• 한국체육학회지인문사회과학편
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• v.55 no.2
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• pp.111-121
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• 2016

The purpose of this study was to establish a classification systems of sport culture contents for enhancing cultural competitiveness. The main research method for this was the Delphi survey based on the literature. Through a literature review, the definition of sport cultural contents and the classification system of major industrial countries were analyzed. The Delphi survey by a panel of 25 was conducted over a two-round. The results were as follows: first, the sport culture contents includes an artistic creativity, which have a working form that enables delivery to the public and organizing sports activities, and classify as a technology for high value-added content and services. Second, the 'culture' for the large category item, which include the cultural heritage and culture art. The 'media' recognize the importance of temporal concepts with traditional media and it was classified as new media. In the case of items in the large category 'events' are classified as national and international sporting events and festivals, the 'services' main category item is divided into social, care, educational services. Finally, the 'others' includes such as copyrighted items.

• Journal of Conservation Science
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• v.34 no.5
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• pp.433-442
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• 2018

In this study, metal properties were compared by preparingthree iron knives from steel ingots produced via traditional iron-making, and ingot which jointed the steel of modern times. Metal microscope and SEM-EDS analysis revealed fine ferrite and pearlite structures of the hypo-eutectoid steel of Fe-C alloys. All samples also exhibited martensite on the blade of the knife. By Vicker's hardness analysis, the hardness of the sand iron knife (K1) was 533.38 HV, sand iron-nickel steel knife (K3) was 514.8 HV, and sand iron-carbon steel knife (K2) was 477.02 HV. The mass reduction due to wear was 0.058% for K1, 0.059% for K3, and 0.144% for K2. EPMA(Electron probe micro-analyzer) analysis of the surface pattern of the specimens confirmed that the patterns were exposed due to differences in the content of C or the chemical composition. Additional research on heat treatment processes is needed to increase the abrasion resistance of blades. Traditional steel ingots could produce high-quality steel if combined with nickel steel.

• Journal of the Korean Society of Food Culture
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• v.28 no.2
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• pp.145-157
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• 2013

The purpose of this study was to develop cultural food contents from local dishes related to the historical and cultural heritage in the representative areas of Gurye and Jinan. The information on 'Story' was collected from each region's representative local native journal, searches of related web-sites, analysis of old literature, and interviews of traditional households. 'Telling', the conveyance, was focused on texts of literature analysis, which were synthesized from historical conditions, regional food materials, cuisine, regional symbolism, etc. The created food contents were displayed with balanced and healthy Korean food dishes after nutritional analysis. In Gurye, the content was extracted from the story of Hwang hyun (黃玹, 1855-1910) - figura of Gurye - and his collection, "Maecheonyarok", and the storytelling native food was prepared. In Jinan, the content was extracted from the text of an anecdote from "filial son Kwang-beom Lee", a local journal. We tried to express Gurye's clean image in connection with the patriot - Hwang hyun (his nick name was Maecheon), in the late period of Chosun through the unprocessed and simple nature of the dining table. As in Jinan's storytelling materials, we tried to express a healthy menu of health food for older people based on the clean nature and documents about the real character's filial behavior. The developed healthy menu and dining table properties in this study have been established in accordance with nutrient intake standards of energy in Korea.

• The Journal of the Korea Contents Association
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• v.10 no.12
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• pp.415-424
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• 2010

Recently the development if traditional food local food affects regional and national tourism industry. Traditional food has to be renewed by emphasizing regional tradition, historicity, and characteristic and be regarded as cultural element. The purpose of this study was to development tourism resources focused on traditional food. This analysed traditional food related study published from 1985 to 2009(n=129). Content analysis was conducted with regard to such perspectives as study field, methodology, statistical analysis etc. The findings are as followings. Frist, 40.3% of articles was written by one author, and slightly more then 59.7% was written by co-author. Seconds, 39% articles was focus on preferences and awareness so, need to study on menu development, research on the actual condition for tourism resources and commercialization. Academician should continue to conduct research in these fields in an effort to provide practitioners informations.

• Journal of the International Relations & Interdisciplinary Education
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• v.3 no.1
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• pp.87-103
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• 2023

In the era of self-media, short videos are developing strongly. In addition to its rapid development, it has brought new development opportunities for the dissemination of Chinese traditional culture through innovative cultural expressions. In this environment, the video blogger Li ziqi has rapidly become popular among many other types of self-media, which provides good material for us to analyze the reshaping and dissemination of Chinese traditional culture in the age of self-media. This paper discusses the reshaping and dissemination of Chinese traditional culture in the age of self-media by combining the case of the famous short video blogger "Li ziqi", reveals the problems of the current traditional culture dissemination through the content analysis of the reshaping and dissemination of traditional culture in the age of self-media, and puts forward the optimization strategies.

