• 방재와보험
• /
• s.136
• /
• pp.54-57
• /
• 2010

• Korean journal of food and cookery science
• /
• v.14 no.2
• /
• pp.148-158
• /
• 1998

This study was to investigate the knowledge of Korean festival foods and the acculturation of American main traditional occasions among Korean American housewives residing in the New York and New Jersey area. Out of 400 questionnaires, the 271 respondents were taken. Of the respondents, 77.1% demonstrated the interest in Korean festival foods. The most important Korean festivals were Chusuk (52.0%), Sulnal(46.9%) and Daeborum (1.1%). In order to make the Korean festival foods to be international foods, the most vital factor was taste and flavor (39.5%), cooking method (34.7%), preservation (10.3%), sanitation (8.1%) and nutrition (7.4%). American Thanksgiving Day was the most important occasion among the Korean American housewives. The factors that keep the American traditional occasions were related to whether the respondents had an occupation or the length of stay in the U.S.A. But in case of Korean festival foods, the factors cannot be applied. On the contrary, they do still keep the tradition and the interest of Korean festival foods in U.S.A. As a result of that, the Korean festival foods in the U.S.A. are systemized for the preservation and popularization for the coming Korean generation.

• Proceedings of the Korean Society of Computer Information Conference
• /
• 2013.01a
• /
• pp.261-262
• /
• 2013

전통놀이는 전통문화의 일부분으로 옛날부터 민간에 의하여 전승되어 오는 놀이로서, 이를 후세에 전승시켜 유지보존하고 이어가는 것은 그 사회집단의 독특한 문화를 계승 발전시키는데 있어 매우 중요하다. 그러나 급격한 도시화와 세계화에 따른 정체불명의 미디어와 게임의 확산은 전통놀이 계승을 통한 전통문화의 보존을 방해하는 요인으로 작용하고 있다. 본 논문에서는 놀이 공간 확보의 어려움과 청소년들이 디지털 미디어 단말기의 선호에 따른 실외 및 집단놀이 활동의 외면 등, 전통놀이 확산의 장애 요인을 극복하기 위하여 최신의 인터랙션 미디어 제작기법을 활용한 전통놀이의 설계 및 구현 기법을 제안하였다. 특히, 정월대보름날에 행해지는 대표적인 전통놀이인 쥐불놀이 키트를 최근 부각되고 있는 아두이노 보드와 가속도 센서를 이용하여 제작하고 프로세싱으로 구현하는 사례를 제시하였다.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
• /
• 2004.05a
• /
• pp.135-140
• /
• 2004

계속되는 조명의 발달에 의하여 과거의 난방, 취사, 보호, 빛 등의 원시적인 기능을 수행하던 빛은 오늘날 다양한 기능과 사회적 역할을 담당하게 되었으며, 도시의 축제적 요소로서 사람들에게 유희적 기능을 제공하게 되었다. 이러한 축제요소로서의 빛은 종교적 행사로서 의미를 가지고 있을 뿐만 아니라 지역의 이미지 향상 및 홍보효과, 지역주민에게 주는 지역에 대한 자긍심효과, 관광사업 활성화에 따른 경제적 파급효과 둥의 다양한 효과를 가져오고 있다. 유럽의 경우 모닥불이 18세기에 이르러 일루미네이션과 불꽃놀이 등으로 계승되었으며, 우리나라의 경우 신라시대부터 시작된 종교적 행사인 연등제와 정원대보름을 기원으로 한 들불축제가 과거부터 오늘날까지 이어져 내려오고 있다. 유럽에서 시작된 폭죽, 조명을 이용한 빛축제 또한 우리나라의 각 지자체를 중심으로 불꽃놀이와 루미나리에라는 이름으로 개최되고 있다. 또한, 사천시의 창선삼천포대교는 다리의 경관조명을 설치함으로써 지역을 홍보하기 위한 조명축제로 자리매김하고 있다. 이에 본 연구는 우리나라의 다양한 빛축제의 사례를 분석하여 앞으로 빛축제를 활성화하기 위한 기초 자료로 제시하고자 한다.

