential significance, their role as the medium between consciousness and unconsciousness, their meaning of symbolic transcendental unity, and their meaning of giving consciousness to the mind.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.502-544
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• 2015

This study researched a document regarding 'Pyeon (tteok)' on 25 Jong-ga ancestral ritual foods through "Jong-ga Ancestral ritual formalities and food", published during 2003~2008 by the National Research Institute of Cultural Heritage of Cultural Heritage Administration. A after about 10 years, the transmission process of the setting and recipe was compared and analyzed in 2015 by directly visiting 4 Jong-ga. This research classified regions into 7 Gyeonggi, 4 Chungcheong, 2 Honam, and 12 Yeongnam, and classified hakpa, Gyeonggi, Chungcheong, Honam region into 13 Gihohakpa, Yeongnam region into 12 Yeongnamhakpa. The important analysis standard of Jong-ga ancestral ritual food was the region and hakpa, which appeared to considerably influence 'Pyeon' setting style, which represents and symbolizes family and recipe. Gihohakpa Jong-ga, which is an academic tradition that pursues practical interests, seems to highly regard practicality to adapt to changes along with the period. On the contrary, Yeongnamhakpa Jong-ga, which highly regards self-sufficiency living base and moral justification, seems to be highly conservative. Increase in Jong-ga, which utilizes mill, is the result of adaptation to the period environment such as Jongbu aging and lack of labor, etc.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.651-670
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• 2019

This study examined the status of food specialties in Korea during the Japanese colonial period through 『Specialities of Joseon (朝鮮の特産)』. The book recorded a total of 164 areas and 317 specialties, focusing on five railway lines and branch lines on the Gyeongbu, Honam, Gyeongui, Gyeongwon, and Hamgyeong. Among the specialities, 211 species were included, excluding overlapping ones. The food specialties accounted for 100 kinds in 159 regions or 47.4 percent of the specialties. There were 47 food specialties in 47 areas of the Gyeongbu Line, 21 food specialties in 20 areas of the Honam Line, 32 food specialties in 40 areas of the Gyeongui Line, 26 food specialties in 15 areas of the Gyeongwon Line, and 33 food specialties in 42 areas of the Hamgyeong Line. Among the specialties, the amount of fish and their workpiece was overwhelmingly the largest. Next came processed goods of fruits, grains, and vegetables. In modern factories, corn, tomatoes, blueberries, and sardines were made of processed goods. Factories have been constructed for glass noodles, sugar, and soju. Specialities and processed goods produced in each region were brought to Japan during the Japanese colonial period.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.392-398
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• 2004

The purposes of this study were to: a) investigate how other countries brought up their traditional food into the commercial market for tourists b) analyze present marketing status of the Korean traditional food in dealing with foreign tourists as consumers. Present marketing status of the overseas and domestic tourism products focusing on traditional foods was investigated through literature reviews and face-to-face in-depth interviews conducted with professionals in tourism business. As a result, the foreign tourism products focusing on traditional foods were diverse and these products were representative of the regional heritage brought together in an effect to increase understanding of traditional foods. In case of the tourism products focusing on Korean traditional cuisine, the popular programs were 'Making Kimch', 'Making ricecake' and 'Making Bibimbap' in which tourists participated have expressed great satisfaction. The results of this study would be used as an important data in developing unique tourism programs focusing on Korean traditional cuisine attracting foreign tourists.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.380-389
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• 2014

The aim of this study was to investigate the relationship between intake experience of mother's milk intake/baby food intake, present eating habits, and atopy symptoms in elementary school students in Chungnam province. More frequent intake of mother's milk was associated with less atopy symptoms. Subjects who had good attitudes for baby food in the past had less unfavorite foods. In addition, subjects that ate fruits and vegetable-baby food had better eating attitudes for a balanced diet. Unbalanced diet was associated with worse behavior characteristics. Frequency of eating breakfast affected behavioral characteristics. As this study had regional and size limitations, it is necessary to further investigate the relationship between past intake experience of mother's milk/attitude towards baby foods and present eating habits/physical growth. Based on these results, past intake experience of mother's milk/attitude towards baby foods might affect present physical growth/development and eating habits of subjects.

• Food Quality and Culture
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• v.2 no.1
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• pp.32-36
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• 2008

This study identified and compared the volatile flavor components of two commercial rice wines: one fermented using the mycelium of Phellinus linteus and a regular commercial rice wine. The volatile flavor components were isolated from the infusions by Porapak Q (50-80 mesh) column adsorption. The concentrated aroma extracts were then analyzed and identified by GC and GC-MS. Thirty-four kinds of flavor components were identified in the mycelium-fermented rice wine, including 11 alcohols, 8 esters, 3 ketones, 6 acids, 3 hydrocarbones, and 4 others. In the regular commercial rice wine, 36 kindss of flavor compounds were identified, including 9 alcohols, 6 esters, 4 ketones, 6 acids, 9 hydrocarbones, and 2 others. Therefore, the data indicate that the primary flavor components in the rice wines were alcohols and esters.

• The Journal of the Convergence on Culture Technology
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• v.6 no.2
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• pp.313-319
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• 2020

The Misiryeong East-West road opened in July 2006, after the opening of the Expressway between Seoul and Yangyang in June 2017, has led to a recession caused by a decrease in the number of visitors to nearby region, leading to the emergence of economic crisis in the surrounding region. Against this background, in order to revitalize the Healing Road in Misiryeong, we study to find a way to revitalize the region by creating a landmark in Ulsanbawi Rock. In order to create a landmark of Ulsanbawi Rock, an observation cafe, exhibition facilities, and convenience facilities were built, and a monorail was used to view Ulsanbawi Rock, and a healing plaza, resting area, and outdoor performance hall were installed to promote the local economy.

• The Journal of the Convergence on Culture Technology
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• v.6 no.2
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• pp.333-340
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• 2020

As a result of research on the establishment of an infrastructure to revitalize the region of Inje gun in order to enjoy the high quality of the Inje gun residents in Gangwon do, the analysis of the target sites that are easily accessible and easy to use by the residents of Inje gun resulted in a type of park with a quality of life. It is analyzed that the urban art park is the most suitable for enhancing the city cultural experience and relaxation, and promoting emotional life. There are many ecological parks, theme parks, and experience parks in each country, but it is desirable to plan them in the form of city parks to differentiate themselves by capturing the characteristics of Inje gun.

• KIEAE Journal
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• v.14 no.5
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• pp.111-116
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• 2014

Han-ok has been forgotten by rapid industrialization, however, recent interest in Korean traditional culture and eco friendly architecture are increasing. Government is also processing various policies and research in Han-ok for historical reasons. Still Han-ok is considered as temporary discover stage not daily space. Moreover, previous weakness of Han-ok made it difficult to supply. There is a need to build new Han-ok style public buildings different from traditional or new Han-ok for revitalization of Han-ok. Moreover, development of new Han-ok style public buildings model are needed for the public which include updated concept and function. From public buildings model development and supply people can visit and explore Han-ok. Therefore Han-ok tradition can be modernized. In addition to this Korean traditional culture and mode of living can be developed and conserved. This research focuses on public buildings of Han-ok supplication and aims design elements and regional trend.