• 대한가정학회지
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• 제41권3호
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• pp.181-196
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• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

• 대기
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• 제26권1호
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• pp.185-192
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• 2016

In this paper, I studied about historical seasonal subdivision system and a theory of traditional monthly order, which was used for so long from Koryo dynasty to the late of Choseon dynasty in Korean histoy. Especially, I took note of the fact that there used the table of solar terms and meteorological observation what we called the table of Kihoo-pyo in the historical Sunmyung-calendar and the Soosi-calendar during the Koryo dynasty. This table of Kihoo was developed for explaining meteorological change during a year at that time. Here are largely four elements related meteorological nature : the first is the list of 24 solar terms, and the second is 12 monthly seasonal terms and 12 monthly central terms, the third is about four right hexagon based I-ching, the fourth is 72 meteorological observations called 72-hoo. Among them, the 72-hoo system is important to know how premodern people observed natural materials including animals and plants, weather, climate about meteorological phenomena according to the seasonal change or solar terms' change during a year. I argued in this article to need developing modern new table of Kihoo system like that, in order to show common people to recognize annual meteorological change more easy and clear. I also argued to need a distinct definition of meteorological seasons from a view point of modern meteorology.

• 한국식생활문화학회지
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• 제22권5호
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• pp.633-644
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• 2007

The study results regarding the ingredient differences, sensory characteristics, purchasing type, usage and improvement direction for home-made traditional doenjang and factory produced commercial doenjang are as follows. The L-value indicates that home-made traditional doenjang has a higher value in average than the factory produce done, and the a-value indicates the opposite. Home-made traditional doenjang had higher water content than commercial doenjang ; however the pH values of commercial doenjang and home-made were 5.34 and 5.32 respectively, which was very similar. Factory produced commercial doenjang showed higher protein content than the home-made traditional doenjang. Regarding the correlation between ingredients, there was a significantly negative relationship between the L-value and a-value but a significantly positive relationship between the L-value and b-value. There were no significant relationship with water content, pH and protein content. For the color and taste, which are the sensory characteristics, commercial doenjang showed higher value than the traditional doenjang, but for smell, the values were similar. Regarding grittiness, the factory produced commercial doenjang had bigger particles than the traditional doenjang. Preference was a bit higher in the traditional doenjang. Of the 380 study subjects, most were from 40 to 49 years old (65.5%), and the most family type were nuclear families which was a total of 400 people (69%). Moreover, the most residential type was apartment which was 355people (61.2%), and for the monthly income, more than 2,510,000won was 48.3%. For the educational background, college education was 304 people (52.4%), and high school education was 199 people, 34.3%. In the usage, most of the people eat doenjang more than once a week, and usually their parents make the doenjang. People used both commercial doenjang and home-made traditional doenjang >home-made only >factory produced commercial doenjang only in that order. The reasons for using the home-made traditional doenjang aredelicate taste and flavor>more nutritious> anti-cancer ingredients in that order. The reason they use the factory produced commercial doenjang is because they don't know how to make it at home. The things that needed to be improved in the home-made traditional doenjang are bad smell> entire quality> flavor> color in order, indicating that studies for reducing bad smell are required. The things that needed to be improved in the factory produced commercial doenjang are taste & flavor> entire quality>bad smell> color in that order, indicating that people are more concern about it tasting like home-made than the smell. From the above results, we can see that better functional doenjang should be developed for family health and to increase the consumption of the doenjang, which has good functional psychological activities, also more various types of foods that use doenjang and scientific studies to reduce the home-made doenjang smell should be continuously studied. Moreover, studies on how to make the factory produced commercial doenjang taste more like traditional doenjang should be performed.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.205-220
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• 2007

