• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.700-709
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• 2014

Recently, a large number of people are growing interested in Korean cuisine and progress Korean culture. This study inverstigated several kinds of Korean traditional alcoholic drinks and brewing methods, including ingredients in ancient culinary manuscripts "Soowoonjabbang", "Eumsikdimibang", "Onjubub", "Jusiksiui", "Uumjeabang" and "Eumsikbangmunnira" of Korean head family. Korean traditional alcoholic drinks were sorted into two groups based on characteristic (danyang ju, yiyang ju, samyang ju, sayang ju, yakyoung ju, gahyang ju, honyang juand soju) and five categories based on preconditioning methods of Korean traditional alcoholic drinks (iporrige, baeksul ki, gumung tteok, godubap, bumbuck). The most announced ancient Korean culinary manuscript is "Onjubub" (57 varieties of Korean traditional alcoholic drinks), the second largest book is "Eumsikdimibang" (49 varieties of Korean traditional alcoholic drinks), and the third highest book is "Soowoonjabbang" (40 varieties of Korean traditional alcoholic drinks). The "Uumjeabang" and "Eumsikbangmunnira" announced 21 and 15 varieties of Korean traditional alcoholic drinks in six books of ancient Korean culinary manuscripts, respectively.

• Journal of the Korean housing association
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• v.10 no.1
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• pp.37-50
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• 1999

The aim of this study is to consider the meaning of the traditional dwelling house and the cardinal points. The cardinal points is a complex concept of the body-scheme direction and celestial direction. This paper explains the meanings of the traditional dwelling house under the following three subtitles; dwelling as the image of the cosmos; dwelling as the center of the world; dwelling as the subjective space. The traditional dwellings have the prominent characteristic of the image of the cosmos and the center of the world which is regarded the human and the architecture as the microcosmos, and which communicates the heaven with the earth. The traditional dwellings which aims to harmonize the human with the nature have the subjective and meaningful space which articulates the nature through the self-systematization.

• Journal of the Korea Furniture Society
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• v.25 no.4
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• pp.268-276
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• 2014

The purpose of this research is to provide new direction on the field of the furniture design and to establish the identity of Korean furniture design as the flow of craft's juxtapose mixture era where it mix and match Korean traditional craft style materials with the modern furniture design. In other words, it is intended to create new furniture design and propose beautiful Korean luxury furniture design based on the precious unique culture with the traditional craft style, juxtaposition of modern furniture, and reinterpretation. It should grant artistic values that can satisfy consumers having various tastes and scarcity values, plus it should put out aesthetic and creative expressions in furniture design putting into the beautiful traditional craft form values. Furthermore, it is required to create new design through values and spirit, materials, techniques, forms, pattern, and usages by interacting, coordinating, and combining tradition and modern East and West, plus craft and design.

• Korean Institute of Interior Design Journal
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• v.22 no.4
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• pp.78-85
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• 2013

This study employed the Semantic Differential(SD) technique for an empirical analysis of the borrowed landscape-the so-called interaction of landscape between space and nature-in traditional Korean space against the cultural backdrop of confucian ideology. Its findings are as follows: First, the study conducted a comparative analysis of the borrowed landscape between Sarangchae(Men's quarters) and Anchae(Women's quarters) and between Soteuldaemun(A lofty gate) and Sadangdaemun(A gate to an ancestral shrine), using the SD technique. Consequently, their marked distinction in the borrowed landscape were found to illustrate the influence of confucian ideology over spatial composition. Second, both the garden and the sky of Sarangchae appeared more open and dynamic, and soft, and comfortable, and warm compared to Anchae. Also, Soteuldaemun looked more open and dynamic than Sadangdaemun. In conclusion, traditional Korean space applies a monistic view of the world to nature and human beings, thereby embodying a philosophical and aesthetic space where humans enjoy their life in harmony with nature while playing with the landscape in a traditional space.

• Journal of the Korean Home Economics Association
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• v.33 no.4
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• pp.189-198
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• 1995

This study discusses the traditional main life culture of Korea and the relations with the traditional manners of Korean culture. According to studies of literature and an analysis, it shows the traditional courtesy can be linked to the housing structure of the Cho-sun dynasty which can be termed as a representation of traditional Korean society. Housing culture of Cho-sun dynasty led to a most characteristic living culture. To be specific sit-down culture use norms, hierarchy and fittings can be sited. The sit-down culture in turn led to the main courtesies of greeting, table manners, etiquette for entrance and exit, the carefulness shown to elders, the self-restraint of speech and action and the manners between men and women, But in today's world there are realistic difficulties that make the application of these norms in everyday life difficult. But at the same time we must realize that there are traditional norms which overcome time and which affect today's norms.

