• Journal of the Korean Society for Library and Information Science
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• v.44 no.2
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• pp.117-137
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• 2010

The purposes of this study are to review the historical development of food and culture in the KDC (Korean Decimal Classification) and to propose improvements of the KDC to classify materials of food and culture by using the KDC effectively. First of all, changes of classification numbers and headings related to food and culture from the 1st edition to the 5th edition of the KDC were examined. Recent books about food and culture were examined and were classified according to the latest edition of the KDC. Several problems were found including a lack of headings, including notes in food and culture, a lack of headings about Korean foods in particular and reflections about various foods from other countries, a lack of detailed relative headings, and the remaining western oriented headings. Other classification systems about food and culture were analyzed and it was found that there was a need to have new headings for classifying Korean traditional foods and table services, new formats for a relative index, detailed notes, and changes in western oriented headings.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.509-518
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• 1998

The purpose of this study was to develop korean traditional gruel 'Hodojook' as a easy-to cook product by modifying cooking method and its concentrations. Physical and sensory properties of 'Hodojook' with various levels of concentration were investigated using viskograph and sensory evaluation panel. The result showed that hydrated rice flour has higher maximum viscosity than instantly ground rice. Addition of walnut lowered maximum viscosity and gelatinization beginning temperature. But gelatinization pattern was not affected by the level of walnut and modified cooking method. Sensory characteristics on the roasted odor, roasted taste, oily odor, oily taste and viscosity were significantly increased as the walnut levels are increased. 'Hodojook' of' with the 1:1:6 ratio (rice flour walnut : water) was recommended.

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.391-396
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• 1988

The method for the measurement of texture hardening phenomena, which is the limiting factor of shelf-life of Yaksik in the market, was established. The changes in the hardening rate by the processing conditions and the storage temperature and time were examined. The standard sample made by traditional method could be kept at room temperature$(20{\circ}C)$ for 3 days and the multipuncture force measured at the end of marketable quality was 700g. The hardening rate increased rapidly by storing at $5^{\circ}C$ and the ratio of hardening rate constants between room temperature and $5^{\circ}C$ storage reached to $1.3{\sim}3.3$ depending on the processing condition. The largest ratio was observed by the sample made from pressure cooker. The addition of corn syrup retarded the hardening rate. The pressure cooking resulted in making too soft product, which diminished the panel preference, but it extend the shelf-life when products were stored at $5^{\circ}C$ microwave cooking resulted in making too hard texture which was not acceptable. The overall quality preference of Yaksik was decided by the textural preference and the latter showed significant inverse correlation with the maximum force of multipuncture test. Therefore, it was concluded that multipuncture test was useful for the measurement of the quality of Yaksik.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.321-326
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• 1995

This study was conducted to derive consumption of persimmon by the expansion of utilization of the persimmon flesh and peel. The valuable components were investigated in persimmon flesh and peel. Crude protein and fat contents in persimmon peel were higher than flesh but soluble sugar was more higher in flesh (with 71.3%) than peel (with 54.2%). Major free sugar in persimmon peel were glucose and fructose, the composition was similar to flesh. Major total amino acids in persimmon peel were glutamic acid, proline, methionine and aspartic acid. Proline, arginine, valine and alanine were relatively high in free amino acid. Oleic acid, linoleic acid and palmitic acid were the major fatty acid in persimmon peel, and the content of unsaturated fatty acid was more higher than flesh. Sugar cookies were processed using persimmon flesh and peel, when these powder were mixed with $5{\sim}10%$ to raw materials, the preference score was increased. Steamed rice cakes with persimmon were processed using persimmon flesh and peel, when sliced-dried persimmon was mixed to $10{\sim}20%$, the preference was increased, but persimmon peel was not. The quality of gruel which processed using persimmon flesh powder improved when mixed with flesh powder of 3%, rice powder, glutinous rice powder and skimmed milk, but persimmon peel was not suitable for gruel processing.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.154-170
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• 2015

In this study, the real state of local foods was examined targeting Gyeongju citizens to help in developing distinguishing foods and to promote cultural to excellence of local foods widely. Ultimately, this study aims to promote cultural excellence of Gyeongju's local foods widely by examining the kinds of local foods in Gyeonggju area. In addition, current study was conducted to provide basic data of local foods which inherit and develop our precious assets, in order to keep up with the Korean Wave as well as globalization. For this study, a survey was performed with the 274 sample of local food consumers, and analyzed the data using descriptive, cross tabulation analysis, and t-test. Results shown that Janchi guksu(banquet noodles) and Jeonbok juk(abalone rice porridge) obtained the highest awareness and preference when awareness and preference of Gyeongju local foods were analyzed depending on the marital status. Significant implication in the study is that there is a need to develop and promote local foods and open local food restaurants for local residents. More discussion and limitations are suggested.

