• International Journal of Computer Science & Network Security
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• 제21권11호
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• pp.368-372
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• 2021

The article identifies the features of the digital culture of modern society in the dynamics of its impact on the education sector, identifies the main directions of digitalization education, an objective analysis is presented, the possibilities of examination as a scientific assessment are determined "Digital reforms" of education, the role of traditional values of educational culture in expertise and improvement digital innovations in the education system, identified the main contradictions in the development of digital culture, to determine the directions of its improvement. The article describes the three main components of information technology as a complex of hardware, software and a system of organizational and methodological support; the description of analog and digital information technologies is presented. The authors list the most common multifunctional office applications and IT tools; the advantages of using IT in the educational process are highlighted.

• 동아시아식생활학회지
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• 제15권2호
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

• 동아시아식생활학회:학술대회논문집
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• 동아시아식생활학회 2004년도 참깨과학 국제학술대회 발표 논문집
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• pp.145-174
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• 2004

It is estimated that sesame spread to Korea about BC 1000 years and people cultivated sesame and ate sesame-oil e age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan(饌, side dishes) and Byung-gwa(餠菓, Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa(油蜜菓) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa(油菓), You-jeon-byung(油煎餠 fried rice cake) and Yak-bab(藥飯). Roasted sesame and black sesame were used to cook Da-sik(茶食), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup (荏子水湯).

• 한국의상디자인학회지
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• 제12권4호
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• pp.89-102
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• 2010

Atayal studied in this paper is one of the indigenous tribe in Taiwan, which is receiving considerable publicity gradually. Atayal has a quite unique traditional dress and custom as facial tattoo. The study was limited to the conventional culture of body adornment of the Atayal including the clothing which is less preserved and practicing by them at the present day, and the origin and the process of the historical development of those are just a little included in the scope of the present study. Through this study, we can get know about indigenous tribe's cultural background, such as their life, custom, religion, and the influences on traditional costumes. As for the research method, I examined the Atayal's traditional costumes and clothing through related books, magazine, research papers, internet sites, and etc. I also examined the common ground between facial tattoo patterns and their clothing using reference books and official web-site. Traditional clothing materials, basic forms of dress, and the pattern and technique of facial tattoo were examined in the present study in order to deepen the appreciation of the cultural heritage of the Atayal. In way, I hope this study will make a contribution to the field of Korean fashion industry which intends to enter Taiwan market.

• 한국철학논집
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• 제39호
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• pp.85-114
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• 2013

가치관이란 개인이 자신 및 타인, 사회와 세계, 자연과 우주와 끊임없이 교섭하면서 갖게 되는 태도나 관점을 말한다. 여기에는 주로 어떤 것이 옳은 것이고 바람직한 것이며, 어떤 것을 하거나 하지 말아야 할지에 관한 생각들이 포함된다. 본 논문에서는 조선시대를 주요 시간적인 배경으로 삼아 한국인들이 어떤 부분에 큰 가치를 부여하며 살아왔고, 전통적 가치관이 시대적 환경에 따라 어떤 변용을 거쳤는지를 분석해 보고자 한다. 아울러 이를 근거로 현대 사회에서 계승하고 발현시켜야 할 가치 및 의미를 발견하는 데 도움을 주고자 한다. 일제 강점기를 거치며 수많은 전통가치나 윤리는 왜곡되거나 파괴되어 기존의 사회문화와 전통문화 전체가 부정되는 경향이 나타났다. 그 결과로 드러난 가장 큰 문제는 자의건 타의건 간에 수백 년간 공동체를 이끌어주던 공통의 가치가 사라지게 되었다는 점이다. 공통 가치의 상실은 공동체의 분해와 상실을 초래하게 되었고, 그 결과 우리 민족은 각종 '분열'에 시달리며 개인의 영달과 입신양명, 생존에만 매달려 왔다. 역사 문화적 단절과 그로 인한 정신적 공동화(空洞化) 현상을 겪은 우리에게 남겨진 것은 왜곡되거나 변용된 가치와 그것의 본뜻을 모른 채 그릇된 가치를 최선으로 여기고 그것을 향해 질주하는 경향이다. 전통적 가치가 가지고 있는 본래적 의미는 시대를 떠나 보편적인 의미를 던져주는 것이며, 목표를 잃고 방황하는 현대인들에게 삶의 이정표 역할을 할 수 있다. 현대 한국인의 가치를 새롭게 정립하고 추구함에 있어 역사를 반추해 우리 고유의 이상적인 가치의 의미를 자각하고 인식할 수 있다면 동양이냐 서양이냐, 전통이냐 근대냐 등의 해묵은 논의를 넘어서 의미 있는 성과를 얻을 수 있을 것이다.

• 복식문화연구
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• 제12권4호
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• pp.599-613
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• 2004

The purpose for this paper is to find the common characteristics of Korean traditional clothing, which is largely affected by Chinese arts and culture. There are many different theories about Faking Opera＇s orgine but an established character is an ensemble song and dance. It virtually represent overall Chinese arts. There are four characters in the Peking Opera ; Sheng, Dan, Jing, and Chuck. Sheng is divided into Nosheng, Sosheng, Musheng and Hongsheng based on their dramatic skills. Also, Sheng requires various acting skills : song, dance, dialogue, act and fighting skill. Peking Opera＇s stage costume was set up in Qing dynasty though it＇s style was embellished with mainly Ming dynasty＇s clothing style. The rankings and personalties of the role are strictly applied to decide what to wear. Artistic exaggeration, symbol and transfiguration, use of colors are equally important in planning the stage costume.

