• Bulletin of Food Technology
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• v.25 no.1
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• pp.28-43
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• 2012

한국 식품화의 위상은 구이류 및 전골류 조리시 발생하는 냄새, 연기, 기름 튐 등의 문제로 인해 낮게 평가 되고 있는 실정이다. 현재 사용하고 있는 불판 및 가열원료가 다양하여 맛의 균일화가 어렵고 사용 후 세척처리가 번거로운데다 환경오염까지 발생시킨다. 구이 및 전골에 소비되는 에너지가 잔량을 모두 섭취할 동안 연속적으로 공급하므로 에너지 소비 및 내부 공기조건이 열악한데 반해 연기 및 냄새와 관련된 제품의 개발과 생산에 참여하는 업체는 증가하고 있다. 하지만 기술력 및 자본력이 미미한 수준에 있어 많은 기술적 측면의 보완이 요구된다. 또 소스, 양념, 부재료 등의 가공처리를 외국인의 식문화에 적합하도록 맛, 향, 관능의 관점에서 규격화 및 현지화도 요구되며, 공급되는 원재료의 고기종류, 규격, 등급 등의 조건들이 국내 관능뿐만 아니라 외국인의 관능적인 관점에서 표준화가 시급하다. 주한 외국인을 대상으로 한 설문에서 59%가 한국음식의 세계화가 가능하고 89.9%가 한식메뉴를 소개할 의사가 있는 것으로 조사되었다. 이는 외국인 소비자의 인지도에서 불고기와 갈비 등의 구이류가 다른 한식보다 선호도가 증가하는 것이기 때문인 것으로 분석된다. 2009년 농림수산식품부가 '한식 세계화 프로젝트'를 선포하여 1만여 곳의 해외식당을 2017년까지 4만 곳으로 증가할 예정이다. 따라서 한식문화의 표준화를 위한 용어 재료 기구 단위 등의 표준화 기반개발을 바탕으로 조리 및 식문화의 표준화가 요구되고 있다. 우리나라는 구이전문점들이 일반주거 및 아파트 단지에 위치하고 있어 연기와 냄새에 대한 민원 및 분쟁이 발생되고 있다. 이에 집진, 제연 설비의 설치비용이 많이 소요되고 있으며 대부분의 구이설비가 수입제품으로 규모가 매우 크다. 일본의 경우 2002년도부터 음식점에서 발생하는 연기에 관한 규제를 법제화하였다. 위의 기술적, 경제 산업적, 사회 문화적 측면의 필요성을 바탕으로 본 연구는 연기 음식 냄새 저감 성능이 뛰어난 친환경 저에너지의 가열조리 기구 개발 및 국내외 현장적용 산업화 모델 구축을 통해 한식당 시설 개선 및 고급화를 유도하고 세계시장에서의 한식문화 경쟁력을 확보코자 한식문화 경쟁력 확보와 경제, 문화, 산업적 성공 비즈니스 모델을 제시하였다.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.62-67
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• 2009

This study was undertaken to develope a semi-cooked pork using oven to provide a more convenient recipe for food service systems. Pork sliced 2 or 4 mm thick prepared with a Korean traditional kochujang sauce was broiled in an oven, steam oven or on a pan. 4 mm-thick meat that was broiled in oven for 4 min at $170^{\circ}C$, obtained higher scores in sensory and color evaluations. In labor-concentrated food service kitchens, the inner temperature of the pork at $85^{\circ}C$ provoked the highest satisfaction. The assessments of color L was ordered as steam oven, oven and pan broiling. And a- and b-values of oven broiling were higher than those of the steam oven or pan broiling. The color values of the steam oven-broiled pork sliced 4 mm-thick were significantly higher than those of the pan-broiled (p<0.05). In sensory evaluation, the taste score of steam oven was better than other broiling with significant differences. Furthermore pork broiling in oven was tender with low score in cohesiveness and chewiness. Overall acceptability was ordered as pan, steam oven, and oven broiling. Thus it was expectable that international Korean traditional food can be made using oven for food service system. For the diversity of the menu in food service, however it need to develope the more convenient and simpler recipes with semi-cooked Korean food.