• Archives of design research
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• v.18 no.2 s.60
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• pp.189-200
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• 2005

Paper currency is a cultural symbol sign representing identity of a nation as well as a tool of barter system and a measure of value. The purpose of this study is to analyze the design characteristics shown in the pattern of the paper currencies of advanced countries and Korea and to make comparative analysis of the image type of each nation as a cultural code. The results show that 1) the usability of paper currency design was evaluated by denominations, size type, color, braille system and the paper currencies of Switzerland and EU were judged superior to those of the other counties. 2) The national image type represented paper currencies was classified as 'state oriented type' and 'culture & art oriented type'. The countries of Korea, U.S.A, Japan etc. have on the paper currencies the ruling class who contributed to organizing the national system foundation emphasizing their nationalism. In the case of European countries, their paper currencies reveal a variety of citizen who have contributed to art, science, music, architecture without distinction of gender and this fact puts an emphasis on egalitarianism and equality of both senders and importance or cultural art. 3) Paper currency design of Switzerland, Netherlands, France, U.K. was visualized as an art work with utilization of work-type subject, brilliant color, CG technique, unique layout etc. This study provides us with a valuable opportunity to examine the present state of the Korean paper currencies design in Comparison With those of the world's advanced countries. It is expected that this study could be a resource material for new paper currency design and emphasize the importance of the paper currencies representing a national image as a cultural design.

• The Journal of the Korea Contents Association
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• v.8 no.4
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• pp.117-129
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• 2008

This analysis is intended to approach a computer game in the context of cultural-study theories. The semiotics can be applied to various area, and it is assumed to also applied to computer games. In semiotical background we tried to analyze the mythology of Starcraft mainly by using Propp's narratives theory and Brathes' mythologies theory. In the narratives of Starcraft, we fouind some simplified functions which penetrate the internal structure. And while most of the games having paradigmatic flow in narratives, Starcraft has syntagmatic flow mainly because of the function of network. With these conditions, we could find some mythologies in Starcraft : (1) naturalization of discipline and control, (2) time and space as resources, (3) deprivation of values of object.

• The Journal of the Korea Contents Association
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• v.20 no.10
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• pp.738-749
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• 2020

The stamp commemorating the inauguration of a president is the smallest historical symbol that contains a nation's vision and wishes of the times. The stamp itself is just a collection of images but contains the meaning of the highest leader's perceived image at the time through their face and a symbol. This paper regarded presidential inauguration commemorative stamps in the context of advertisement or promotional materials to structurally analyze the images of the political leaders embedded in stamps utilizing 'semiology' theory, which is considered to be a useful method of advertisement. In accordance with social and cultural changes, the 2000s, when the changes in the presidential inauguration stamp was most distinctively noticeable, was set as the time frame. Only the presidential inauguration commemorative stamps of Moo-hyun Roh, Myung-bak Lee, Geun-hye Park, and Jae-in Moon were selected for this study. In order to interpret the image, a semiotic structure was applied to reconstruct the meaning of the image of the political leaders. Since this can lead to subjective judgment in image analysis, it attempted to find the truth through comprehensive interpretation and approach it from the social and cultural contexts, not a static approach. In this paper, the images of the Korean political leaders in the 2000s shown on stamps are no longer influenced by traditional political factors such as political parties, political ideologies, and regional origins due to the evolution of democracy. This study derives the characteristics of the images of independent and characteristic leaders centered on a person according to the situations and social phenomena of the times.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.738-743
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• 2005

This study was performed to investigate the quality characteristics of pine mushroom yanggaeng prepared with different additions and different preparations of pine mushroom. Yanggaeng was prepared with three concentration of pine mushroom after different preparations of pine mushroom, A hot wind drying 0.1%, 0.3%, 0.5%, Frozen pine mushroom grinding 0.1%, 0.3%, 0.5%, Freezed drying 0.1%, 0.3%, 0.5%, to which was added cooked red bean, agar, oligosaccharide, salt and water. Proximate composition, hunter's color, texture profile analysis and sensory evaluation of yanggaeng were examined. Lightness of pine mushroom yangaeng increased with increasing pine mushroom content and frozen pine mushroom grinding products were higher than those of the preparation products. In the texture profile analysis, hardness of pine mushroom yangaeng increased with increasing pine mushroom content and cohesiveness, springiness of Frozen pine mushroom grinding 0.1% were the highest. In sensory evaluation, the taste and viscosity scores of Freezed drying 0.1% higher than those of the other products. Also the overall acceptability of freezed drying 0.1% pine mushroom yanggaeng was the highest of the all products.

• Archives of design research
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• v.14 no.4
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• pp.99-108
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• 2001

The Charm is composed of various kind of ancient signs, letters and systematic characters so that they delivers messages with many expressions. They, compared with the experimental typography, are more logical and experimental than we generally think. Also, they have meanings and attributes as characters do, in which there are symbols, hieroglyphs, pictures and other similar words. Each attribute diverse from symbolic meaning, associates to deconstruction of letters. It is needed to review the experimental attributes of charms with the view of structural typography for potentialities of expression. The purpose of the study is to analyze and classify the morphologic construction of charms so that we can find the possibilities of applying the attributes to visual languages and typography. Future study seems to be extending the area of expressing of typography fit for our own culture, not for Western