• Journal of Christian Education in Korea
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• v.72
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• pp.225-244
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• 2022

The purpose of this study is to study the experiences of online service during the COVID-19 and to find out Korean Christians' perception. To this end, this study examines the differences in online service content, interactions with pastors and lay people through online service, online service environment, and online service satisfaction. A survey was conducted for 176 Korean Christians over the age of 18 living in the metropolitan area. As a result, according to the size of the church attending, the period of faith, and the position, there was a difference between groups in the online service contents, interactions with pastors and lay people through online service, online service environment, and online service satisfaction. The factors influencing the satisfaction of online service were the interaction with the lay people, the online service environment, and the online service content in that order. Based on the results of this study, a discussion on the improvement of online service satisfaction and a suggestion for further research are presented.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.438-447
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• 2008

"Gyuhapchongseo" was published in 1809, and introduced the cooking method of the noble class in the late Joseon dynasty. The characteristics of the side dishes in "Gyuhapchongseo" are as follows. Firstly, red pepper was used as whole red pepper, shredded red pepper, powdered red pepper, or Korean hot pepper paste. Secondly, salt-fermented fish was used in some forms of Kimchi, including Sukbakgi, Dong A Sukbakgi, and Gyochimhae. Thirdly, to retain the juiciness of meat during roasting, meat was spread cold water on the surface, dipped into the washing water of rice or wrapped with wet paper. Fourth, to improve the visual effect of a dish, cooked foods were displayed with various color schemes, panfried foods with two tones (egg white and yellow) of color on each side and the use of radish pigmented with deep red color. On examination of the characteristics of food in "Gyuhapchongseo", I would suggest applicable practices for the present cuisine. The use of gravy produced from the boiling down of fish flesh could raise the nutritive value of Kimchi. In "Gyuhapchongseo", Yak po (semi-dried minced beef) is noted as being good for elderly people with bad teeth. A steamed dish with dog meat in Dong A in "Gyuhapchongseo" is made by hollowing out Dong A and putting a dog in it to cook the dog meat to well done in a fire made with the hulls of rice. This technique could be used to present cuisine for steamed and roasted dishes using food ingredients such as pumpkin, sweet pumpkin, and overripe cucumber.

• Journal of Korea Entertainment Industry Association
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• v.13 no.5
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• pp.215-228
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• 2019

The purpose of this study is to analyze the trends of research themes of the Korean dance in recent 20 years using text mining. The study has analyzed 3,047 words in 1,468 academic papers posted in the Research & Information Services Section(RISS). TEXTOM, a big data analysis solution, has been used to refine and analyse data, and the keyword analysis and topic modeling have been adopted during the text-mining process to come up with meaningful results. First, the theme of studies has shifted from the structure of the basic Korean dance moves to the use and transmission of the Korean dance. Second, those who participate in studies of the Korean dance have changed from middle-aged women to elderly women. Third, studies on dance records have been inactivated. Fourth, studies on Choi Seung-hee have consistently been a subject of interest. Fifth, the focus of studies has turned from the Korean creative dance to the Korean traditional dance. Sixth, there are no iconic research themes that would lead the academic trends with no clear boundaries of research themes.

• International Area Studies Review
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• v.13 no.1
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• pp.491-512
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• 2009

The study on waiting time has been conducted from the psychological perspective since Maister (1985). In using medical institutions, especially general hospitals, it is not avoidable to wait for a long time. As a result, the waiting time gives clients psychological stress, which causes medical consumers to be more dissatisfied and decreases their rate of revisit. Accordingly, it is very urgent to study on the waiting time for hospitals' marketing and better image-making. This study is intended to find out how hospitals image and clients revisit is influenced by waiting environment and consumers' attitude, variables of waiting time perceived in medical services. Based on this study, those medical institutions are required to improve their medical service and waiting environment. Accordingly, they should convert waiting time into more efficient and comfortable recess and provide better environment for physical service and effective human services. As those medical institutions have relatively worse image than other businesses, they should actively study on ways of better image-making in the future.