This study was conducted to examine the perceptions of residents in the Chungcheong area on the commercialization of traditional Korean foods as convenience foods. Data was gathered using a questionnaire designed to evaluate the concerns, satisfaction, and Knowledge of traditional Korean food as well as the perceptions on commercialization of Korean traditional foods as convenience foods. In order to measure traditional food recognition and interests related to health, a 5-point Likert scale was employed and 374 subjects were surveyed. The results are summarized as follows : Most of the respondents expressed concerns for traditional Korean foods. In the over 50 age group, degree of interest (p<0.01), knowledge (p<0.01), and satisfaction (p<0.01) with regards to traditional foods was higher than in other age groups. The professional group had higher degrees of interest, knowledge, and satisfaction about traditional foods than the general group. Based on monthly income, for respondents earning over 3,010,000 won/month, the knowledge rating for traditional foods was higher than in the under 3,000,000 won/month group. The professional group had a more positive view of the commercialization of traditional food as convenience food than the general group. Respondents deemed quality improvements and an increase in consumption as reasons for the commercialization of traditional foods. Those with a greater recognition of traditional foods also had a higher degree of interest for the foods. Efforts for the commercialization of traditional Korean foods will help with consumer menu choices menu development and systems management of Korean traditional foods.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2020년도 학술발표회
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• pp.171-171
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• 2020

Decision making strategies should consider both adaptiveness and robustness in order to deal with two main characteristics of climate change: non-stationarity and deep uncertainty. Especially, robust strategies are different from traditional optimal strategies in the sense that they are satisfactory over a wider range of uncertainty and may act as a key when confronting climate change. In this study, a new framework named Robust Stochastic Dynamic Programming (R-SDP) is proposed, which couples previously developed robust optimization (RO) into the objective function and constraint of SDP. Two main approaches of RO, feasibility robustness and solution robustness, are considered in the optimization algorithm and consequently, three models to be tested are developed: conventional-SDP (CSDP), R-SDP-Feasibility (RSDP-F), and R-SDP-Solution (RSDP-S). The developed models were used to derive optimal monthly release rules in a single reservoir, and multiple simulations of the derived monthly policy under inflow scenarios with varying mean and standard deviations are undergone. Simulation results were then evaluated with a wide range of evaluation metrics from reliability, resiliency, vulnerability to additional robustness measures. Evaluation results were finally visualized with advanced visualization tools that are used in multi-objective robust decision making (MORDM) framework. As a result, RSDP-F and RSDP-S models yielded more risk averse, or conservative, results than the CSDP model, and a trade-off relationship between traditional and robustness metrics was discovered.

• Asia Marketing Journal
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• 제15권1호
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• pp.107-128
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• 2013

본 연구의 목적은 유통업태 간 경쟁이 격화되고 있는 시점에서 주요 유통업태 간 소비행태 분석을 통해 소비자 지향의 전통시장 활성화 정책을 제시하는데 있다. 주요 유통업태 간 공간적 경쟁구도가 소비행태에 미치는 영향을 알아보기 위해 다중회귀분석을 이용하여 전국 6개 도시에 거주하는 613명의 소비자를 대상을 실증분석 하였다. 본 논문은 크게 3개의 요소들이 소비행태에 영향을 미치는 것을 확인하였다. 분석 결과 물리적 요인(전통시장까지 소요시간), 사회경제적요인(승용차 보유대수, 월평균 소득), 경쟁적 요인(공간적 경쟁구도의 강함과 중간, 대형마트 월평균 지출액)이 소비행태에 유의한 영향을 미치는 것으로 분석되었다. 이러한 결과를 바탕으로 정부는 고객들의 소비행태에 영향을 미치는 요소들을 선별적으로 고려하여 전통시장 활성화 정책을 추진 할 필요가 있다.

• 대한가정학회지
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• 제37권1호
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• pp.45-65
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• 1999

The purpose of this study is to investigate the trend of the familism and the awareness of parent-supporting, showing how personal background variables affect the familism and how the familism affect the awareness of parent-supporting, The data were collected from May 20, 1998 till June 5, 1998 for 621 college students consisted of 300 male strdents and 321 female students. SOSS-PC was used for data analysis, and the data were tested by ANOVA, t-Test, Pearson's Correlation, Multiple Regression Analysis, and Duncan Test. The major findings are as follows: 1) The college students' familism generally tends to show low scores (M=2.79), indicating the modern familism-individualism. 2) The college students' awareness of parent-supporting is reported to be high(M=4.23); the highest awareness of parent-supporting is financial supporting, the next is service supporting, then emotinal supporting. 3) For personal background variables, male students rather than female students, the students who have parents with more monthly income, and those who have experience in living with grandparents tend to have more traditional familism. 4) Older students, the students with more traditional familism, those who find more satisfaction in family relations, and male students rather than female students tend to show higher awareness of parent-supporting. 5) In causal relations among the personal background variables, the familism, the awareness of parent-supporting, the variables with a significant impact on the familism are gender, parents' monthly income, and experience in living with grandparents, in order of impact. Age, the familism, satisfaction in family relations, and gender, in order of impact, affect the awareness of parent-supporting. Especially, the familism has the highest correlations with the awareness of financial, emotional, and service supporting, and shows considerable causal impact on the awareness of parent-supporting in general. That is to say, the more the familism, the more the awareness of the parent-supporting.