• Journal of Microbiology and Biotechnology
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• v.3 no.4
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• pp.270-276
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• 1993

We characterized the character impact compounds of flavors of the fermented Korean soy sauce manufactured with both the traditional and the improved Meju made with different strains. The whole flavor samples were obtained by extracting each volatile flavor phase from both the traditional and the improved soy sauce. To get more detailed information, each whole volatile flavor was further fractionated into the basic, acidic, phenolic and neutral fractions. Each separated peak from the whole and fractionated flavor samples on gas chromatogram was identified by GC/MS and Kovat s retention index, and likewise the aroma of each peak was investigated by a sniffing test with the exercised panel. We were able to identify 15 groups of ingredients with the characteristic soy sauce aroma from the soy sauce made with the traditional Meju and 6 groups from the soy sauce manufactured with the improved Meju made with Aspergillus oryzae. The character impact compounds the two soy sauces were different from each other.

• Journal of Korean Association for Spatial Structures
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• v.7 no.3 s.25
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• pp.141-151
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• 2007

The appearance of many Glass Fiber Reinforced Plastic (GFRP) constructions look like ordinary steel construction, because GFRP has been imitated by the same way with the traditional steel's cross section as well as connection system. In terms of detachable connection, there was not enough appropriate option of GFRP connection, such as a traditional bolt connection for steel and wood structures. Most of all, from material characteristic of GFRP related to the deficient ductility, the shearstress principle of GFRP s not proper for the material property, which causes ineffective and not economic application of material. With this research problem, the innovative and detachable onnection system, which is more considered with appropriate material characteristic for FRP, is developed. Not only short time but also long time research with various connection variations is carried out.

• Journal of the Korean Society of Costume
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• v.56 no.5 s.104
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• pp.29-43
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• 2006

The purpose of this study is to examine a unique characteristic of the colors of the costumes in Korean basic culture in the aim of seeking the characteristics and the conceptual meanings of colors found in the majority’s culture. The scope of the basic culture was divided into folk belief, folk game and folk play. Within these limits, the colors of the dress, accessories, instruments were extracted by comparing with the naked eye in NCS Color System. For the analysis of hue and tone, the secondary dimensional analysis using NCS color system and the three-dimensional analysis using the software, COLOR 3D Version 2.0, were done. The result of this investigation is that the colors of the costume in the Korean basic culture are white, gray and black of achromatic color and yellow, yellowish red and purplish blue. This confirms that the colors based on Five-elements color are becoming the basis too basic culture. And Arche-pattern, which is a characteristic commonly found in the Korean traditional society, was shown as a characteristic of color. The colors of the costumes in Korean basic culture are uniquely adopted by the Korean civilians according to their religious and philosophical living standard. This study is meaningful in seeking a root for the formation of their unique color culture.

• Journal of Internet Computing and Services
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• v.3 no.3
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• pp.19-29
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• 2002

Recently, cyber evaluation systems on the Web-based remote education do not consider the personalized characteristic and propensity of individual students. Especially, in setting of the questions far examination, the traditional simple and general methods for all students group have been used for evaluation. This paper proposes on efficient cyber evaluation system using user profile. First, questions are filtered by using user profile for the personalized characteristic and propensity of individual students, This personalized characteristic and propensity have been disregarded in traditional evaluation systems. And then, filtered questions are set for examination, Therefore, efficiency of the evaluation system is enhanced and students make good results from their study. When user profile is adapted, the setting method of question for examination have combined category-based method with keyword-based method. This make students get the interest and pleasure for questions.

• Applied Biological Chemistry
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• v.35 no.5
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• pp.346-350
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• 1992

To investigate characteristic volatile components in Korean traditional soy sauce, this experiments were carried out. Whole volatile components were extracted by simultaneous steam distillation-extraction apparatus. The components of neutral fraction, emitting soy sauce-like odor, were fractionated from whole volatile components, and concentrated at atmosphere pressure, and then carried out GC-sniff evaluation and GC-fractionating collection by preparative gas chromatograph attached fraction collector APP-5. The GC-collected components were identified by GC/MS. The results were as follows; The component, emitting disagreeable odor, was identified as 3-methyl-1-butanol. The components, emitting soy sauce-like odor, were identified as dimethyl trisulfide, benzeneacetaldehyde, benzeneethanol.