• 기호학연구
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• no.56
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• pp.71-107
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• 2018

The purpose of this study was to find out the presentation of food and cooking process shown through the media and its cultural implications by comparing and analyzing seasons 1 and 2 of , tvN's reality program which has gained high viewer ratings and sympathy from the viewers. In light of the existing documents, the research reviewed the social and cultural meanings implied through a series of processes of "the act of cooking- the act of providing food - the act of having a meal."The authors concerned narrative structure of the program, paradigmatic analysis, actantial analysis, and analysis by applying the culinary triangle of $L{\acute{e}}vi$-Strauss were conducted, in order to find out the difference between seasons 1 and 2 of the . As a result of semiotic analysis on the programs, by focusing on the value of composure and slowness which may be felt through the simple everyday lives and travelling by running a Korean restaurant in a foreign country, the reality program revealed the changed consumption behaviors for Korean food, and the evolutionary process of cooking and the act of providing food reflecting the above. Meanwhile, the transformation of the Korean food may mean the "statelessness of Korean food" hidden under the name of localization or globalization. Furthermore, although the program intended to put up globalization of Korean food, the uniqueness of the Korean food wash armed, and this is the reason why it needs to be examined whether Korean food was used simply for entertainment in the program. Also, the program showed limitations such as drawing cultural inferiority as the motive for watching the program.

• The Korean Journal of Air & Space Law and Policy
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• v.5
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• pp.207-264
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• 1993

항공사의 외국인 소유는 이것으로 인하여 전체 항공운송 시스템이 변화될 수 있는 핵심적인 개념이다. 작금 항공운송산업을 둘러싼 환경은 급격하게 변화하고 있어서 많은 국가들이 항공사의 외국인 소유와 관련한 기존의 법제나 정책변경을 심각하게 고려하기 시작하였다. 항공기 및 항공사의 국적과 관련한 전통적인 개념은 양자사이에 '진정한' 또는 '효파적인' 관계가 있어야 한다는 것이다. 특별히 항공사의 '실질적인 및 효과적인 통제'조항은 양자 및 다자간 항공운송 협정에서 가장 핵심적인 역할을 해오고 있다. 그러나 변화의 바람이 거세게 일고 있다. 항공운송산업에서 이러한 변화는 미국에서 시작되고 미국의 국제항공관계에 적용되고 있는 규제완화에서 비롯되었다. 미국의 규제완화정책은 합병 및 흡수를 통한 항공사의 집중이라는 결과를 가져와서 항공운송 시장은 궁극적으로 소수의 거대 항공사에 의해 지배될 것이라는 우려를 낳고 있다. 이러한 새로운 추세에 대응하여 많은 국가틀이 다양한 형태의 지역협력체를 형성하고 있다. (예, EC, 아세안, 안데안 그룹, 야마스크로 선언 등) 또한 다수 국가들은 정치.경제적인 이웃에서 정부의 소유주식을 외국인 및 외국회사를 포함한 민간부문에 매각함으로써 사유.사영화를 추진하고 있다. 한편 제조업 분야에서 다국적기업 (IBM, 코카콜라 등)은 별 어력움이 없이 성립될 수 있다. GATT의 주관하에 열리고 있는 우루과이 협상에 참여하고 있는 국가들은 최혜국 대우, 내국인 대우, 시장접근 같은 상품교역의 개념및 원리를 항공운송서비스를 포함한 서비스교역에 적용하는데 기본적으로 합의하였다. 급격히 변화하는 환경에서 항공운송 산업만이 국가의 영공 주권, 항공사의 공익기업 개념, 상업적 이익의 균형교환 같은 자기류의 논리에 집착하여 언제까지나 홀로 고립될 수는 없을 것이다. 더구나 세계 항공운송 산업은 1980년 후반부터 큰 시련에 직면해 있다. 몇몇을 제외한 대부분의 항공사는 세계경제의 불황속에서 초과공급 및 운임전쟁으로 인한 엄청난 적자를 기록하고 있다. 모든점을 미루어볼 때 세계의 항공사들은 과거 어느 때보다도 외국인 투자를 필요로 하고 있으며 항공사가 속해 있는 정부는 외국인 소유에 관한 법제를 개정하고 나아가 전체 항공운송시스템을 개편하도록 압력을 받고 있다. 많은 국가에서 외국인 소유에 관한 법규의 개정은 현존 항공운송 시스템에 다각적인 영향을 가져올 것이다. 다시말하면 양자협상, 반독점및 경쟁볍규의 적용, 고용 및 카보타지등을 포함한 제반분야가 영향을 받을 것이다. 결국 외국인 소유에 관한 법제의 완화는 항공사의 세계화 또는 다국적화의 과정을 촉진시킬 것이고, 항공사간 다양한 형태의 제휴가 이러한 방향에서 계속될 것이다.