• 동아시아식생활학회지
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• 제11권4호
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• pp.235-246
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• 2001

The survey on the practice of the memorial ceremonial food in Chuncheon area showed it varied according to social position of officiator, location(inland or seaside town) , and personal condition. The study included the foods prepared for the memorial services on the memorial day. New Year's Day and Chusok. 1. 40.4% of the subjects were in the thirties at their age, 46.6% were high school graduates, 57.3% were the first daughter-in-law, 40.4% had no religion, 30.9% were working at public administration and earned less than 1 to 1,5 million won monthly. 2. 71.7% of the subjects who replied that the ancestor worship service had to be kept were Buddhists. 55.4% of them were high school graduates, and 58.8% of them ran independent businesses. They learned how to practice the ancestor worship service from their mother before marriage or from their parents-in-law after marriage. 3. The older the officiators, the better they wanted to keep the traditional format of the service, but the Christians and Catholics wanted to change the format to western style in the future. 4. 92.7% of them served cooked milled rice. They prepared the soup in the order of beef soup, radish soup and dried Alaskan pollack soup. 5. Among cooked vegetable dishes, bracken was used the most and balloonflower root, mung bean sprout and spinach followed. Among jeon(pan-fried foods). frozen Alaskan pollack was used the most and buckwheat, mung bean and meatball followed. 6. They served san-juk(beef kebab) mostly on the ceremony. Among the grilled foods, tofu was the favorite, and croaker followed. 7. Among the fried foods. squid was the favorite, and sweet-potato and shrimp followed. Among the dried foods. they used in the order of dried Alaskan pollack, dried beef and squid. 8. Among the rice cake and traditional confectionery, they used in the order of Yak-sik(sweet rice cake), Gang-jeong(fried glutinous rice cookie), Jeol-pyun and In-jeol-mee. Among a beverage, they served Sik-hye(fermented rice drink) mostly. 9. Among fruits, apples. jujube, chestnut and dried persimmon were served. Aong a liquor, Cheongju was served mostly. 10. Soy sauce, salt and salted fermented fish were served, too.

• 한국의상디자인학회지
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• 제11권3호
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• pp.143-151
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• 2009

This paper starts with the assumption that in order for the popularization of hanbok leading to greater interest among the public for Hanbok and its uses in everyday life, the period for Hanbok events each year must be solidified, making it a standardized provide opportunities for participation regardless of demographic. Globalization of Hanbok most occur through a combination of related academic fields, division of roles in fields of expertise, and a scientific understanding of Hanbok. Thus various Hanbok-related programs such as contests, fashion shows, experience centers and exhibitions should be provided in one unified setting. Government sponsored Hanbok cultural events have generally been aimed at foreigners or foreign human residency, while events in Korea hae generally been carried out by a more diverse rage of groups, making it difficult for the general population to obtain information or participate actively. In order for hanbok to maintain its tradition as the national costume of Korea, Long-term develop plans must be set. Along with popularization in order to bring hanbok into everyday life, methods for the globalization of hanbok must be explored, providing opportunities to spotlight the diversity and characteristics of Korean costumes, in various events which promote participation, festival-forming and globalization of hanbok culture considering elements such as time (yearly, monthly etc.) and audience (age group, social level etc.).

• 농촌지도와개발
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• 제16권1호
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• pp.21-49
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• 2009

There is a wide range of agreement for reorganization of administrative units. It is expected that regionalization of city governments and city-county consolidation would contribute to enhance efficiency of extension services and weaken citizen accessibility, responsiveness, and participation. Therefore, it is suggested that branch office of extension center should be provided to the isolated rural areas in order to maintain the appropriate level of services. Also, the relationship and linkage between the national/regional government and local extension centers should be reshaped by making current linkage system such as monthly Provincial Meeting and central-local association more effective. Establishment of agricultural database of each local region is needed to strengthen local extension center's role. Finally, extension service agency needs to consider to expand its function from the traditional extension services to a variety of 'rural issues.'