• 한국식생활문화학회지
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• 제9권4호
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• pp.341-353
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• 1994

This study delves into the general characteristics of spirits brewed in the Central Region of Korea-Seoul, Kyonnggi-do, Chungchung-do-paying particular attention to their varieties and fermenting methods and also comparing similarities and differences of their features. It is found first of all that there are a wide range of variety in the kinds of liquors. Among the 21 spirits investigated, not a single one resembles any one of the remaining in terms of the raw material, and the brewing method and process. Secondly, all of them use locally produced grains and can be classifiable as belonging to the common category of yakju (clean spirit) with fragrant elements added for the purpose of enhancing health or decreasing any harmful effects after drink. Thirdly, these traditional folk wines are characterized by the addition of secondarily fermented spirits. The more secondarily fermented spirit a wine has, the more fragrant and palatable it becomes and also the less harmful. Fourthly, all the spirits of this region are fermented by using yeast kodupap (steamed rice). The brewing temperature is usually around $15{\sim}20^{\circ}C$ for $5{\sim}8$ days or $3{\sim}4$ days for the majority of the cases. Fifthly, purifying is done with the yongsoo (strainer), the sieve, traditional Korean paper, etc. As such, we can say that all the brewers endeavor to maintain Korean traditional methods of wine making.

• KIEAE Journal
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• 제16권4호
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• pp.47-54
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• 2016

Purpose: Grafting new hanok-style application technology on child daycare facility among public buildings can be an alternative that provides infant facility, which is placed at the center of social attention and interest, with pleasant nursing environment. Besides, it is expected to have a great impact on infants' and young children's emotion by helping them recognize traditional culture at early stage and furthermore can be used for villagers to experience differentiated traditional culture. Method: To investigate the recent construction of HeungCheon/SuRak/GeumGwa's Hanok child daycare facility recognizing for architectural planning characteristics in common tendency Hanok that presents a physical improvement plan for preparing the continued competitiveness. Also attention to the creative expression of the traditional spaces about the natural environment are implemented in Nurseries and we propose the possibilities that can be realized in the future Hanok child daycare facility. Result: The combination of modern materials and modern construction technology of New-hanok method with improved ability has improved the shortcomings of traditional architecture and increase the ease and safety of traditional architecture succeed the suggest direction of improvement modern society. Therefore, Hanok child daycare facility is preparing adequate capability to solve regional polarization and social care issues.

• 식품기술
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• 제18권3호
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• pp.91-97
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• 2005

Nowaday, in Vietnam there are two types of medical services which have coexisted. These are Western medicine or Tay Y and Eastern medicine or Dong Y (this is also known as Oriental medicine). Dong Y is includes Chinese traditional medicine (TCM) or Thuoc Bac and Vietnamese traditional medicine (TVM) or Thuoc nam. In its’ history, Vietnam was dominated by feudal China in more than 1000 years, so that Vietnamese people was impacted much by Chinese thought, culture and medicine of course. Traditional Chinese and Traditional Vietnamese Medicine differ in practice, though they share the same theoretical foundation. Their relationship can be observed by the influence of TCM theories on the TVM which are Yin and Yang, Five Elements. In practice, TCM practitioners usually spend more time giving their patients a sort of theoretical explanation of what's going on, whereas TVM practitioners would use a more practical approach and concentrate less on theory. TVM was popular in common life of working people, generally using ingredients readily available nearby and involving a minimum of processing. Most knowledge was passed unselfconsciously from one generation to the next. It can be said that Vietnamese people are based on theories of TCM and available tropical plant sand animals native to Vietnam to built and develop TVM with it’s own character. The following are some plants are using in normal life of Vietnamese people as food or drink with well-being effect(1,2).

• 보건행정학회지
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• 제8권2호
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• pp.88-109
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• 1998

The main purpose of this study is to compare the traditional cost system and ABC(Activity Based Cost) system of clinical laboratory department in a hospital. The study subject was 296 services in clinical laboratory from March, 1997 to August, 1997. In a new costing system, cost for a lab test consist of direct cost element, activity based cost element, and allocated common cost element. In a traditional cost system, cost elements included direct cost element and indirect cost allocated based on test volumes The major findings of this research were as follows. 1. In the application of ABC system, total cost was analyzed as follows. Direct cost was 39.3% of total cost. Activity cost and allocation were 20.9% and 39.8%, respectively. The results of analysis to use traditional cost system were as follows. Direct cost was 39.3% and it was as same as the result of direct cost of ABC system. Indirect cost was 60.7%. 2. Activities of clinical laboratory of subject hospital were registration, pre-test operation, test, test result handling, delivery, culture, post-test operation, technical support, management support, and educational support. 3. The differences of the case of higher number of test case being carried out, the cost of ABC system was lower than the cost of traditional cost system. Otherwise in the case of lower number of test case being carried out, the rests have not been appropriately evaluated, and effective management were needed in clinical laboratory.