• Science of Emotion and Sensibility
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• v.26 no.4
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• pp.115-124
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• 2023

This study explores the intersection of literary studies and artificial intelligence (AI), focusing on the common theme of human emotions to foster complementary advancements in both fields. By adopting a comparative perspective, the paper investigates emotion as a shared focal point, analyzing various emotion-related concepts from both literary and AI perspectives. Despite the scarcity of research on the fusion of AI and literary studies, this study pioneers an interdisciplinary approach within the humanities, anticipating future developments in AI. It proposes that literary sensibility can contribute to AI by formalizing subjective literary emotions, thereby enhancing AI's understanding of complex human emotions. This paper's methodology involves the terminology-centered extraction of emotions, aiming to blend subjective imagination with objective technology. This fusion is expected to not only deepen AI's comprehension of human complexities but also broaden literary research by rapidly analyzing diverse human data. The study emphasizes the need for a collaborative dialogue between literature and engineering, recognizing each field's limitations while pursuing a convergent enhancement that transcends these boundaries.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.24 no.1
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• pp.197-205
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• 2024

Development of AI and big data-based algorithms to advance and optimize the recognition and detection performance of various static/dynamic vehicles in front and around the vehicle at a time when securing driving safety is the most important point in the development and commercialization of autonomous vehicles. etc. are being studied. However, there are many research cases for recognizing the same vehicle by using the unique advantages of radar and camera, but deep learning image processing technology is not used, or only a short distance is detected as the same target due to radar performance problems. Therefore, there is a need for a convergence-based vehicle recognition method that configures a dataset that can be collected from radar equipment and camera equipment, calculates the error of the dataset, and recognizes it as the same target. In this paper, we aim to develop a technology that can link location information according to the installation location because data errors occur because it is judged as the same object depending on the installation location of the radar and CCTV (video).

• Journal of Korean Society of Forest Science
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• v.42 no.1
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• pp.39-54
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• 1979

Such stream characteristics as the numbers, lengths, orders of stream channels, and drainage density are the essential elements for the analysis of drainages in planning of watershed management in a drainage basin. The drainage net is the pattern of tributaries and master streams in a drainage basin as declineated on a planimetric map. Stream order is a measure of the position of a stream in the hierarchy of tributaries. Density of the drainage is given by the quotient of the cumulative length of stream and the total drainage area. Drainage density then is simply a length per unit of area. In this study, the Anyang-cheon upper-watershed is selected for the survey and analysis of the stream system and drainage density in view point of the useful collection of data for effective watershed management planning. The Anyang-cheon upper-watershed is consisted of about 12,600 hectars of drainage area including the 13 Sub-stream. Total length of the Stream (as described in the Stream Law) in the survey area is measured as much as 71.2km, and that of the Small-stream as descrived in the Saemaul Stream Survey Book (1972) is calculated as 43,010 meters. Besides of this lengths, measured about 43,410 meters of the Small-stream and about 71,900 meters of the Torrential valley through this study. The range of the drainage density among the 13 Sub-streams having sub-watershed is analysed as from 14.79 to 24.10, and average value of drainage density in the entire watershed is calculated as 18.21 in case of including the length of the Torrential valley and 12.50 in case of excluding the same. It is required that the standard classification system in classifing for the characteristics of identification among the Stream, Sub-stream, Small-stream, Torrent, and Torrential valley must be satisfied through joint study of the authorities concerned.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.12 no.2
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• pp.77-86
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• 2017

Selection of location in food service start-up business is sure to be a shortcut to achievement of business performance, and in this context, it's no exaggeration to say that food service industry is an real estate industry. This study looked into what influence of the location factor in food service start-up business had on sales performance, and intended to verify whether the location factors ultimately influenced business performance consequent on the influence of location factors on start-up business satisfaction. To this end, this study set food service owner-operators as its research subject, and conducted a survey of the operators (of restaurants) located in Anyang-si from December 1, 2016 until January 30, 2017. This study distributed a total of 300 copies of questionnaires, and collected 245 copes, among which this study used 198 copies for empirical study excluding the copies whose reply was unfaithful. This study did empirical analysis of 198 copies using SPSS 22.0 Statistical Package Program, together with the application of frequency analysis, factor analysis and regression analysis. The major results of this study are as follows: First, this study divided the location factors in food service start-up business stores into the four, i.e. accessibility, clustering property, placeness and visibility, etc. Second, the study results showed that accessibility, clustering property, placeness and visibility had significant influence as one in the influence of locational factors on sales performance. Third, this study could understand that start-up business satisfaction had a partial mediated effect in the influence of location factors on sales performance. Resultantly, this study confirmed food service start-up business's own selection of location, and wished to find major factors and a differentiated point in time of selection of location of stores in other fields. Such a result gives an implication that it's necessary to concentrate all efforts to increase sales performance of food service start-up business from the location selection phase, and to make efforts to increase start-up business satisfaction.