• Korean Journal of Heritage: History & Science
• /
• v.40
• /
• pp.307-323
• /
• 2007

One of the distinguishing features of late Jeosun s Hanshi (poem in Chinese) is the numerous creation of Yeonjachyung Keesokshi (serial poem on folklore) which describes the folk manner and folk way of life in detail. Keesokshi s subject matter is the folklike in general including local features, geography, climate, local production, humanity, social conducts, and daily labor for living as well. By its material characteristics, Keesokshi reflects detailed life conditions of the society members in each levels, and represents the local customs as well as the folk emotions. Among the several kinds of Keesokshis, a Sesi Keesokshi focuses only in reciting the folk customs on each seasonal festival days, and the great numbers of such serial poems appear during the latter part of the Jeosun Dynasty. Its overall background is the transition of artistic trend which came after many social changes such as expansion of realism, uprising national consciousness, shaken status system, and the rising of 'Jeosun si motives in the Hansi history. Moreover, each writers various experiences and their interests in the reality and critical minds of common people contributed a crucial roll in creation of Sesi Keesokshi. 178 of the 584 remaining serial Sesi Keesokshi are written particularly about the folk customs in The Grand Full Moon Festival (the first full moon of a year by the lunar calendar). These Hanshis widely reflect the common ways of living by directly accepting the seasonal folk customs as the subject matters. Especially, close to the reality, these poems positively express the people's simple vigorous lives and create unrestrained lively image by describing the joys and sorrows of the folk ewistence along with their craving. Also, it is notable to have customs such as 'Shil-Ssa-Um' and 'No-gu-ban-kong-yang' as subjects for its rarity in other literatures.

• Journal of the Korean Society of Food Culture
• /
• v.6 no.3
• /
• pp.257-264
• /
• 1991

A study on the foods of annual custom in Cheongju area was done to know the present practices and compare with Dongkooksesiki (동국세시기(東國歲時記)), Youlyangsesiki (열양세시기(洌陽歲時記)), Kyoungdojabji (경도잡지(京都雜誌)), and the results of a study on the gala foods in Kangweon province. Those annual custom which are celebrated in Cheongju area are Seolnal (New Year's Day) (100%), Chuseok (Harvest Moon Day) (100%), Daeboreum (the 15th of January) (92.6%), Dongji (the winter solstice) (75.2%), and Sambok (the period of summer heat) (67.4%) in the order of higher percentages. No subjects for this survey are keeping on celebrating Junghwa (servants day), Jungwon (the 15th day of the 7th lunar month), and Nabpyoung. Foods of annual custom on Chuseok and Seolnal had a greater variety, compared with those enjoyed on other annual custom. Foods of annual custom such as Ddugguk, Mandoo on Seolnal, Ogokbab, Mugeunnamul, and Buryum on Daeboreum, Songpyun on Chuseok, Patjuk on Dongji were being enjoyed by most people. But the other foods of annual custom are enjoyed in a lower percentage or almost forgotten.

• The Journal of the Korea Contents Association
• /
• v.8 no.7
• /
• pp.93-102
• /
• 2008

With the advance of ubiquitous environment, a lot of changes occur in various kinds of applications. The marketing for festivals is not an exception. Due to the needs for changes in the festival marketing, researches about active marketing suitable for ubiquitous environment are increasing. The purpose of this paper is to develop a u-pamphlet based on PDA and QR code. In this paper, we focus on Jeju Jeongweol Daeboreum Fire Festival, shortly Jeju Fire Festival, as a pamphlet content, which is one of the best domestic festivals. When tourists attend Jeju Fire Festival, the proposed u-pamphlet provides various forms of Jeju Fire Festival information either by accessing digital content stored in PDA directly or by interpreting QR code in the Festival area and connecting remote digital content indirectly. In addition, in order to analyze the necessity, the usefulness, the functionality, and the technical barriers of the u-pamphlet, we make a questionnaire after we exhibit our u-pamphlet.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.4
• /
• pp.455-465
• /
• 2008

