• (The)Study of the Eastern Classic
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• no.48
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• pp.65-90
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• 2012

This paper treats indigenous themes on of Kim Si-seup(金時習). has strong local color to the others of "Keumoh-shinhwa(金鰲新話)". This novel is set in Nam-won(南原) and Manbok-sa (萬福寺)which are used to realize the subject. Not only a folk game like Jeopo is used as important tool, but the main character of the novel is native Namwon man. Kim Si-seup stayed for a long time in Namwon. Because of this experience, he can realize unique and local setting, and then can break from the convention about a place setting of classic novel. The local color on is confirmed at . This tale have come down in Namwon, and then was recorded early 1970s. This tale is very similar with , so many researchers understood that the tale is the orginal work of . However, I suggest that is the orginal. Written with Chinese character, was very difficult to read. Besides, many Chosun scholar couldn't find this novel. Nevertheless, has a strong local color, so many Namwon people could accept this novel, and could create new folk tale easily.

• Proceedings of the Korea Contents Association Conference
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• 2013.05a
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• pp.55-56
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• 2013

본 연구에서는 소비자의 지식 수준에 따른 향토음식 스토리텔링에 의한 행동의도를 알아보고자 하였다. 지금까지 우리나라 각 지역의 전통적인 식문화를 담고 있는 향토음식과 관련된 스토리텔링 연구를 살펴보면 대부분의 연구가 음식 스토리텔링의 필요성 제기, 음식 스토리의 소재 발굴, 미식 관광을 위한 스토리텔링의 중요성에 대한 연구에 머무르고 있다. 그러나 본 연구에서는 향토음식 스토리텔링이 소비자의 행동의도에 미치는 영향을 살펴보고자 향토음식과 관련된 지식에 기초하여 스토리텔링의 속성과 향토음식의 구매지역을 조절변수로 두었다. 최종적으로 지식의 정도가 낮으며, 구매지역이 일치하지 않는 경우 소비자들이 가장 선호하는 스토리텔링의 속성을 제시하고자 한다. 따라서 각 지역을 대표하는 향토음식의 스토리텔링을 발굴 또는 창작할 경우 향토음식의 문화적 가치를 향상시킬 수 있는 스토리텔링 개발 방법을 제시하고자 한다.

• Proceedings of the EASDL Conference
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• 2003.09a
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• pp.37-46
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• 2003

• (The) Research of the performance art and culture
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• no.41
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• pp.187-218
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• 2020

Ulsan Dutbeki is a local dance handed down by the Ulsan people through custom. This study was discussed on the locality of Ulsan Dutbeki. The method of this study is as follows. First of all, the perception of Dutbeki from the perspective of Ulsan's local characteristic. First, Ulsan Dutbeki is based on the local characteristic of the southeastern coastal area of the Korean peninsula. Second, Dutbeki features local characteristics of Ulsan as a military cultural area. Third, in Dutbeki, there is a local culture of Ulsan which was originated from the village Dongjeol and outdoor performances. Next, the researcher perceived Ulsan Dutbeki which had been handed down through custom and approached its shape. The origins of the shape are, firstly, the speech tone and gestures of Ulsan people. Secondly, folk plays related to worshiping martial arts and military training. Thirdly, the characteristics of the Dutbeki dance in coastal areas of Gyeongsangdo. Fourth, local custom displayed at the village festival of Ulsan. Ulsan is a region of Gyeongsang culture area and has similarity with other localities. However, this study limited its comparisons with regard to Dutbeki that were originated from the local characteristics of other regions. The results of this study recognized Ulsan Dutbeki as a local dance in Ulsan area. In other words, this study perceived Dutbeki, which had been an entertaining component of traditional lifestyle, as an intangible cultural heritage and studied the form in every conceivable way from an artistic point of view.

• Journal of Korean Library and Information Science Society
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• v.46 no.4
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• pp.471-491
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• 2015

The purpose of this paper is to examine the structural relationship between the use of a web medium and learning commitment to develop creative talent for higher media integrated Korean classical literature education. For this we used DBs of The 'Encyclopedia of Korean Local Culture(a local culture DB)' built by the Academy of Korean Studies, and a survey was conducted on 418 high school students, attending a classical literature class which used a local culture DB. The result of this study demonstrates media usefulness of local culture DBs' positive effect on learning commitment. Specifically, media richness and media experience affects the learning commitment through the medium usefulness. These results indicate that in order to encourage learner's medium experience and increase medium richness it is necessary to increase the utilization of mediums, such as local culture DBs.

• Journal of Korean Library and Information Science Society
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• v.45 no.4
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• pp.67-93
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• 2014

This study aims to present a direction for local libraries on how to collect folk culture content and provide services in cooperation with public libraries across the country, with a focus on public libraries, in implementing the government policy to collect, classify, store, research, and utilize folk culture content. Results of the study drawn from literature review, surveys, case-studies are as follows: First, based on the advantage of higher accessibility than other institutions in charge of folk culture content provision, libraries should take a role to collect, store, and utilize folk culture content for public purpose of improving knowledge and interests of residents and storing local history. Second, folk culture content collection, enhanced content-creating, and user-oriented services reflecting various demands should be expanded, seeking ways to improve management conditions of folk culture content based on collaboration network between libraries, along with drawing interests and support from the local government and the central government. Thirdly, libraries should provide expanded services of collection, creation, use of folk culture content with a focus on local culture through regular and systematic study and building of folk culture content.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.5
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• pp.476-481
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• 2003

• Korean Architects
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• no.10 s.282
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• pp.58-69
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• 1992

• 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.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.120-132
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• 2014

This study was to investigate the undergraduates in Gyeongsan city, an area heavily populated with students, on their awareness of and their satisfaction with the local traditional food to suggest an effective marketing direction to town restaurants and to provide them with useful information to activate their business. The samples were taken by the convenience sampling method and the measurement was done by 5 points-Likert. The result was as follows. The students recognized that cleanliness(4.69 points), food texture(4,57 points), the freshness of food materials(4,56 points) and food price(4.20 points) were important. However, they considered the legitimacy of local traditional foods(3.59 points), the supplementary explanation of food(3.58 points) and the quantity of food(3.34 points) as less important. On the level of satisfaction with the food, they were highly satisfied with food taste(3.55 points), food flavor(3.47 points) and quantity(3.39 points), while showing relatively low satisfaction with food creativity(2.94 points), food originality(2.75 points) and the explanation of food(2.61 points). The result of IPA indicated that the food texture, food cleanliness, the freshness of food materials, food flavor, food taste and food nutrients were thought to be important among customers, to be kept well by the restaurants and to be shown as the items to be maintained further. The customers took other items like menu price and the creativity of menu to be important, but their satisfaction with these items were low due to lack of practice. Therefore, those items should be managed intensively.