• The Journal of the Korea Contents Association
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• v.11 no.5
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• pp.317-327
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• 2011

This study examined with a view to legal system how to get over the adaptation problem as well as protection of human right about the cases of marriage immigration have sharply increased in Korea through Globalization and this brought about serious matters to multi-cultural families : disguise marriage, contract marriage, frequent divorces, especially conflict, violence, maltreatment of couple is guaranteed efficiently include against mankind universal value regardless of race, class, region undergoing farm village female marriage immigrants by cultural difference. This study is when the families of the marriage immigrants are left unattended in the state of the crisis, it definitely seems to be a serious obstacle for social integration and cost vast social expense. Therefore, I suggest the problems of multi-culture family support law and improvement plans for Marriage bureau agency management law and nationality Act through a comparative method about legislation of each country which has dealt with a phenomenon called 'multi-cultural Society' and fact-finding of female marriage immigrants in Gwang-ju Metropolitan City, professing "the city of human right".

• Journal of Digital Convergence
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• v.20 no.5
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• pp.85-92
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• 2022

In recent years, the world's free trade system has been severely damaged by a series of protectionist measures in the United States and anti-globalization practices such as Brexit. Against this background, RCEP, the world's largest trade agreement, was officially signed on November 15, 2021. The RCEP provided a good working basis for the establishment of a Korea, China, and Japan free trade zone. First, this paper describes the current status of Korea-China-Japan trade cooperation and the current status of the trilateral telecommunication industry. Second, this paper simulates the changes in the overall economy of China, Japan, and Korea when tariffs are reduced to 0%, 5%, and 10%, respectively, after the establishment of a free trade zone using the 8th edition GTAP database. Then, using the simulated data changes and using the 2019 data as a benchmark, we calculated the changes in the RCA index for the three countries' telecommunications industries for the three tax rates. In the end, it is concluded that the economies of the three countries will grow to different levels in many ways when the Korea, China, and Japan free trade zone is established. Japan's telecommunications industry will not be significantly affected, Korea will grow significantly with higher tax rates and China will grow significantly with lower tax rates.

• Journal of the Korean association of regional geographers
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• v.11 no.1
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• pp.29-39
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• 2005

Silk Road is the term involving all traffic roads connecting the East to the West, and ancient Korean culture has became globalized through Silk Road. In this paper, natural environment of Silk Road is considered as fundamental data in order to understand the Western culture introduced through Silk Road. Silk Road region is classified into Loess Plateau district; arid basin district; and high mountains district; Hesi Corridor(河西回廊) is the transition zone that the southeastern part of $W{\breve{u}}w{\bar{e}}i$(武威) is Loess Plateau district; other northwestern part is arid basin district Loess Plateau district, composed of homogeneous fines, has experienced dramatic soil loss by bringing under cultivation. At recent times, reforestation and construction of check-dam have been in operation to cope with this problems, Arid basin district; although at midlatitude, is desert climate because it is far from the ocean and is surrounded by high mountains. Oasis of Hesi Corridor is continuous linearly, but that of arid basin district is sporadic. In $H{\bar{a}}mi$ and $T{\breve{u}}l{\breve{u}}f{\bar{a}}n$(吐魯番) fruit-growing using karez flourishes, And glacier of $Ti{\bar{a}}nshian$(天山) Mts. and $Q{\bar{i}}lian$(祁連) Mts. is very important to arid basin district because of supplying water resource. In the tundra zone surrounding alpine glacier, are distributed widely solifluction lobes and earth hummocks.

• Journal of the HCI Society of Korea
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• v.3 no.1
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• pp.39-47
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• 2008

A mobile phone became the practical necessities of Chinese life that can not be explained without a mobile phone as it is rapidly popularized in China in recent years. As income increases due to economic growth, so did desire to buy better products. And This desire has made consumers in China more concerned about design and consequently leads to artistic design of a mobile phone. And also this trend is getting linked to people's personalisation in that people prefer rather to choose products they like than standardized ones in the middle of a variety of cultural inflows. This study mainly focuses on the development of the characterized mobile phone with a high class brand by use of traditional elements and of design identity of a mobile phone with Chines style that is well harmonized with cultural and personalized identity as consumers' preferences are quite different from each other depending on each country's culture. For this, this study investigates traditional elements such as patterns, colors and characters as well as development and features of the mobile phone design. This will also lead to the development of a mobile phone with traditional elements of China by studying utilization of design with traditional patterns. To do this, the study analyzes to research traditional patterns(Dragon, Phoenix, Peony, Lotus Flower), colors(Red, Yellow, Blue, Black, White) and historical origin and concept of characters. The study also looks into instances and personalisation of mobile phone design by analyzing literatures.

