• The Korean Publising Journal, Monthly
• /
• s.308
• /
• pp.30-31
• /
• 2001

• 건강소식
• /
• v.34 no.9
• /
• pp.20-25
• /
• 2010

`음식은 짭짤해야 제 맛'이라는 사람을 주위에서 쉽게 볼 수 있다. 하지만 이렇게 짭짤한 음식을 쫓다보면 당신의 인생은 달콤한 인생이 아닌 소금처럼 짭짤한 인생이 될 것이다. 소금을 과다섭취 했을 때 건강은 소금에 절여진 듯 생기를 잃게 되기 때문이다. 소금이 건강에 미치는 영향을 정확하게 알게 된다면 당신은 아마도 싱거운 음식을 찾게 될 것이다. 소금이 건강에 미치는 영향과 소금을 적게 섭취하는 방법에 대해서 알아본다.

• (The)Study of the Eastern Classic
• /
• no.43
• /
• pp.125-154
• /
• 2011

Today's digital culture has been realized through various media, and even now, is changing and growing. If the previous digital culture was actualized through technologies such as the Internet, mobile devices etc., today it includes even things that give new life to contents using various medialike this. The moment this digital technical aspect is grafted into culture, a new genre called 'Cultural Contents' is born. Such cultural contents can be seen as a way for classics to approach people in a digital world that is evolving fast like today. To make classics into a cultural content, its basic narrative structure is important. Classics contain the history at the time, the awareness of people who lived at the time and the detailed rite of passage people experienced. This point can be interpreted as classics not just a cultural heritage of the previous era, but having the functionality that can form a consensus of modern people. This thesis views our classic novels of Mongcha group such as 'Guwunmong' and 'Okrubong' as a potential subject of cultural contents, and the problem of how it can be made into a cultural content. To make a cultural content, storytelling is very important. Therefore, the structure and characteristics of novels of Mongcha group was examined, and a synopsis was made based on this. Furthermore, it examined if there are novels of Mongcha group made into contents, and how each work was vitalized and how much ripple effect it had achieved. If each work did not achieve a second or third ripple effect, it examined what the problem was and tried to offer a solution.