The data for this study were collected in a survey conducted in Ganghwa. The questionnaire was specifically designed to identify ceremonial and prohibitive foods in Ganghwa. Quantitative and qualitative data were reported as frequencies, and $X^2$ analysis was employed to assess the relationships among religious. Ceremonial foods were important on the 15th of January by the lunar calendar(87.5%), the Korean Thanks giving Day(84.4%), New Year's Day(79.8%), and the winter solstice(77.4%). A table in celebration of a baby's first birthday included baekseolgi, rice cake with Indian millet and red bean, songpyeon, injeolmi, fruits, and japchae. Women who had delivered a child ate boiled rice and seaweed soup. Birthday parties was hosted in 67.0% of the homes. The reasons for not having a birthday party were the inability to make enough time(38.2%) and difficulties with work(19.4%). Pyebaek foods were jerked beef, chicken, jujube and chestnuts. A 60th birthday anniversary was the reason for 31.4% of the respondents to eat ceremonial foods, and a Memorial Day service that carried in the eldest son was the reason in 53.4% of the families. The Memorial-Day service foods were learned by a Catholic mother(66.7%), by the husband's Buddhist mother(37.9%), or by Confucianism(54.5%)(p<0.05). Therefore, it is important to increase the understanding of celebrational foods and to enforce systematic public relations.

• Korean journal of applied entomology
• /
• v.29 no.3
• /
• pp.209-215
• /
• 1990

Some preliminary studies were conducted to find out whether the levee-burning could justifiable for the suppression of insect pests, particularly the smaller brown planthopper (Laodelphax striatellus F.). Density surveys on pests and their enemies (mostly spiders) were carried out upto the mid May at an experimental paddy field located in Suwon after of it's levee $(72\times1m)$ was burned on Feb. 20, 1987. Results were discussed in relation to density recovering of both pests and their possible enemies (spiders) and summarized as below. Not a single individual of any pest or enemy was found from the levee upto sometime after the levee-burning. Grasses started to grow more vigorously in burned ares than in unburned upto about 60 days after the burning. And densities of both pest and enemies grew higher in burned areas than in unburned from about 75 days after the burning (in Early may). It is suspected that all individuals of pests and enemies fond from the burned areas could have immigrated from the surrounding areas. If levee-burning was carried out in much wider areas, much longer time would be needed to recover the density of both pests and enemies to the center region of the burning. Wingless spiders would require even longer time than winged pest species to re-establish in the center region of the widely burned field. Pirata subpiraticus, the most abundant spider species in Korean paddy fields, starts to move about and searches for food at above $9^{\circ}C$ which is somewhat lower than the critical temperature for the pest species. Thus P. subpiraticus would require more food than other pest species early in the spring, and therefore, it would have lower probability to survive than pest species particularly in burned areas. Experiments for pest suppression with levee-burning would better be carried on in much wider areas, and its justification seems to be discussed after man other disciplines related to both pests and their natural enemies were throughly studied together with their density surveys. However, according to the present point of vie, the opinion that levee-burning is helpful for controlling pests which over winter on levee areas could not be justifiable.

• Journal of Nutrition and Health
• /
• v.47 no.6
• /
• pp.452-462
• /
• 2014

Purpose: The purpose of the study was to evaluate the status of events and importance-performance analysis (IPA) between industry and school foodservices. Methods: The study subjects were dietitians in industry foodservices (n = 73) and nutrition teachers in school foodservices (n = 135) in the Jeonbuk area. Demographic characteristics, status of events, and problems of implementing events were assessed using a self-administered questionnaire. Results: Approximately 67% of industry foodservices had implemented an event a month, whereas 40.7% of school foodservices did not implement events for students. The type of events that industry and school foodservices had implemented most frequently were Sambok event, Dongji event, Daeboreum event, Spring-Namul event, and Chuseok event. The industry foodservices had significantly higher average scores for performance of events than those of the school foodservices (p < 0.001). In the Importance-Performance Analysis (IPA), high importance and high performance (A area: doing great) in industry foodservices were seasonal events, traditional festival day events, anniversary events, traditional seasonal events, and personal memory events, whereas in school foodservices were traditional festival day events, traditional seasonal events, school events, and environment events. Conclusion: These results showed that events are important for the increase in customer satisfaction. Therefore, it is necessary to consider educational programs on event implementation for dietitians and employees in industry and school foodservices.