• Journal of Korea Entertainment Industry Association
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• v.13 no.5
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• pp.67-72
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• 2019

Animation is a comprehensive audio-visual art, animation literature, painting, music, architecture, photography and other art forms are integrated. China's animation industry has made some achievements in the new century, but on the whole, with the globalization of China, China's animation industry has been influenced by Japan and the United States. China has a history and culture of five thousand years, with profound social deposits and cultural foundation. Of the four ancient civilizations in the world, the Chinese civilization is the only one that has survived. China has too many stories to tell. From the development history of Chinese and foreign animation, we can see that many Chinese traditional cultural elements are used for reference. Since the 1980s, Chinese animation has been on the road of national revival. Chinese animation has begun to draw close to traditional culture in terms of themes, characters and scenes, and integrate Chinese traditional cultural elements. The theme of big fish and begonia is to repay kindness by sacrificing one's own life for the sake of justice and friendship. This fearless spirit of sacrificing one's life for justice is the concentrated embodiment of the fine qualities of the Chinese nation over the past several thousand years. Kun to save chun and give up his life, chun in order to repay rather give up half of his life, and qiushui in order to help their beloved, also would rather give up all of their own. These three protagonists are very distinctive personality characteristics, are to "righteousness" and give up their most precious things. At the same time, big fish and begonia combines many traditional Chinese cultural elements to form an animated film with Chinese characteristics.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.721-741
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• 2007

1. For the types of boiled rice, there were 1 type of bap, 1 type of jebap cooked with glutinous rice, 13 types of boiled rice cooked by mixing grains and nuts such as daemakban, somakban, jobap, cheongryangmiban, jobap, gijangbap, yulmubap, hyeonmibap, boribap and patmulbap as well as patbap, congbap, byeolbap and bambap etc as ogokbap. Also, there were 12 types of bap cooked by mixing herb medicinal ingredients such as cheongjeong, oban, boksungabap, gumeunsaekbap, hwanggukgamchobap, yeongeunbap, okjeongbap, gogumabap, dububap, samssibap, dorajibap, gamjabap, songibap and jukshilbap. There were 7 types bap cooked as unique one bowl dish at the present as bapby mixing fish, meat, shellfish and milk as ingredients are hwangtang, gyejanggukbap, janggukbap, gulbap, kimchibap, chusaban and bibimbap, etc and the types of bap that have been analyzed are 34 total. 2. For the food ingredients used in bap types 23 types of miscellaneous grains, 5 types of nuts and 11 types of meat, 6 types of fish, 35 types of vegetables, 2 types of fruit including pears or peaches were used. Garlic wasn't used perhaps because of it being boiled rice 3. Types of Sap by Cooking Methods. (1) The ssalbap was cooked by first boiling water, putting in rice grains and boiling hard to be cooked as overcooked bap (rice). (2) The japgokbap (boiled cereals) has used buckwheat, barley job's tear, etc to be boiled down by soaking the ones with large grains (beans) first in advance to be boiled down or cooked by crushing into fine pieces. The red bean, etc was boiled down in advance or placed at the bottom of pot by cutting into two pieces while jujube or nut was cut into three pieces to cook the bap by pouring a lot of water and mixing other ingredients. (3) The gukbap (soup boiled rice), etc were cooked by squeezing out the yellow chrysanthemum that has dried chrysanthemum to cook the boiled rice by putting in rice and gukbap, meat or bones, etc were boiled down for a long time and decorated with meat or wild greens by mixing the bap in the meat juice. For gulbap (oyster boiled rice), etc, it was cooked as ingredients were stir fried in advance or washed and put in when the bap was about half cooked. (4) For bibimbap (mixed boiled rice), after the bap was overcooked first with rice, the wild greens were mixed lightly with bap beforehand, then the wild greens, decorations and garnishings were laid above rice and red pepper powder was sprinkled. (5) Namchok leaves, etc were boiled to cook the boiled rice with rice after being cooled while namchok stem and leaves were pounded to make juice and cooked the bap with rice. The peach, lotus root and yams were cut into fine pieces to be put in together when rice was about half done. The bellflower was soaked in water to be boiled down for a long time while potatoes and pine mushrooms, etc were cut into fine pieces to cook the bap (boiled rice) with rice.