• Conservation Science in Museum
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• v.25
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• pp.63-84
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• 2021

In order to investigate the diverse physicochemical changes that occurred in traditional Korean pottery during its production, including before and after firing, this study produced six replicas of a celadon maebyeong inlaid with cloud-and-crane designs, respectively corresponding to the process of shaping, carving, inlaying designs, first firing, glazing and second firing, respectively. It then conducted a scientific study of these six replicas and analyzed their images through high-resolution three-dimensional transmission imaging. The materials used for the replicas show different mineral phases and even colors depending on the components of each material. For example, black inlay with a high content of iron oxide (Fe₂O₃) shows dark colors and white inlay with a high alumina (Al₂O₃) content appears white. Physicochemical properties such as chromaticity and magnetic susceptibility and major components of the replicas were confirmed by the differences in the density in the computed tomography (CT) images. The characteristics of fired products such as fine structure, absorption ratio, apparent porosity, and other characteristics of the major mineral components were identified by the presence of pores and the formation of cracks inside the replicas in the image analysis.

• Fashion & Textile Research Journal
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• v.25 no.5
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• pp.560-567
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• 2023

This study aims to rediscover the industrial value of a borderless service in the hyper-connected era by producing fashion content at the forefront of the cultural industry as XR content and contributing to developing fashion content for edutech. The research method employed design aesthetic theory, while the empirical proposal utilized scientific knowledge information to build a framework for 3D convergence content. The characteristics of fashion content exhibitions that apply the neumorphism technique are as follows: The first is a virtual space that produces clothing culture by type. Africa, where dyeing and crafts are developed, selects a product-oriented exhibition type; Asia, where weaving and textiles are excellent, selects a random movement type; and Europe, where the evolution of clothing design over time is evident, selects a guided movement type to create a three-dimensional fashion edutech. The goal was to produce content. The second is creative reproducibility, which combines a new fashion design that embraces the aura of the original with a trendy sense. The realistic folk costume style of the original allowed for its implementation in the AR exhibition space using historical traditional style techniques such as weaving and textiles. The third is building organic, modular content. By designing and then saving/editing/arranging the basic VP zone for each style, learners and instructors can freely edit the content for each fashion class topic and create various presentations to ensure that it functions as non-face-to-face edutech content around the world.

• The Journal of the Convergence on Culture Technology
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• v.9 no.5
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• pp.83-90
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• 2023

The recent trend in younger generations of wearing traditional costumes or incorporating fusion hanbok into daily wear necessitates the development of modern hair accessories to complement hanbok. The purpose of this study is to develop practical and modern hair accessory designs inspired by royal women's hair ornaments that complement hanbok, and therefore expand the scope of fashion content development utilizing hanbok culture as well as meeting the demand for various experiences of traditional culture. This research studied the literature on traditional hairstyles and accessories of Queen Yeong and constructed models of these accessories for the purpose of empirical research. The production process first required creating a basic foundation of nylon mesh reflecting the silhouette of a traditional hairstyle, and then grafting a digital textile printed fabric using majestic and extravagant royal relics on top, thus employing the trompe l'oeil technique to ultimately give the impression of wearing traditional jewelry. As a result, a total of six hair accessory designs were completed, produced with hairbands, hair pins, and hair ties. In addition, the accessories are designed to be easily worn regardless of the wearer's hair style, and the stiff yet flexible nylon mesh effectively expresses the shape of a voluminous hairstyle and creates an optical illusion, blending into the hair. These research results present a unique aesthetic and cultural experience to the greater public seeking both daily entertainment and value from rarity.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.90-99
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• 2014

Tarak is our own traditional fermented milk, which is made from lactic acid fermentation by using makgeolli as inoculum for milk or fermented by using Tarak that had already made. we made our own traditional fermented milk and Tarak Pudding by the traditional fermented milk, and then, we investigated the quality characteristics of Tarak Pudding on the addition rates of Tarak. As a result, the more the amount of Tarak, the more the contents of crude protein, crude fat and crude ash of Tarak Pudding according to the percentage of addition of Tarak meaningfully, except for its moisture content (p<0.05). While the pH decreased with more Tarak, the acidity significantly increased. In the case of sugar content, TP 1, 2, and 3 were higher than the control group, and TP 4 showed the higher sugar content(p<0.05). As the result of measurement of chromaticity of Tarak Pudding, the L value of the control group was 38.80. However, it increased with more addition of Tarak, while a value decreased. For the b value, it significantly increased with more Tarak. In the measure of texture, there were significant differences between the control group and the samples in hardness, springiness, cohesiveness, chewiness, and adhesiveness (p<0.05). The sensory evaluation result showed that there were meaningful differences among the samples in their appearance, taste, flavor, texture and overall acceptance. However, due to distinctive sour and odor of Tarak, TP 3 (75% addition) than TP 4 (100% addition) was considered to be desirable.

• International Journal of Internet, Broadcasting and Communication
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• v.15 no.4
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• pp.160-165
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• 2023

The pixel art style evolved from the shortcomings of computer image display technology has gradually transformed from a technical limitation into a widely recognized form of artistic expression since development in the early 20th century. This study analyzes the application and characteristics of the expandability of pixel art style design content in sub industries such as physical goods, environmental design, website design, digital art and illustration in the design field. It aims to explore the visual expression and sustainable development form of pixel art style under the development of new media technology that contradicts traditional technological concepts. The research results show that although the pixel art style generally pursues external visual features such as pixelated visual effects, sawtooth and matrix arrangements, its expansion in the art field shows a unique diversity of visual expressions. It has become an important means to convey nostalgic emotions and cultural values. Through this research, we hope to inspire more academic researchers and technology practitioners to explore the development potential of the pixel art style in emerging fields and promote its innovative application in design practice.